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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..

                  2. Savory oatmeal is fanrastic....great ideas for different flavorings on this previous thread:

                    I personally prefer steel-cut oats, which definitely take more than 10 minutes to cook. I usually par-cook or pre-cook a batch so it's a speedy breakfast. Whenever I have sauce from curries leftover (Indian, Thai, whatever....), I stir that into my hot cooked oatmeal.

                    Jook is also great for breakfast. It may not be traditional, but I like to swirl in a little Sriracha (because I like to jump-start my tastebuds in the morning!


                    I too love soup in the morning! In fact, I had some leftover cream of broccoli soup for breakfast today! Just heated up a mug of it to sip on with my morning news....

                    1 Reply
                    1. re: 4Snisl

                      Thanks so much for pointing me to that savoury oatmeal thread 4Snisl, what great ideas there and I love your idea of curry over steel cut oats, they're my favourite also.

                    2. it's all about preparation. if you cook a large batch of oatmeal in advance, or make enough for dinner to ensure leftovers for breakfast, you'll always have something in the fridge you can just heat & eat. definitely check out the ideas for savory oatmeal in 4snisnl's link.

                      other ideas:
                      - polenta: cook a large batch in advance like the oatmeal, chill until firm, and slice. store the slices in the fridge (or bag them in the freezer long-term). when you're ready to eat, just broil or pan-fry until warm & golden.
                      - you can pan-sear oatmeal the same way as polenta - in fact, it's one of my favorites. steel-cut is best for that.
                      - savory breakfast casserole
                      - a quick hash with canned or leftover salmon & potatoes
                      - grilled cheese
                      - turkey melt
                      - jook

                      TONS of ideas here - some quicker than others, but you can use the ones that work for you, or as i mentioned earlier, prepare in advance:

                      7 Replies
                      1. re: goodhealthgourmet

                        ghg - thank you so much for taking the time to link those threads, there are tons of inspiring ideas there! I've never seared oatmeal before but will definitely give it a try!

                        1. re: Breadcrumbs

                          you're welcome - i figured you didn't know there were already a bunch of threads on the topic.

                          re: pan-seared oatmeal:

                          1. re: goodhealthgourmet

                            No I didn't ghg, before I posted I searched the Home Cooking Board for "quick savoury breakfast" and the threads that came up were only vaguely relevant. The posts you shared were excellent and I gleaned some great ideas. Thanks for this link on the pan-seared oatmeal!

                            1. re: Breadcrumbs

                              It's kind of nice to get some spontaneous thoughts and be able to "talk" about them too if you don't want to pore through all the threads.

                              Me, I like a savory bread pudding. With some good cheese like a gruyere and some good mushrooms. The possibilities are endless.

                              I like to make them and freeze. Then reheating while getting ready for the day takes just a bit of time.

                              That works well if you're not feedling a big crew.

                              1. re: karykat

                                I adore savoury bread pudding too karykat. Once when I was vacationing in England we had brunch at a pub and they had the most wonderful savoury bread pudding with wild mushrooms, chestnuts, roasted squash and a mild creamy curry sauce over top. Pure heaven!!

                                1. re: Breadcrumbs

                                  Chestnuts. One of my very favorite things. I do a bunch of things with them but hadn't thought about a bread pudding. That sounds really good.

                                  1. re: karykat

                                    karykat, if you love chestnuts, I'm guessing you'll love this dish too. One of my favourites (and I'm not a vegetarian). Here you go:


                      2. Leftover rice that you fry, add some soy sauce or seasoning of choice, top with a fried egg and a side of Spam.

                        3 Replies
                        1. re: c oliver

                          Thanks co! I'd definitely like the egg in the rice for breakfast and happen to have some leftover spicy basmati in the freezer that will find its way to the table this week!! Thanks!

                          1. re: Breadcrumbs

                            Fried rice can be done with almost any leftover meat you may have and any veggie that will not release too much water when fried with the rice (which will make it soggy, unless you do it really quickly/briefly and at high heat). Frozen peas tossed in when frying the rice work well. Break in an egg or two and literally 'scramble' it while tossing the rice works fine too.

                            1. re: huiray

                              love, love, love peas so that's a great idea huiray! Thank-you!

                        2. Ya want unconventional.............My wife's aunt loves oatmeal with tabasco sauce on it.<BLECH>

                          11 Replies
                          1. re: mucho gordo

                            Why is that unconventional?

                            I've seen people do this at diners all the time. A little bit on their eggs, and then a nice dash on their bowl of oatmeal. It's a Denny's routine for alot of folks.

                            I love oatmeal with Sriracha and a bit of grated horseradish root.

                              1. re: c oliver

                                Savoury bread pudding is wonderful! My favourite is cheddar with pancetta and gorgonzola. Not unconventional or wild and crazy but delicious and homey. Nice with some crunchy homemade granola or baked maple syrup oatmeal.

                                Poached eggs in spicy tomato sauce or salsa is fun, too.

                                We like slicing chorizo or andouille sausage and browning it in the oven with roasted potatoes topped with smoked paprika until caramelized and sizzling.

                                1. re: ipsedixit

                                  Apparently I've led a very sheltered life, Ipse. I never heard of it until recently.

                                  1. re: mucho gordo

                                    It certainly isn't for everyone.

                                    In fact, it had just occurred to me (recently as well) that most people take their oatmeal on the sweet side. Me, and most folks in my family, generally prefer their oatmeal on the savory side.

                                    I love cracking a raw egg into a bowl of hot oatmeal, swirl some Sriracha and go to town.

                                    1. re: ipsedixit

                                      OMG, that sounds amazing. I think that will be tomorrow's breakfast. Thanks, ipse.

                                      1. re: c oliver

                                        When I want to be totally "white-trash" about it, I garnish with some bacon bits!

