DINNER FOR BREAKFAST
News flash: breakfast doesn’t have to be boring. Step up your game with a high protein dish that will keep you full for hours. Seeking vegetarian-friendly options? Sub your favorite plant-based protein or a can of chickpeas (a pantry all star, if you ask us).
Steak & Eggs
There’s no better time to feast on a hunk of meat than the most important meal of the day. Have your steak and eat it, too—this simple Steak & Eggs recipe will get you there. Start with your cut of choice. New York strip,
sirloin, ribeye, skirt or T-bone all do the trick. Sear in a hot cast-iron skillet to your
ideal temp, then thinly slice. To make a quick, umami-rich hash, sauté some diced potatoes, bell peppers, and onions in the steak drippings, then cook your eggs any way you like to top it off.
Hearty Spanish Tortilla
A potato and chorizo frittata calls to mind Spanish tortilla, with a spicy, cured pork kick. Fry diced chorizo it in a cast iron skillet and add chopped onions and potatoes. Stir in beaten eggs and shredded cheese—we like Manchego to double down on the Spanish inspiration. Finish in the oven at 425° for about 10 minutes. Top with a few fistfuls of fresh parsley and a drizzle of good olive oil.
Fruit and Ricotta Calzone
Take a cue from the classic red sauce restaurant and make a calzone—just swap the usual filling for fresh fruit! Using store-bought or homemade pizza dough, roll out to desired thickness and set aside. Reach for any fruit you fancy—we love blackberry-peach or sliced apples with cinnamon—and mix with a little granulated sugar. Add to pizza dough and dollop ricotta on top. Fold the dough over the filling and seal, then bake at 450° for about 10 minutes until cooked through.
BREAKFAST FOR DINNER
Brunch gets all the glory—let’s make Brinner happen. Riff on breakfast basics when you’ve overdone your usual dinners.
Chia Seed Pudding
A quick and easy make-ahead side dish or dessert that will last in the refrigerator for up to five days, chia pudding takes little time to prepare and only requires soaking overnight. Stir chia seeds with almond or coconut milk. Start with 2 tbls seeds per half cup milk, then play with the proportions to suit your preferences. Add a natural sweetener (i.e., maple syrup, honey, agave), mix well, cover, and refrigerate overnight. Top with dried fruit, nuts, coconut flakes or all of the above.
Avocado Toast with Smoked Salmon
The archetypal millennial breakfast makes an equally awesome dinner, full of healthy fats. Layer sliced avocado over crusty whole grain bread, and top with smoked salmon, a little frisée dressed in lemon and olive oil, and a poached egg.
This famous Maghrebi dish and brunch staple makes a belly-warming meal any time of day. A combination of eggs cooked in a simmering skillet of tomato and red pepper sauce with onions, garlic, cumin, paprika, and cayenne, shakshuka’s begging to be sopped up with some pita or sourdough. Try it with a side of polenta or pearl couscous, too!
Savory Quinoa Flour Pancakes
Pancakes are a popular savory snack in innumerable forms all over the world, so don’t box them into breakfast. Subbing quinoa flour for regular AP flour doesn’t just make this dish celiac-friendly—it also boosts the nutritional value. Try with shredded zucchini, brussels sprouts or carrots, and any spices you like. Top with a fried egg, and maybe some chili crisp or romesco sauce. That’s flippin’ good.