I’ve never been a big breakfast eater. I just don’t have the time for it, and I was never too fond of the cuisine. However, as I grew older and my taste buds expanded a bit, I started to find that some breakfast dishes, both classic and innovative, were tasty and nutritious. I’ve recently been told that breakfast is the most important meal of the day, and humans SHOULD eat their biggest meal in the morning and work backwards. Nobody does, but here are a few dishes that might make that idea a little more appealing:
Crepes are a great, versatile dish that can be made for any meal. For breakfast, I prefer to stuff them with fruit, because it’s more nutritious and gives the morning the kick it needs for me. However, crepes can literally be stuffed with hundreds of things, from apple cinnamon to chocolate, depending on what the chef/eater prefers. To make basic crepes:
- 1 cup flour
- 3 tsp sugar
- 1/4 tsp salt
- 1.5 cup water
- 1 egg
- Vegetable oil or cooking spray
Mix all the ingredients together. The batter should be fairly thin. Make sure all the lumps are mashed out (use a wand if desired). Preheat a pan with oil in the bottom on medium heat. Pick the pan off the stove and pour a small amount of batter in, tilting it so it covers the bottom of the pan in a thin layer. When the edges become golden or start peeling away from the pan, flip the crepe over in the pan (might need to loosen it first). Cook it until it is lightly covered, then it’s good to go. Fill with whatever you desire and dig in.
This is a classic recipe. I’ve been promising to make these for my dad for quite some time, they are one of his favorite breakfast dishes. I love huevos rancheros because it adds a south-of-the-border kick to an ordinary breakfast like eggs. Here’s how I make them:
- Small tomatoes (or cut tomatoes)
- Salt and pepper
- Olive oil
- Tortillas (corn or flour, depending on preference)
- Salsa (Make your own with tomatoes, onions, cilantro, black beans, garlic, hot sauce and jalapeños if desired)
- Hot sauce (if desired)
- Feta or shredded cheese
Fry eggs in a pan, with olive oil, sunny side up or scrambled. Warm the tortillas, and place the beans in them, followed by the eggs. Top with cheese and salsa. Enjoy warm. 🙂
I never would have thought of it on my own, but it is a great and healthy breakfast. It is as simple as the name states, and gives you the protein and healthy aspects of the avocado in order to get you going for the day, and stay energized until lunch.
Preheat oven to 425. Put cast iron pan in. Slice avocado and take out the pit. Take the pan out of the oven. crack egg in avocado half, put back in the oven. Put whatever you want on top, and stick in the oven until the egg is done cooking to your liking.
Bacon, Egg, and Toast Cups
This recipe came to me courtesy of Martha Stewart. Who else could think of an idea like this?
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
If you aren’t a big bacon eater, you can replace it with sausage. A great way to showcase some breakfast classics!