Help me eat better breakfasts.
August 24, 2010 9:53 PM Subscribe
What're your favorite breakfasts that are at least remotely healthy-ish?
I don't really eat breakfast which is a bummer because I feel better when I do. The problem is that most breakfasts that spring to mind are fatty, carbo-loaded sugar bombs. And don't get me wrong, I love fatty carbo-loaded sugar bombs as much as the next dude, just not every morning.
For awhile I was pounding fruit shakes. Then it was yogurt. And both of those are tasty, but I need some variety in my life. And while I've got an entire Joy of Cooking crammed into my brain, I can't seem to think up a breakfast food that's healthy-ish and flavorful and desirable.
Bonus points for stuff I can make ahead or things that take less than 20 minutes. Fire away!
Triple bonus brownie point double-double: I'm in Korea, so if you're here too and you've done the "THERE IS NO OATMEAL TO SPEAK OF" dance, I'd love to hear how you manage.
I don't really eat breakfast which is a bummer because I feel better when I do. The problem is that most breakfasts that spring to mind are fatty, carbo-loaded sugar bombs. And don't get me wrong, I love fatty carbo-loaded sugar bombs as much as the next dude, just not every morning.
For awhile I was pounding fruit shakes. Then it was yogurt. And both of those are tasty, but I need some variety in my life. And while I've got an entire Joy of Cooking crammed into my brain, I can't seem to think up a breakfast food that's healthy-ish and flavorful and desirable.
Bonus points for stuff I can make ahead or things that take less than 20 minutes. Fire away!
Triple bonus brownie point double-double: I'm in Korea, so if you're here too and you've done the "THERE IS NO OATMEAL TO SPEAK OF" dance, I'd love to hear how you manage.
Oof, meant to add that if eggs alone aren't your thing, adding hot sauce is a snazzy way to throw in flavor without compromising health.
posted by vienaragis at 10:01 PM on August 24, 2010 [2 favorites]
posted by vienaragis at 10:01 PM on August 24, 2010 [2 favorites]
My Korean breakfast: 1 of the kimchi-tuna triangle baps (from Family Mart), 1 small banana, 1 hard boiled egg, 1 ounce of almonds.
posted by canadia at 10:02 PM on August 24, 2010
posted by canadia at 10:02 PM on August 24, 2010
Bowl containing oatmeal (1 cup), raisins (handful), walnuts (handful), pecans (handful), almonds (handful).
Fill with boiling water from the kettle you put on when you first got up before going to shower or whatever.
Eat as it cools. Tastes like paste, feels like eating lumpy rocks and dirt. Filling, healthy, low cost, easy prep.
Can't beat it for stick-to-you during the AM and health benefits and cheapness.
I eat it pretty much every morning.
posted by BrooksCooper at 10:03 PM on August 24, 2010
Fill with boiling water from the kettle you put on when you first got up before going to shower or whatever.
Eat as it cools. Tastes like paste, feels like eating lumpy rocks and dirt. Filling, healthy, low cost, easy prep.
Can't beat it for stick-to-you during the AM and health benefits and cheapness.
I eat it pretty much every morning.
posted by BrooksCooper at 10:03 PM on August 24, 2010
I really like millet, which gets prepared similarly to oatmeal -- rinse the millet, put it into cold water, bring it to a boil, and let it boil for several minutes, until it's absorbed all the water. It has a lot of similarities to oatmeal, but I like it better -- the flavor is nuttier, and the texture is more interesting to my tongue. I put various things on it, usually sweet and salty (like almond butter and/or jam), but a lot of my friends eat it with savory things (like beans or in cold salads with vegetables or with tomato sauce).
posted by shamash at 10:04 PM on August 24, 2010
posted by shamash at 10:04 PM on August 24, 2010
-Poached eggs on toast
-Cereal with milk
Do as the Koreans do and have kimchi on rice for breakfast?
I lived there for a year and I think I resorted to cereal and milk for breakfast sometimes, but honestly, I think most days I'd have gimbap or mandu for breakfast - yum!
posted by smartypantz at 10:04 PM on August 24, 2010
-Cereal with milk
Do as the Koreans do and have kimchi on rice for breakfast?
I lived there for a year and I think I resorted to cereal and milk for breakfast sometimes, but honestly, I think most days I'd have gimbap or mandu for breakfast - yum!
posted by smartypantz at 10:04 PM on August 24, 2010
My Korean breakfast: 1 of the kimchi-tuna triangle baps (from Family Mart), 1 small banana, 1 hard boiled egg, 1 ounce of almonds.
posted by canadia at 10:02 PM on August 24 [+] [!]
OMG! I totally forgot about those triangle things! They are so amazing, I wish they had them here in Canada!
I change my whole answer and second what canadia said. Yum.
posted by smartypantz at 10:08 PM on August 24, 2010
posted by canadia at 10:02 PM on August 24 [+] [!]
OMG! I totally forgot about those triangle things! They are so amazing, I wish they had them here in Canada!
I change my whole answer and second what canadia said. Yum.
posted by smartypantz at 10:08 PM on August 24, 2010
Broccoli and cubes of tofu with soy sauce. Sometimes with cashews on top.
You don't have to eat "breakfast food" for breakfast!
posted by needs more cowbell at 10:09 PM on August 24, 2010
You don't have to eat "breakfast food" for breakfast!
posted by needs more cowbell at 10:09 PM on August 24, 2010
B&J, but replace the jelly with a banana, and eat it on a sliced and toasted bagel. Must. Use. Real. Peanut. Butter. The kind you have to stir, not the crappy sugary stuff.
