Sweet, salty, crunchy, gooey, toasty, buttery, sticky, porky, beefy, cheesy: you can have all of these flavors and textures at once if you like when you have breakfast. And what’s not to like? Forget a rushed bowl of cereal and come to the diner with us.
A toasted bagel with lox is one of the most impeccably balanced food combinations. Make sure you start with a good bagel and lox or smoked salmon, and have the appropriate condiments when assembling one: fresh dill, cream cheese, capers, red onions, and lemon wedges.
Steak and eggs, if you’re feeling like extra-ravenous! Pick a quick-cooking steak like strip, flat iron, hanger, or skirt. Allow to meat to come to room temperature (pull it out of the fridge 30 minutes before cooking). Pat the meat dry with paper towels, season it generously with salt and freshly ground pepper on both sides. Head 2 teaspoons vegetable in a large skillet over high heat and add the steak to the pan when it starts to smoke. Add the steak and cook it for 1 to 2 minutes, then turn it and let it cook on the opposite side for about 30 seconds. Continue flipping the steak for 4 to 6 minutes total for medium-rare, longer if you prefer it more done.
For the seasoned potatoes seen alongside, get ready to raid your pantry. To serve 2, scrub 2 russet potatoes and cut them into 1-inch chunks. Place them in a medium saucepan, add 1 tablespoon salt, and add enough cold water to cover by about 2 inches. Bring the water to a boil over high heat, then reduce the heat to medium and boil the potatoes until they’re fork tender, 10 to 12 minutes. Drain the potatoes and let them stand to dry out for 5 minutes.
In a small bowl, combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground black pepper, and 1 teaspoon dry thyme leaves. Melt 4 tablespoons unsalted butter in a large skillet over medium-high heat. Add the potatoes and season them generously with the spice mixture. Cook, shaking the pan and tossing the potatoes occasionally until they’re golden and crisp. Season with salt to taste.
Pancakes. From the box to greatgrandma’s recipe, I’ve griddled it all, but this recipe adapted from The Gourmet Cookbook is the one that I keep coming back to. They’re buttery and light and so delicious you might even pass on the syrup.
Makes about 8 pancakes
1 cup whole milk
2 large eggs
3 tablespoons plus ½ teaspoon vegetable oil
1 stick (4 ounces / 8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking soda
4 teaspoons sugar
1 teaspoon salt
– Whisk together milk, eggs, and 2 tablespoons vegetable oil in a medium bowl, then whisk in the butter. Stir together the flour, baking powder, sugar, and salt in another medium bowl. Whisk in egg mixture until just combined. Heat ½ teaspoon oil in a large nonstick skillet* over medium heat until hot but not smoking. Working in batches, pour 1/3 cup measures of batter into the skillet and cook until bubbles have formed on the top and broken, 2 to 3 minutes. Flip pancakes with a spatula and cook until undersides are golden, 1 to 2 minutes more.
-Serve with maple syrup. Keep pancakes warm in a preheated 200°F oven on a baking sheet if you want to make all of them and serve at once. I much prefer using an electric griddle to make pancakes. It makes for more even ones, and also, if you’re the cook, you get to eat with your crowd and not alone at the very end of the meal!
These waffles have a bit of crunch with the addition of cornmeal. I call for 1 stick of butter, but you can add up to 2 of them: the more butter in the batter, the crispier the waffle. Keep the waffles warm in a preheated 200°F oven directly on the racks while you make the rest. Freeze the leftovers for a weekday breakfast.
Whisk together in a large bowl:
1 ½ cups all-purpose flour
¼ cup medium grind yellow cornmeal
1 tablespoon baking powder
1 tablespoon granulated sugar
Whisk together in another bowl:
3 large eggs
1 stick of butter, melted and cooled
1 ½ cups milk
– Make a well in the center of the dry ingredients and pour in the wet ones. Gently whisk them together with a few swift strokes. Cook waffles according to your griddle’s instructions and serve with butter and syrup or fruit syrup.
Fried eggs seem to be a mystery to many, but they’re really very easy to make. Heat a tablespoon of butter in a medium nonstick skillet. Once melted, crack in an egg or 2 and season them with salt and pepper. Cook the eggs until the egg whites are opaque and set and the yolk — well, if you like a runny egg, serve it when the whites are done, but if you prefer a firm one, let them cook a while longer, until you start to see the yolks firm up.