Scenario #1: Your holiday morning is totally relaxed as you reserve your energy for preparing a fancy meal later in the day. You have some toast or cereal for breakfast because it’s fast and easy.
Scenario #2: You wake up with lots of energy and are feeling ambitious! You want to make something extra special for your holiday breakfast. If you picked scenario #1, you are excused. If you picked #2, read on for inspiration for some extra special holiday breakfast food.
Chocolate Oatmeal with Caramelized Bananas and Hazelnuts
2 cups milk, dairy or vegan
1 1/2 cups water
1 teaspoon vanilla
pinch sea salt
2 cups rolled oats
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup + more for drizzling
1/3 cup toasted and chopped hazelnuts
2 – 3 bananas
1/3 cup cane sugar
- Bring milk, water, maple syrup, vanilla and pinch of salt to a boil in a large saucepan over medium heat.
- Stir in the oats and cocoa powder together in a small bowl and add to the milk. Cook, stirring frequently, until the oats are cooked to desired consistency, about 10 minutes.
- While oats are cooking, slice bananas into thick slices. Pour sugar onto a plate and coat bananas in sugar.
- Spray a cast iron pan with cooking spray and heat over medium high heat. Add bananas and cook until golden brown underneath, about 4-minutes.
- Gently flip bananas over, turning heat down to medium. Transfer caramelized banana slices to a plate covered with wax or parchment paper.
- Transfer cooked oats to bowls and top with the caramelized bananas and hazelnuts and drizzle with a little maple syrup.
Bacon Egg Potato Salad
8 slices bacon
1 lb yukon gold potatoes, cooked, peeled, diced small
Sea salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 green onions, thinly sliced
1/2 pound baby arugula
- In a large heavy skillet, cook the bacon until crispy. Set bacon aside. Drain some of the fat if desired but leave in at least 2 tablespoons. Add potatoes to pan; season with salt and pepper. Cook until potatoes are browned, about 10-15 minutes.
- Whisk together olive oil with vinegar, mustard, and green onions, salt and pepper in a large bowl. Add the arugula but don’t toss yet, and set aside.
- When the potatoes are browned, transfer to the bowl with arugula and dressing. Toss until coated and divide among 4 plates.
- Return skillet to stove over medium heat and add the eggs. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are soft, about 2 minutes more. Top each salad with a fried egg and two slices of bacon and serve immediately.
Breakfast Fruit & Nut Bread
½ cup chopped dates
½ cup chopped crystallized ginger
½ cup chopped dried pineapple
1 cup golden raisins
½ cup dried cranberries
½ cup chopped walnuts
½ cup chopped hazelnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 cup butter (1 stick), softened
1 cup cane sugar
1 teaspoon vanilla
1 cup sour cream
- Preheat oven to 325°F. Generously coat a 9 x 5-inch loaf pan with cooking spray.
- Combine the chopped fruit and nuts with 1 teaspoon flour and toss to coat. Set aside.
- Beat together the butter and sugar until fluffy. Mix in the egg and vanilla, then the sour cream. Combine the flour, baking soda and salt in a small bowl and add to egg mixture. Add the chopped fruits and nuts and mix well to distribute the fruit and nuts evenly.
- Pour batter into prepared pan and bake at 325°F for 2 hours or until a skewer inserted into the center comes out clean. For the last 30 minutes, you can tent a piece of foil over the bread to avoid over browning.
- Let cool at least 30 minutes. Invert the pan over a cooling rack so the bread pops out. Turn it right side up and allow to cool completely.
3 cups water
5 teaspoons cane sugar or to taste
2 cardamom pods
1 cinnamon stick
1 cup whole milk
3 black tea bags
Place water and sugar in a saucepan and bring to a boil. Crush the cardamom pods and add to the boiling water along with the cinnamon stick; boil for 1 minute. Add milk and bring to a boil again. Remove the pot from the heat. Add tea bags. Cover pan and let the tea steep for a few minutes. Strain tea into a teapot.
Sourdough Waffles with Apple Compote and Whipped Cream
Adapted from Nourishing Traditions
2 1/2 cups whole wheat pastry flour
2 cups buttermilk or 1 cup water mixed with 1 cup plain yogurt
2 egg yolks
2 – 4 tablespoons maple syrup
2 tablespoons melted butter
1/2 teaspoon sea salt
2 egg whites
1 pinch sea salt
Optional: heavy cream + 1-2 teaspoons cane sugar
- Whisk together the flour and buttermilk in a large glass or stainless steel bowl. Cover lightly with plastic wrap or a plate and allow to sit on the counter in a warm place for 12-24 hours.
