In the Kitchen

Winner-winner, Breakfast for Dinner!

By / Photography By Kathryn Brass-Piper | May 01, 2014
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Stacks of fluffy pancakes. Crisp, smoky bacon. Warm maple syrup. Nothing conjures up comfort quite the same way as breakfast food. Hearty and warm, savory and sweet, there’s something about it that just makes everything, well, better!

For years, Wednesday has been breakfast-for-dinner night in my home. Dedicating one night a week to serving this “first meal” last is a win-win for everyone. The kids consider it a mid-week treat, and it makes meal planning and prepping a bit easier on the cook (that’s me), as well as on the budget.

Most breakfast dishes are fairly simple to make; they can be thrown together quickly (or even in advance) and they often use ingredients already on hand. Have some stale bread? Soak it in eggs and milk overnight for a next-day strata, or whip up some thick slices of cinnamon French toast. Any leftover or extra veggies lurking? Sauté them with potatoes and herbs for a savory hash, or tuck them into an omelet or frittata with some cheese. Add fresh, seasonal fruit to pancakes, or purée it into smoothies to accompany your meal. Breakfast for dinner is full of winning possibilities!

Spring is an ideal season to freshen up your dinner-time routine with some typical morning-time favorites. Serve farm-fresh eggs sunny side up atop a bed of hash made from new potatoes and zucchini, now abundant at local markets. Snip fresh sage and thyme from a flourishing herb garden to mix into homemade turkey sausage patties, kissed by maple syrup. And enjoy local, seasonal blueberries baked atop a fluffy, old-fashioned Dutch Baby pancake, brightened with lemon zest and a squeeze of fresh lemon juice.

Set the table with a pitcher of real maple syrup and creamy, grass-fed butter and watch the smiles spread!

Article from Edible Sarasota at
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