Breakfast

   

     Breakfast is a very important meal. I've already talked about how much I love brunch. I mean I loooove brunch. But what is brunch but breakfast foods? And breakfast foods are what you need to start the day out right. To be energized and full of life. To be able to face the world.

 

     So, what I'm saying is: sometimes you should treat yourself to breakfast. Move past the cereal...because some days cheerios just won't do. Mix it up a little bit and especially if you have people to share it with (have a breakfast brunch happy food party!) make Breakfast Pizza.

     Breakfast pizza is something I've been fascinated with. Its something I bookmarked when Deb made it on SmittenKitchen. And then again when Joy the Baker made it. But then I finally did it. I invited a friend over to brunch and made this lovely pizza (using that ridiculous Trader Joe's Pizza Dough...I swear I'll make my own crust some day but it only costs a dolllllarrr and I can't resist...). I cracked eggs directly onto a pizza! It was empowering.

     More importantly, it tasted so good - the whole thing, eggs included. Breakfast can taste delicious. And filling. And healthy and vegetable-y. But also goldenly cheesey. Breakfast can wake you up and make you go out and grab the day. So someday, maybe not today because I know you're busy, but someday - you should think about making Breakfast Pizza. Then you can go conquer the world.

Breakfast Pizza
Loosely Adapted from Smitten Kitchen

Note: The simplicity of this recipe is alarming, you just throw a bunch of stuff onto rolled out pizza dough. This is why you can make it any time!

1 Trader Joe's Pizza Dough Ball or enough pizza dough for a 12'' diameter pizza
Olive Oil
1/2 cup White Button Mushrooms, sliced 
1 cup Baby Spinach
2 tsp Oregano
1/2 tsp Salt
1 tsp Pepper
1/2 cup Chedder Cheese, shredded
3 Eggs

Pre-heat your oven to 425 degrees and grease your baking sheet (if you are using a baking sheet and not a pizza stone) with a little olive oil. Roll your ball of dough into a 12'' diameter circle or into a rectangle the size of your baking sheet (alternately: stretch it out, place it on your baking sheet and continue pushing at it until it fills the entire baking sheet - try not to tear). Drizzle the dough with olive oil and rub it in. Lay the spinach leaves down, then the mushroom, then sprinkle the oregano, salt, and pepper over everything. Top with the cheese, spreading it evenly over everything and creating a flat surface for the eggs. Crack the three eggs on three different parts of the pizza (making them a little more far apart than I did would probably be helpful) trying to keep the yolks intact. Bake for 10-12 minutes, until the crust is golden and the eggs are just cooked (I overcooked my eggs a little as you can tell by the yolks, but really it tasted great anyway). Take out, allow to cool for 5 minutes, transfer to a cutting board, and eat!

The Best Way to Start a Day

    

     I love french toast. I know you might have already guessed this considering that a significant portion of both my challah bread and brioche went to french-toast making. But, I want you to know that when you wake up and you can fry up some french toast, you start your day in a very very good way. And, it is actually a filling breakfast, which is very important when you decide to walk the forty blocks to downtown Philly with nothing else in your tummy.

Bread! courtesy Trader Joe's

     Are you seriously giving a recipe for french toast? You might ask. Yes, I know it is simple. But, on the other hand, a lot of people I know seem to eat the same thing for breakfast every day: cereal. And making other things (pancakes for example) seems like a large undertaking. Making pancakes is a little fussy sometimes, but look at this lovely breakfast alternative! Hurrah for the french toast.

     I did try to gussy up my french toast a little. For those of you who don't know, I really don't like maple syrup. Yes, I know I am a freak. It is also astonishing considering that I add sugar by the tablespoon-full to my tea and I can eat desserts by the pound that maple syrup seems too sweet to me. Wonders never cease. Anyway, point being, I do not own maple syrup to put on French toast. So, I made a little honey-strawberry sauce. It is amazing how doing a mind-numbingly simple thing like adding strawberry jam to honey can yield something so delicious.

     So, me and my friend KK, who visited for the weekend, gobbled up french toast in the morning before setting out to town (two hours later because we ended up watching a lot of Modern Family online....I love that show). Walking to Reading Terminal (on 11th St) from University City where I live may seem like a lot of trouble to you, but there are such beautiful things along the way!

Town Hall: Picture taken while walking

And, when you walk that much, you can never feel bad about grabbing a few snacks. Especially delicious Sundae Flavored Coconut Strips.

Coconut Strip from Di Bruno's

French Toast with Strawberry Honey Sauce

For the French Toast

2 Large Pieces Crusty White Bread (I used Tuscan Pane from Trader Joe's)
3 Eggs, Beaten
2 tbsp Milk
1 tbsp Sugar
1/2 tsp Vanilla
1/4 tsp Cinnamon
Pat of Butter 

In a large, flat container (I use a large tupperware), stir together the eggs, milk, sugar, vanilla, and cinnamon. Lay the pieces of bread inside, turning them so each piece is coated (if they are not all submerged in liquid). Allow them to soak for 15-30 mins, turning them periodically so each piece is evenly soaking. In a frying pan at medium heat, melt the better. Lay one piece of french toast, allowing it to cook until the edges are browned and then flipping it to cook on the other side (about 2-3 mins both sides). Repeat for the other piece of french toast.

Note: My pieces of bread broke in two, so I made four pieces of french toast two at a time. Don't let crumbly bread get you down!

For the Strawberry Honey Sauce

1 tbsp Honey
1 tbsp Strawberry Jam
A Dash of Black Pepper

In a small bowl, mix together the honey, strawberry jam, and then sprinkle on the pepper. Yes, that's it. Top the french toast with it and serve!