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How to Keep Breakfast Warm?

NAtiveNewYorker May 8, 2007 02:07 PM

Timing has always been tough for me with breakfast. I'd like to serve everything warm and at the same time.

Bacon? (undercook it then keep in the warming oven to warm/finish browning?)
Pancakes? (in the warming oven, one on top of the other? wet towels?)
Scrambled Eggs? (in the warming oven? make them at the last minute?)
Toast? (the warming oven makes it too dry)

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  1. k
    katecm RE: NAtiveNewYorker May 8, 2007 02:23 PM

    You're right, it's a challenge. When entertaining, I usually end up with a breakfast casserole and muffins instead.

    However, for bacon and eggs, I'd try baking the bacon in the oven, on crumpled aluminum foil, which means less work for you. Also, instead of scrambled eggs (which really need to be last minute), consider poached eggs. You can pre-cook them almost to done. When about ready to serve, throw them into the boiling water for a minute.

    1. Sam Fujisaka RE: NAtiveNewYorker May 8, 2007 02:29 PM

      Pancakes: keep warm in a styrofoam tortilla warmer (from Mexico).

      Scrambled eggs: make first, microwave a bit prior to serving.

      Bacon: no need to be all that hot.

      Toast: make at the last moment.

      1 Reply
      1. re: Sam Fujisaka
        n
        newbatgirl RE: Sam Fujisaka May 8, 2007 03:28 PM

        Is this for entertaining or for regular family breakfasts? For entertaining, I say stick with a strata or a frittata for your egg dish as both are delicious at room temp. Bacon is so much easier done on a broiler pan in the over and then you can even brush the strips with brown sugar or maple syrup and impress the heck out of everyone.

      2. Emme RE: NAtiveNewYorker May 8, 2007 11:33 PM

        Pancakes, spread out single layer on a baking sheet in a 200 degree oven
        Toast- put a small container of water in the warming oven with it to retain circulating moisture

        1. g
          gourmanda RE: NAtiveNewYorker Jun 19, 2007 12:36 PM

          This is a bit late of response, just came across this post. For scrambled eggs you can make them just-cooked, still moist, and add in a bit of white sauce and they will keep nicely in a chafing dish or pre-warmed casserole

          2 Replies
          1. re: gourmanda
            NAtiveNewYorker RE: gourmanda Jun 19, 2007 01:33 PM

            Great suggestion. By "white sauce" do you mean a bechamel?

            1. re: NAtiveNewYorker
              g
              gourmanda RE: NAtiveNewYorker Jun 19, 2007 01:56 PM

              Yes, a traditional bechamel. Also, you can add a little cheese if that suits you. I've seen this method referred to as "brunch eggs" and have served them successfully several times (and had them at others homes as well). Also, I've made crepes in advance (they freeze well with wax paper in between); then, they day of serving I put a little butter in each one, fold into quarters, top with maple syrup and reheat in a casserole in the oven. They come out very nicely. Happy breakfast!

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