ricotta pancakes with blueberry compote can make for a
it’s time for brunch to make way for brinner.
"brunch" concept has been around since the 1890s,
when British college students came up with the word for
having a later Sunday breakfast after Saturday drinking
brinner is another idea: Eating breakfast foods for dinner
because you love them.
must be a real word. It’s in the Urban Dictionary, and it’s
turning up on the food-trend lists, part of a larger
movement toward eating what you want, when you want it:
Breakfast for dinner, pizza for breakfast, eggs on pizza for
can’t look around the food-blog world without seeing new
uses for waffle irons: Stuffing waffles, made with leftover
Thanksgiving dressing. Pizza waffles, using a waffle iron to
reheat pizza slices. French toast waffles, mac-and-cheese
waffles. It’s enough to make Mrs. Butterworth’s head
are even reports of breakfast-for-dinner wedding buffets,
with omelet and pancake bars served with mimosas and Bloody
Mary’s — and not just for morning weddings.
all starting to go a little far, but what kid, or
kid-at-heart adult, doesn’t clap hands at the idea of
breakfast for dinner?
Landis, a Nashville food blogger (Love & Olive Oil)
wrote the cookbook "Breakfast for Dinner" with her
husband, Taylor Hackbarth. Landis has fond memories of her
own childhood, when her father would whip out breakfast for
could barely do a frozen pizza," she says. "But he
could do scrambled eggs. Whenever Mom was out of town, that’s
what he did."
days, brinner is more practical than brunch. Who really has
time to go out for brunch on a busy weekend morning? Add the
typical restaurant wait and you could blow a whole Saturday
trying to get a waffle.
waffle yourself on a Tuesday night, and you have a delivery
system for maple syrup and bacon, too.
part of the idea behind turning breakfast foods into dinner:
We love pancakes, waffles, omelets and the like. But actual
breakfast — the event between getting up and leaving your
house — is not the time to do anything more elaborate than
is usually on the go," says Chapel Hill, N.C., cooking
instructor Caitlin Burke. She got a lesson herself in how
much people love the idea when she taught a breakfast class
for kids and parents last summer at A Southern Season.
parents said, ‘What we need is breakfast for dinner for
adults.’" So Burke held a class on it in January and
it was a hit. "Everyone likes breakfast, so there’s
more opportunity to play."
makes breakfast for dinner different from a bowl of cereal
eaten over the sink? "It requires a little more time
and organization," she says. "And more
substantial, heavier dishes fit better at the end of the
picks savoriness, doing things that might involve eggs but
don’t necessarily involve maple syrup, like Shakshuka, a
Middle Eastern dish of eggs poached in a rich tomato base.
always got eggs in the (refrigerator)," she says.
"We tried to take it a little beyond that."
"Breakfast for Dinner," by Lindsay Landis and
Taylor Hackbarth (Quirk, 2013). This traditional Mideastern
breakfast of eggs poached in a spicy tomato sauce can be a
substantial vegetarian dinner. Serve it with pita or crusty
bread for sopping up.
tablespoons olive oil
medium yellow onion, peeled and chopped
chile peppers, such as Anaheims, seeded and diced
chile pepper, such as jalapeno, seeded and diced
(28-ounce) can diced tomatoes, undrained
vegetable or chicken broth
teaspoon ground cumin
teaspoon smoked paprika
teaspoon dried oregano
teaspoon freshly ground black pepper
6 to 8
medium or large eggs
tablespoons chopped flat-leaf parsley
crumbled feta cheese
bread or crusty bread
the oil in a large, deep skillet over medium-high heat. Add
onions and chile peppers and cook until the onion is
softened and just beginning to brown, about 5 to 7 minutes.
Add tomatoes with their juice, broth, cumin, paprika,
oregano, salt and pepper. Lower the heat and simmer 20 to 22
minutes, or until thickened. Stir occasionally so it doesn’t
indentations in the sauce with the back of a spoon and crack
an egg into each. Cover and cook for 6 to 8 minutes, or
until the whites are set and yolks are thick but still
runny. Sprinkle with the parsley and feta and serve with
3 to 4 servings.
fluffy, lemony pancakes beg to be topped with our lemony
blueberry compote, although you could just use maple syrup.