MMmmmmmmmm!!!
posted by 2oh1 at 10:17 PM on August 24, 2010
MMmmmmmmmm!!!
posted by 2oh1 at 10:17 PM on August 24, 2010
Peanut butter on an everything bagel or on whole-wheat toast. Delicious. Filling. Protein!
posted by SputnikSweetheart at 10:17 PM on August 24, 2010
posted by SputnikSweetheart at 10:17 PM on August 24, 2010
Can you order steal cut oats from online? They're delicious and healthy. They take awhile to cook, but I like to make a large batch, refrigerate, and heat a bowl in the mornings. You can add anything you desire (honey, peanut butter, fruits, cinnamon, etc).
Not sure what the traditional Korean breakfast would be, but in Chinese culture, I think we have buns (filled with veggies and meat, sometimes), rice porridge, or sometimes even noodles.
Healthier cereal seems to be an obvious option. Fruits and nuts. Eggs.
posted by lacedcoffee at 10:22 PM on August 24, 2010 [1 favorite]
Not sure what the traditional Korean breakfast would be, but in Chinese culture, I think we have buns (filled with veggies and meat, sometimes), rice porridge, or sometimes even noodles.
Healthier cereal seems to be an obvious option. Fruits and nuts. Eggs.
posted by lacedcoffee at 10:22 PM on August 24, 2010 [1 favorite]
Make a dozen hard boiled eggs at a time. Store then in the fridge and eat as desired, with a dash of salt and pepper. Maybe with a piece of fruit or glass of orange juice.
posted by Diplodocus at 10:23 PM on August 24, 2010
posted by Diplodocus at 10:23 PM on August 24, 2010
Vanilla yogurt, granola and fruit.
posted by Cool Papa Bell at 10:28 PM on August 24, 2010 [1 favorite]
posted by Cool Papa Bell at 10:28 PM on August 24, 2010 [1 favorite]
I'd favorite vienaragis' comment about hot sauce a thousand times if I could! A little tabasco adds some some Ka-POW to a breakfast! Especially eggs and potatoes (though it sounds like you want something quicker than potatoes, but eggs can be quick). In a similar vein, pick up the no-salt stuff like Mrs. Dash to use on those eggs! Too much salt is bad for you, and most of our American diets are overloaded with it already, especially when you eat out. Go with a healthy yet tasty alternative.
Mrs. Dash, on breakfast food? Think savory! Absolutely.
posted by 2oh1 at 10:31 PM on August 24, 2010
Mrs. Dash, on breakfast food? Think savory! Absolutely.
posted by 2oh1 at 10:31 PM on August 24, 2010
Plain yogurt and grapes. The more grapes, the better. The tartness of the yogurt and the sweetness of the grapes balance out nicely... and since we're talking about plain yogurt, it's good for you without being loaded with sugar. Simple, quick and tasty!
posted by 2oh1 at 10:36 PM on August 24, 2010
posted by 2oh1 at 10:36 PM on August 24, 2010
This is my personal favorite. It's important to make the brown rice ahead of time with chicken broth.
Yum!
posted by ohyouknow at 10:37 PM on August 24, 2010
Yum!
posted by ohyouknow at 10:37 PM on August 24, 2010
Oatmeal. Just quick-cook oats + boiling water.
Make it tastier by adding some combination of:
frozen blueberries, chopped apple or any other fruit, raisins, applesauce, canned pumpkin, maple syrup, molasses, brown sugar, yogurt, dried fruit, chopped nuts, chocolate chips, hot chocolate powder, or whatever.
Make it healthier by adding a tablespoon or two of wheat bran or flax seeds.
posted by pseudostrabismus at 10:42 PM on August 24, 2010
Make it tastier by adding some combination of:
frozen blueberries, chopped apple or any other fruit, raisins, applesauce, canned pumpkin, maple syrup, molasses, brown sugar, yogurt, dried fruit, chopped nuts, chocolate chips, hot chocolate powder, or whatever.
Make it healthier by adding a tablespoon or two of wheat bran or flax seeds.
posted by pseudostrabismus at 10:42 PM on August 24, 2010
(that's assuming you find oats, I mean)
posted by pseudostrabismus at 10:45 PM on August 24, 2010
posted by pseudostrabismus at 10:45 PM on August 24, 2010
Here's what I eat pretty much every day for breakfast, living in downtown Seoul, Korea:
Stir up a big splash of olive oil, 3/4 cup of pre-cooked rice, and three eggs on a frying pan, cook it into a giant "patty" then cut it up into small pieces, along with quartered cherry tomatoes, tabasco, sesame seeds, and a little salt. Put in small tupperware container.
Toasted bagel and cream cheese (Bagels can be bought at Tous Les Jours, Paris Baguette, and E-Mart, among other large chain-type places. Cream cheese as well.) Put that in a small tupperware container, too.
Thermos full of coffee from my French press. You can get a 3-lb can of Kirkland coffee through GMarket.com or at the imported goods section of Namdaemun Market in Seoul. The Kirkland stuff is ground for a drip coffeemaker, but I like my coffee strong- so it's perfect in the French press.
Throw the tupperware and thermos into my briefcase, giving it significant heft and leading people on the subway and office elevator to believe that I have been busy with mounds of paperwork at home.
If you aren't cooking rice at home, then you can buy little single-serving packages of pre-cooked microwaveable rice just about anywhere. Cherry tomatoes are grown in greenhouses in Korea, so they're available year round.
It takes no more than ten minutes to make the bagel, coffee, and eggs and pack them up to go. It's filling enough that I will eat at my desk around 7:50 am, and not even get hungry until 1:00.