- Stir in the egg yolks, syrup, melted butter, and salt.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff. Carefully the fold the whites into the batter. Cook in a waffle maker according to machine directions. While waffles are baking, wash out the egg white bowl and beat the cream and sugar until fluffy.
- Serve waffles with warm apple compote and lightly sweetened whipped cream.
4 apples, peeled, chopped (apples you could use: Cortland, granny smith, Fuji, pink lady)
1 teaspoon cinnamon
1/3 cup water
sweetener to taste such as maple syrup, cane sugar, honey, or brown sugar
pinch sea salt
Place all ingredients in a heavy saucepan over medium-low heat. Cook apples, stirring occasionally, until softened, about 30 minutes.
Kaiserschmarrn is a German pancake that is scrambled or broken up into small pieces as it cooks.
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla
pinch sea salt
1 1/4 cups all-purpose flour
2 tablespoons clarified butter, ghee, or butter
- Beat milk, eggs, sugar, vanilla and salt together. Add the flour and whisk until combined.
- Heat a 10-inch cast iron skillet over medium-high heat and add 1 tablespoon butter. Once butter has melted pour in half the batter and let cook, undisturbed, until it barely begins to set. Using a metal spatula, scramble the pancake batter and separate it into small pieces, stirring and flipping often until the pieces are nicely browned. Remove onto a plate and repeat with remaining butter and batter. Serve sprinkled with powdered sugar or cinnamon sugar alongside fruit preserves.
Swiss Chard Bacon Quiche with Lard Crust
6 large eggs
1 1/2 cups heavy cream
sea salt and black pepper to taste
4 slices bacon, chopped
1 medium onion, sliced thin
1 packed cup, chopped swiss chard (remove stems before chopping)
1 cup sharp cheddar cheese, grated
1 1/2 cups flour
1/2 cup lard* or 1 stick cold butter
4 tablespoons ice water
1/2 teaspoon sea salt
To make crust: place flour, lard, and salt in a bowl. Mix together with a fork until lard is well distributed and there are pea sized pieces of flour/lard. Add the cold water and stir just to bring the dough together. Gather together into a smooth ball. Roll dough out on a floured surface and place in a glass pie dish. Trim and flute the edges. Refrigerate crust while preparing filling.
- Heat oven to 375 degrees. Cook bacon in a cast iron pan until crispy. Remove with a slotted spoon and set aside. Pour off bacon fat and reserve for another use. Return pan to medium heat and saute sliced onions, until lightly browned, stirring frequently, about 10 minutes. Remove onions from pan and let cool.
- Whisk together the eggs, cream, salt and pepper. Layer the onions, bacon, swiss chard, and cheddar cheese evenly in the crust. Pour the egg/cream mixture over filling and bake for about 45 minutes or until center is set and top is lightly browned. Serve warm or at room temperature.
*If you don’t have lard follow this recipe using butter instead. It makes 2 crusts. You can cut the recipe in half or make the whole recipe and freeze the other crust.
Blintzes with Sweet Ricotta
4 tablespoons butter, plus more for pan
1/2 cup unbleached flour
1/4 teaspoon table salt
1/2 cup sugar
2 large eggs
1/2 cup milk
1 1/2 cups ricotta cheese
3 tablespoons honey
warmed jam for topping
- Melt the butter and let cool slightly. Pour into a blender or food processor and add the flour, salt, sugar, eggs and milk. Process to mix, scrape if necessary and pulse to make sure the batter is well combined. Transfer the batter to a storage container, cover, and refrigerate for at least one hour, or overnight.
- Once the batter has chilled, in another medium bowl, stir the ricotta with the honey.
- To make the blintzes, heat a ten-inch non-stick or cast iron pan over medium heat. Butter the pan and measure 1/4 cup of batter. Once the butter has melted, pour the batter into the pan, swirling to coat the bottom of the pan evenly. Use a thin rubber spatula to loosen the edges of the blintz as it cooks. Cook for about 4 minutes, until the edges are browned and the top is bubbled. Carefully slide the spatula under the blintz and flip in the pan, cook for just a few seconds before flipping onto a plate or cutting board. Continue until all the batter is used.
- On the center of each blintz, place 1/4 cup of sweetened ricotta, then fold in the sides to make a square package. Serve with warmed jam atop each blintz.