                                        1. re: ipsedixit

                                          While I wouldn't put bacon *on* oatmeal, having it on the side seems very natural to me.

                                          1. re: jlafler

                                            ooh, i totally would! particularly if i was sweetening that particular batch of oatmeal with maple syrup - a topping of crispy nuggets of hot, just-cooked bacon sounds divine to me. gonna have to file this one away in the memory bank...

                                  2. re: ipsedixit

                                    It's funny, I've only ever tried sweet oatmeal but I'm definitely willing to start experimenting!!

                                2. Almost the only time we have grilled cheese sandwiches is for breakfast. Yum.

                                  1 Reply
                                  1. re: nomadchowwoman

                                    See, now I LOVE grilled cheese ncw but I've never had one for breakfast! I will now though, thanks!

                                  2. I'll fry up a pkg of Chorizo, add it to a tub of Country Crock garlic mashed potato and season to taste. If I have a couple of tortillas around, I'll make burritos otherwise, I'll eat right off the plate.

                                    1 Reply
                                    1. re: mucho gordo

                                      I'm liking the idea of bringing non traditional sausages to the breakfast table mg!! Thank-you!

                                    2. My kids love noodle soup with sliced char siu and some bok choy thrown in. Quick and easy.

                                      3 Replies
                                        1. re: Breadcrumbs

                                          Try doing variations of this with your 'instant noodle/ramen' of your choice. Add leftover or fresh ingredients of your choice.
                                          Here's a thread on ramen choices: http://chowhound.chow.com/topics/586820

                                          1. re: huiray

                                            Thanks again, truly huiray, that thread was before my time here and is super-helpful!

                                      1. Congee takes a while to make, but freezes well.

                                        Ditto with dim sum dumplings. Make them yourself or hit the freezer section of a Chinese grocery; even Trader Joe's has some char siu bao that aren't half bad.

                                        One of my favorite breakfasts (especially when I'm feeling a bit under the weather) is tom yam soup made with a commercial soup base and whatever's on hand (leftover chicken, a few frozen shrimp, maybe some veggies, whatever). Spicy sour goodness.

                                        5 Replies
                                        1. re: alanbarnes

                                          I like the idea of the dumplings alan and I've never heard of "torn yarn soup" before - I googled it but didn't find anything, can you share more about it?

                                            1. re: huiray

                                              Oh that's funny huiray! I must need glasses !! Of course Tom Yum!

                                            2. re: Breadcrumbs

                                              Tom yam is also known as tom yum (the former spelling is considered proper under the Royal Thai General System of Transcription). It's a spicy sour Thai soup that's popular throughout Southeast Asia. Dominant flavors include lemon grass, kaffir lime leaves, galangal, and chili peppers. You can make these into a paste yourself or just buy a jar; many supermarkets and virtually all Asian groceries carry it.

                                              To make the soup, heat some chicken or fish stock (even water will do in a pinch), stir in some paste (careful, it's spicy), then add fish sauce and lime juice to taste. Dump in some shrimp or chopped chicken (raw or leftover) and simmer until done. Maybe add some mushrooms, too, if you have them. Garnish with cilantro, mint, and/or basil and serve. Yum!

                                            3. re: alanbarnes

                                              I make 2.5 quarts of Jook (Congee) in my slow cooker with a very basic recipe with chicken stock, break down the Jook into 1 cup servings and freeze them, then pop the "rocks" out into a freezer storage bag for the long term. When I want one, I pull it out and microwave it; since the Jook is already really creamy, the microwave doesn't change the texture much at all. If I don't feel good, i leave it plain, which is already flavored with the chicken stock and ginger and is very easy on the stomach. For a regular meal, add leftovers, a little chicken, shrimp, beef veggies or what ever makes you happy. I really like Thai fried onion paste (careful - VERY salty) or pork Fu (dried cooked pork that looks like carpet fibers, but tastes amazing) and even sauces like hoisin or sriracha. One of my favorites for breakfast is Chinese rose wine sausages steamed and cut into very thin slices and a scrambled egg (I never could get used to breaking an egg directly into the hot Jook - Instead I use a Pyrex measuring cup, spray a little oil to cover the inside, break an egg and scramble in the cup, then microwave for about 30 sec, stop and then another 15 sec until done, shred and hold, then reheat the Jook and add the egg and sausage slices and a touch of shoyu - be careful, because the egg expands big time!). I also love frozen dim sum dumplings, Chinese crullers (take them out to thaw the night before in the fridge and nuke them in on a paper towel (they are usually a little oily from being fried) and leftover gyoza or Potstickers.

                                              I tried something unexpected recently which just might be up your alley as well; fried chorizo with onions and peppers on a thin omelet, served with refried beans and tortillas. A first generation Mexican friend introduced me to this meal and I love the combination of savory, filling and just a little spicy to kick start a day.

                                              Who, me? Easy to please - just feed me!

                                            4. Toasted Bagel with Butter and Bacon.

                                              Toast with Baked Beans and a Fried Egg on Top.

                                              Soft Scrambled Eggs with Smoked Salmon, Crème fraiche and Scallions.

                                              Turn any hot cereal into instant savory by adding cooked bacon or sausage, onions, other veggies on hand and egg in any fashion. Crushed peanuts optional. For more decadence make with hot milk instead of water.

                                              12 Replies
                                              1. re: scoopG

                                                Lap cheong - Chinese sausage (been enjoying a thread about that)

                                                1. re: c oliver

                                                  Beans on toast is a great idea scoopG and love the sausage/cereal ideas co & scoop, thanks!

                                                2. re: scoopG

                                                  toasted bagel with *peanut* butter & bacon ;)

                                                  1. re: goodhealthgourmet

                                                    Hey, you know what, while I was in university one of my favourite lunches was peanut butter bacon and lettuce on toast . . . brace yourself....w ketchup!!

