Contents
Guide
BREAKFAST
BIBLE
THE
KATE M
c
MILLAN
PHOTOGRAPHY BY
SANG AN
CONTENTS
INTRODUCTION
The first meal of the day can be the most important one. It literally breaks the fast
after a nights rest, providing fuel and flavor for both body and mind. Nutrition, favorite
ingredients, season, and nostalgia all contribute to our decision of what to eat in the
morning, and the choices we make typically go a long way toward setting the tone
for the rest of the day. Classics like eggs and bacon, pancakes, waffles, and French
toast will never go out of style, and all of them are well represented here, along
with plenty of ideas for making them your own. But our morning-table options are
also more varied now than ever before.
Many of todays breakfast preferences embrace customs from around the world.
In these pages youll find Mexican-inspired tacos () and huevos rancheros
(), and a flavor-packed North African dish
of eggs cooked in a spiced tomato sauce (). Even breakfast sandwiches
go beyond the traditional, much-loved bacon-and-egg panini to include morning
variations on the banh mi, cubano, and croque madame.
A steadily growing pantry of newly available ingredients and a better understanding
of nutrition have also influenced our morning meal. Breakfast bowls come filled
with aai berries and other fruits, healthful grains and seeds such as quinoa and chia,
fruit-and-nut granola, fiber-rich oatmeal, and noodles. Whole-grain toasts ()
are nourishing fare as well, with toppings that range from avocado and winter squash
to smoked salmon, each one liberally sprinkled with seasonings. Yogurt parfaits
(), another canvas for healthful and delicious creativity, are easily customized
with fresh and dried fruits, granola, seeds, and nuts. And the incredible egg, a protein
powerhouse, stars in omelets, scrambles, frittatas, and stratas, as well as in breakfast
sandwiches and burritos, all of them in a heady mix of guises.
Presenting a wealth of inspired ideas is a central theme of
The Breakfast Bible
.
For example, youll find fresh takes on several traditional breakfast offerings, such
as classic buttermilk pancakes with a choice of add-ins and toppings (), crisp
puff-pastry tart shells with eight different fruit fillings (), raised doughnuts
dressed up with glazes, sugars, and sprinkles ()
tailored to taste with nuts, dried fruits, and other ingredients.
The goal of this diverse collection of recipes and ideas is to provide delicious and
thoughtful options for the breakfast cook and for everyone who is lucky enough
to be seated at the table. With a complete understanding of the morning classics
and of the many variations that can be created from them, what to eat for breakfast
becomes the easiest decision of your day.
FRUITS & GRAINS
FRESH FRUIT, YOGURT PARFAITS, SMOOTHIE BOWLS,
GRANOLA, OATMEAL, BREAKFAST TOASTS & MORE
FRUITS & GRAINS
almond granola with apricots
Once you learn the basic method for making homemade granola, endless
variations abound. Mix the oats with nuts and spices, pour warm sweetened
oil over the top, mix well, and bake in a low oven. Stir in any dried fruits
or chocolate after baking. Each of the variations offered here makes about
3 cups (400 g). Store granola in an airtight container at room temperature
for up to 2 weeks or in the freezer for up to 1 month.
Nonstick cooking spray
2 cups (185 g) rolled oats
cup (115 g) chopped raw almonds
2 tbsp flaxseeds
1 tsp ground cinnamon
tsp salt
cup (105 g) firmly packed light
brown sugar
cup (125 g) honey
cup (60 ml) coconut oil
2 tsp pure vanilla extract
cup (140 g) dried apricots, chopped
Preheat the oven to 300F (150C). Coat a baking sheet with
nonstick cooking spray.
In a large bowl, stir together the oats, almonds, flaxseeds,
cinnamon, and salt. Set aside. In a saucepan, combine the
brown sugar, honey, coconut oil, and vanilla. Place over
medium heat and cook, stirring occasionally, until smooth,
23 minutes. Pour over the oat mixture and stir to combine.
Spread the mixture out on the prepared baking sheet.
Bake, stirring twice and rotating the pan once, until the
granola is golden, about 25 minutes. Let cool completely
on the baking sheet, then stir in the dried apricots.
peanutty granola with blueberries
Nonstick cooking spray
2 cups (185 g) rolled oats
cup (85 g) chopped raw almonds
tsp salt
cup (60 ml) coconut oil
cup (75 g) smooth peanut butter
cup (85 g) pure maple syrup
cup (40 g) dried blueberries
Preheat the oven to 300F (150C). Coat a baking sheet with
nonstick cooking spray.
In a bowl, stir together the oats, almonds, and salt; set
aside. In a saucepan, combine the coconut oil, peanut butter,
and maple syrup. Warm over medium heat, stirring often,
until smooth, 23 minutes. Pour over the oat mixture and
stir to combine. Spread the mixture out on the prepared
baking sheet.
Bake, stirring twice and rotating the pan once, until the
granola is golden, about 25 minutes. Let cool completely
on the baking sheet, then stir in the dried blueberries.
DRIED FRUIT & NUT GRANOLAS
FRUITS & GRAINS
maple-pecan granola with
toasted coconut & cranberries
honey granola with cherries,
walnuts & chocolate
Nonstick cooking spray
2 cups (185 g) rolled oats
cup (60 g) pecans, chopped
1 tsp ground cinnamon
tsp salt
cup (170 g) pure maple syrup
cup (60 ml) coconut oil
tsp pure vanilla extract
cup (60 g) dried cranberries
cup (30 g) unsweetened
flaked coconut
Nonstick cooking spray
2 cups (185 g) rolled oats
cup (60 g) walnuts, chopped
1 tsp ground cinnamon
tsp salt
cup (105 g) firmly packed
light brown sugar
cup (60 g) honey
cup (60 ml) coconut oil
1 tsp pure vanilla extract
cup (60 g) dried cherries
cup (60 g) semisweet
chocolate chips
Preheat the oven to 300F (150C). Coat a baking sheet
with nonstick cooking spray.
In a large bowl, stir together the oats, pecans, cinnamon,
and salt. Set aside. In a saucepan, combine the maple syrup,
coconut oil, and vanilla. Place over medium heat and cook,
stirring occasionally, until smooth. Pour over the oat mixture
and stir to combine. Spread the mixture out on the prepared
baking sheet.
Bake, stirring twice and rotating the pan once, until the
granola is golden, about 25 minutes. Let cool completely
on the baking sheet, then stir in the dried cranberries and
coconut flakes.
Preheat the oven to 300F (150C). Coat a baking sheet with
nonstick cooking spray.
In a large bowl, stir together the oats, walnuts, cinnamon,
and salt. Set aside. In a saucepan, combine the brown sugar,
