the meals that are easy to put on autopilot, it would be
all, there’s a whole aisle of the supermarket loaded with
boxes of cereal, just waiting for you to pour them into a
bowl, add some milk and get on with your day.
breakfast deserve better than that, though? As the first
meal we usually eat, a good breakfast can set the tone for
the rest of your day. It still doesn’t have to take much
time. We dug around through international flavors, simple
but good ingredients and a few very easy techniques to come
up with seven things that will launch your day with a little
couple, like 5-minute Skillet Granola and a homemade version
of toaster pastries, can be made in advance. Yogurt-based
lassi and avena, an oatmeal version of the Mexican drink
horchata, are so fast, they’re practically instant.
Others, like eggs baked in ham cups and a breakfast pizza
using the Indian flatbread naan, would be perfect when you’re
facing a busy weekend day. Even avocado toast can be tweaked
for big flavor.
heard it before: Breakfast is the most important meal of the
day. It deserves to dress up a little, even on a busy day.
"The Clever Cookbook: Get-Ahead Strategies and
Timesaving Tips for Stress-Free Home Cooking," by
Emilie Raffa (Page Street, 2016). You’ll have extra
Cinnamon Sugar Butter to keep in the refrigerator for
cup (1 stick) unsalted butter, softened
tablespoon ground cinnamon
teaspoon fine sea salt
tablespoons Cinnamon Sugar Butter
quick oats (not instant or old-fashioned rolled oats)
cup chopped walnuts
Sugar Butter: Place all the ingredients in a food processor
and process until blended. Set aside what you need for the
granola, then shape the remainder into a log, wrap in
parchment paper, roll and refrigerate or freeze.
baking sheet with parchment paper and set aside. Melt 3
tablespoons Cinnamon Sugar Butter in a nonstick skillet over
medium heat. Add the honey and swirl to coat the pan. Pour
in the oats, stirring constantly. Cook 3 to 4 minutes, until
they just start to change from beige to golden brown. Add
the walnuts and cook about 1 minute longer.
on the lined pan. It will crisp a little as it cools.
Refrigerate in an airtight container about a week, or freeze
up to 3 months.
About 1 1/4 cups.
CHILI AVOCADO TOAST
"The Quick Six Fix," by Stuart O’Keefe (William
Morrow, 2016). Avocado toast is the darling good-fat
breakfast of the moment. But adding a couple more
ingredients jazzes it up considerably.
of 1 lemon
teaspoon each sea salt and freshly ground pepper
slices whole grain bread
teaspoon red pepper flakes
the avocados in half, remove the pits and peel. Place the
flesh in a small bowl. Add the lemon juice, salt and pepper.
Mash well with a fork and set aside.
the bread. Spread each slice with avocado mixture. Sprinkle
with red pepper flakes and serve.
from "America’s Best Breakfasts: Favorite Local
Recipes From Coast to Coast," by Lee Brian Schrager and
Adeena Sussman (Clarkson Potter, 2016). If you’ve ever had
horchata, the cinnamon-flavored Mexican drink, this is very
similar, but oatmeal makes it more filling.
old-fashioned rolled oats
milk (we tested it with cashew milk), divided
tablespoons sugar, or to taste
1/2 teaspoon ground cinnamon
teaspoon vanilla extract
the oatmeal in a bowl and add enough milk to completely
cover it, about 3-4 cups. Cover and refrigerate overnight.
the soaked oatmeal in a blender and add the remaining milk,
sugar, cinnamon and vanilla. Blend until smooth. Serve cold.
and pepper to taste
oven to 400 degrees. Spray 4 cups of a muffin pan with
a slice of ham into each muffin cup, overlapping the edges
of the slices. Crack an egg into each lined cup.
muffin tin in the oven and bake 11 to 12 minutes, until the
egg whites are set and the yolk is just filmed over.
the English muffin halves while the eggs are cooking.
knife around each muffin cup to loosen the egg, then use a
serving spoon to lift it out. Place each egg cup on an
English muffin half. Sprinkle with salt and pepper and a few
drops of hot sauce if you like. Serve warm.
prepared pie dough to make toaster pastries (aka Pop Tarts)
is easy. Adding a little peanut butter gives them oomph, and
we use fruit preserves because they’re thicker than jam or
jelly. Skipping the icing makes them easy to reheat in a
(2-crust) package pie dough
tablespoons peanut butter
tablespoons fruit preserves
one pie crust on a work surface. Cut in half lengthwise,
then cut each half in half crosswise. Stack two quarters and
trim off the curved side. Repeat with the other crust. You
should have 5 1/2-by-4-inch rectangles.
1 tablespoon peanut butter on one piece and spread out a
little, leaving a full 1 inch border around each side. Top
with about 1 1/2 tablespoon preserves. Top with a second
piece of dough, matching up the edges. Use a fork to crimp
around the sides and prick the center several times. Place
on a baking sheet. Continue with the remaining pieces of
dough to make 4 pastries.
at 375 degrees for about 15 minutes, until lightly browned
around the edges. Cool. Reheat or serve cold.
PUMPKIN BREAKFAST PIZZAS
can’t find naan, the Indian flatbread, use another version
of flatbread. Adapted from abcdsofcooking.com and the
whole-wheat naans or small flatbreads
teaspoons vegetable or olive oil
tablespoons minced onion
teaspoons dried sage
canned pumpkin puree (not pie filling)
shredded cheese (mozzarella, gruyere, white cheddar or a
oven to 500 degrees. Heat a nonstick skillet over medium
heat. Place a naan in the dry skillet and warm through, then
turn to crisp the other side. Place on a baking sheet.
hot skillet, warm the oil and add the onion. Cook about 5
minutes, until softened. Stir the onions and sage into the
pumpkin puree. Spread half of the puree on each naan, then
top with the cheese. Use the back of a spoon to make an
indentation in the center of each topped naan, then crack an
egg into each one.
in the oven and bake about 4 minutes. Turn the baking sheet
and continue baking 4 to 5 minutes, until the egg white is
set and the yolk is as done as you like. Serve warm.
a fan of breakfast smoothies but you’re getting bored, a
lassi made with yogurt is a good way to mix things up.
frozen mango chunks
frozen peach slices
plain unsweetened yogurt
cups nonfat milk
teaspoon ground cardamom (optional)
all the ingredients in a blender and puree until smooth.