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Your favorite breakfast recipes!

lollya Oct 18, 2009 09:37 AM

I luuuuuuuurv breakfast! Whether it's quiche, gratins, pancakes, grits, poached, scrambled, soft, hard boiled eggs, hashbrowns, waffles, whatever!

So, what are your favorite breakfasts? Recipes appreciated!

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  1. JEN10 RE: lollya Oct 18, 2009 09:42 AM

    My husbands favorite I call salsa eggs. Slice an avocado and plate it. slices some cheese and set aside. Heat salsa in a nonstick pan, when simmering add 2 eggs, S & P and cover to poach in the salsa. Put the cheese on the eggs and cover until melted. slide the egggs onto the avocado and enjoy

    2 Replies
    1. re: JEN10
      vday RE: JEN10 Oct 18, 2009 10:57 AM

      I look forward to trying that - sounds delicious!

      1. re: JEN10
        lollya RE: JEN10 Oct 18, 2009 02:13 PM

        yummmmmmm! now that's what i'm talking about.

      2. goodhealthgourmet RE: lollya Oct 18, 2009 10:03 AM


        1. h
          HillJ RE: lollya Oct 18, 2009 11:09 AM

          go ghg!

          1. Jennalynn RE: lollya Oct 18, 2009 11:11 AM

            Matzo Brie and it's Mexican cousin Chilequiles.

            I add sautee'd onions to this one and sometimes grated cheddar

            Serve this one with two fried eggs on top

            1 Reply
            1. re: Jennalynn
              lollya RE: Jennalynn Oct 18, 2009 02:14 PM

              i had chilequiles for the first time on my honeymoon last Fall, i adore them, thank you!

            2. JungMann RE: lollya Oct 18, 2009 12:10 PM

              Cilbir: Combine yogurt, crushed garlic and dill. Add a poached egg. Top with brown butter and aleppo pepper.
              Dasilog: Marinate butterflied fish in vinegar, garlic, pepper and soy sauce overnight. When ready for breakfast, fry fish until crisp. Serve with garlic fried rice and eggs.
              Chinese eggs: Heat oil until smoking. Fry eggs until crisp on the bottom and set on top. Top with oyster sauce, scallions and Thai chilies.
              Ekuri: Saute onions, ginger and garlic in butter. Add coriander, cumin, turmeric, chili powder and sliced chilies. Add scrambled eggs, diced tomatoes and chopped cilantro. Cook until set.

              1. h
                HillJ RE: lollya Oct 18, 2009 12:13 PM

                My fav breakfast is lobster eggs benedict with asparagus and dill but ALL of the examples you give lollya, are quite tasty too :)

                5 Replies
                1. re: HillJ
                  lollya RE: HillJ Oct 18, 2009 02:15 PM

                  my favorite is jalapeno cheesy grits with poached eggs on top. :)

                  1. re: lollya
                    HillJ RE: lollya Oct 18, 2009 02:38 PM

                    lollya, you might enjoy these scones then!

                    1. re: HillJ
                      lollya RE: HillJ Oct 18, 2009 04:02 PM

                      Oh HillJ, you've read my mind (i put them in the notebook as a recipe to try) have you made them?

                      1. re: lollya
                        HillJ RE: lollya Oct 18, 2009 07:12 PM

                        Yes, twice! With two diff variations of pepper heat & cheese. Very light & airy texture. Lovely warm.

                        1. re: HillJ
                          lollya RE: HillJ Oct 18, 2009 07:29 PM

                          i love smitten kitchen.

                2. shaogo RE: lollya Oct 18, 2009 02:59 PM

                  Sausage Hash

                  3 pounds chef (large) potatoes
                  A pound of Hot Italian Sausage meat (or sausage, casing removed)
                  A pound of coarsely ground fresh pork
                  1/4 cup olive oil
                  A big fat yellow (sweet) onion
                  rubbed sage to taste
                  black pepper to taste

                  Peel and cut the potatoes coarsely. Boil until al dente. Drain and set aside.

                  Saute the meat, breaking it into coarse chunks. Set the meat aside and reserve as much of the pork fat in the pan as you dare.