                                                    1. re: Breadcrumbs

                                                      eek! i don't even *touch* a ketchup bottle unless i'm sitting in a NJ diner about to dig into a hot plate of crispy home fries or french fries.

                                                      i'd lose the lettuce and add a drizzle of maple syrup or honey ;)

                                                      1. re: goodhealthgourmet

                                                        Ah! I haven't heard such ketchup horror since the last time I ordered it on my hot-dog in Chicago!! ; )

                                                          1. re: c oliver

                                                            So I've learned . . . but I just can't stomach a hot dog w mustard! I've come to accept the inevitable looks of disdain!

                                                          2. re: Breadcrumbs

                                                            Ah! I haven't heard such ketchup horror since the last time I ordered it on my hot-dog in Chicago!! ; )
                                                            LOL! yep, that will get you drawn & quartered.

                                                            my sister puts ketchup on everything - it drive me insane. but hey, to each his/her own...just keep it away from my plate ;)

                                                  2. Potatoes and onions fried up together with ginger and garlic, swirl in a couple of eggs at the
                                                    last minute, finish with soya sauce & a dash of toasted sesame oil. And Sriracha on the table, of course. This doesn't take long at all if the potatoes are already cooked, and it smells so good...

                                                    Noodles with cottage cheese, garlic butter, smoked paprika and black pepper. Or spice it up with red pepper flakes.

                                                    Tuna in olive oil fries up nicely; I add a little anchovy paste for extra umami. You can make a hash with leftover (or frozen) potatoes and peppers, or you can add a splash of cream and serve it over thick broiled toast. Or go the traditional route and do a cream sauce with peas- frying the tuna first makes this old standby much tastier.

                                                    Biscuits filled with cheese. Mmm.

                                                    Crabmeat pancakes: leftover mashed potatoes, mixed with a couple eggs and surimi or a can of crab, fried in thin patties. Maybe a quickie tartar sauce from mayo, lemon juice, capers and Louisiana sauce.

                                                    Oatcakes, johnnycakes, or latkes.

                                                    Millet is an often-overlooked grain and makes a great breakfast.

                                                    I sometimes just have leftover rice with milk and sugar like a breakfast cereal.

                                                    1 Reply
                                                    1. re: eclecticsynergy

                                                      I love every one of these ideas es, my mouth was watering when I read the first one!! I have such a weakness for Sriracha. Thank-you.

                                                    2. Crepes! You can do anything with them.....from a goat cheese, tomato, and spinach crepe, to nothing but blueberries with a little sour cream on the side or peaches with whipped cream.

                                                      Also, I grew up w/ occasionally having what my mom called "lunchettes" for breakfast once in a while. Basically, lightly toast some bread. And then layer it with some cooked bacon, diced onions, diced green peppers, and throw a slice of american cheese on top. Pop it in the oven until the cheese melts.....very simple but tasty.

                                                      4 Replies
                                                      1. re: rmurphy

                                                        Savoury crepes are a great idea rmurphy, thank-you. I adore spinach and mushroom crepes!

                                                        1. re: rmurphy

                                                          Fantastic idea. You can refrigerate your unfilled crepes for a while so that you don't have to worry about making them in the morning if you're pressed for time then. Is there a way to freeze unfilled crepes?

                                                          Think it works to freeze the filled ones, but not sure how well it would work to freeze unfilled ones.

                                                          1. re: karykat

                                                            I've frozen unfilled crepes before karykat. Once they'd cooled, I put a piece of wax paper between each crepe and then sealed the stack in a ziplock so we could use them as needed.

                                                        2. Congee. Rice, water, chicken; Make it ahead and eat it all week. Top with soy sauce, peanuts, hot sauce.

                                                          1 Reply
                                                          1. re: meagan

                                                            Thanks meagan, I googled congee and have some great recipes now!

                                                          2. One of my favorite quick breakfasts is a fried egg sandwich with olive tapenade and a piece of lettuce. Roasted peppers work well, too, if you don't have any tapenade in the house. It's portable and warm, and sticks with me. When I have more time, i frequently make different kinds of porridge (oatmeal, amaranth, quinoa, or rice) with a poached egg, shredded nori, scallions, and ginger. You can also pop amaranth in a covered hot pan, pour it into a bowl, add warm milk and whatever spices, dried fruit, and nuts you like. Tasty idea courtesy of a favorite blog, Gluten Free Girl.

                                                            1. Cook Israeli couscous (big pearl kind) with at least part coconut milk... add nuts, dried or fresh fruits... mix up the spices. This is one of the most satisfying breakfasts I make. I can make a pot and it keeps for several days without changing texture.

                                                              Another constant is a poached (or fried egg) on an english muffin. Add spinach and maybe some cheese... and you're good to go! You can mix up the meat, cheese, veg toppings with whatever you have on hand. Sometimes some smoked paprika is sprinkled on the egg.

                                                              1. Bak Kut Teh.
                                                                Just google it, you will get lots of hits.

                                                                Make a pot the night before, fish out the spices if you prefer, reheat the next day (and for a day or two more) and eat with crullers or rice. I usually make a 'simplified' version with pork spare ribs, cinnamon sticks, cloves, star anise, soy sauce, and maybe tofu (fried [age type] and/or fresh, added towards the end).

                                                                1 Reply
                                                                1. re: huiray

                                                                  Oh, I forgot to list: ...and a couple or so heads of garlic.

                                                                2. I should have added:

                                                                  Toasted Bagels with Peanut Butter and Bacon.

                                                                  Add any kind of chocolate for the low cal version!

