Breakfast recipes
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Shakshuka Total time: About 1 hour Servings: 4 Note: Adapted from “Plenty” by Yotam Ottolenghi.
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English muffins Total time: 50 minutes, plus overnight proofing and rising times Servings: Makes 1 dozen muffins Note: This recipe calls for instant yeast or rapid-rise.
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Dear SOS: I recently moved from San Luis Obispo to Denver.
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Dear SOS: I was recently in Atlanta visiting a friend.
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Total time: 1 hour Servings: 8 Note: Adapted from a recipe in “Neue Cuisine: The Elegant Tastes of Vienna” by Kurt Gutenbrunner.
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Total time: 1½ hours Servings: 6 to 8 Note: Adapted from a recipe in “The New German Cookbook” by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1/4 pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes) 3 leeks, trimmed and thinly sliced 2/3 cup quark, or ½ cup ricotta blended with 2 tablespoons sour cream 3/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup coarsely shredded Emmentaler cheese 1 (9-inch) unbaked pie shell with a high fluted edge 1.
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Omelet Total time: About 15 minutes Servings: 1 2 to 3 eggs 1 1/2 teaspoons canola oil 1/2 tablespoon butter 1 tablespoon crème fraîche Kosher salt, to taste 1 1/2 teaspoons finely chopped fresh herbs (optional) 1.
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Oatmeal pancakes Total time: 30 minutes Servings: 4 to 6 Note: Based on an idea from the Minnesota Nice Cafe in Bemidji, Minn., and a recipe in the 1943 “Joy of Cooking.” 1 1/3 cups rolled oats (4.25 ounces) 1 cup flour (4.25 ounces) 2 teaspoons sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon 2 eggs, lightly beaten 2 cups buttermilk Butter, for frying 1.
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Fragipane filling for pop tarts Total time: 5 minutes Servings: Makes about 1 cup, or enough for 8 pop tarts Our recipes, your kitchen: If you try any of the L.A.
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Dear SOS: On a business trip to New York City a few years ago, I had the best pancakes of my life at the Clinton Street Baking Co.
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Basic German pancake 30 minutes.
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45 minutes.
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Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast.
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Total time: 35 minutes Servings: 4 to 6 Note: Adapted from A.P.P.L.E.
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Thin-crusted apple tart Total time: 1½ hours, plus chilling time for the dough Servings: 6 to 8 Note: Adapted from Michele Anna Jordan, A.P.P.L.E.
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Total time: 1 hour Servings: This makes 2 to 2½ dozen muffins Note: Adapted from Marcella Gaskill, A.P.P.L.E.
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Flaky scones are great for breakfast or a snack.
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Creamy scrambled eggs with fines herbes Total time: 25 minutes Servings: 2 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Asparagus with bread crumb-fried eggs Total time: 25 minutes Servings: 2 Note: This is based on a recipe from Judy Rodgers’ “The Zuni Café Cookbook.”
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The recipe is adapted from a dish served at Nani’s Cucina Italiana in Jackson Hole, Wyo.
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You’ll find hard-boiled eggs in many composed salads.
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Spinach and Parmesan tart Total time: 1 hour, 30 minutes Servings: 8 to 10 Note: This recipe is a signature dish of Jeremy Lee, chef of the Blueprint Cafe in London.
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Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies.
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Wheat-free muffins Total time: 45 minutes Servings: Makes 10 muffins Note: Adapted from “Sunlight Café” by Mollie Katzen.
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Whole-wheat pancakes Total time: 25 minutes Servings: Makes 6 pancakes Note: Hard red wheat berries can be found at select well-stocked markets and health food stores.
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Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon) Total time: 25 minutes Servings: 4 Note: Adapted from “Traditional Spanish Cooking” by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon salt Freshly ground black pepper 3 ounces chopped Spanish cured ham, preferably jamón ibérico Chopped parsley Strips of bread fried crisp in olive oil 1.
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Baked French toast Total time: 11/2 hours, plus overnight soaking Servings: 10 to 12 Our recipes, your kitchen: If you try any of the L.A.
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Classic French toast Total time: 25 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A.
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Savory stuffed French toast Total time: 50 minutes Servings: 2 to 4 Note: The sandwiches are great served alongside a light, tart salad or bowl of soup.
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Homemade doughnuts? Yes! And not just any doughnuts, but French crullers.
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Nothing makes Times Food editor Russ Parsons feel like a dad more than cooking a good breakfast.
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Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger.
