It’s not just a trite saying. Breakfast is the most important meal of the day.
I probably spend an inordinate amount of time on my breakfasts, but it’s worth making them grand at least once a week — like on a Sunday — even if you’re not as big a fan of breakfast as I am.
Here are a few secrets of a great breakfast:
- Great breakfasts always include a serving a fruit. I’m partial to fresh strawberries, and nothing beats a half a grapefruit in season, but even a sprinkling of raisins in the oatmeal counts.
- Don’t manhandle the hash-browned potatoes. I used to be guilty of using too little oil and too much spatula on my hash browns, but no more. Once you drop the hash browns in the hot oil (don’t skimp on the oil!), leave them alone! Let them brown for at least 15 minutes. If they burn, you’re using too high of heat. Flip ’em over, turn down the heat a bit, drizzle a little more oil on them, and leave them alone again! That one flip is all you need. Wait ’til they’re brown, and ta da, perfect golden hash browns.
- Practice your poaching technique. Add a dash of vinegar and salt to the water for poached eggs. Once the water boils, turn down the heat to a simmer. Crack the egg into a separate container (like a measuring cup) and slide it in the water. Wait 4 minutes, 30 seconds. Set a timer. Timing is crucial. Now, remove the egg from the water with a slotted spoon. Ta, da! Perfectly runny yolks with solid whites.
- Avocado and eggs go together like peanut butter and jelly. My favorite breakfast treat lately is golden hash browns topped with mashed avocado topped with poached eggs and Smoked Chipotlé Tabasco sauce. Divine.
- Toast requires butter. Margarine in excess will kill you, too. You might as well clog your arteries with better tasting butter.
Did I miss anything? Any breakfast secrets to share?