24 Breakfast Recipes – The New York Times

I didn’t grow up in a family where we ate breakfast – not in the traditional sense, anyway. It was both a requirement and an afterthought: a stop at the gas station for a few packaged muffins or at the Cuban bakery for a ham croqueta on a roll, often eaten in my father’s car on the way home. ‘school. But breakfast still managed to present its own kind of thrill, a moment to bond with my dad when he was most pressed for time.

Now, as an adult, I’m a full-fledged breakfast enthusiast, someone who whips up a warming bowl of oatmeal at the outrageous hour of 2 p.m.—and loves it. All this to say that being a breakfast addict has no rhyme, time or reason: it’s a spirit, a feeling.

These 24 recipes are meant to make you the best breakfast guy, someone who does it effortlessly and without much thought, not someone who gets up with the sun and spends hours in the kitchen. The dishes that follow are divided into categories, with options for busy mornings and leisurely mornings. Everything is as simple as possible. Because getting out of bed is difficult. Breakfast shouldn’t be.

Microwaving in the 1980s is definitely not. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi, and Korean gyeran jjim, these custard eggs, with their gentle, happy wobble, come together in minutes as they steam on the machine’s lower setting. Their elegance is suitable for brunch, but they’re also fabulous sipped at the counter – the ideal breakfast for an Eric Kim.

Recipe: Steamed eggs in the microwave

Tejal Rao’s version of this Mumbai social club classic is the best kind of eggs on toast. Mustard adds heat, while a topping of cheese, chili, cilantro and onion lends telltale brightness and heat to counteract the mild flavors of eggs and bread. Ketchup is optional, yes, but always welcome.

Grapefruit at breakfast may evoke midcentury diets, but Melissa Clark adds a touch of brown sugar and salt to modernize it, letting the sugars build up as they dissolve under the heat of the grill and counteract the innate acidity of the fruit.

Recipe: Grilled grapefruit with brown sugar and flaky salt

The union of two culinary giants, French toast and grilled cheese kimchi, is as brilliant as it is unexpected. The tangy kimchi plays off the creaminess of the cheese. Take inspiration from Hetty Lui McKinnon, who created the recipe, and look for easy-melting cheeses like American and a soft bread like brioche or pain au lait, which stays soft while the outside toasts – a symphony textures in every bite. .

Recipe: Cheese and Kimchi French Toast

Sarah Copeland’s recipe is suitable for a slow brunch, but it’s ready in the time it takes to make a quick breakfast. Nestled in heavy cream or half-and-half, the eggs cook gently despite being in a 500-degree oven. The result is luscious, creamy, warm and a crowd-pleaser, as the slightly runny yolks mix with the cream, especially transcendent when paired with the crunch of toast fresh from the toaster.

Start the morning with this jewel-toned bowl, Naz Deravian’s amethyst-colored canvas blended and ready for embellishment. Açaí berries are slightly tangy, reminiscent of chocolate, and when blended, they pair well with sweeter foods like fruit and honey, and with crunchy dishes like nuts or granola.

Recipe: open itIn Bowl

Just 20 more minutes

Yewande Komolafe’s waffle variation is richly flavorful made with sliced ​​green onions, black pepper and sesame oil. But what really takes over is a runny egg perched on top. Prepare the batter up to the day before or bake a large batch of waffles, which can be frozen for weeks. Simply remove them when you’re ready to eat and reheat them for the easiest breakfast (or dinner) imaginable.

Recipe: Grilled Sesame and Scallion Waffles

Channel dinner at home with this omelet that’s so simple and hearty with a rich history. (It may be a modification of the egg foo yong made by Chinese laborers working on the transcontinental railroad, or a pioneer race.) Ali Slagle stuffs it with onion, pepper , ham steak and plenty of Jack cheese for a hearty and hearty meal. a breakfast you won’t soon forget.

Recipe: Denver Omelet

For the lightest, fluffiest pancakes, Geneviève Ko incorporates ricotta, buttermilk and beaten eggs into her batter. A small gesture – rubbing lemon zest into sugar – guarantees bright citrus flavor in every bite. And, of course, you can top it off with the classics (maple syrup, butter), but a simple homemade blueberry syrup is a gorgeous finish.

Recipe: Lemon and ricotta pancakes

Pimento cheese and eggs are a powerful combination, especially with a super clever tip from Vallery Lomas. She freezes the pieces of cream cheese so that they do not deform during cooking, the creamy nuggets remaining tender. This recipe lasts 35 minutes, so it may be best for a quieter morning. But the frittata keeps well, ready to be reheated and tucked into a pita for lunch.

Don’t let their delicate appearance fool you. These sweet pancakes, a Somali favorite performed by Ifrah F. Ahmed, are buttered with a drizzle of melted ghee and bursting with warm, sweet cardamom, crispy on the edges and flaky in the middle. Serve them with an earthy tea or coffee for a light breakfast, or let them play a special supporting role at brunch.