                  Add the olive oil to the pan and start making home fries with the potatoes. Add the onion, adding the meat when the onion becomes translucent. Add seasonings and salt and cook until well-browned.

                  Serve the hash with poached eggs on top.

                  1 Reply
                  1. re: shaogo
                    lollya RE: shaogo Oct 18, 2009 04:02 PM

                    ooh ooh ooh, this sounds like one for the Mr. :)

                  2. s
                    Soup RE: lollya Oct 18, 2009 04:13 PM

                    I love breakfast food!!!

                    It's funny because before kids, I could take it or leave it. I also used to think asian breakfast was way much better the general breakfast food we think of in this country. However, with kids things have changed.

                    I have come to like cold cereal. But more, I love breakfast as a meal. Great way to start off saturday and sundays. Everyone sitting around the table in jammies talking about all the possibilities of the weekend, the past week, and reading the paper and listening to the radio.

                    In our house, we like what we call the "full" breakfast. Potato, biscuit, sausage, bacon, eggs, grits, juices and milk. I introduce susage gravy for the first time last week and it was a hit. Not exactly healthy fare but we don't eat this stuff every day.

                    pancakes, waffles and french toast are a close second.

                    1. q
                      Querencia RE: lollya Oct 18, 2009 05:22 PM

                      Eggs & peppers. Green peppers are still in the farmers' markets, real ones with thick sweet walls of pepper, good time to have this. Just cut up some green peppers and saute briefly in butter with or without ham. If you don't happen to have a baked ham in the ref the cubed ham that's sold in a pound package in the meat counter at Jewel will do fine. When peppers (and possibly ham) are ready, dump in as many beaten eggs as you want and scramble lightly. Shredded cheddar cheese optional. Variant: same procedure, only eggs & mushrooms.

                      1 Reply
                      1. re: Querencia
                        shaogo RE: Querencia Oct 21, 2009 08:36 AM

                        Some Italian places make peppers and eggs with cubanelle (frying) peppers. I like it better with green bells (and a few red bells thrown in). Olive oil, a pinch of basil, salt and pepper and serve on very good Italian bread. I'm drooling.

                      2. b
                        brooklynkoshereater RE: lollya Oct 18, 2009 07:05 PM

                        crunchy french toast strips - slices of thick bread - brioche, challah, whatever - cut into strips, dipped into egg-milk-cinnamon-sugar mixture, dipped into corn flake crumbs, then fried - nothing better than breakfast for dinner!

                        1 Reply
                        1. re: brooklynkoshereater
                          nvcook RE: brooklynkoshereater Oct 18, 2009 07:25 PM

                          Thick sliced peppered bacon and homemade begian waffles.

                        2. o
                          ozhead RE: lollya Oct 21, 2009 11:00 AM

                          Recently the mushroom guy at my local farmers market (Calabasas, CA) has had terrific fresh porcinis from the area near the CA - OR border. They're expensive ($60/lb.), but of course a relatively small amount goes a long way. So here's what I do:

                          1. In a nonstick saute pan, I saute a little diced pancetta until it's crispy, then drain it well and set it aside. Then I wipe the pan out.

                          2. I slice porcinis thin and saute them in a little olive oil (again using a nonstick saute pan), and put them aside, covered, to stay warm.

                          3. Without wiping the pan, I add 2 eggs. Before they start to firm I sprinkle the pancetta over them. Then I cover the pan and cook the eggs over low heat until they are semi-firm and a little bit glazed over -- the consistency of over-easy eggs. This takes only a few minutes.

                          4. I slide the eggs out of the pan onto a plate, and cover them with the sauteed porcini slices.

                          5. I eat this, grunting with pleasure at every bite. Toasted brioche is a fine addition.

                          1. jeniyo RE: lollya Oct 21, 2009 11:24 AM

                            we always make pancakes. the kind where buttermilk and merigue folding is involved or a cottage cheese one. with fruit compote and lots of syrup

                            homemade granola, yogurt, fruit and honey.

                            rich broth, asian noodles, wt pepper, very lighly poached egg, blanched leafy greens.

