Rise and shine, food lovers. We don’t expect you’ll have any sleep dust to shake off once we tell you some exciting news: September is National Breakfast Month.
In honor of the occasion we wanted a little inspiration about what we should be eating for our morning meal. So we asked some of our chefs to tell us what their dream breakfast would be.
Here are their appetizing answers.
Chef Donald Lockhart of Cusp Dining & Drinks
Donald Lockhart, Cusp Dining & Drinks – La Jolla
My dream breakfast is rustic tomato-braised pork shoulder with a rolled omelet stuffed with burrata and charred Ciabatta bread. I ate it this morning … it’s amazing!
Kyle Rourke, Red Star Tavern – Portland
I like to drink a smoothie with pineapple, melon, berries and banana — alongside apple cider or toast. Apple cider is the perfect drink for the Northwest fall weather.
Caitlin Mateo, Square 1682 – Philadelphia
My husband and I enjoy sitting together making breakfast tacos. We keep everything separate on the table: corn tortillas, eggs, shredded lettuce and queso fresco. Also, hot sauce! (I use Salsa Valentina and my husband loves pickled jalapeños!) We also always have fresh fruit in the morning … lots of berries, grapes and apples.
Chef Heather Terhune of Sable Kitchen & Bar
Heather Terhune, Sable Kitchen & Bar – Chicago
I love breakfast — especially breakfast for dinner. I’m not a huge sweets person, but I do like a bite of someone else’s pancakes. It might seem weird, but I always bring real maple syrup in my purse when I go to breakfast because 99 percent of restaurants don’t offer it. It’s sacrilegious to use fake syrup when I was basically weaned on it as a baby. Having said this, my everyday breakfast is usually Greek yogurt with blueberries and bananas. But I love any kind of Mexican-inspired breakfast, especially chilaquiles with eggs over-easy.
Luca Corazzina, 312 Chicago – Chicago
One breakfast I really love is eggs Benedict with prosciutto cotto (Italian cooked ham) and poached eggs on a toasted muffin with Hollandaise sauce, plus roasted rosemary potatoes sprinkled with Parmesan cheese. Another favorite is Nutella crepes with crème anglaise. This dish is something that my mother used to make for me when I was growing up in Italy.
Guillermo Tellez, Square 1682 – Philadelphia
I go with healthy cereal topped with nuts and Greek yogurt, or one slice of toast with an egg and salsa. And, of course, coffee and fresh juice.
They all sound like real eye openers. Enjoy your breakfast, everyone!
Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.`;
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