Two Best Breakfast Menus

All the early birds are talking, breakfast really is the most important meal of the day. They keep chirping about being mentally focused, physically strong, and aligned with your healthful eating goals. (Really, I’ve heard them.)

All the early birds are talking, breakfast really is the most important meal of the day.  They keep chirping about being mentally focused, physically strong, and aligned with your healthful eating goals.  (Really, I’ve heard them.)

And so, today I offer two wonderful ways to get that worm.  First, some of Caitlin’s Greatest Good-Morning Hits.  And just below, the menu of brilliant chefs who will be slinging eggs and flappin’ your jacks at the Midwest Culinary Institute (MCI) on Sunday, June 13th, for the benefit of 7 Days for SIDS.  Be a hero just by eating a breakfast for champions.

Cinnamon Pineapple Donuts and Red Wine-Raspberry Donuts Turn the sweetest part of Saturday morning into something really special with these simple glazes.  Serve a donut hole of each of them beside a scoop of ice cream for a yummy dessert too.

Chorizo Egg with Pico The first time Caitlin served this was as an appetizer in a Cinco-de-Mayo menu, but holy chorizo!, it sure is yummy for breakfast too.  Protein packed, it’s the perfect way to kick off the fiesta that is your day.

”Morning After” Hash You will see that we designed this recipe to take full advantage of leftovers the Friday following Thanksgiving.  It’s a fool-proof way to make sure nothing goes to waste.  And it’s delicious year-round with leftover Braciole chopped up and a scoop of leftover mashed potatoes, or leftover Cream-Poached Salmon, flaked, and leftover roasted red potatoes.  (Bottom line: anything’s better with an egg on top.)

Yogurt Parfait Knock your slippers off by layering this with Greek yogurt and Roasted Grapes.

Grilled Lamb Chops Order the chops “petite-cut” and “frenched” from your butcher in advance.  This way they cook quickly and are held and eaten easily.  Lamb is a wonderful surprise, and the perfect match with the parfaits above and the toast below.

Almond Butter and Berry Toast Make the most of berry season, and the meal that starts your day, with this simple recipe for a warm breakfast.

Fresh Fruit Cups These are special any time of day, or year, but they just scream Summer! to me.  Crisp and bursting with flavor, these pretty little cups, beside the lox below, make for a splendid Sunday brunch, or even ladies’ lunch.

Homemade Lox With crunchy red onions, sweet tomatoes, and salty capers, there is just nothing better than this lox.  Serve it on your favorite bagel toasted perfectly.

Make plans now to take Sunday, June 13th off.  Come hungry (and wear loose-fitting clothes) to the ultimate brunch of the year at MCI, presented by Cincinnati Childrens.  In the meantime, get your juices flowing with the following, just a portion of the menu that will be served:

From Boca, buckwheat waffles with macerated berrie and foie gras butter

From Keegan’s Seafood, smoked shrimp, scallops, paddlefish, and other types of fish; smoked salmon spread on wine crackers

From Poco A Poco, a ceviche dish of shrimp, squid, avocado, and chorizo in a citrus marinade

From Murphin Ridge Inn, goat cheese blintzes with a fresh strawberry and pistachio compote featuring local berries and local goat cheese

From Otto’s, a lox-and-bagel sandwich with capers, red onion, fried egg, cucumbers, and fresh dill cream cheese

From Sung Korean Bistro, a tofu vegetable stake

From The Sensitive Epicure, tortilla de patatas Spanish omelet with potatoes and onions; egg-less tortilla de patatas, from Alicia Foundation in Spain; aioli

And, from Taste From Belgium, authentic Belgian waffles

Learn more about the entire week’s worth of food-focused events benefitting 7 Days for SIDS at this recent post.