For your reference: 5.2 pounds of Quaker Oatmeal at Gmarket.com for 25,720 won
and
3 pounds of Kirkland coffee for 17,400 won
True, they're a little pricy, but they last a while and are worthwhile indulgences. Incidentally, you can also find most of your other western breakfast needs on Gmarket as well: Bob's Red Mill/ Bisquick pancake mixes, Kirkland pure Maple Syrup, etc.
posted by holterbarbour at 10:51 PM on August 24, 2010 [2 favorites]
Stir up a big splash of olive oil, 3/4 cup of pre-cooked rice, and three eggs on a frying pan, cook it into a giant "patty" then cut it up into small pieces, along with quartered cherry tomatoes, tabasco, sesame seeds, and a little salt. Put in small tupperware container.
Toasted bagel and cream cheese (Bagels can be bought at Tous Les Jours, Paris Baguette, and E-Mart, among other large chain-type places. Cream cheese as well.) Put that in a small tupperware container, too.
Thermos full of coffee from my French press. You can get a 3-lb can of Kirkland coffee through GMarket.com or at the imported goods section of Namdaemun Market in Seoul. The Kirkland stuff is ground for a drip coffeemaker, but I like my coffee strong- so it's perfect in the French press.
Throw the tupperware and thermos into my briefcase, giving it significant heft and leading people on the subway and office elevator to believe that I have been busy with mounds of paperwork at home.
If you aren't cooking rice at home, then you can buy little single-serving packages of pre-cooked microwaveable rice just about anywhere. Cherry tomatoes are grown in greenhouses in Korea, so they're available year round.
It takes no more than ten minutes to make the bagel, coffee, and eggs and pack them up to go. It's filling enough that I will eat at my desk around 7:50 am, and not even get hungry until 1:00.
For your reference: 5.2 pounds of Quaker Oatmeal at Gmarket.com for 25,720 won
and
3 pounds of Kirkland coffee for 17,400 won
True, they're a little pricy, but they last a while and are worthwhile indulgences. Incidentally, you can also find most of your other western breakfast needs on Gmarket as well: Bob's Red Mill/ Bisquick pancake mixes, Kirkland pure Maple Syrup, etc.
posted by holterbarbour at 10:51 PM on August 24, 2010 [2 favorites]
Morning smoothie: greek yogurt, fresh in-season berries, a few frozen berries, whey powder
Egg on toast with spinach: Use frozen if you must, but fresh is better. Chop it or don't, but saute lightly, put aside on top of one piece of toast, then fry an egg and put it on top.
Quick and messy green eggs: take frozen spinach and frozen broccoli and warm up/defrost in a large pant with a bit of olive oil. Fry two eggs in the midst of the whole mess. Then, enjoy!
posted by bluedaisy at 11:04 PM on August 24, 2010
Egg on toast with spinach: Use frozen if you must, but fresh is better. Chop it or don't, but saute lightly, put aside on top of one piece of toast, then fry an egg and put it on top.
Quick and messy green eggs: take frozen spinach and frozen broccoli and warm up/defrost in a large pant with a bit of olive oil. Fry two eggs in the midst of the whole mess. Then, enjoy!
posted by bluedaisy at 11:04 PM on August 24, 2010
Plain Greek yogurt with lots of mashed-up ripe fruit (usually berries) and a sprinkling of ground flaxseed, Marcona almonds (I get the Kirkland brand from Costco), and sunflower seeds.
2 eggs soft scrambled in a little butter on 1 slice Baker's brand pumpernickel "bread." (Scare quotes because it's this stuff. I think it's nasty right out of the package but if toasted until very chewy, I love it.) With juicy orange slices, this is my favorite homemade breakfast.
That same bread toasted with crunchy peanut butter and a small, mashed-up banana. I like this with a glass of milk.
posted by Majorita at 11:35 PM on August 24, 2010
2 eggs soft scrambled in a little butter on 1 slice Baker's brand pumpernickel "bread." (Scare quotes because it's this stuff. I think it's nasty right out of the package but if toasted until very chewy, I love it.) With juicy orange slices, this is my favorite homemade breakfast.
That same bread toasted with crunchy peanut butter and a small, mashed-up banana. I like this with a glass of milk.
posted by Majorita at 11:35 PM on August 24, 2010
My quick breakfasts:
1. Frozen waffle toasted, then spread with sunflower seed butter. Use peanut butter if not allergic to peanuts.
2. Leftover rice microwaved with an egg. Basically, the recipe for this is as follows:
Take some cooked rice. Usually 1/2 a cup or so is good.
Break an egg on top of the rice. Microwave until the egg is mostly cooked. Veggies can also be added if you want. That and/or cooked meat.
Stir. The hot rice will cook the rest of the egg through.
Add soy sauce, hot sauce, black pepper, or any other seasonings that you see fit.
posted by spinifex23 at 12:06 AM on August 25, 2010
1. Frozen waffle toasted, then spread with sunflower seed butter. Use peanut butter if not allergic to peanuts.
2. Leftover rice microwaved with an egg. Basically, the recipe for this is as follows:
Take some cooked rice. Usually 1/2 a cup or so is good.
Break an egg on top of the rice. Microwave until the egg is mostly cooked. Veggies can also be added if you want. That and/or cooked meat.
Stir. The hot rice will cook the rest of the egg through.
Add soy sauce, hot sauce, black pepper, or any other seasonings that you see fit.
posted by spinifex23 at 12:06 AM on August 25, 2010
A cafe near my house sells something called a "Power Breakfast" that I like to get when I splurge on brunch: scrambled egg whites, grilled chicken breast, multi-grain toast, and fresh fruit. I wish I could have it delivered; it's so perfect.