Recipe: Malawax (cardamom pancake)

The quintessential New York breakfast (and, for some, a tried-and-true hangover cure), this sandwich is so ubiquitous across the city that it might seem silly to cook one at home. But Ali Slagle’s version presents a valid case. Freshly cooked eggs, crispy bacon and gooey cheese are tucked into a still-warm kaiser bun, then wrapped in foil, allowing the residual heat to steam it ever so lightly, breakfast, the perfect make-and-go brunch or lunch.

Recipe: Bacon, Egg and Cheese Sandwich

There may be nothing more to look forward to in the morning than a breakfast taco. Here, the tortilla chips are cooked in scrambled egg for added texture. But what’s great about this recipe from Geneviève Ko is that it also tastes very good. Wrap them in aluminum foil and take them with you.

Recipe: Migas Breakfast Tacos

A little longer

You might as well have Zainab Shah’s version of these Pakistani eggs and potatoes for dinner, but it’s a hearty, hearty breakfast. Red potatoes are boiled, then sautéed in a heady mixture of ginger, garlic, tomato and spices before adding eggs. Some chapati or naan on the side will help you salvage everything.

Recipe: Aloo Anday (potatoes and scrambled eggs)

That discolored bag of tortillas in your fridge can still have its moment in the spotlight, thanks to these chilaquiles rojos from Rick Martínez. They’re fried (or baked), coated in a chile guajillo salsa, then topped with a fried egg and topped with toppings – cilantro, onion and queso fresco to name a few.

Oatmeal is seriously underrated. Yes, it can be a watery mush, but treated right, it can also be one of life’s great pleasures, both comforting and filling. Melissa Clark loads this version, based on an Amish favorite, with berries—use whatever you like—and almonds for flavor and texture, and bakes it in a 9×13-inch baking dish, so much more to share.

Recipe: Baked Oatmeal with Berries and Almonds

This recipe from cookbook author Erin Gardner answers the all-important question: What if you made a really, really big cinnamon roll? She fills the scone dough with cinnamon butter, then rolls and quarters it and finishes it with vanilla frosting. It is best served the same day it is prepared, shared while still hot.

Recipe: Giant cinnamon scone

You can sleep in and have a delicious breakfast on the table at a very reasonable, still breakfast-friendly time with this Overnight French Toast from Samantha Seneviratne. It is assembled the day before to rest in the refrigerator, then cooked for an hour in the morning. No need to hurry. Just like you, he loves to sleep in.

Recipe: Overnight French Toast

Another potential dinner that masquerades as breakfast, bò née (or “dodging beef” in Vietnamese) is a delicious spread of beef, eggs, pâté and buttered baguette, often served with a side salad. ‘accompaniement. It’s roadside Vietnamese cuisine, hearty and hearty, and always easy to prepare at home. Mix and match options, eat one at a time or slip it all into a sandwich. You can choose your own path.

Recipe: Bò Né (Steak and Eggs)

Take away

The ultimate on-the-go recipe, these oats from Geneviève Ko are easily adaptable and even, dare we say, a little healthy. This version allows you to graciously swap out whatever dried fruit, seeds, milk, or nuts you like, and best of all, you can refrigerate a few jars of it for up to five days, ready to eat at any time.

The moist and tender banana bread lends itself well to sitting on the counter, perfect for slicing and taking with you. This version, from Bryan Washington, calls on salty miso to balance the sweetness, while pecans add just the right amount of crunch. Bake some loaves, cut them and freeze them for your future. Let the slices thaw in your bag, or overnight in the refrigerator if you’re in a particularly hurry. But if you have a little time, they are particularly excellent, lightly toasted and slathered with butter.

Recipe: Pecan Miso Banana Bread

New York City restaurant Eleven Madison Park is known for many things, but among them is sending you home, full after a long, multi-course dinner, with the ultimate gift: this granola. It’s sprinkled with pistachios and dried cherries, a little luxury, adapted from the restaurant’s chef Daniel Humm. Long shelf life, it can be kept on your desk in an airtight container for weeks, to be garnished with milk or yogurt. Breakfast at the office.

Recipe: Eleven Madison Park Granola

These easy, moist muffins from Melissa Clark highlight the appeal of nutty cornmeal, a sweet but not too sweet start to the day. Best of all, they keep well – a few days in the fridge and months in the freezer – and reheat wonderfully. Opened and toasted in a toaster oven, the muffins lightly caramelize, their sugars flaring, browning and deepening their flavor.

Recipe: Rich and Buttery Corn Muffins

Filled with nut butter, honey, walnuts, and oats, these bars last for days and are sturdy enough to take with you on the go. Sohla El-Waylly cleverly mashes the bananas with the eggs to bring out their flavor. Make a big batch on Sunday evening and eat all week.

Recipe: Banana Nut Breakfast Bars

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