Egg lovers, rejoice: This week we’re talking about breakfast for dinner, a popular genre of cooking and a topic that several of you asked about when I asked if you were interested in the week last. (Sample reader email in my inbox: “Brunch, brinner!! All breakfast editions YES!”)
I loved listing the recipes for this week’s newsletter because I deeply love eggs, that star of breakfast and an underrated dinner ingredient in the United States. In addition to being utterly delicious, eggs are easy to cook, economical (especially compared to meat), and store well in the refrigerator. Why relegate them to breakfast and brunch?
But I also love pancakes: lemon ricotta pancakes are difficult to fill, even though they are the best whole grain pancakes I have ever tasted. Waffles have become a weekend favorite. Have you seen this photo of Malawax? You’ll want to make these cardamom pancakes immediately. And this is my favorite granola recipe, heaven on a bowl of yogurt – and what I eat most mornings. (I omit the brown sugar and substitute nuts and dried fruit, but it’s excellent as written.) So you can see how choosing just five recipes for this newsletter was a tempting task, although difficult.
All of this week’s recipes are vegetarian, but no one’s stopping you from adding bacon.
Vegans, I have not forgotten you. You wrote to us to say you needed some breakfast ideas. I offer you two recipes below, but I also like this sweet-salty tofu scramble, and this soy sauce variety, well anchored in the salty column. There’s also this brilliant butternut squash congee with chili oil. We have a number of great vegan granola and overnight oats recipes, as well as an acai bowl and Bircher muesli. And there are always vegan pancakes.