I love breakfast. Even when I’m working or traveling too much and don’t have time to cook or shop, you can always count on finding breakfast foods in my fridge.
Yogurt is one of my biggest essentials. I could compose odes to it. There are so many ways to dress it up, which is why I prefer to have it plain (low fat/non fat/ greek) and then add mix-ins. My favorites include crunchy granola, berries, honey, and preserves but you can really add whatever you like. I have come to even use yogurt as a substitute for milk when having cereal though I don’t expect everyone else to be quite as obsessed!
Most days, I will also toast some Poilane rye bread and have it with honey or almond butter (sometimes with slices of banana).
On a weekend I will usually make some scrambled eggs or proper oatmeal. My secret recipe is to add shredded cheese – parmesan or pecorino is the best but anything will do, really! – to oatmeal. Trust me, it’s amazing. Sort of like an easier and healthier version of grits, except that on the weekends I would actually make the oatmeal on the stovetop and with milk instead of water. The easy way is where you let the Mccanns oatmeal steep a bit in boiling hot water and then microwave it to get it fluffy, which I do during the week sometimes when I want something more warming.
In the picture below I actually had run out of bread but had some oatmeal cookies, which I used to make kind of breakfast cookie sandwiches layered with fig preserves.
And tea! Or coffee 🙂 is a must. Caffeine really makes the world go round in the mornings.
Leave a Reply