Adapted from "The Can’t Cook Book," by Jessica
Seinfield (Atria, 2013).
white whole wheat flour (or ½ cup each all-purpose and
whole wheat flour)
teaspoons baking powder
teaspoon kosher salt
nonfat or reduced-fat milk
part-skim ricotta cheese
zest of 1 lemon
tablespoons butter, divided, if needed
Blueberry Compote (see recipe) or maple syrup
together the flour, sugar, baking powder and salt in a
medium bowl. Add the eggs, milk, ricotta, vanilla and lemon
zest. (Grate the zest directly into the bowl to catch the
oils from the lemon.) Whisk everything together but don’t
overmix. The batter should be a little lumpy.
large skillet or griddle over medium heat. Add ½ teaspoon
butter and swirl it around until melted. (If you’re using
a nonstick skillet or griddle, you may not need butter.) Add
about ¼ cup batter and let it spread. Add more pancakes if
until there are bubbles all over the top of the pancakes,
particularly around the edges, 1 to 2 minutes. Flip and cook
the other side 30 seconds to a minute, until beginning to
brown. Transfer to a plate. (Place in a warm oven until they’re
all done if desired.) Continue to cook, adjusting the heat
and adding more butter to the pan as needed.
warm with butter and Blueberry Compote or maple syrup.
frozen blueberries (or a blend of blueberries, raspberries
of a whole lemon
teaspoon ground cinnamon
the frozen berries in a small saucepan over medium heat. Add
the lemon juice, sugar and cinnamon. Bring to a boil, reduce
heat and simmer, stirring, about 10 minutes, until heated
through. Serve warm. Can be made ahead, refrigerated and
reheated when needed.
About 4 servings.
"Breakfast for Dinner," by Lindsay Landis and
Taylor Hackbarth. If your breakfast dinner is an adult
occasion, a spoon of this will fit right in. It’s fabulous
on pancakes or waffles, on a grilled cheese sandwich, or
spooned over runny cheese to serve with crackers.
pound bacon, cut into ½-inch pieces
large yellow onion, peeled and chopped
cloves garlic, minced
cold brewed coffee
tablespoons light brown sugar, packed
teaspoon grated orange zest
teaspoon ground ginger
teaspoon freshly ground black pepper
large skillet or pot with a lid over medium-high heat. Cook
bacon until it starts to brown but is still chewy, 10 to 12
minutes. Remove with a slotted spoon and spread on a paper
towel-lined plate. Drain all but about 2 tablespoons bacon
heat to medium. Add the onions and garlic and cook until the
onion is softened, about 5 minutes, stirring frequently so
the garlic doesn’t burn. Return bacon to the skillet and
add the coffee, vinegar, orange juice, maple syrup, brown
sugar, orange zest, ginger and pepper. Reduce heat to low
and simmer for 30 to 45 minutes.
mixture to a food processor and pulse briefly until finely
chopped. Return to pan and cook 15 minutes longer, stirring
occasionally. (If it gets too dry and paste-like, add a ¼
cup of water.)
the bourbon and simmer 15 to 30 minutes, until thick, syrupy
and dark in color. Remove from heat and cool slightly.
Refrigerate up to 3 to 4 weeks in an airtight container.
About 2 cups.
from "The Pioneer Woman Cooks," by Ree Drummond
(William Morrow, 2009). This breakfast for dinner is very
family-friendly. Kids can help put these together.
tablespoon butter, plus more for the bowls
large onion, diced
russet (baking) potato, baked, cooled and cut in cubes
and pepper to taste
tomatoes, cored and diced
green onions, chopped
pound breakfast sausage, browned and crumbled
each grated Monterey Jack and sharp cheddar (or 1 cup grated
4 ovenproof bowls or ramekins. Preheat oven to 325 degrees.
butter in a skillet over medium heat. Add the onion and
potatoes and cook, stirring occasionally, until the potatoes
are warmed through and the onions are a little softened,
about 5 minutes. Remove from heat and set aside.
together the eggs and half-and-half in a mixing bowl. Season
with salt and pepper. Combine the tomatoes and green onions
in a small bowl and set aside.
by placing potatoes, sausage, a little of the cheese, a
quarter of the egg mixture and some of the tomato mixture in
each ramekin. Top with a little more cheese.
the ramekins on a baking sheet and place in the oven for 10
to 15 minutes, until the eggs are just set. Watch carefully
and make sure the eggs don’t brown and overcook.