Breakfast of Champions

Even before I became almost entirely nocturnal, I was never really a breakfast person. That said, while most dinners can serve double-duty as lunches, certain dishes just have to be called breakfast, no matter what time of day they're served.

While in Paris last week, my breakfasts (at 3pm, mind you) consisted of a fairly decadent (and entirely incongruous) spread of baguette, soft cheeses, fruit, caviar (the cheap black lumpfish stuff you can get at any grocery store), duck liver pate, nutella, and fig jam, washed down with a glass of blood orange juice and Mariage Freres' "Wedding Imperial" tea.

Back in the states, I've got a rotating repertory of "breakfast" dishes (usually served when most normal people are eating a late lunch):

Pancakes
I use Trader Joe's pancake mix and get pretty crazy with the add-ins. Two of my favorite recent creations: Lavender Chocolate Cherry and Matcha Chocolate. I treat pancake batter the way some people treat casseroles; it's an opportunity to use up any ingredients that have been sitting in the fridge or pantry for too long. No matter what I put in my pancakes (which are cooked on a cast iron skillet using cooking spray), I only put one thing on them and that's real maple syrup.

Fried Eggs on Grits
As simple as it sounds. I whip up some grits and then toss a fried egg on top. I either put a little truffle oil on the grits or a little tabasco on the egg.

Dutch Babies
Since this involves baking, a skillset which will forever elude me, I stick to this recipe, courtesy of whatscookingamerica.net:

3 eggs room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter

Preheat oven to 450 degrees F. Place a large, heavy ovenproof frying pan or a cast-iron skillet in the oven until hot and sizzling. While pan is heating, prepare your batter.

In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

Bake approximately 20 to 25 minutes or until puffed and golden brown.

Remove from oven and serve immediately.

Well, I suppose I fudge the recipe a bit...I kind of go heavy on the vanilla, go light on the butter, and I throw in a dash of nutmeg for good measure. Now that I think of it, I also cook mine for about half the suggested time. I really stink at following recipes. Ah well, it always turns out tasty. Top it with whatever fresh fruit you have, powdered sugar, lemon juice, and/or maple syrup.

Maple Egg Cheddar Sausage Thing
I stole this idea from a Dunkin' Donuts morning muffin. Before that I had no idea one could mix meat, cheese, eggs, and maple syrup. I brown up some of the Gimme Lean Sausage (fat free, meat free, cholesterol free...and it really tastes like sausage!) and as the second side is browning, top it with some cheddar cheese. Once the cheese is melted, I stack the sausage on top of a dollop of maple syrup on a plate. Fry up an egg to top the whole thing off. Salt. Pepper. Tasty.

And that's basically what breakfast at my house looks like, though I'd be lying if I didn't admit to the occasional eggie-in-a-hole, frozen waffle, or (get ready to start hurling stones) poptart. If I'm choosing between cereal and no breakfast at all, I'll usually choose the latter, but if I go with cereal, it pretty much has to be with soy or rice milk as my lactose intolerance gets ugliest with cereal & milk for some reason (and yes, I've tried Lactaid and it only helps a little). I guess when all is said and done, I probably don't have the requisite sweet tooth that breakfast requires (and this means, to my dining companions' laments, that I also don't really have a "dessert stomach"...when I'm full, I'm full). So while I'll occasionally indulge in a syrup smothered dutch baby, I'll be much happier with Eggs Benedict (over smoked salmon and covered with cream spinach, like they do over at Popover Cafe). And speaking of Eggs Benedict, there's a recipe for Eggs Tomavo that caught my eye on Giada's Weekend Getaway (yes yes, guilty as charged!) that I'll have to try out at some point in the future.