Breakfast for dinner! -The New York Times

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.

This Sarah Copeland recipe may be inspired by shakshuka, which originated in North Africa, but the flavors sing of Mexico, with jalapeño, avocado and Cotija cheese. Serve with warm tortillas and a little hot sauce.

See this recipe.


A vegan option from Ali Slagle: his sunny take on New England corned beef hash, which banishes all thoughts of frigid winter mornings. (If you’ve seen the new movie “The Holdovers,” you’ll know exactly what I mean.) Ali’s recipe gives you crispy, smoky potatoes and tofu, and it can easily be topped with eggs or cheese. Wrap leftovers in tortillas!

It’s no wonder this recipe comes from NYT Cooking’s Australian resident Hetty Lui McKinnon. It’s full of all-day cafe vibes, like the ones they do so brilliantly in Melbourne and Sydney (where avocado toast made its first appearance on a menu). Be sure to try Hetty’s quick method for cooking ultra-silky eggs, and follow her suggestion of tossing the spinach with the mushrooms if you’re making this for dinner.

See this recipe.


Ifrah F. Ahmed’s version of this beloved stew is flavored with cumin, black pepper, coriander, cinnamon and cardamom – the flavors of xawaash, the spice blend that adorns so much cooking Somali. Ifrah calls for canned favas, which makes them as quick to prepare as they are delicious. Serve it with eggs!

See this recipe.


It would be a mistake not to treat yourself to something sweet this week, and what better than the queen of brunch: the Dutch baby, a perfect recipe and something that looks a little grander than regular pancakes, but which is just as simple to make. This version comes from Florence Fabricant, and the fruit is a great accompaniment. For a savory version, try this version with goat cheese and dill; For a truly outrageous dinner, make this Dutch baby with bacon and runny Camembert.

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