This morning I made a peanut butter and jelly sandwich, but a healthful-ish version of one: unsalted peanut butter (and lower in sugar than most store brands), strawberry preserves, whole grain bread. No bacon. :-)
posted by mirepoix at 12:09 AM on August 25, 2010
This morning I made a peanut butter and jelly sandwich, but a healthful-ish version of one: unsalted peanut butter (and lower in sugar than most store brands), strawberry preserves, whole grain bread. No bacon. :-)
posted by mirepoix at 12:09 AM on August 25, 2010
Usually a basic omelette or leftovers (as people have said, you don't have to eat 'breakfast food' - leftover fried rice in particular tends to heat up deliciously). More recently I bought some amazing frozen dumplings and have been cooking those for breakfast. Cooked rice from the night before cooks down into rice porridge/congee as well, and you can throw in some nuts or whatever you like (it really reminds me of oatmeal for some reason).
posted by Lady Li at 12:18 AM on August 25, 2010
posted by Lady Li at 12:18 AM on August 25, 2010
A scrambled egg taco on a warm, corn tortilla with a little cheese and salsa. A side of black beans and some fruit in season fill it out nicely.
posted by Mertonian at 12:57 AM on August 25, 2010 [1 favorite]
posted by Mertonian at 12:57 AM on August 25, 2010 [1 favorite]
The following are some of my standards. The basic unit of time is 'coffee,' which denotes the time required to boil water, grind coffee, and let a French Press steep for three minutes.
OmleTaco: Fry up a couple eggs, maybe with some cheese. Then fry a tortilla, and throw the eggs into the tortilla. Salt, pepper, and hot sauce (Tapatio!) to taste. Prep Time: Coffee.
Yog-Sototh-Urt and Granola: Pour some granola. Pout some yogurt on the granola. Stir in some jam for fruity flavor. (Note this fundamental fact: flavored yogurt=plain yogurt + arbitrary jam.) Prep time: Basically instantaneous.
Oatmeal: Everyone does it their own way. Throw in whatever you love; the jam trick can work here, too, by the way. I prefer stone cut oats with brown shuggah and a bit of cinnamon. Stir in a bit of granola for some extra texture and sweetness. Prep Time: Coffee.
French Toast: It's also really easy to make French toast for one person; I did this almost every day for a year, once. Beat up an egg, soak some bread in it, then throw it on the pan. Voila. Ingredients: 1-2 eggs, some bread, preferably sliced, maybe something sweet (jam?) on top. Prep Time: Coffee.
posted by kaibutsu at 1:10 AM on August 25, 2010 [2 favorites]
OmleTaco: Fry up a couple eggs, maybe with some cheese. Then fry a tortilla, and throw the eggs into the tortilla. Salt, pepper, and hot sauce (Tapatio!) to taste. Prep Time: Coffee.
Yog-Sototh-Urt and Granola: Pour some granola. Pout some yogurt on the granola. Stir in some jam for fruity flavor. (Note this fundamental fact: flavored yogurt=plain yogurt + arbitrary jam.) Prep time: Basically instantaneous.
Oatmeal: Everyone does it their own way. Throw in whatever you love; the jam trick can work here, too, by the way. I prefer stone cut oats with brown shuggah and a bit of cinnamon. Stir in a bit of granola for some extra texture and sweetness. Prep Time: Coffee.
French Toast: It's also really easy to make French toast for one person; I did this almost every day for a year, once. Beat up an egg, soak some bread in it, then throw it on the pan. Voila. Ingredients: 1-2 eggs, some bread, preferably sliced, maybe something sweet (jam?) on top. Prep Time: Coffee.
posted by kaibutsu at 1:10 AM on August 25, 2010 [2 favorites]
My mother and I are both big fans of frying up slices of otherwise totally normal slices of lunch meat. That means just slapping a piece of turkey, ham, whatever you have not enough left to make a whole sandwich with but still needs to be eaten, on a pan and letting it heat through, sometimes crisping the edges. We eat this with a 3-minute egg or two, with some toast or bagel or matzoh or rice or noodle. I like melon with this. Mom is into apples mostly. Lately I've been seriously getting into pickles-for-breakfast, which can be a normal dill or kimchi or pickle beets or something else salty and sour. Pickles go fantastically with fried eggs.
A 3-minute egg:
Put desired number of eggs in pot only large enough to hold said number in one layer on the bottom. Cover with room-temperature water. Set on stove and bring water to a boil. When the water starts to boil, set your timer for 3 minutes, letting things bubble away. At three minutes, take the pot to the sink, drain, and cool eggs. Either put them in another container with cold water or hold in a slotted spoon and run under cold water. Crack open with the side of a knife, and scoop out the insides with a spoon. If you do this right, the whites will be perfectly cooked and the yolk will be a creamy, perfectly golden consistency, ideal for spreading on toast or dipping into. Apply salt and other flavorings as desired.
posted by Mizu at 1:22 AM on August 25, 2010 [2 favorites]
A 3-minute egg:
Put desired number of eggs in pot only large enough to hold said number in one layer on the bottom. Cover with room-temperature water. Set on stove and bring water to a boil. When the water starts to boil, set your timer for 3 minutes, letting things bubble away. At three minutes, take the pot to the sink, drain, and cool eggs. Either put them in another container with cold water or hold in a slotted spoon and run under cold water. Crack open with the side of a knife, and scoop out the insides with a spoon. If you do this right, the whites will be perfectly cooked and the yolk will be a creamy, perfectly golden consistency, ideal for spreading on toast or dipping into. Apply salt and other flavorings as desired.
