Posted by Bruce Bilmes and Sue Boyle
, January 26, 2009 18:39
What constitutes a good breakfast at home? How does it differ from breakfast at a restaurant? To begin with, it’s probably served on the weekend; if you’re heading out to a job during the week you’re probably thinking quick if you’re thinking breakfast at all. Even if you don’t have to skedaddle in the morning, today’s nagging nutritional warnings have probably beaten you into submission. Yes, most of us restrict our breakfast favorites to a once-a-week treat. Secondly, it’s got to be pretty easy to whip up. Even people who don’t consider themselves cooks will often prepare a Sunday morning breakfast, and you don’t have all day for preparation, so “chefly” dishes are best left to restaurant brunches.
And what satisfies both of these requirements better than naughty and easy eggs (and maybe not so naughty as they once were; eggs seem to be undergoing a nutritional rehabilition)? The days of daily bacon and egg breakfasts may be long gone but that collective cultural memory lingers: in the recent Roadfood.com poll, eggs were the favorite at-home breakfast. Anyone can prepare them simply, and for those with cooking talent, they present all sort of possibilities. Biscuits and gravy, in true Roadfood-savvy-style, finished second. Cold cereal, best relegated to the Monday through Friday routine, finished last.
