Never start your day without breakfast. Here are 3 simple recipes for breakfast.
Egg-in-a-Hole with Spinach & Bacon
When you make this cute breakfast-for-dinner recipe, also known as toad-in-a-hole or a one-eyed jack, you can vary it by using kale or even Swiss chard in place of the spinach.
Ingredients 4 servings
3 slices center-cut bacon
1 tablespoon extra-virgin olive oil, plus more if needed
3 large cloves garlic, minced
1 pound spinach (about 16 cups), tough stems removed
1 teaspoon red-wine vinegar
½ teaspoon ground pepper, divided
¼ teaspoon salt
4 large slices country-style whole-wheat bread ( ¾-1 inch thick)
4 large eggs
Preparation
Active: 30 m
Ready In: 40 m
Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
Cook bacon in a large cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Drain on paper towels. Pour the bacon fat into a small heatproof bowl. If necessary, add oil to make 2 tablespoons.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add spinach by the handful and cook, stirring, until wilted, about 5 minutes. Transfer to a colander; press out excess liquid. Return the spinach to the pan and season with vinegar, ¼ teaspoon pepper and salt.
Cut a 3½-inch hole in the middle of each slice of bread. (Save the rounds for another use, if desired.) Heat 1 tablespoon of the reserved bacon fat in the skillet over medium-high heat. Cook 2 slices of bread, pressing with a spatula, until lightly browned, 1 to 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fat and bread. Fill each hole with spinach. Make a deep well in the spinach and break an egg into each well.
Bake, rotating the baking sheet 180 degrees about halfway through, 10 to 14 minutes for soft-set yolks. Serve sprinkled with crumbled bacon and the remaining ¼ teaspoon pepper.
Crispy Potatoes with Green Beans & Eggs
This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don’t rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.
Ingredients 4 servings
1 cup fresh or cooked green beans, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
2 pounds boiling potatoes, peeled and cut into ½-inch dice, or 5 cups diced cooked potatoes
2 cloves garlic, minced
? teaspoon crushed red pepper
½ teaspoon salt
Freshly ground pepper, to taste
4 large eggs
Pinch of paprika, (optional)
Preparation
Active: 35 m
Ready In: 40 m
If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Yeasted Waffles
Once you taste the rich, tangy flavor that yeast adds to this whole-grain waffle recipe, you’ll never want to go back to plain waffles. With leftover batter—if you have any—you can have make-ahead weekday waffles hot off the iron in about the same amount of time it takes to toast frozen ones.
Ingredients 10 servings
2¾ cups reduced-fat milk
6 tablespoons unsalted butter, cut into pieces, or coconut oil
3 cups white whole-wheat flour
1½ tablespoons sugar
1 package active dry yeast (about 2¼ teaspoons)
¾ teaspoon salt
3 large eggs, lightly beaten
1½ teaspoons vanilla extract
Preparation
Active: 50 m
Ready In: 4 h 50 m
Heat milk and butter (or oil) in a small saucepan over medium heat until the butter (or oil) is melted. Let cool until just warm, about 15 minutes.
Meanwhile, whisk flour, sugar, yeast and salt in a large bowl.
Whisk the milk mixture, eggs and vanilla into the dry ingredients until combined. Refrigerate for at least 4 hours and up to 3 days.
Gently stir the batter to recombine. Cook in a preheated waffle iron, according to the manufacturer’s directions, using about ½ cup batter per waffle.
Make Ahead Tip: Refrigerate batter for up to 3 days. Freeze waffles for up to 3 months; reheat in a toaster or toaster oven.
Equipment: Waffle maker
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
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