Bran flakes with strawberries, dates and rice milk. This could only be more Californian if I added avocados…or ‘got full’ after 1 bite. (Taken with Instagram)
This challah is covered in cinnamon sugar and is hanging out with a chocolate chip scone and your breakfast’s argument is invalid. (Taken with instagram)
Sometimes the ‘why didn’t I think of that first???’ regret kills me. Cinnamon sugar challah. Come on.
Egg en cocotte on fried potatoes, topped w/cheddar. Homemade challah toast, pumpkin-chipotle salsa. (Taken with instagram)
Egg white omelette with hickory turkey bacon, watercress, homegrown oregano, and feta.
It would be pretty cool if I had chickens in the backyard and could take an egg straight from the nest to the frying pan. However, in the meantime - and reality - I’ll settle for homegrown herbs still warm from the morning sun and tasting grassier and spicier than even the freshest herbs at the farmers market.
Potato, chorizo & tomato hash with garlic, thyme, and chives, topped with a sunny side-up egg (two for Kit).
On the show, we’ve cooked a Spanish tortilla and poached eggs over polenta, as well as granola and pumpkin waffles. But we’ve never done a classic ‘diner breakfast’ - eggs, potatoes, breakfast meat. Would you guys want to see a ‘diner breakfast gone local’ episode of Working Class Foodies?
Hazelnut buttermilk waffle with meyer lemon curd.
Brunch at the boyfriend’s parents’ apartment. My boyfriend’s dad makes the best waffles. My meyer lemon curd ain’t too shabby, either.
It’s noon in New York…the perfect time for brunch!
These waffles are incredibly easy to make and so rich, thick, and tasty. The batter freezes well - just leave it on the counter overnight and it’ll be thawed out and ready to go in the morning for any upcoming holiday brunch.
And the candied pumpkin seeds on top are great on top of salads, omelets, and pasta, too. Add a little crushed hot pepper to the seeds and then crumble them on top of pumpkin-stuffed ravioli in a creamy butter sauce. Toss in a tablespoon of finely crumbled cooked bacon and some chopped up fresh rosemary for a savory snack. Melt in a little dark chocolate and some sea salt, then crush with a rolling pin for a decadent ice cream topping.
Welcome to fall.
Take the dogs for a 2-hour walk, reward yourself with a perfect brunch.
What’s your favorite part of a classic brunch plate? Personally, I’m in it for the potatoes. Eggs are hit-or-miss with me, and although I love bacon, I don’t really want meat in my first meal of the day. Toast - especially homemade whole-wheat toast, which is what’s on that plate - is, obviously, mandatory. As is coffee. A lot of coffee.
8 mornings out of 10, my perfect breakfast would be a banana smoothie (2 bananas, vanilla rice or soy milk) and a side of hashbrowns. (The other 2: a classic egg-and-cheese deli sandwich; lemon-poppy pancakes from Good Enough To Eat.)
What’s your favorite breakfast?