                                                                  2 Replies
                                                                    1. re: scoopG

                                                                      i posted the PB & Bacon addendum to your original one above ;)

                                                                    2. My favorite breakfast items:
                                                                      Eggs-in-the-Basket: Cut out the center of a buttered slice of bread using a round glass or biscuit cutter. Place hollowed out bread slice and round center cutout next to each other in a preheated pan, crack an egg into the empty center of the bread, and cook until the egg is set and bread is crispy, flipping halfway if desired. Serve with the toasted round to sop up any runny yolk.
                                                                      Omelet: They are a great way to work lots of veggies into breakfast. I like mix the eggs with salt, pepper, and whatever cheese I have in the fridge (usually Parmesan). Cook the omelet and fill with wilted spinach, cooked white onion or raw scallion, crumbled cooked sausage, fresh tomato, olives, bell pepper, and anything else you'd like.
                                                                      Steak and Eggs: Buy a thin-cut steak and pan fry it along with some eggs. Steak for breakfast is always a huge hit.
                                                                      Grits: Slow cooked with cheese and/or crumbled chorizo. Not too fast (takes about 20 min) or super-healthy, but very tasty.

                                                                      1. Homemade hummus on toasted bread is a really cheap and yummy breakfast. It's really good on leftover toasted baguette, maybe with a few olives and fruit on the side.

                                                                        1. Check out Uncle Bob's suggestion on the popcorn recipe thread: popcorn reinvented as b'fast cereal!
                                                                          One good fast breakfast is noodles (made the night before, lightly oiled, zip-locked) brought up to heat with either steaming water or in the microwave; mixed with chived cottage cheese or pot cheese. Fast, easy, comforting. We also eat wheat tortillas spread with refried beans, guacamole, shredded cheese, salsa....or b'fast burritos, with scrambled eggs and a pre-cooked (weekends are good for this) mixture of cubed potatoes, onions, and bell peppers and maybe a little bacon or ham chopped in; topped with cheese and salsa.
                                                                          And I really, really love leftover soggy salad for breakfast. And soup of any kind - I frequently make too much, so I've got it on hand. Nothing easier than heating up a mug of something hearty, with beans and pasta, or a good ground beef/vegie soup.

                                                                          1. i know you may be sick of eggs, but lately i've been doing...
                                                                            mix egg (whites) with yellow curry powder, oregano, dash of chili powder, salt, freshly ground pepper. beat til frothy and cook pancake style or scramble. serve over roasted cauliflower with a drizzle of soy or Bragg's. good with barley if you want carbs. also good scrambled and shoved in a pita with cucumber and yogurt.

                                                                            couscous is easy... let stand. mix with olive oil, lime juice, seasoned rice wine vinegar, chopped tomatoes, sundried tomatoes julienned, marinated cippolini onions, currants, basil, and let marinate. can be good with some poached chicken for protein. or mix in some feta or goat cheese.

                                                                            6 Replies
                                                                            1. re: Emme

                                                                              Emme I'll give your egg breakfast a try as the flavours sound great to me. If you see this, do tell me what "Bragg's" is.

                                                                              Also, I've added an avatar as I couldn't believe the resemblance. This was my precious boy...

                                                                                1. re: alanbarnes

                                                                                  Thanks Alan, that's a new one for me.

                                                                                2. re: Breadcrumbs

                                                                                  BC, no need to go out & buy the Braggs Aminos - you can just use soy or tamari.

                                                                                  1. re: Breadcrumbs

                                                                                    so sorry about the Bragg's reference - my post was deleted once, and when i rewrote it, i forgot to attach the thing about soy sauce. my apologies.

                                                                                    our boys look so much alike! and he suggests for a quick savoury breakfast you try a bit of kibble mixed with rotisserie chicken and a sprinkle of flaxseed for good measure. i'm not endorsing it, just passing along his thoughts.

                                                                                3. I love cous cous for breakfast, especially with coriander, curry, onions, garlic, figs & marcona almonds. I make up a batch on Sunday and eat if for breakfast during the week. Light, healthy, tasty.

                                                                                  3 Replies
                                                                                    1. re: MarleneDietrich

                                                                                      I like bulgar similarly, especially since i can pour boiling water on it, go shower and dress and it is done. Voila!

                                                                                      1. re: magiesmom

                                                                                        Great ideas sedimental and magiesmom! I love it!

                                                                                  1. Upma, A south Indian semolina preparation makes a great spicy savory breakfast food.
                                                                                    You can find tons of recipes with varying ingredients with a simple search online.

                                                                                    1 Reply
                                                                                    1. re: chefj

                                                                                      Chefj, thank-you I've never heard of this dish before but the recipes I've seen thus far seem delicious and, versatile. I'll definitely give them a try. Much appreciated.

                                                                                    2. i like biscuits and gravy...
                                                                                      or bagel with peanut butter on one side and butter on the other and cheese in the middle or just plain toast the same way if i dont have bagels..
                                                                                      i still eat cream of wheat like i did growing up..little milk -some butter and sugar on top...
                                                                                      cold leftover pizza is always good....

                                                                                      1 Reply
                                                                                      1. re: srsone

                                                                                        Leftover pizza . . . so perfect for breakfast! Thanks too for the other suggestions srsone.

                                                                                      2. One of my sons was very fond of sweet potatoes so all through his high school years I would put a big sweet potato in the oven to bake before I Ieft (very early) for work and when he got up he would bust it open, add brown sugar and butter, and have it with a few glasses of milk.

                                                                                        7 Replies
                                                                                        1. re: Querencia

                                                                                          Kasha (buckwheat groats) with soy and butter (soy and oil and nutritional yeast is the vegan version). You can make kasha two ways--one by mixing the grains with an egg, toasting in a skillet till dry and fluffy and separate, then adding boiling water. This gives more of pilaf texture. Or just cook up in water like porridge. Pan-fried mushrooms and onions are good with this as well. Sour cream.

                                                                                          Polenta or cornmeal mush, butter and Parmesan.

