Breakfast for Dinner
Breakfast is my favorite meal of the day. Something about pancakes, waffles and French toast reminds me of being a kid, waking up late, and watching cartoons with my family on the weekends. All of my favorite comfort foods are breakfast foods, and sometimes, at the end of a long work day, all I want is something warm and comforting that feels like home – breakfast for dinner.
What I’ve realized as an adult, however, is that not everyone is like me–some people find breakfast foods (which are often sweet and starchy) to be an unacceptable dinner choice. But they’re wrong! Below are five recipes I’ve developed to bring breakfast food acceptably to dinner – perfect to serve to eaters who protest eating breakfast at night, or simply for a heartier and more nutritious comfort food meal.
- 1/4 cup sugar
- ½ cup brown sugar
- ¼ cup bourbon
- ½ cup water
Combine sugar, brown sugar, bourbon and water in a saucepan. Stir well.
Bring to a boil over high heat.
Reduce height to low and allow syrup to simmer until syrupy, about 5 minutes.
Allow to cool at least 5 minutes before serving over pancakes and pork.
Pancakes and Pork
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 egg
- 1 cup buttermilk
- 2 cups pulled pork (I get mine from a local BBQ restaurant)
Combine flour, baking powder, baking soda and sugar in a bowl.
In a separate bowl, beat egg. Add buttermilk to egg, and stir.
Combine the two bowls of ingredients, adding the wet to the dry. Stir. Allow batter to sit for 10 minutes.
Heat two tablespoons butter in frying pan over medium heat. Spoon two tablespoons of batter onto pan (to make one pancake.) Allow pancake to cook until surface of batter bubbles, flip and repeat for uncooked side.
Remove from frying pan and plate. Repeat with remaining batter.
Spoon Pulled pork on top of each pancake. Top pork and pancake stack with another pancake and another scoop of pork. Drizzle with bourbon syrup and serve.
- 4 slices bacon, halved crosswise
- 3 tablespoons mayonnaise
- 1 tablespoon buttermilk
- ¼ teaspoon sugar
- ¼ teaspoon garlic powder
- 8 frozen whole grain waffles
- 4 chicken breasts
- 2 tablespoons vegetable oil
- Salt and pepper (to taste)
- flour (for dredging)
- 8 slices tomato
- 4 lettuce leaves
Cook bacon in large frying pan over medium heat. When cooked, remove bacon from pan and drain on paper towels.
In a large bowl, combine mayonnaise, buttermilk, sugar, and garlic powder.
Heat waffles per instruction on package.
Season chicken breasts with salt and pepper to taste.
Heat oil in large frying pan to medium. Dredge each chicken breast in flour and place in heated oil. Cook breasts, flipping, until cooked through (cooking times will vary depending on size of breast)
When cooked, remove breasts from oil and slice each into three large slices.
Spread mayonnaise mixture evenly over 4 waffles.
Divide the bacon into 4 equal parts and top mayonnaise with bacon.
Add 3 chicken slices to each waffle. Top each chicken breast with lettuce and tomato. Top each with remaining waffles and serve.
- 2 ½ cups chicken broth
- 1 ½ cups half and half
- ¾ cup quick-cooking grits
- ¾ cup smoked Gouda cheese, grated
- 4 tablespoons butter
- Salt and Pepper to taste
Combine broth and half-and-half in small saucepan. Bring to a boil. Stir in grits.
Reduce heat to low, and allow to simmer per cooking instructions on package, stirring occasionally.
Add cheese and butter to grits and stir. Serve immediately.
- 3 eggs
- 1 cup buttermilk
- 2 tablespoons sugar
- ¼ teaspoon salt
- 4 slices Challah
- 1 tablespoon butter
- 2 tablespoons Dijon mustard
- 4 ounces. shredded Gruyere
- ½ pound ham
In a large, deep baking pan, combine eggs and buttermilk. Whisk together completely. Add sugar and salt to egg and stir.
Lay challah slices flat in the egg mixture, and allow to sit for 30 minutes. Flip challah and allow other side of bread to soak for 30 minutes.
Heat ½ tablespoon of butter over medium heat in a large frying pan. Put two soaked pieces of challah in the pan and cook until one side is golden, the flip and cook second side
Spread 1 tablespoon of mustard on golden side of challah. Add 2 ounces Gruyere on top of mustard. Add several slices of ham on top of cheese.
Place second piece of challah on top of ham to make sandwich.
When the bottom slice is golden, flip entire sandwich over to finish the uncooked side. Repeat with remaining ingredients to make a second sandwich.
- 4 Skirt Steaks
- 1 cup Fish Sauce
- 1 cup Hoisin Sauce
- 1 tablespoon Sriracha
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
Combine fish sauce, hoisin sauce, sriracha, and sesame seeds in large bowl.
Heat sesame oil in pan over medium high heat. Add skirt steaks and cook one minute on each side. Using tongs, remove steaks from pan (one at a time) and dip in bowl of sauce.
Return to pan and cook 2 more minutes per side.
Remove from heat, cover pan with aluminum foil, and set aside.
- 4 eggs
- 1 tablespoon butter
- 1 sheet nori, cracked
- Salt and pepper
Heat butter in frying pan over medium heat. Crack eggs into pan (one at a time) without beating.
Sprinkle nori over top of each egg, and season with salt and pepper to taste.
Allow eggs to cook until yolk is done but slightly runny, about 4-5 minutes. Remove steak from pan and plate each individually.
Top each steak with egg and serve.
Your Turn: What’s your favorite breakfast for dinner recipe swap?