Category: Breakfast & Brunch

TOP PICK OF THE WEEK: Organic Stoneground Flakes

Posted on by thenibble

We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds. The company has since created Water Garden, a device that sits over a fish…
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RECIPE: Torta Española, Spanish Omelet

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A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef.   Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast. One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions,…
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Surf & Turf Eggs Benedict Recipe & Eggs Benedict History

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Eggs Benedict is a popular Mother’s Day or Father’s Day brunch entree. The classic recipe combines a poached egg and ham or Canadian bacon atop a toasted English muffin slice, topped with hollandaise sauce. There are many variations to the original recipe, including portabella mushrooms for vegetarians (recipe) and corned beef hash (recipe). Since today…
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RECIPE: Breakfast Salad & Dip With Tortilla Chips

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[1] For breakfast, bacon and egg top a salad (recipe and photography © of Amanda Paa | Heartbeet Kitchen).   The world over, what people eat for breakfast varies widely. In eastern China it can include dumplings and vegetable soup with rice. In Guyana it’s whitefish preserved in salt, served with fried bread dough. A…
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RECIPE: Easter Yogurt Parfait

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A basic Easter parfait. Make yours more Easter-like with pastel-colored yogurt layers. Photo courtesy Yoplait.   Here’s an Easter weekend breakfast suggestion from Yoplait: A yogurt parfait with Annie’s Honey Bunny Grahams. Just layer yogurt with colorful fruit and top the parfait with the bunny-shaped graham cracker bites. Variations: Use yogurt in pastel “Easter colors,”…
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