Tamagoyaki
This year I started watching a lot of cooking videos, which is where I was first introduced to Tamagoyaki, a rolled Japanese omelette seasoned with dashi and a bit of sweetness. They require a certain technique (see Rie make them here), special equipment like this pan, spatula, and a bamboo mat, as well as time and patience, but are a delicate treat for weekend breakfasts. Visit the original recipe for process photos and extra notes.
Savory Breakfast Oats
Mornings during the pandemic are a scramble to get everyone up, in front of laptops, and ready for a day of remote learning and work. I usually realize at some point mid-morning that I never ate anything, and I’m now starving.
Sugary breakfasts aren’t helpful, so lately I’ve been craving something more savory. This filling bowl of oatmeal is ready in minutes, keeps me going for hours, and is delicious, once you get used to the idea that oatmeal doesn’t have to be sweet.
I’ll use name-brand ingredients here, since the directions for preparing oatmeal are specific to the brand and style of oats, and because the saltiness of the dish depends on the type of broth and salt used. If you’re using different brands, follow the oatmeal’s package directions (adding the egg two minutes before the end), and season according to your own taste.
Leo’s Smoothies
These smoothies are great for kids who need to put on some weight or have a low appetite for other foods. (But whatever you do, please don’t tell Leo they have avocado in them.)
Grilled Brunch Skewers with Spicy Maple Glaze
The pandemic has driven all socializing outside this summer, but these brunch skewers of pineapple, bell pepper, sausage, and maple glaze prepared on the grill allowed us a Sunday morning with friends.
Sunny Side-Up Eggs
Eggs have to be done just right for Leo to eat them. He’s perfectly happy with scrambled eggs or egg ribbons, where the yolk is incorporated in with the whites. Forget about a dry, crumbly hard-boiled egg yolk. I was surprised when he asked for, and then devoured sunny side up eggs, but I’m happy to oblige.
Baked Egg Cups
During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.
These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.
Fluffy Pancakes
After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
Serve with bacon.
Egg Ribbons
Leo doesn’t fall for recipes that trick kids into eating healthy foods, but he loves eggs in almost any form, and having another way to prepare them is great.
To make ribbons, you gently cook a circle of eggs like a crepe, then roll the crepe and slice it into ribbons.
Cheese Grits
I grew up on cheese grits — as a kid, I’d happily lap up a bowl for breakfast or lunch. For a more grown-up meal, serve them topped with barbecued shrimp or pork.
Pressure Cooker Sous Vide Egg Bites
If you’ve had the Starbucks Sous Vide Egg Bites, you know they’re delicious, but they’re also expensive. These copycat egg bites are easily made at home with a blender, silicone baby food mold, and pressure cooker.