posted by Mizu at 1:22 AM on August 25, 2010 [2 favorites]
Last night's leftover rice, some soymilk, a spoonful of honey and a sprinkle of cinnamon. Microwave. Tasty rice porridge.
posted by tim_in_oz at 2:28 AM on August 25, 2010 [1 favorite]
posted by tim_in_oz at 2:28 AM on August 25, 2010 [1 favorite]
You can get the liquid egg white stuff and make an omelet using it and some diced veggies (onion and pepper is enough). Throw a piece of wheat toast on there and you've got a pretty good breakfast with 5 minutes effort!
posted by kryptonik at 4:06 AM on August 25, 2010
posted by kryptonik at 4:06 AM on August 25, 2010
Do they not have Quaker Oats in Korea? That was the one oat brand I saw all the time in Malaysia, I thought they'd distribute all over Asia. What about these hot cereal drinks (another Malaysia/Singapore thing) - they're rather oat-like.
posted by divabat at 5:19 AM on August 25, 2010
posted by divabat at 5:19 AM on August 25, 2010
I have no time for breakfast in the morning, so when I get to the office I munch on a handful of almonds and eat 2 or 3 tangerines.
posted by Dragonness at 6:26 AM on August 25, 2010
posted by Dragonness at 6:26 AM on August 25, 2010
Steel cut oats have become my go-to breakfast. Which is surprising to me, as I used to only like regular oatmeal in those sugary packets.
This preparation tip from a previous AskMe has made it much easier to have healthy breakfasts in our house; cutting the work down to just a few minutes. It's an easy way of cooking the oats overnight (not in a crockpot but in a saucepan).
The steel cut variety of oats keeps well in the refrigerator and microwaves up nicely without losing texture, so one batch of that recipe makes enough for the whole week. Top with fruit or granola, add protein of choice and there you are - filling, nutritious, tasty and easy.
posted by Hardcore Poser at 7:16 AM on August 25, 2010
This preparation tip from a previous AskMe has made it much easier to have healthy breakfasts in our house; cutting the work down to just a few minutes. It's an easy way of cooking the oats overnight (not in a crockpot but in a saucepan).
The steel cut variety of oats keeps well in the refrigerator and microwaves up nicely without losing texture, so one batch of that recipe makes enough for the whole week. Top with fruit or granola, add protein of choice and there you are - filling, nutritious, tasty and easy.
posted by Hardcore Poser at 7:16 AM on August 25, 2010
I don't prefer sweet things or carbs, and I disavow any rule that says morning food has to fall into breakfast category. So, for breakfast time, I tend to fry up vegetables (squash, mushrooms, onions are all quick and easy), maybe cook up some beans, chili, or make some couscous (yes, carbs, but easy to mix with other things), tofu scramble, and pretty much any dinner leftover that can be repurposed and made better with hot sauce. I've also been know to heat up a can of soup before 9 am.
posted by iamkimiam at 7:28 AM on August 25, 2010
posted by iamkimiam at 7:28 AM on August 25, 2010
When I do eat breakfast, I like eggs and potatoes. The easiest way to quickly cook potatoes is to grate them and fry them like hash. Depending on your range that takes 5-15 minutes.
I also have a “breakfast condiment” that goes great with the eggs & taters. It's a mix of Srichacha chili sauce, sour cream, and a little bit of ketchup.
Then cigarette & coffee and my day is ready to begin.
posted by thsmchnekllsfascists at 7:32 AM on August 25, 2010 [1 favorite]
I also have a “breakfast condiment” that goes great with the eggs & taters. It's a mix of Srichacha chili sauce, sour cream, and a little bit of ketchup.
Then cigarette & coffee and my day is ready to begin.
posted by thsmchnekllsfascists at 7:32 AM on August 25, 2010 [1 favorite]
I make the same smoothie as bluedaisy except that I add a tablespoon of flax.
Waffles! Make a whole bunch on the weekend and freeze them immediate. You can toast them quickly on weekday mornings.
Zucchini muffins.
And finally, something I get at my office cafe, but you would easily make at home: microwave an egg in one of those microwave egg poacher things, and put some spinach in the microwave at the same time. While that's microwaving, toast and butter an English muffin. Put cooked egg and heated spinach on English muffin. Add slice of swiss cheese and press so cheese gets all gooey melty around the spinach. Yummy breakfast sandwich!
posted by Kurichina at 7:44 AM on August 25, 2010
Waffles! Make a whole bunch on the weekend and freeze them immediate. You can toast them quickly on weekday mornings.
Zucchini muffins.
And finally, something I get at my office cafe, but you would easily make at home: microwave an egg in one of those microwave egg poacher things, and put some spinach in the microwave at the same time. While that's microwaving, toast and butter an English muffin. Put cooked egg and heated spinach on English muffin. Add slice of swiss cheese and press so cheese gets all gooey melty around the spinach. Yummy breakfast sandwich!
posted by Kurichina at 7:44 AM on August 25, 2010
More a sub of something worse for you maybe but still super scrumptious: these are a sister version of Lemon Ricotta Pancakes and are soooo good. It's the zest that makes 'em.
Lemon and Cottage Cheese Pancakes
Adapted from Marion Cunningham via The New York Times Jewish Cookbook
3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese (nonfat works)
1/4 (1/2 stick) butter, melted
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon fresh lemon zest
Separate eggs and beat the egg whites until they hold stiff peaks (I recommend using a hand mixer for this). In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed.
