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Jan 16, 2011 06:40 AM

Quick & Savoury Breakfast ideas needed – unconventional suggestions welcomed!

We’re growing tired of boiled eggs, frittatas and egg burritos and would love some fresh ideas for a satisfying (ideally healthy) savoury breakfast that takes no more than 10 minutes to pull together.

Do you have something a little different you can share? Soup for breakfast perhaps? Noodles? If so, I’d love to hear about what you make.

No dietary restrictions, spicy foods welcome!

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  1. Occasionally, I'll eat whatever I have leftover in the fridge - I like chicken over sweet potatoes in the morning.

    1 Reply
    1. re: jenscats5

      You made me think it would be good to try making potato cakes w the leftover sweet potatoes too!

    2. when I was in Turkey, I'd eat a zippy lentil soup every morning that had a wonderful tamarind zing to it ( at least I think it was tamarind... this was many years ago)

      10 Replies
      1. re: chickenbruiser

        That sounds yummy chickenbruiser, do you recall what the soup was called by any chance?

        1. re: Breadcrumbs

          Sounds like Mercimek Corbasi (lentil soup in Turkish). It can be made with either red or gren lentils. I don't think it usually has tamarind but maybe it's a regional variation. Maybe chickenbruiser was thinking of sumac as it is sometimes added to this soup. I've tried sumac as part of a za'atar mix an it really has a great, zippy sour flavour that really brightens up a dish. If you google it, you'll find lots of recipes including this one:

          1. re: toveggiegirl

            think it you got it right...
            upon a bit of reflection I don't think there was any tamarind... on some occasions I do recall squeezing some lemon into it...
            I had it all over Turkey from Istanbul to the Iranian border so I'm sure there were regional differences (this is 1988 so details may be sketchy).
            Do remember the best being in Dogubayazit (I think ?)

            1. re: chickenbruiser

              chickenbruiser thanks for looping back on this. I love the idea of this soup and, the lemon!

            2. re: toveggiegirl

              toveggiegirl, I can't thank you enough! What a wonderful link. The soup looks scrumptious and I love that website. . . is this yours?

              1. re: Breadcrumbs

                You're most welcome. Definitely not my site! I don't know a lot about curries at all but I do appreciate beautiful foods (and food blogs). I haven't tried this specific recipe but it sounds really good. If you do try it, please report back and let us know how it was.

              2. re: toveggiegirl

                A local place specializes in Turkish food with a tenancy for the their variations of Greek foods and they make a wonderful Mercimek Corbasi with red lentils and a spice which stains everything red that no one will admit to. Is paprika common in Turkish cuisine?

                1. re: bearfromobx

                  Paprika is used in Turkish Food as well as Pul Biber AKA Aleppo Pepper. Tomato could also account for Red.

                  1. re: chefj

                    I'm not sure Chef, but I doubt it's tomato. If you get it on your clothes it stains as badly as yellow mustard and never seems to come out (I have a light grey t-shirt that looks like it has Measles)!

                    1. re: bearfromobx

                      If you cook Tomato Paste or Tomatoes down to a paste with Oil the Oil will be Crimson Red.
                      You asked for thoughts on what it could be and those are mine.

          2. Long ago, I saw a short film aimed at school children that put forth the idea that anything can be breakfast. The idea was to get kids to eat something, anything, before school. My favorite breakfast in the world is Huevos Monteluenos (sp?). A crispy tortilla, spread with refried beans, topped with a fried egg and a homestyle salsa dotted with a few fresh green peas and topped with a pungent melting cheese. Learned it on my first trip to Mexico at a youth hostel (okay, it was in the Dark Ages). Still adore that breakfast.

            3 Replies
            1. re: sancan

              Oh, that does sound good, I'll check my Mexican cookbooks!

              1. re: Breadcrumbs

                I had that once, like 25 years ago, in the Yucatan. It's actually Huevos Motuleños (since you asked for spelling). The one I had also had diced ham in it. I loved the combination. Same for me, I remember it after all these years....

              2. re: sancan

                Another Mexican favorite is Chilaquiles -- you can find recipes all over, basically you simmer green salsa and chicken stock, toss in tortilla chips (and chicken / sausage / shredded pork), stir until the chips are just wet, but still have some crunch, and you want to get fancy, throw a poached egg on top. Sour cream or queso fresco is also great to add.

              3. We usually just have leftovers from the night before. My hubby doesn't like breakfast foods much. I love quick grits (not instant!) with a little cheddar or parmesan topped with a really runny fried egg. Makes a gorgeous sauce!

                Most of our asian friends have rice of some sort. I bet you could do rice, a fried, egg, and some fish or soy sauce.

                2 Replies
                1. re: LaureltQ

                  Thanks Laurel! I've never had an egg on grits before but can imagine how good it would be!

                  1. re: Breadcrumbs

                    An egg poached/steamed on top of grits with crumbled, fried fresh pork sausage and onion were a staple breakfast around where I grew up (deep south North Carolina). The thought of it makes me hungry still...

                2. I like all sorts of grains for breakfast.( currently love farro) I make up a big pot and have it in fridge, warm with leftover veggies, beans, warm spices.

                  1 Reply
                  1. re: magiesmom

                    That sounds good mm, I haven't tried farro before so will definitely give it a try..