                                                                                          And I like those Chinese steamed buns you can get frozen in Chinatown. I get the veggie fillings, but there's also pork, or pork and leek. You can put them in the microwave for a minute or two. Make a little dipping sauce with soy, sesame oil, chili oil or sriracha. Fast, cheap, satisfying, if you like steamed buns. I do.

                                                                                          1. re: femmevox

                                                                                            Biscuits and gravy. Not the healthiest of meals but there are certainly ways to make it less bad for you.

                                                                                            Traditional English Breakfast with eggs, beans, toast and sausages. In Ireland they ad some quick grilled mushrooms and tomatoes. Delish!

                                                                                            Kedgeree. You can use any kind of fish, leftover rice, a dash of seasonings and maybe toss in some raisins. It's lovely and fast with canned salmon.

                                                                                            I'm also a fan of cold lefotever from the night before like low mein, burritos, or pizza. I know, it's horrible.

                                                                                            1. re: Emafer

                                                                                              I like the idea of Kedgeree Emafer and, I wish I had burritos right now!!

                                                                                              1. re: Emafer

                                                                                                You can make a veg version of kedgeree using smoked (or marinated and baked) tofu. Tempeh, too, those I don't have that on hand very often.

                                                                                              2. re: femmevox

                                                                                                I've never made Kasha in a savoury preparation femmevox and I like your suggestions. I adore those Chinese steamed buns as well!!

                                                                                              3. re: Querencia

                                                                                                I'd never thought of baking a sweet potato for breakfast Querencia but what a great idea that is and you could really keep things fresh by adding different toppings. Great idea, thanks!

                                                                                                1. re: Breadcrumbs

                                                                                                  you can top it with Greek-style yogurt, low fat ricotta or cottage cheese for added protein.

                                                                                                  sweet potatoes make killer hash too.

                                                                                              4. I cook grits the night before, spread them in a pan and refrigerate them. The next morning, cut them into strips, pan fry in butter, and serve with maple syrup over them

                                                                                                2 Replies
                                                                                                1. re: cigarmedic4

                                                                                                  ever do this with polenta or oatmeal? good stuff!

                                                                                                  1. re: goodhealthgourmet

                                                                                                    Particularly with steel cut oats, which make a great mush fried in butter.

                                                                                                2. Toast whole grain english muffins. Spread with humus, top with poached or fried egg, sliced avacado, and cheese(your choice). broil just to melt cheese. Serve with sliced cantelope when in season. Other times, choose any fresh fruit available.

                                                                                                  1. I'm a huge fan of cold leftover poached salmon, anytime. I make large filets now so that we have a hot dinner, then plenty for leftovers. Squeeze of lime, fresh black pepper, and yogurt dill cream for dipping. A nice clean flavor and a great protein start to the day.

                                                                                                    Leftover falafel, hummus, sprouts and pita go over well in the a.m. also.

                                                                                                    1. I'm a huge fan of soups in the morning.

                                                                                                      Miso soup - Mix about a tablespoon of miso with a little water, add to a couple cups of boiling water. Then throw some cubes of tofu and sliced green onion. I like to sprinkle some anchovy powder in for a little extra umami bomb. Not sure what sort of access you have to seaweed, but that's always a nice addition. This is a nice light breakfast, but more tofu and a scoop of cooked rice makes it a little heartier.

                                                                                                      Egg Flower & Corn Soup - Combine a can of creamed corn with 1 can of water, add some salt and when it starts to boil, stir in some beaten egg. Then top with sliced scallion. I love to add white pepper and then drizzle some chili oil on top for a little kick.

                                                                                                      Wonton Soup - By far my favorite kind of soup to have in the morning. I like to make big batches of wontons and freeze some, but you can always pick up a bag of frozen wontons at your local asian grocer. I start by boiling some chicken stock, add in a few drops of soy sauce and then some wontons until they float and then some fresh spinach leaves until just wilted. Then I top it with thin slices of egg omelette and green onions. If I'm feeling especially hungry for protein, I'll throw in a few shrimp too.

                                                                                                      I also intensely love cold fried chicken and granny smith apples in the morning.

                                                                                                      1. Ya know, you can never go wrong with a bowl of whole grain cereal with fruit. There are so many to choose from that are really good for you, and you can top it with a different fruit every day if you so desire. Takes less than 10 min to prepare.

                                                                                                        1. Texas Hash is our Sunday favorite...

                                                                                                          Fry up some bacon. Remove and throw in some diced red potatoes. Smaller dice the better to speed it up. Cover and cook. Stir around occasionally. After the potatoes are soft, throw in a diced onion and 2-3 diced jalapenos. Cook that for a few minutes and add 2 minced cloves of garlic. Grab some left over brisket and sausage that's been chopped up and toss that in along with the bacon. Heat it through. Now throw in some eggs. Cook through. Season with salt, pepper, chili powder, and cumin.

                                                                                                          Serve with some homemade tortillas and hot sauce. If you're feeling fiesty, throw in some chorizo with the bacon. You're done eating for the day.

                                                                                                          1 Reply
                                                                                                          1. Breakfast today:

                                                                                                            Leftover Phở stock/broth [thick w/ gelatin & still redolent of the beef bones and spices used to make it], diluted just a bit, a little of the (saved) fat previously skimmed off the simmering stock added back in;
                                                                                                            Leftover loosely semi-torn shaved ribeye, a very generous amount, cooked very briefly in the reheated/hot stock;
                                                                                                            Handful of fresh culantro [ngo gai], coarsely torn into 2-3 inch pieces, dumped into stock after fishing the beef out;
                                                                                                            Fistfuls of trimmed fresh Thai basil [hung que] including tender stems, washed, [dumped into the stock 30 sec after the ngo gai went in] and swirled in to wilt.