With a large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Heat skillet or griddle (I use a large, like chicken fryer-sized cast iron skillet) over medium heat. Grease it and spoon out about 3 large Tablespoons of batter for each pancake (tip: I just use a 1/8 cup measuring cup filled generously; you could do the same with a 1/4 cup measuring cup and fill less of it). Cook slowly for about 1 1/2 minutes or so, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in a 200 to 250 degrees F oven until ready to serve.
My standard every(work)day "I'm on a vague not-quite-diet diet" breakfast is about 1/2 a cup of plain Greek yogurt, a handful of berries or other less sugary-relative-to-fiber fruit, and a sprinkle of flaxmeal. Sometimes a bit of wholegrain Total to insure I'm getting decent weekly levels of iron, calcium, and B vitamins. Sounds and looks gross, but tastes surprisingly good and is ridiculously healthy, at least given my goals (more fiber, calcium, iron, B vitamins, less carbs esp. sugar). It's usually part 2 of the morning; first thing when I get up I have a glass of milk with whey protein mixed in and the day's supplements (acidophilous, psyllium, and omega 3). The protein and fiber keep me full 'til lunch very easily.
Don't be afraid to think outside the box: a big ass salad full of fixins (nuts and cheese and fruit too, if inclined), a poached or glassbowl-microwave-zapped egg or two on whole-grain muffin or toast with veggies of your choice, marinated tofu on a bed of leafy greens, cottage cheese with cherry tomatoes (a fave snack of mine), nuts and dried fruit, a nutty or creamy dip or sandwich spread made ahead of time (my fave right now involves caramelized onions and roughly chopped and browned mushrooms seasoned with salt and pepper and folded into thick yogurt or sour cream, then sprinkled with fresh dill and paprika; really good on Russian black bread) and enjoyed with toast or fresh veggies (think things like green beans, snap peas, carrots, celery, cauliflower...dippable stuff).
posted by ifjuly at 9:16 AM on August 25, 2010 [1 favorite]
Lemon and Cottage Cheese Pancakes
Adapted from Marion Cunningham via The New York Times Jewish Cookbook
3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese (nonfat works)
1/4 (1/2 stick) butter, melted
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon fresh lemon zest
Separate eggs and beat the egg whites until they hold stiff peaks (I recommend using a hand mixer for this). In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed.
With a large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
Heat skillet or griddle (I use a large, like chicken fryer-sized cast iron skillet) over medium heat. Grease it and spoon out about 3 large Tablespoons of batter for each pancake (tip: I just use a 1/8 cup measuring cup filled generously; you could do the same with a 1/4 cup measuring cup and fill less of it). Cook slowly for about 1 1/2 minutes or so, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in a 200 to 250 degrees F oven until ready to serve.
My standard every(work)day "I'm on a vague not-quite-diet diet" breakfast is about 1/2 a cup of plain Greek yogurt, a handful of berries or other less sugary-relative-to-fiber fruit, and a sprinkle of flaxmeal. Sometimes a bit of wholegrain Total to insure I'm getting decent weekly levels of iron, calcium, and B vitamins. Sounds and looks gross, but tastes surprisingly good and is ridiculously healthy, at least given my goals (more fiber, calcium, iron, B vitamins, less carbs esp. sugar). It's usually part 2 of the morning; first thing when I get up I have a glass of milk with whey protein mixed in and the day's supplements (acidophilous, psyllium, and omega 3). The protein and fiber keep me full 'til lunch very easily.
Don't be afraid to think outside the box: a big ass salad full of fixins (nuts and cheese and fruit too, if inclined), a poached or glassbowl-microwave-zapped egg or two on whole-grain muffin or toast with veggies of your choice, marinated tofu on a bed of leafy greens, cottage cheese with cherry tomatoes (a fave snack of mine), nuts and dried fruit, a nutty or creamy dip or sandwich spread made ahead of time (my fave right now involves caramelized onions and roughly chopped and browned mushrooms seasoned with salt and pepper and folded into thick yogurt or sour cream, then sprinkled with fresh dill and paprika; really good on Russian black bread) and enjoyed with toast or fresh veggies (think things like green beans, snap peas, carrots, celery, cauliflower...dippable stuff).
posted by ifjuly at 9:16 AM on August 25, 2010 [1 favorite]
Oh, and can you get anything vaguely like the Korean equivalent of lox/gravlax? 'Cause if you could, you could have that on a toasted bagel with cream cheese maybe. Bet that'd keep you going for quite some time.
I take it you don't like Congee-ish stuff, then, since you didn't mention it right? If you don't mind it, I was wondering...maybe you could do a vague breakfast bibimbap-y thing where it's just sort of drier congee with a runny egg on top as a binder.
posted by ifjuly at 9:20 AM on August 25, 2010
I take it you don't like Congee-ish stuff, then, since you didn't mention it right? If you don't mind it, I was wondering...maybe you could do a vague breakfast bibimbap-y thing where it's just sort of drier congee with a runny egg on top as a binder.
posted by ifjuly at 9:20 AM on August 25, 2010
Smoothie of 1 handful blueberries, 1 handful walnut pieces, coupla Tbls chia seeds, honey (to taste), milk, and ice
posted by cross_impact at 9:25 AM on August 25, 2010
posted by cross_impact at 9:25 AM on August 25, 2010
Grilled salmon, boiled rice, miso soup. Also an excellent hangover cure.
posted by Quantum's Deadly Fist at 9:27 AM on August 25, 2010
posted by Quantum's Deadly Fist at 9:27 AM on August 25, 2010
Drizzle olive oil, S&P on both sides of peasant or sourdough or your favorite rough bread.
Place on stovetop cast iron grill pan.
Weight a small pot or pan on top for optimal slightly burnt grill marks.
Flip and do the other side to similar perfection.
Slice tomato on top.
