NEW CASTLE —
Do you have it or skip it?
If you’re in the latter category, I know you’ve heard over and over again that breakfast is the most important meal of the day. That information comes from nutritionists and dietitians.
While I fall under neither ranking, I have changed my breakfast-eating habits over the years. I have gone from buttered toast to peanut butter toast to oatmeal with a banana to finally, the routine I finally picked up seven years ago and stuck with — an egg white omelet on pita and some fruit.
Protein combined with a carbohydrate is the key, I learned. It is sustaining and helps to keep you from getting hungry later on and consequently reach for a sugary snack.
Today, Culinary Conversation presents a variety of recipes for every type of breakfast eater.
There are some good selections if you are planning a brunch, too, such as the quiche, which is gluten free. A little secret behind the baked eggs with roasted vegetables is that the veggies can be done the night before and then everything is finished the next morning.
For those of you who want to go egg-less, there’s breakfast polenta and apple granola crisp, which would be a perfect companion with yogurt. The polenta gets some sweetness with the addition of a pear and honey but cranberries add a little tartness, too.
What would like to see in Culinary Conversation?
And what are some of your favorite recipes? Don’t keep them to yourself. Share them here.
Hash Brown Baked Eggs
Nonstick cooking spray
- 1, 20-ounce package refrigerated O’Brien style refrigerated shredded hash brown potatoes
- 1 tablespoon olive oil
- 1 large green sweet pepper
- 1/2 cup pizza sauce
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- 8 eggs
Freshly ground black pepper and/or snipped fresh basil (optional)
Preheat oven to 375. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
Meanwhile, slice the sweet green pepper into 8 1/4- to 1/2-inch thick rings. Remove seeds. Remove potatoes form oven. Reduce oven temperature to 350. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring; then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
If desired, garnish with freshly ground black pepper and/or snipped basil.