Lee Brian Schrager - Americas Best Breakfasts

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Lee Brian Schrager & Adeena Sussman

FRIED & TRUE

Lee and Adeena at one of their many meals

The at Ann Sather in Chicago

RISE AND DINE! When we began thinking about the follow-up to our last book, Fried & True, we knew finding a subject with the universal appeal of fried chicken would be a challenge. A few things were clear: Whatever we chose needed to reflect the diversity of cooking in this country today. It would have to provide endless opportunities for downright delicious meals. And it needed to be loved by the masses; after all, who likes cooking in an echo chamber? Thats how we arrived at breakfast. To our mind, its the only one of our traditional three squares thats as irresistible in its traditional morning timeslot as it is appropriated for lunch, dinneror any hour in between.

Really, who doesnt have a favorite breakfast dish? The fact that it can often be made using kitchen staplesand that its the only meal you can get away with eating wearing a bathrobe absolutely guilt-freeonly increases its appeal in our eyes. As the first meal of the day, it sets the tone for what lies ahead, a sort of morning manifest destiny with a healthy side of optimism. Sweet or savory? Quick or creative? American or international? The choices are truly limitless.

The best part of our fried chicken adventure was being on the road meeting the greatest cooks in the country, so this time around we built our book out of a series of epic, food-feasting road trips. For the better part of a year we researched, traveled, tasted, and photographed as many spectacular dishes as we could find from coast to coast. That meant weeks traversing the South, Midwest, West Coast, Pacific Northwest, and mid-Atlanticnot to mention our hometowns of New York and Miami, where we leaned heavily on personal favorites (and recommendations from chef friends and local insiders) for inspiration.

Though many of the recipes here are for American-style breakfastspancakes, waffles, and biscuits will always have a special place in our heartsa good number belong to cultures that contribute to our nations culinary melting pot. From shakshuka to pho, congee to croque monsieurtheyre all here, ready for you to try. So sit down, grab your skillet, and get cooking. We hope you enjoy this book as much as we enjoyed putting it together, one delicious bite at a time.

CHAPTER ONE

THE
WEST COAST
and
PACIFIC NORTHWEST

LOS ANGELES, CA

CAF GRATITUDE
GOLDEN TURMERIC ICED LATTE

CONNIE AND TEDS
LOBSTER SCRAMBLED EGGS

PIZZERIA MOZZA
BREAKFAST PIZZA

AOC
OVEN-BAKED EGGS WITH WHITE BEANS, ROASTED TOMATOES, AND OLIVES

SAN FRANCISCO, CA

BOULETTES LARDER
HUBBARD SQUASH PUREE AND SOFT-SCRAMBLED EGGS

PLOW
AVOCADO TOAST WITH PICKLED RED ONIONS AND POACHED EGGS

TARTINE
CROQUE MONSIEUR SANDWICHES

SAN JALISCO
POZOLE

HOME OF CHEF CHARLES PHAN OF THE SLANTED DOOR
CHO (VIETNAMESE CHICKEN AND RICE PORRIDGE)

FOREIGN CINEMA
FRUIT TART POP TARTS

PORTLAND, OR

FRIED EGG IM IN LOVE
THE YOLKO ONO SANDWICH

TASTY N SONS