Feeding The Family: Breakfast – Anytime, Anywhere
Editor’s Note: We hope that one, two, or all of these recipes inspire and delight your family’s taste buds. Or you may enjoy adapting the recipes for your family. As always with all information presented by La Leche League USA, use what works for you and leave the rest.
For many families, breakfast foods are an easy choice for a meal at any time of day: morning, brunch, dinner, supper, or a satisfying snack after a busy day of play or errands. Your choice can be savory or sweet, complicated or simple, and this versatility often makes breakfast foods the ideal choice for every member of the family, whether you’re just starting the day or beginning to wind down.
Once again, we turn to the La Leche League recipe collections that have contributed to fond food memories for many families over the years, beginning with a “deceptively easy dish” from Whole Foods For The Whole Family.
Puffed Oven Pancake – Whole Foods For The Whole Family, p. 13 – Serves 6
- 3 T. butter
- 6 eggs
- 1 ½ C. milk
- 1 ½ C. sifted or pastry whole wheat flour
- 1 t. vanilla
- ¾ t. salt
- Dash ground nutmeg
- ¼ t. ground cinnamon
Preheat oven to 450 degrees. Melt butter in 4 ½ to 5-quart baking dish or any other pan that has 3-inch sides. Process eggs in blender for 1 minute; add milk, flour and optional ingredients. Process for 30 seconds. Pour batter into heated baking dish. Bake for 10 minutes; reduce temperature to 350 degrees. Bake for 10 minutes longer or until puffed and edges are browned.
Serve it hot with sugar and lemon juice, fresh fruit jam or preserves, cinnamon-sugar, syrup or honey. Also good with bacon and sausage.
Editor’s Note: While the original recipe calls for using a blender to process ingredients, we’ve found the dish turns out equally well using a simple whisk to combine ingredients.
Here’s another recipe from Whole Foods For The Whole Family that would work well as a breakfast on the go or a snack at any time.
Oatmeal Bread – Whole Foods For The Whole Family, p. 97 – Serves 12
- 2 C. whole wheat flour
- 2 C. rolled oats
- ¼ C. wheat germ
- 1 t. baking powder
- 1 t. baking soda
- 1 t. salt
- ½ C. molasses
- 2 T. melted butter
- 1 C. raisins
- 1 2/3 C. buttermilk
Combine dry ingredients in bowl. Stir in remaining ingredients, mixing well. Pour into greased 5×9-inch loaf pan. Let stand for 20 minutes. Bake at 350 degrees for 1 hour. Remove from pan immediately.
Here’s a take on scrambled eggs from Feed Yourself, Feed Your Family that might introduce your family to new vegetables and cheeses if you decide to use the suggested combination. If you use different ingredients, we’d love to hear what worked for you!
Soft Scrambled Eggs with Leeks – Feed Yourself, Feed Your Family, p. 181 – Serves 4
- 1 leek, white and pale green parts only, halved lengthwise and thinly sliced crosswise
- 2 t. extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 large eggs
- 3 tablespoons cream cheese, cut up and softened
- 1/3 cup shredded Gruyère cheese
Place the leek in a large bowl and cover with cold water. Swish the leek to remove any grit. Lift the leek out into a colander. Repeat if the leek is very dirty.
Heat the oil in a large nonstick skillet over medium heat. Add the leek and cook, stirring occasionally, until tender and golden, about 7 minutes. Stir in a pinch each of salt and pepper.
Meanwhile, beat the eggs with the cream cheese and a pinch each of salt and pepper until well blended.
Add the egg mixture to the leeks in the skillet. Cook, stirring, until the eggs are almost set but still creamy. Sprinkle with the Gruyère.
What recipes are your family’s favorites? We’d love to hear about them and possibly share in a future blog post. Please send your recipes to Amy at [email protected].
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