What's your perfect breakfast?

Answer 1

I like the whole nine yards... Bacon, grilled tomato, pork bangers, chicken livers, kidneys, fried onions,eggs sunny side up, whole wheat toast, real butter, homemade strawberry jam, lime jelly, grated cheese, croissants, fresh fruit and freshly squeezed orange juice and good strong coffee. A breakfast of this magnitude usually only happens on special occasions - and my thighs thank me for it!

Answer 2

2x Eggs
3x Bacon (not crispy)
Hash Browns
1x Pancake
3x Toast (Buttered White)
Strawberries/Musk Mellon/Raspberries
2x Tall Glasses Milk

Answer 3

Steaming hot columbian coffee with whole milk and sugar, scrambled eggs with grated cheddar cheese on top, bacon, and a piece of whole wheat toast with butter. Not so healthy, but so good.

Answer 4

French toast with powdered sugar, peaches, and whipped creme on top-very delicious!

Oh, I also love the typical german breakfasts as well-musli with yogurt on top, all sorts of meats, little rolls of bread that is out of this world, and cheeses-lots of cheeses to choose from.

I forgot to mention-COFFEE!!!!

Answer 5

Two eggs over easy, a slice of ham, hash browns, and pancakes with apples in there own concentrated juice making as syrup.

Answer 6

A platter from Denny's. I love the shredded hash browns, with a ham and cheese omelet, and the sides.

Answer 7

Belgian waffles topped with whipped cream, a ham & cheese omelet, two pieces of bacon & sausage and a tall glass of of O.J.

Answer 8

Ham, cheese and mushroom omelet
Crispy hash browns
Wheat toast

Answer 9

Mine would have to be a bowl of fresh fruit salad (apples, mango, pineapple, bananas & oranges), small soft pretzel & a cup of tea.

I love it coz it wakes me up and I don't have to worry about having a sugar low later in the morning since there're no added sugars. Plus, it's guilt free and I know am doing a service to my heart and health.

Can you say the same for yours?

Answer 10

Ricotta and Orange Blintzes with Strawberry Sauce

Crepes:
1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes

Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated

Strawberry Sauce:
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated

Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.

Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.

Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.

Assembly: Preheat the oven to 400 degrees F.

Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an oven proof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.



OR

Breakfast Frittata

Any taste combination you desire, shredded cheeses, meats, chopped tomatoes, chopped peppers, herbs, etc.

Mix eggs with a little milk and pour into a pan with butter and oil (the butter provides a richer flavor and the oil allows you to cook the eggs at a higher temperature). Add the eggs, tilting the pan to spread them evenly on the bottom and halfway up the sides; season to taste. As the eggs start to cook, use a rubber spatula to push them back to the center of the pan (figure B) -- don't scramble them.

After the eggs are two-thirds cooked, add your choice of ingredients -- vegetables, meat, etc. -- and then layer cheese on top. Place in a 375-degree oven for 5 to 7 minutes. You can make individual frittatas or one large one to slice and serve for several people.