In our last post in this happy book launch week, we’re talking about our favorite breakfasts that do NOT feature maple syrup. At least not usually.
Edith: I have a weakness for potatoes. And I am particularly brought to my knees by perfect hash browns with perfect fried eggs. Plus salt. You cut open the egg yolk and let it flow into the crispy, crunchy hash browns.
This is a breakfast I only eat out, since I’ve never quite perfected the perfect hash brown. And it’s worth waiting for.
Liz: I’m a sucker for eggs over easy and fried potatoes too – usually red, usually in chunks. Lately I’ve been supplementing with raw smoothies made in my Vitamix, with a whole host of healthy ingredients including chia seeds, flax, almonds, berries, greens, even avocado and raisins. I love discovering new combinations, and I always feel so healthy after drinking one.
Jessie: For the past several months my favorite breakfast has been kidney beans and kale with a crumbling of feta and a few lashings of sriracha sauce. I heat a big pan, toss in clean, chopped kale and a can of rinsed, red kidney beans. When the kale is wilted and the beans are hot, I sprinkle on the cheese and let it melt a bit. I scoop some into a bowl, squirt on the hot sauce and enjoy. It keeps me going right through until lunch.
Julie: Jessie, your breakfast sounds fabulous! I have become a green smoothie gal in the mornings. Usually I mix kale, a banana, blueberries, flax seeds, maybe some raw oatmeal. My less healthy favorite breakfast is Eggs Benedict. I am boring–I tend to order it every time I am out. The S&S diner in Inman Square has helped me expand my horizons a bit–their Eggs Oscar are poached eggs on potato pancakes topped with crabmeat, asparagus, bearnaise sauce. And yes, they are that good.
Barb: In Clammed Up, my heroine Julia Snowden waxes poetic about the clam hash at her favorite hang-out, Gus’s. Here’s a bit of dialogue from the book.
Among the cognoscenti, which is to say the locals, Gus’s clam hash was famous. Like any hash, it’s made with lots of onions and potatoes, but he uses clams instead of beef or corned beef. The fresh, diced clams give the hash a salty-sweet taste that cannot be beat. And if you ask for it, he will top the hash with one or two perfectly poached eggs.
“Yes, please.” I answered. “With one egg.”
“Because one egg is un oeuf.” Gus repeated the oldest joke in the world.
The recipe is over on Mystery Lover’s Kitchen.
Sherry: Last weekend when we visited Bedford, MA we went to breakfast at one of our all time favorite breakfast places — Helens in Concord, MA. Their breakfasts are massive, but I shared and I did have maple syrup on my pancakes.
Readers: What’s your favorite breakfast, healthy or non-healthy? Do you make it at home or go out on a Saturday morning? What about breakfasts that you’ve read about in books?