Sprinkle with ricotta salata or feta and throw a basil leaf or two on there.
Add an excellent cup of coffee.
posted by thinkpiece at 10:52 AM on August 25, 2010
Place on stovetop cast iron grill pan.
Weight a small pot or pan on top for optimal slightly burnt grill marks.
Flip and do the other side to similar perfection.
Slice tomato on top.
Sprinkle with ricotta salata or feta and throw a basil leaf or two on there.
Add an excellent cup of coffee.
posted by thinkpiece at 10:52 AM on August 25, 2010
3-egg omelet with a little Pace picante sauce and some sharp cheddar, and a slice of toast with peanut butter.
Total time for prep and cook: 10 minutes. (Heat the pan while you get the eggs ready.)
For lower cal, use egg whites and skimp on the peanut butter.
posted by coolguymichael at 11:49 AM on August 25, 2010
Total time for prep and cook: 10 minutes. (Heat the pan while you get the eggs ready.)
For lower cal, use egg whites and skimp on the peanut butter.
posted by coolguymichael at 11:49 AM on August 25, 2010
It seems that there are about a million breakfast questions, but I must admit that I enjoy reading about what people eat.
I am going to second the steel cut oats suggestion (and that quick preparation sounds great- I usually make mine in the evening, the normal stovetop way, and then refrigerate and reheat throughout the week). I like mine with walnuts and agave-maple syrup but seriously anything is good with steel cut oats. I'm moving to France for awhile and I hope to find something similar there.
posted by sucre at 1:09 PM on August 25, 2010
I am going to second the steel cut oats suggestion (and that quick preparation sounds great- I usually make mine in the evening, the normal stovetop way, and then refrigerate and reheat throughout the week). I like mine with walnuts and agave-maple syrup but seriously anything is good with steel cut oats. I'm moving to France for awhile and I hope to find something similar there.
posted by sucre at 1:09 PM on August 25, 2010
Don't know that all of these would be available in Korea (and I rarely have all of these at once when I'm home) but sometimes I like to pretend I'm on vacation and have Turkish breakfast:
Tomato slices
Cucumber slices
Black olives
Cheese (in Turkey, panir, at home, usually feta)
Bread
Yogurt
Fruit (whatever's in season)
Hard-boiled egg (I actually never eat hard-boiled eggs but they're often served at Turkish restaurants and hotels at breakfast)
posted by mskyle at 3:20 PM on August 25, 2010
Tomato slices
Cucumber slices
Black olives
Cheese (in Turkey, panir, at home, usually feta)
Bread
Yogurt
Fruit (whatever's in season)
Hard-boiled egg (I actually never eat hard-boiled eggs but they're often served at Turkish restaurants and hotels at breakfast)
posted by mskyle at 3:20 PM on August 25, 2010
Crepes are easy and you usually don't even have to leave the house for the ingredients:
1 cup milk
2 eggs
2 tbsp melted butter
1 cup flour
sugar
salt
vanilla
tips:
• overmixing the batter makes the crepes tough -- instead, let the batter rest for a couple hours and mix it after it has rested (I try to make the batter the night before, or before I go for a run)
• spread the batter with the flat side of your spatula a few seconds after the batter hits the pan
• flip the crepe exactly once
• if the crepes are bread-like, there's too much flour
• if the crepes cook slowly and have lots of bubbles, there's not enough flour
• if the crepes are shiny and delicious you put a lot of butter in them
• if the crepes have lots of bubbles, then the pan is too hot (except for the first crepe, which sees a pan uncooled by past crepes)
• if the crepes are dry, the pan is not hot enough
• one side should be evenly light brown, the other should be speckled
For toppings, I like cheese, cold cuts, nuts, chocolate chips, fruit, whipped cream, etc.
posted by esprit de l'escalier at 3:30 PM on August 25, 2010 [1 favorite]
1 cup milk
2 eggs
2 tbsp melted butter
1 cup flour
sugar
salt
vanilla
tips:
• overmixing the batter makes the crepes tough -- instead, let the batter rest for a couple hours and mix it after it has rested (I try to make the batter the night before, or before I go for a run)
• spread the batter with the flat side of your spatula a few seconds after the batter hits the pan
• flip the crepe exactly once
• if the crepes are bread-like, there's too much flour
• if the crepes cook slowly and have lots of bubbles, there's not enough flour
• if the crepes are shiny and delicious you put a lot of butter in them
• if the crepes have lots of bubbles, then the pan is too hot (except for the first crepe, which sees a pan uncooled by past crepes)
• if the crepes are dry, the pan is not hot enough
• one side should be evenly light brown, the other should be speckled
For toppings, I like cheese, cold cuts, nuts, chocolate chips, fruit, whipped cream, etc.
posted by esprit de l'escalier at 3:30 PM on August 25, 2010 [1 favorite]
Toast with honey and sliced banana.
Crumpets with almond butter.
Fried eggs on toast + Frank's hot sauce.
posted by SueDenim at 7:17 PM on August 25, 2010
Crumpets with almond butter.
Fried eggs on toast + Frank's hot sauce.
posted by SueDenim at 7:17 PM on August 25, 2010
Scrambled tofu can be delicious and incredibly healthy. You need to add some flavor...
Combinations of salt, black pepper, garlic, Ginger, cilantro and fresh chili peppers have worked for me. Tobasco is also good. You don't need allnof this... It is completely based on personal taste/mood.
It shouldn't take too long to prepare, though if you are using garlic or Ginger, it would help to chop up what you need the night before. If I were in Korea, I might try adding kimchi, gochu jang and other local ingredients (not all at the same time).