                                                                                                            Stock/soup and greens [yes, the herbs were used as veggies here] poured over the beef pieces in a large bowl. Eat.

                                                                                                            5 Replies
                                                                                                            1. re: huiray

                                                                                                              Just had pho the other night and woke up the next morning wishing I had more for breakfast. I had frozen the 'pho jus' in three meals worth portions. Need to make more now. Will pick up a cow's foot soon.

                                                                                                              1. re: c oliver


                                                                                                                Cow's foot? Hmm, I've never used that for rendering gelatin etc into a beef stock... how does it differ/compare with the usual beef bones, shank, oxtails, etc?

                                                                                                                  1. re: c oliver


                                                                                                                    This recipe is similar to what I do, in a general sense, except I use far more star anise and am liberal (to a point) with the fish sauce. But - I don't see a reference to COW'S FOOT - which is what I was curious about.

                                                                                                                    1. re: huiray

                                                                                                                      Interesting. This is from her blog and I've used her cookbook which definitely calls for cow's foot.

                                                                                                            2. Assuming fried eggs aren't off limits, fried eggs on top of leftover stuffing with turkey gravy, assuming you have leftover stuffing and gravy. Or, if you've got leftover rice, ginger fried rice with a fried egg on top. Tempura shrimp garnish, as per below , is optional.

                                                                                                              1. A quick and healthy breakfast that I often prepare for my girls is ( a very ripe) advocado mashed up with canned tuna fish , a drizzle of olive oil and a sprinkle of toasted seasame seeds. ( May need some salt too).
                                                                                                                This alone is quite filling , but if you feel the need for some carbs ... it goes nicely with toast, oat bisuits or maiz cakes.
                                                                                                                You only need to dirty a fork and a bowl so it won´t mess up the entire kitchen.

                                                                                                                4 Replies
                                                                                                                1. re: isadorajong

                                                                                                                  Hi Isadora,

                                                                                                                  Just wondering what ratio of tuna to avocado do you use? Thanks, I am interested in trying this combo! :)


                                                                                                                  1. re: mcel215

                                                                                                                    I've made this before with a half avocado per can of tuna- really good! I also added some finely chopped scallions and lemon juice

                                                                                                                    1. re: Ttrockwood

                                                                                                                      I have tins of Spanish tuna in olive oil. This sounds like a great thing to do with it.

                                                                                                                  2. [Quote] (ideally healthy) [/Quote]

                                                                                                                    So I guess Fried Chicken And Waffles is out, huh?

                                                                                                                    1. Egg Rolls (Wraps) adapted from food carts/small shops in Kolkata. If the breads are made ahead of time (fool-proof instructions are provided by blogger) and refrigerated, these egg rolls (wraps) should go together very quickly. The wraps are beautiful, nutritious and delicious.


                                                                                                                      1 Reply
                                                                                                                      1. re: Tianne41

                                                                                                                        Let me try this again (not that anyone cares) ... : ) The post above was a little ambiguous.

                                                                                                                        These wonderful bread wraps containing cooked egg are called Egg Rolls, which I think is misleading. The 'Egg Rolls' are really homemade flat breads wrapped around an exquisitely cooked egg, red onion,cucumbers, lime or lemon, hot sauce, etc.

                                                                                                                        Egg Rolls (Wraps) are served from food carts/small shops in Kolkata, India. If the breads are made ahead of time and refrigerated (fool-proof instructions are provided by blogger), these egg rolls (wraps) should go together very quickly. The wraps are beautiful, nutritious and delicious.


                                                                                                                      2. we like to seperate whites from 2 yolks- whip whites with a pinch of salt then after you have peaks- some finely grated gruyere. Make 2 mounds on a silpat/cookie sheet and bake for 2 minutes at 350*- pull out and make a indent- place yolk in indent & bake for 3 more minutes.


                                                                                                                        1. I hope I'm in the right area to ask this; as a Greman/English/Romanian, I stand out in an Asian neighborhood, but have fallen in love with Central and SE Asian foods. Especially when I'm in a hurry, breakfast is often a cut of instant Jook with some green onion, minced ginger, raw yellow onion and port fu added, which I love. How traditional is fu in jook and how strange is the use of something like Thai fried onion paste as a flavoring in jook?
                                                                                                                          Thanks all for your feedback.

                                                                                                                          4 Replies
                                                                                                                          1. re: bearfromobx

                                                                                                                            A few queries -
                                                                                                                            • By "Central Asian" do you mean countries like Kazakhstan, Turkmenistan...or do you really mean to say EAST Asia, with countries such as China, Japan, Korea?
                                                                                                                            • A "cut" of Instant Jook - do you mean a "cup"?
                                                                                                                            • You say "Instant" jook - would that be something from a packet which you put into a bowl and pour hot water over? If so what is the consistency and is it just "plain rice gruel" without flavorings or other stuff?
                                                                                                                            • I'm afraid I don't know what "port fu" is...do you have another name, or the Chinese characters for it, or a picture of it?

                                                                                                                            However, your question can be answered in a general sense - add whatever you like to your jook so long as you enjoy it.

