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[Asherdan]

[Mite]

Whatever happened to wheaties and scotch?

Have you tried crepes with fruit? It's yummy.  I'm a fan of the breakfast burrito and huevos rancheros, as well. Don't forget the grits!

[wombat]

Limited?  I would weep with gratitude if I got something off that list twice a week.  When I'm done marrying Nabu can I marry you?

However I do have a favorite recipe that I will post later.

[andalucia]

When I actually do breakfast beyond coffee and Tylenol, I'm a big fan of grapefruit.  With brown sugar if I am feeling particularly extravagant.

Ugh... when did I start being a sickly, embittered professional type?

[wombat]

This recipe is from a book by John Thorne who has a website http://www.outlawcook.com/ that I probably ought to remember to look at more than once or twice a year, even though he is kind of annoying.  It has a whole section on stuff for breakfast, incidentally.

Breakfast Clafoutis

Fruit: 6 oz berries or 12 oz cherries, peaches or plums
Cherries should be pitted and cut in half, peaches and plums cut up.
I really only ever do it with cherries, so can't vouch for the other possibilities.  You want to prepare the cherries the night before or breakfast will seem painfully late.

Melt 1 T butter in an ovenproof skillet or similar thing, I use something that's deeper than a skillet for fear of spillage. Saute the fruit and a little sugar till soft.

While it's sauteeing you want to combine:
1/2 c flour
1/4 salt
2 T sugar
2 eggs
1 c milk

Beat the eggs and milk together; combine the dry ingredients.
He says to add the wet ingredients to the dry very slowly, combining with a whisk.  I do it the other way, sifting the dry into the wet.  The trick is not to end up with lumps, which is a little hard when it's so much wet and so little dry, so pay attention.

Pour this batter over the fruit and put the skillet in a 425 degree oven for about 20 minutes.  It will get all puffy and browned.

You can top with sour cream (or yogurt) or confectioner's sugar although to me that is gilding the lily.
The original recipe puts some lemon zest in the batter.  I found this nasty but you might feel differently.

[slink]

That's the sound of me remembering how much I love clafouti.
Thanks for reminding me how much I have to make a good plumb clafouti real soon now.

[Carlos del Vaca]

It's time for breakfast burritos.

Rustle up any or all of the following:  scrambled eggs, fried taters, black beans, crumbled cooked sausage.  Warm up a big flour tortilla, and slap that stuff in there.  Slather on some grated cheese and some salsa.  Rolllllllllllllll it up.  Eat.  Repeat if necessary.

Dammit now I'm hungry.

[Nabubrush]

Black coffee, bourbon, and Vicodin.

[AlohaDawg]

The original recipe puts some lemon zest in the batter.  I found this nasty but you might feel differently.

Sounds like you got a little rind in there with your zest.... Unless you don't like lemon. Try a bit of lemon extract. I think that could be nice in the batter if it's little enough not to get into the fruit.  I put a little lemon extract in the french toast batter, along with nutmeg and vanilla. It adds a nice little thing to it. Orange would be good as well...

What is the origin of Clafouti? It sounds like some kind of arab head garment.

[wombat]

I think Clafoutis is singular, not plural.  It is a French dish, normally served for dessert.  I haven't looked closely at any other recipes for it, so I don't know how he changed it to make it count as breakfast - I think it may just be less rich, like with milk instead of cream, but I'm not sure.  But hey, dessert for breakfast, who can argue?

I like lemon, but it just didn't seem to go with this. I am that sort of person who does not like different foods to touch on my plate - it is typical for me to prefer fewer ingredients in anything.

[AugustWest]

When I was in the throes of Atkins (I'm off the wagon...) my breakfast would usually consist of two packages of thin sliced turkey or chicken.  You know, the 39 cent Carl Buddig ones.  Generally, I ate them whole -- i.e. not peeling individual slices off, but scarfing chunks.  Lowcarbilicious!

[V-Adore]

When I was in the throes of Atkins (I'm off the wagon...) my breakfast would usually consist of two packages of thin sliced turkey or chicken.  You know, the 39 cent Carl Buddig ones.  Generally, I ate them whole -- i.e. not peeling individual slices off, but scarfing chunks.  Lowcarbilicious!

I'm sorry, man, but this is in fact the breakfast of Homer Simpson. (Yes, technically individually-wrapped cheese food slices would have to be involved, but humor me here.)

[AugustWest]

Nuh-uh.  I have it on very good authority that doughnuts are the breakfast of Homer Simpson.

So there.

[Nabubrush]

Nuh-uh.  I have it on very good authority that doughnuts are the breakfast of Homer Simpson.

So there.

"But I'm so sweet and tasty."

[Choop]

La Frittata
------------

Basic recipe:

5 eggs
1/2 cup milk or half&half, or 1/4 heavy cream and 1/4 cup water
1 tbsp butter
1/2 cup $FAVORITE_CHEESE
Black pepper
Salt

10" or 11" Non-stick, oven-safe pan
Heat-resistant rubber spatula

Beat all but the butter together in a bowl or measuring cup. Warm the pan on medium-high, then coat with the butter. As soon as it melts, add the egg mixture. Unlike an omelet(te) or scramble, don't move the pan around or move the eggs around in the pan. Pop any bubbles that appear and scoot the edges of the cooked egg in toward the center, leaning the pan slightly to allow the liquid to fill in the cracks and gaps. When the eggs have begun to set, but before they are solid (about 5 minutes), add the cheese and pop under the broiler until the top is golden brown.

Enhancements:

- Add some basil and thyme to the beaten mixture. Later, before adding the cheese (recommended: Jarlsberg), sprinkle with diced tomato and arrange baby asparagus around the top.
- Instead of butter, cook a few slices of bacon in the pan, then remove and add the egg mixture. Chop the bacon and add back in immediately. Top with a cheddar-pesto mixture.
- Dill and ground fennel seed; diced ham with broccoli florets, swiss cheese.
- You get the idea.