Experiment until you find something you like. In my experience, it is pretty hard to screw up and the protien content keeps me going for a long time (sometimes I forget to eat lunch)
If you buy fresh tofu, it will taste a lot better. This is one area where being in Korea is probably a big advantage.
posted by clark at 10:14 PM on August 25, 2010
Combinations of salt, black pepper, garlic, Ginger, cilantro and fresh chili peppers have worked for me. Tobasco is also good. You don't need allnof this... It is completely based on personal taste/mood.
It shouldn't take too long to prepare, though if you are using garlic or Ginger, it would help to chop up what you need the night before. If I were in Korea, I might try adding kimchi, gochu jang and other local ingredients (not all at the same time).
Experiment until you find something you like. In my experience, it is pretty hard to screw up and the protien content keeps me going for a long time (sometimes I forget to eat lunch)
If you buy fresh tofu, it will taste a lot better. This is one area where being in Korea is probably a big advantage.
posted by clark at 10:14 PM on August 25, 2010
I think everyone's suggestions are great ideas, but if you'd like to tailor your suggestions for someone seeking western breakfast ideas in Korea, here are some of the limitations that the OP is almost certainly facing:
No oven. No granola. No unflavored/unsweetened plain yogurt, certainly none of the Greek/goat variety. No bread except for baguettes and Wonderbread equivalents. No peanut butter other than Skippy. No blueberries, applesauce, mangoes, or whey powder. No cheeses except for cream cheese, "American" cheese, and mozzarella. No flaxseed, no lox/smoked salmon, no olives except from a can, no basil and no cilantro.
The non-perishables here can probably be found online (gmarket.com), but the perishable ones are next to impossible (if not entirely impossible) to find in person even in the more cosmopolitan areas of Seoul.
posted by holterbarbour at 5:22 PM on August 26, 2010
No oven. No granola. No unflavored/unsweetened plain yogurt, certainly none of the Greek/goat variety. No bread except for baguettes and Wonderbread equivalents. No peanut butter other than Skippy. No blueberries, applesauce, mangoes, or whey powder. No cheeses except for cream cheese, "American" cheese, and mozzarella. No flaxseed, no lox/smoked salmon, no olives except from a can, no basil and no cilantro.
The non-perishables here can probably be found online (gmarket.com), but the perishable ones are next to impossible (if not entirely impossible) to find in person even in the more cosmopolitan areas of Seoul.
posted by holterbarbour at 5:22 PM on August 26, 2010
I often cook a fruit crumble and eat some as dessert, and some as breakfast through the week (so, this is really in the make-ahead category, unless you have 30+ mins in the morning). For breakfast, I serve it with yogurt. Or cream, if I happen to have some leftover from something else.
I take what I think would be a 9 inch round glass casserole dish - but it could be a different shape and size, you just might need a bit more or less of filling and crumble.
Fill with chopped fruit to a height of 1.5-2 inches (my current favourite is honey pears, with raspberries, and passionfruit spooned over, but I mix up pears, apples, rhubarb, berries, quince [but needs pre-poaching], whatever is leftover in the fruitbowl and freezer). I don't bother peeling.
Make a crumble mix out of 1/3 soft brown sugar, 1/2 cup plain flour, 1 teaspoon baking powder, 1 teaspoon cinnamon (plus often a small shake of ground cardamom), 2 tablespoons rolled oats, and about 50g butter. Rub butter into the dry ingredients until it is 'crumbly' then put over the top of the fruit. About 30 mins in a 180 degree Celcius oven. You could leave the oats out if you can't get them, maybe a bit of extra flour instead. You can play with the crumble topping - I often make it without baking powder (which gives a slightly more cakey texture, leaving it out seems to give crunchier crumble), you can play around with leaving out some sugar, or butter, depending on your tastes, or what's available.
I just warm portions of it in the microwave as required.
posted by AnnaRat at 9:42 PM on August 27, 2010
I take what I think would be a 9 inch round glass casserole dish - but it could be a different shape and size, you just might need a bit more or less of filling and crumble.
Fill with chopped fruit to a height of 1.5-2 inches (my current favourite is honey pears, with raspberries, and passionfruit spooned over, but I mix up pears, apples, rhubarb, berries, quince [but needs pre-poaching], whatever is leftover in the fruitbowl and freezer). I don't bother peeling.
Make a crumble mix out of 1/3 soft brown sugar, 1/2 cup plain flour, 1 teaspoon baking powder, 1 teaspoon cinnamon (plus often a small shake of ground cardamom), 2 tablespoons rolled oats, and about 50g butter. Rub butter into the dry ingredients until it is 'crumbly' then put over the top of the fruit. About 30 mins in a 180 degree Celcius oven. You could leave the oats out if you can't get them, maybe a bit of extra flour instead. You can play with the crumble topping - I often make it without baking powder (which gives a slightly more cakey texture, leaving it out seems to give crunchier crumble), you can play around with leaving out some sugar, or butter, depending on your tastes, or what's available.
I just warm portions of it in the microwave as required.
posted by AnnaRat at 9:42 PM on August 27, 2010
My favorite breakfast this sandwich: two slices of toast, one sunny side up egg, pesto, spinach, and avocado or cheese if you're really feeling it. really quick, and no clean up besides the pan and knife for spreading the pesto.
posted by Corduroy at 4:12 AM on March 21, 2011
posted by Corduroy at 4:12 AM on March 21, 2011
This thread is closed to new comments.
If you can find granola that isn't sugared to all heck, then plain yogurt + granola is even faster than eggs. I do this when especially lazy, sometimes adding fruit or walnuts.
posted by vienaragis at 9:58 PM on August 24, 2010