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Aspen power bars Total time: 35 minutes Servings: 12 to 16 Note: Adapted from chef Pam Davis of the Colorado Cook for America Culinary Boot Camps 1 1/2 cups plus 2 tablespoons (5 1/4 ounces) old-fashioned rolled oats 1/4 cup plus 2 tablespoons (3 1/4 ounces) light brown sugar Heaping 1/2 cup (2 ounces) unsweetened coconut flakes 1/2 teaspoon kosher salt 3/4 cup (4 ounces) nuts or sunflower seeds 3/4 cup powdered milk 1/2 cup (2 ounces) raisins 1/2 cup (2 ounces) dried cranberries 3 tablespoons butter 1/4 cup (3 1/2 ounces) honey 1/2 cup plus 1 tablespoon (4 3/4 ounces) peanut or soy butter 1 1/8 teaspoons vanilla extract 2 tablespoons plus 1 teaspoon (2 1/4 ounces) raspberry jam 1.
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Dear SOS: Every summer, we vacation at Twin Lakes near Bridgeport, Calif., in the Eastern Sierra.
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Dear SOS: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale.
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Sour cream waffles Total time: About 40 minutes Servings: Makes 6 to 8 servings Note: Adapted from the 1943 edition of “Joy of Cooking” by Irma Rombauer. 1 cup cake flour 11/2 teaspoons baking powder Dash salt 1 teaspoon sugar 1 teaspoon baking soda 3 eggs, separated 2 cups sour cream 1.
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Cornmeal pancakes Total time: 30 minutes Servings: 2 to 4 Note: Adapted from the 1943 “Joy of Cooking” by Irma Rombauer. 1 cup white or yellow cornmeal 1 teaspoon salt 2 tablespoons melted butter 1 to 2 tablespoons honey, sugar or syrup 1 cup boiling water 1/2 cup milk 1 egg 1/2 cup flour 2 teaspoons baking powder 1.
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Dear SOS: The Arizona Biltmore Hotel in Phoenix serves the most delicious stuffed French toast I have ever eaten.
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A recipe adapted from the Culver City cafe, which offers the French comfort food.
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A cake adapted from Huckleberry’s in Santa Monica has a rich, dense texture and is remarkably low in fat.
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Recipe: Wild rice porridge with apricots and pistachios
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Eggs Benedict Total time: 20 minutes Servings: 6 Note: From “The Gourmet Cookbook, Volume 1” Hollandaise sauce 4 egg yolks 8 tablespoons (1 stick) butter, cut into three parts Juice of 1/2 lemon Salt Pepper 1.
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Spring herbed poached eggs Total time: 25 minutes Servings: 4 Nonstick cooking spray, optional 2 teaspoons Dijon mustard 2 teaspoons Sherry vinegar 1 teaspoon lemon juice 1 teaspoon minced shallot 3 tablespoons olive oil 2 tablespoons canola oil Salt, pepper 4 cups watercress leaves 8 eggs 1 tablespoon minced fresh dill 1 tablespoon snipped chives 1 tablespoon minced chervil 8 baby small plum tomatoes 1.
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Poached eggs with tarragon cream Total time: 25 minutes Servings: 2 Nonstick cooking spray, optional 1 teaspoon minced shallot 2 tablespoons plus 2 teaspoons butter, divided 2 tablespoons flour 1/2 cup milk 1/2 cup whipping cream 1/2 teaspoon salt 2 teaspoons minced fresh tarragon 4 eggs 1/4 cup shredded Gruyere cheese 2 tablespoons fresh bread crumbs 1.
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Sour cream waffles Total time: About 40 minutes Servings: Makes 12 to 16 waffles Note: Adapted from the 1957 edition of “Joy of Cooking” 1 cup cake flour 1 1/2 teaspoons baking powder Dash salt 1 teaspoon sugar 1 teaspoon baking soda 3 eggs, separated 2 cups sour cream 1.
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Yeast-raised waffles Total time: About 40 minutes, plus overnight rising time Servings: Makes 16 waffles Note: Adapted from Marion Cunningham’s recipe in “Modern California Cooking” 1 package active dry yeast 2 cups milk 1/2 cup (1 stick) butter, melted 1 teaspoon salt 1 teaspoon sugar 2 cups flour 2 eggs 1/4 teaspoon baking soda 1.
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Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1.
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Total time: About 1 hour Servings: Makes about 6 cups Note: This granola is not as sweet as you might be used to.
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Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills.
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Total time: 20 to 30 minutes Servings: 4 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1.
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Total time: 30 minutes Servings: 6 to 8 Note: Corn flour is available in the natural food sections of some supermarkets. 1/4 cup ( 1/2 stick) butter 1 tablespoon seeded minced serrano chile 2 1/4 cups corn flour 1/2 cup cornmeal 4 teaspoons baking powder 1/4 cup sugar 1 teaspoon salt 1/4 teaspoon red pepper flakes 1 cup half-and-half 1 cup milk 1 cup (4 ounces) shredded Cheddar cheese 2 egg whites, beaten to soft peaks 1.