                                                                                                                            True, there are typical additions to plain jook depending on the specific cuisine and the locality or region. Various meats or fish slices may be added to jook (or be part of the jook when it was cooked). Non-meat additions are typically chopped green onions, minced ginger or finely julienned ginger, chopped cilantro and (deep) fried sliced shallots; as well as "tung choy" (e.g. Tianjin preserved cabbage: http://en.wikipedia.org/wiki/Tianjin_... ; http://www.cantonese.sheik.co.uk/phor... ) , in many Chinese/SE Asian (ethnic Chinese) regions. Many people like to add a raw egg into the hot jook and gently stir it up or fold it in. Koreans might add kimchi. Japanese might add green onions, one of the sesame seed/dried veggie/seaweed combinations, and other things as well as the previous stuff.
                                                                                                                            See the wikipedia article for other common additions.
                                                                                                                            Two amusing articles about jook Korean-style:

                                                                                                                            1. re: huiray

                                                                                                                              So sorry about the spelling problems; I was trying to get the message off before work and did a very poor job of proofing...
                                                                                                                              In order of query:
                                                                                                                              1. If you look at the map of Asia proper, Mongolia, China, India and the former Soviet Asia are central to the area, while Kazakhstan, Turkmenistan, ect. are on the western side, so I stick to my description of central and south east Asia.
                                                                                                                              2.Yes, I meant cup; sorry
                                                                                                                              3. I started with a pork flavored "just add boiling water and cover for 3 minutes" all in one with a spoon cup, then my favorite Asian groceress suggested I try a bowl style, where the components are packaged separately, allowing more "mix and match". I've been buying the version with a fish meat & stock package, which is really good by itself, but I also use the rice flakes as a plain base for my experimentation. The Jook is moderately thin but still has some body and texture, much like a southern US chicken and rice soup. I've just moved into a larger apartment and have more kitchen to play in (now I just need the time - my work swallows my summers like Jonah and the whale!) and want to try making a basic jook to experiment more with.
                                                                                                                              Most of what I've tried so far has come from throwing together items which have seemed to fit and include Nam Vang style fried onion paste (the jar has instructions for soup and rice noodle soup, but assumes you know what soup you are making and what/how much of other items goes in, so I wasn't sure how it "should" be used and I tried it in a variety of ways, including as a flavoring paste in lots of other foods), Boat Noodle soup paste (very strong but wonderful flavor with the Galangal and Kaffir Lime Leaves), Gia Vi Bo' Kho paste, chili garlic sauce, Sriracha sauce, all kinds of Japanese Furikake (the sesame seed/dried veggie/ seaweed combinations you refer to), Thai and Japanese pickled veggies of all kinds, pork Fu and Sung (shredded and chopped pork, cooked with sugar and soy sauce then pounded and dried for longer storage - out of the jar, it feels like you're chewing on carpet fiber, but once it rehydrates, the flavors burst in your mouth), egg of different varieties (no Thousand Year Old Eggs yet, but chicken, quail, guinea fowl, fresh and preserved duck so far), even Chuka (seaweed salad). .
                                                                                                                              I have no problem with eating the combinations I like, traditional or not, but I'm trying to figure out what is creation and what is traditional for my own curiosity. For example, one morning I beat a chicken egg and drizzled it into a cup of boiling hot jook (ala egg drop soup) and found the egg just disappeared (nutrition, but no added flavor or texture) and later tried laying whole eggs and beaten eggs on top of jook (the whole egg was very pretty, like a sunrise on a cloud of Jook - what texture would be traditional and beaten or as out of the shell? I've attached photos of the pork and the current "half dozen flavors on hand at the moment.
                                                                                                                              Thanks for the links. I'm following them out now and learning more as I go through.

                                                                                                                              1. re: bearfromobx

                                                                                                                                Thanks for the clarifications.

                                                                                                                                Well, your definition of Central Asia is idiosyncratic. The more usual definitions (e.g. by the U.N. Regional Codes) would put the "business end" of China, and Japan etc in East Asia – unless you have fallen in love with Tibetan food (which would not have jook made from rice) rather than the foods of Guangdong, Sichuan, Shanghai and surrounding regions, Beijing and surrounding regions, etc. Tibet and Mongolia could be considered Central Asia by some. The Indian subcontinent is part of South Asia. Siberia is in North Asia.

                                                                                                                                Your explorations of additions to instant jook is entertaining! The sauces, of course, largely add taste but little texture, the other more "solid" additions provide more than taste, including the furikake varieties. Try some shichimi togarashi or katsuobushi as well.

                                                                                                                                The traditional additions would be along the lines of what I described, at least in the more Chinese traditions. Jook is not really meant to be a dish packed full of intense, palate-busting, explosive flavors etc etc but, traditionally, a comforting meal with sufficient but not excessive flavorings. I encourage you to make it from scratch one day. Here's one that I made just the other day: http://chowhound.chow.com/topics/8599... .

                                                                                                                                The pork fu (肉脯; Yale: yuk6 fu2)(heh, not "port fu") you describe [I see you emptied your container :-) ] sounds somewhat like what I know as "long yuk" (Cantonese) or "bak kwa" (Hokkien) but these would not be like carpet fiber, unless they were *really* dried out. Perhaps yours was, as the drier type that 肉脯 might indeed tend to be. Fresh "long yuk" is slightly chewy but still succulent. See: http://umami.typepad.com/umami/2004/0... ; http://en.wikipedia.org/wiki/Bakkwa . Not a traditional addition.

                                                                                                                                The other one you show, pork sung (肉酥; Yale: yuk6 sou1) or pork floss, I would think of as another non-traditional addition, especially as it would tend to "clump together" into small masses as I imagine it would do.

                                                                                                                                Do try the Thousand Year egg. That is a very traditional addition. Try it with some ginger added as well, whether fresh or preserved ginger. Plus chopped green onions. (and some salt if you like)

                                                                                                                                Salted eggs (is that what you mean by "preserved" duck egg?) are also traditional. Maybe add in some ginger and chopped green onions too.

                                                                                                                                Fresh chicken eggs are more usually added whole (out of the shell), not beaten; then folded in more than stirred/whipped around. I'm surprised you didn't detect any change in taste or texture. It should add a smoother mouth feel to the jook, unless your jook is SO HOT (boiling, you say?) that the egg curdles rather than "fold in".

