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Our Editor-in-Chief's (mom's) famous Matzo Brei
1 like 4 comments 2 repins
Soft Scrambled Eggs with Fresh Ricotta and Chives (brunch!)
3 likes 44 repins
Eggs with Serrano Ham and Manchego Cheese, Green Olive Relish, and Migas (brunch!)
3 likes 16 repins
Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil (brunch!)
1 like 20 repins
Poached eggs and parmesan cheese over brioche w/ pistou
1 like 28 repins
Chorizo and Scrambled Eggs Breakfast Taco For a vegetarian version, substitute Soyrizo for the chorizo.
4 likes 15 repins
Pecan, Bourbon, and Butterscotch Bread Pudding
3 likes 2 comments 30 repins
Alexandra I adore bread pudding:-)
Bon Appetit This is maybe the best bread pudding I have ever had--the poppyseeds make it!
Warm & Nutty Cinnamon Quinoa
2 likes 2 comments 35 repins
Jayelle I don't do cleanses, but I love the idea of a less, well, mushy hot breakfast than oatmeal.
Bon Appetit I also do cous cous as breakfast, too! It makes a nice change to switch up the grain.
Chilaquiles with Fried Eggs (not just for breakfast!)
4 likes 23 repins
Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
2 likes 1 comment 11 repins
angela peck, holistic skin specialist {Radiance through Wellness} - fresh breadcrumbs made from crustless country-style bread (I like the whole wheat one from TJs) - Dijon mustard, divided - extra virgin olive oil - mustard seeds - fresh spinach leaves - half and half (sub heavy cream) - chopped fresh thyme - large eggs
Blackberry, Lemon, and Thyme Muffins Bake in large decorative paper molds (found at kitchen supply stores), or simply line standard muffin tins with your favorite liners.
1 like 19 repins
Poached Egg Crostone with Wilted Spinach and Bacon
2 likes 17 repins
Dried Fruit Compote with Ginger Syrup Serve this simple compote with yogurt for breakfast, or spoon it over ice cream for dessert.
1 like 9 repins
Corn Griddle Cakes with Sausage Consider making a double batch of Ed Lee's Orange-Honey Butter to serve the next morning with toast or warm biscuits.
4 likes 11 repins
Adam Rapoport's Golden-Brown Omelet (good for dinner, too)
1 like 1 repin
Mini Star-Anise Scones Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.
2 repins
Whole Grain Pancakes with Wild Blueberry-Maple Syrup
1 like 17 repins
Scrambled Eggs, Avocado, and Smoked Salmon on Toast
3 likes 22 repins
Burmese Red Pork Stew John Gorham, chef at Tasty n Sons in Portland, OR, knew he'd scored when his friends raved about the soulful dish of meltingly tender spiced pork and briny pickled eggs he served them one night. "The next morning, I made a pot of rice and thought, Wow, this combination would be such a great breakfast." Indeed it is, no matter what time of day you eat it.
2 repins
Chicken Biscuits "Really good fried chicken and really good biscuits—together, they're like Wonder Twin powers," says chef John Currence, owner of Big Bad Breakfast in Oxford, MS. For a no-fry, old-school treat, split biscuits and smother with Sausage Gravy. Trust us, you'll be full.
2 likes 8 repins
Fetching pins…
Bon Appetit How do you guys eat your matzo brei? Would you scramble in passover leftovers?
Kate Gilbreath My dad always made it with salami. Yum!
Bon Appetit Hard salami? In rounds or chunks? yum!
Kate Gilbreath When we were young and could get it at the kosher market, we'd do chunks. When I was a little older, we would just cut up slices--works just as well. It's REALLY good.