                            polenta with fried egg, cheese, leftovers/marinated veggies/sundried tomatoes etc...

                            asian porridge with stock, seafood or meat, green onions, sesame oil served hot, and a cool cucumber salad, salted duck eggs, even roasted eel sometimes...

                            biscuits/savory scones with cheese and a crispy runny egg.

                            (eat like grandpa) sardines, garlic rubbed bread, a fried egg, capers.

                            a big muffin or pastry item, butter and hot coffee, the cat..

                            1. l
                              LisaPA RE: lollya Oct 21, 2009 04:17 PM

                              I love weekend breakfast! As a child, my favorite was my great-grandma's grits with eggs and crumbled bacon stirred in.

                              I've always loved Eggs Benedict with tons of Hollandaise.

                              Frittatas are a recent favorite with whatever veg and cheese happens to be rattling around in the fridge. Home fries on the side.

                              Homemade waffles (just got a maker last Xmas) or pancakes, plenty of butter and syrup (or yogurt and homemade jam), with bacon on the side. Applewood-smoked bacon is the best.

                              Stuffed French toast made with brioche, stuffed with bananas and sweetened ricotta. Never made it, but there's a great brunch place in Philly that makes stuffed French toast bigger than your head. I have made overnight French toast for a brunch party--easy and popular.

                              Homemade popovers still warm from the oven slathered with sweet butter and wildflower honey. This is the kind of thing to make your eyes roll back in your head and eat far more than you need.

                              In the winter, steel-cut oats with dried cherries, brown sugar and milk.

                              I also love an English fry up!

                              6 Replies
                              1. re: LisaPA
                                Danybear RE: LisaPA Oct 21, 2009 04:23 PM

                                How do yu make pancakes with cottage cheese?please.

                                1. re: Danybear
                                  LisaPA RE: Danybear Oct 21, 2009 04:35 PM

                                  Danybear, I think you must have misread. I didn't mention cottage cheese. I think you meant to ask Jeniyo. :)

                                  1. re: LisaPA
                                    jeniyo RE: LisaPA Oct 21, 2009 04:47 PM

                                    I pretty much make them freehand. but this is a good guideline.


                                    you can use wwflour or even pulverized oats, flax, wheat germ for some of the flour. I blend everything in a food processor so that it is a bit easier to flip. just make sure the mixture is a bit thicker than "pancake consistancy"

                                    it is a great way to use up cottage cheese, if you get them in costco =)

                                  2. re: Danybear
                                    goodhealthgourmet RE: Danybear Oct 21, 2009 04:50 PM



                                    1. re: goodhealthgourmet
                                      divya RE: goodhealthgourmet Oct 22, 2009 07:43 AM

                                      wuld the cottage cheese pancakes hold up if made ahead? ( not to become soggy lumps).

                                      1. re: divya
                                        toodie jane RE: divya Oct 22, 2009 09:17 AM

                                        cotttage cheese pancakes, those made with separated eggs (whites beaten and folded in) do NOT keep. I don't even try to keep them warm in the oven for a few minutes. Best cooked ona large griddle where you can do a plateful at once. and use LOTS of butter on the griddle.

                                2. s
                                  saj1139 RE: lollya Oct 22, 2009 08:13 AM

                                  I puffy heart breakfast! I love being able to combine salty meat with sweets. A friend of mine made these waffles recently and they were a.ma.zing.

                                  1. toodie jane RE: lollya Oct 22, 2009 09:20 AM

                                    Corned Beef Hash made with roasted corned beef--not tinned. Cooked with a bit of broth, smashed down and cooked till crusty on each side. That's the real deal. Served with eggs over easy. Plenty of fresh ground pepper.

                                    Dutch Babies pancakes--really a type of Yorkshire Pudding cooked in a very hot oven in lots of melted butter instead of beef drippings. Add sweet things like fried apple slices or jams and sour cream as toppings.

                                    1. h
                                      Harters RE: lollya Oct 22, 2009 02:28 PM

                                      Breakfast 1 - Black pudding (fry); eggs (fry); bread (toast). Assemble.

                                      Breakfast 2 - bacon (grill); bread - put together.

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