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Total time: 40 minutes Servings: Makes 18 muffins Note: Ceylon cinnamon (also called “true” cinnamon) has citrus overtones and a delicate, complex flavor.
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Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A.
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Active work time: 10 minutes Total preparation time: 30 minutes 2 cups matzo farfel 1 cup unpeeled almonds, cut in half 1/2 cup shredded sweetened coconut 1/2 cup honey 1/4 cup oil 1/2 cup raisins 1/2 cup diced dried apricots Heat the oven to 350 degrees.
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Total time: 20 minutes Servings: 4 Note: If good strawberries aren’t available, substitute bananas or other seasonal fruit. 1/2 cup heavy cream 1/2 cup whole milk 1 cup rolled oats (not quick-cook) 2 cups water 1/4 teaspoon vanilla Pinch of sugar, unless using store-bought Nutella Pinch of salt 1/3 cup hazelnut-chocolate spread (or Nutella) 1/2 cup hulled, sliced strawberries 1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up 4 teaspoons shaved dark chocolate 1.
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Total time: 45 minutes, plus overnight chilling and 2 hours resting time Servings: 8 Note: Buckwheat and unbleached bread flours are available at well-stocked supermarkets, and cooking and baking supply stores.
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Jacqueline Kennedy’s waffles Total time: 30 minutes Servings: 4 Note: Adapted from “Many Happy Returns: The Democrat’s Cook Book, or How to Cook a G.O.P.
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Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.
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Total time: 30 minutes Servings: 4 Note: To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan.
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Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.
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Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it.
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Total time: 25 minutes, plus steeping and macerating time Servings: 4 Note: This recipe makes more lavender syrup than is needed; you can use it as a sweetener in iced tea, lemonade and cocktails.
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Total time: 1 hour, 15 minutes plus chilling, rising and cooling time for the dough and bagels Servings: 6 to 8 bagels Note: Barley malt, also known as barley malt syrup, is generally available at health food stores including Erewhon Natural Foods in Los Angeles and Granny’s Pantry in Pasadena, as well as at most Whole Foods Market stores.
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Total time: 1 hour, 40 minutes plus rising time Servings: 16 Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor.
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Total time: 25 minutes Servings: 2 Note: From test kitchen director Donna Deane.
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Total time: About 1 hour Servings: Makes 20 to 24 galettes Note: Buckwheat flour is available in the baking section of well-stocked supermarkets.
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Total time: 30 minutes Servings: 1 Note: From Regent Beverly Wilshire Dining Room chef John Gladish 1 tablespoon butter Zest of 1 lemon, finely diced 3 eggs, lightly beaten 1 1/2 teaspoons chopped fresh dill 1/3 cup chopped cured Scottish salmon 1 teaspoon sour cream (optional) 3 lemon slices (for garnish) 1.
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Total time: 50 minutes Servings: About 15 pancakes Note: This recipe calls for “ripe” starter -- starter that has been fed the night before (see recipe for whole wheat starter). 9 ounces (about 1 cup) “ripe” whole wheat starter 5 ounces (1 cup) flour 1/2 cup milk 2 tablespoons butter, melted and cooled slightly, plus a little for the pan 2 large eggs 3 tablespoons maple syrup 1 teaspoon vanilla 1 teaspoon fine sea salt 1 teaspoon baking soda 1.
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The scones at Alegria Oceanfront Inn & Cottages in the coastal town of Mendocino are a big draw for columnist Russ Parsons.
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You almost don’t need butter and maple syrup.
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Total time: 45 minutes plus cooling time Servings: Makes 5 1/2 dozen small pancakes Note: Kamut flour is available at Whole Foods stores and select health food markets. 4 large leeks, white parts only, washed and thinly sliced (about 4 cups) 6 tablespoons ( 3/4 stick) butter, plus additional for greasing the pan 1 teaspoon plus a pinch of sea salt, divided 4 eggs 2 cups whole milk 1/4 teaspoon white pepper 1 cup flour 1 cup kamut flour 2 teaspoons baking powder 1.
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Total time: 30 minutes Servings: Makes 12 scones Note: Adapted from Alice Medrich’s “Bittersweet: Recipes and Tales From a Life in Chocolate.”
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Total time: About 1 hour Servings: 12 Note: From test kitchen manager Noelle Carter.
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Dear SOS: The quiche from Le Pain Quotidien with ham and leeks is the very best.
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Total time: 45 minutes Servings: 8 (makes 16 pancakes) Note: Adapted from BLD.
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Note: Serve with a poundcake.