                                                                                                                                Fresh fish slices (white fish) are another thing to try, plus finely julienned fresh ginger. The fish should cook suitably when folded into the hot jook. "Yau char kwai" (fried Chinese crullers: http://en.wikipedia.org/wiki/Youtiao) are also frequently added. Here's a CH thread you might find interesting: http://chowhound.chow.com/topics/810137 .

                                                                                                                                In the end, do what you please.

                                                                                                                                1. re: bearfromobx

                                                                                                                                  I was looking at something else and was reminded of this question of yours.

                                                                                                                                  Another "condiment"/addition to jook would be fermented bean curd (腐乳), normally the "white" one, which can be bought in a Chinese grocery. One normally has it in a separate bowl or saucer with some of the "juice" as well, then has a piece/chunk/bit of it followed by (or with) the jook. Note - fermented bean curd might be an acquired taste to some. There are many varieties and brands, including chili varieties. A white variety that I like is "Liu Ma Kee" brand. A commonly available brand in the US is the "Hwang Ryh Shiang" line.


                                                                                                                            2. Jalapeño and bacon cheeseburger with a fried egg on it...

                                                                                                                              Or breakfast taco of fried potatoes, avocado wedge, a little Cotija, and a nice roasted tomato salsa

                                                                                                                              Poached egg on grilled tomatoes, with a squeeze of lemon and some pepper.

                                                                                                                              Breakfast panini of sourdough around Canadian bacon, egg, and cheddar. Put the egg in raw. The sandwich is done when it's set. Maybe throw in some roasted peppers.

                                                                                                                              2 Replies
                                                                                                                              1. re: tim irvine

                                                                                                                                Wait, I can make egg sandwiches on a sandwich press, starting with raw egg? I might have to get one.

                                                                                                                                1. re: jvanderh

                                                                                                                                  You might want to try an English preparation known as eggs in a basket. I learned how to make this in Boy Scouts on a hot rock in the fire, so a sandwich press should work as long as the plates arn't ridged. I use a glass to cut a hole in the middle of a piece of bread, butter both sides and place on your impromptu flattop, crack an egg into the hole and fry one side until the bread is golden brown and the egg is set fully. Some preparations serve at this point, but I like to flip it and fry the other side as well. Options: top with cheese, salsa, fruit sauce or sour cream. Hope this helps and enjoy.

                                                                                                                              2. I have used the following website for inspiration: All recipes from various bed and breakfasts across Canada.

                                                                                                                                1. One of my favorite savory breakfasts is grits that I add crumbled sausage, or ham to along with some cheese and eggs. When you add the eggs you whisk them to get air into the mix. Once they set take them off the heat and beat them a little more to get 'em fluffy - almost souffle like. For convenience I use Quaker Quick Cooking Grits.

                                                                                                                                  1. Bacon in Ten Seconds: Buy a pound of bacon and lay out the slices on a big pan with sides, like a bun pan. Bake until not quite done. Drain well (I put paper towels on top of a big gob of newspaper). Collect the slices in a plastic bag and freeze them. When you want bacon, grab a couple of slices, wrap in a paper towel, and microwave for ten seconds---the bacon will be really crisp, good for a quick breakfast sandwich with egg or tomato or cheese or whatever.

                                                                                                                                    1. -In the summer I love to spread a piece of good bread with a little mayonnaise, top it with a big slice of tomato fresh from the garden, a sprinkle of salt and pepper, and a slice of cheddar cheese. Place in a toaster oven or under the broiler until the bread is slightly crunchy, the mayonnaise is saucy, and the cheddar has just started to brown.

                                                                                                                                      -I'm a big fan of Tex-Mex style migas, which is an egg scramble containing bits of soft tortillas and savory ingredients like black beans, chorizo, queso, salsa, avocado, chiles etc. They are typically served with refried beans and tortillas to make tacos. Most of the ingredients can be bought pre-prepared, so you just toss it all in the skillet with some eggs and breakfast is served.

                                                                                                                                      -Homemade pimento cheese (so much better than store bought) and fried green tomatoes served on a fried grit cake. Bread the tomatoes and make the grit cakes in advance and fry just before serving.

                                                                                                                                      -On the healthier side- a vegan scramble of tofu, hash browns, tomatoes, spinach, zucchini, onions, mushrooms, carrots, garlic, nutritional yeast and spices. This freezes well and can be heated in the microwave when you're in a hurry.

                                                                                                                                      -Liege waffles topped with basil, bacon, a drizzle of real maple syrup and melted havarti.

                                                                                                                                      -This mushroom and fontina quiche is pretty easy to throw together and keeps well for several days in the fridge (use fresh, not dried mushrooms!) http://www.epicurious.com/recipes/foo...

                                                                                                                                      -Eggs poached in wine (burgundy) on a croissant with caramelized onions, mushrooms, and maybe a little bacon. I like to serve with baked butternut squash and potato homefries on the side (freezes well.)

                                                                                                                                      1. I make a batch of tea eggs (smack the shells of a bunch of hardboiled eggs, marinate in salt, black tea, "spice for spiced foods" packets, star anise, soy sauce) every other week. We snack on the eggs or have them with ochazuke--perfect light breakfast or quick hangover fix. Basically it's leftover rice with tea and seasonings. You can get instant ochazuke packets at Japanese grocery stores. Ume (pickled plum) and sake (salmon) are household favorites.

                                                                                                                                        1. My quickest savory breakfast, but not for every taste: sardines on toast.

                                                                                                                                          1. Quiche. Make it once, eat it six times with 1 minute in the microwave.

                                                                                                                                            Although one of my sons, one winter when he was in high school, ate a baked sweet potato every morning for breakfast. I had to leave for work before he was up. I would put a giant sweet potato in the oven @ 400*. When he got up he would bust it open and fill it with butter and brown sugar and have it with three or four glasses of milk.

                                                                                                                                            1. I can't hang around this thread very long... You guys and gals make me hungry! ;-P