Breakfast: the MVP of Meals, The Honeysuckle Cookbook

I love sleep. It’s one of my most favorite things to do. That’s why I often consider skipping breakfast just to steal a few more minutes. But since getting married and especially since becoming a mom, I’ve learned to embrace the first meal of the day and now have a few scrumptious morning go-tos. This chapter is all about convenient breakfasts for those always on the run—and then some heartier, weekend-inspired brunch ideas perfect for sharing with family and friends when you have a bit more time to linger over the breakfast table.

MUSHROOM AND KALE SAVORY OATMEAL

SERVES 4 TIME 15 minutes

I like to start my day with some greens when I can. It makes me feel energized and a bit healthier, so I’ve been putting some sautéed kale and mushrooms into this savory oatmeal, and it leaves me pretty satisfied. This recipe is packed with umami, and if you want additional texture and punch, I recommend adding some kimchi on top.

2 cups rolled oats

4¼ cups water, vegetable broth, or chicken broth

1 teaspoon kosher salt, plus more to taste

2 tablespoons extra-virgin olive oil

1 portobello mushroom, sliced

4 cups kale, stems discarded, chopped

2 tablespoons soy sauce

4 soft-boiled eggs (see Foolproof Soft-Boiled Eggs, following)

Freshly ground black pepper to taste

Kimchi (optional), for serving

In a medium saucepan, combine the oats, water, and kosher salt. Cook over medium heat, stirring once or twice, until the water is fully absorbed, about 10 minutes. Cover and set aside.
Meanwhile, heat a large skillet over medium heat. Add the olive oil, then the mushroom, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the kale, soy sauce, and 2 tablespoons water and continue cooking and stirring until the kale is wilted, about 3 more minutes. Set aside.
Divide the oatmeal among four bowls, top with the vegetables, and drizzle any sauce left at the bottom of the skillet on top. Add a soft-boiled egg to each bowl, season to taste with salt and pepper, and serve immediately, with kimchi, if desired.

TAKE IT FROM ME Foolproof Soft-Boiled Eggs

I love steaming my eggs because it makes them easier to peel. And it’s simple! Pour about 1 inch of water into a large saucepan or pot with a tight-fitting lid and set a steamer basket in the bottom. Bring the water to a simmer. Add as many large eggs as you want, cover tightly, and steam 6 to 7 minutes for a soft-boiled egg or 10 minutes for an egg that’s firm almost all the way through (hard-cooked, but still a bit moist in the center). Transfer the eggs to a bowl of ice water to make them easier to peel; you can peel them as soon as it’s comfortable to touch them. You can also refrigerate the eggs, unpeeled, for up to 3 days before using.

OVERNIGHT OATS FOUR WAYS

Overnight oats are an ideal breakfast because they’re make-ahead and super satisfying. They’re more filling than regular oatmeal because of all the protein from the Greek yogurt—and the yogurt gives it a creaminess that makes it more like pudding (and never soggy). I love how customizable they can be as well: Oatmeal can support almost any flavor combination! Experiment with different fruits, or even try almond, rice, or coconut milk instead of what I use following.

I divide these recipes between two 7- or 8-ounce jars, leaving a bit of room at the top for a few scoops of yummy toppings. If you want a heartier breakfast, you could make it just one serving.

CHERRY-ALMOND OVERNIGHT OATS

SERVES 2 TIME 15 minutes, plus refrigeration time

This is a healthier twist on French clafoutis, the dessert traditionally made with cherries and sometimes almond extract. I like using frozen dark cherries, because they’re available all year long, but using fresh cherries would also work if you’re making these when cherries are in season.

1 cup fresh pitted or frozen cherries

1 tablespoon maple syrup or honey

½ cup plain Greek yogurt

½ cup whole milk

½ teaspoon vanilla extract

¼ teaspoon almond extract

½ cup rolled oats

1 tablespoon sliced almonds (optional)

In a medium saucepan, combine ½ cup of the cherries, 2 tablespoons water, and the maple syrup and cook over medium heat, stirring occasionally, until the cherries have released their juices and softened, about 7 minutes. Give the cherries a gentle mash with a large fork or spoon and set aside to cool for 10 minutes.
In a bowl, stir together the yogurt, milk, vanilla, and almond extract. Add the cooled cherry compote and the oats and stir again.
Pour the mixture into two 8-ounce jars or a large container and refrigerate for 4 hours or overnight. (The oats keep well for up to 3 days.)
To serve, top with the remaining cherries and sliced almonds (if using).

CREAMY VANILLA-ORANGE OVERNIGHT OATS

SERVES 2 TIME 5 minutes, plus refrigeration time

Who doesn’t love a throwback to a creamy orange Popsicle? It’s a timeless flavor, and for a good reason—it’s delicious.

½ cup plain Greek yogurt

¼ cup whole milk

1 teaspoon grated orange zest

¼ cup orange juice

½ teaspoon vanilla extract

½ cup rolled oats

Segments from 1 small navel orange, chopped

In a bowl, stir together the yogurt, milk, orange zest and juice, and vanilla. Add the oats and mix again.
Pour the mixture into two 8-ounce jars or a large container and refrigerate for 4 hours or overnight. (The oats keep well for up to 3 days.)
To serve, top with chopped orange segments.

BLACKBERRY-GINGER OVERNIGHT OATS

SERVES 2 TIME 5 minutes, plus refrigeration time

I love the fresh, tangy flavor of berries and ginger together. Be sure to mash the blackberries well, so they are evenly distributed among the oats.

1 cup blackberries

½ cup plain Greek yogurt

½ cup whole milk

1 tablespoon maple syrup or honey

½ teaspoon grated peeled fresh ginger

½ teaspoon vanilla extract

½ cup rolled oats

In a bowl, mash half the blackberries well with a fork, then add the yogurt, milk, maple syrup, ginger, and vanilla and stir together. Add the oats and mix again.
Pour the mixture into two 8-ounce jars or a large container and refrigerate for 4 hours or overnight. (The oats keep well for up to 3 days.)
To serve, top with the remaining blackberries.

BANANA CREAM PIE OVERNIGHT OATS

SERVES 2 TIME 5 minutes, plus refrigeration time

At Tartine, in San Francisco, there’s a tart that might be the world’s best version of banana cream pie. It has a thin layer of chocolate on the bottom, followed by a layer of caramel, then bananas, pastry cream, a cloud of whipped cream, and chocolate shavings on top. Here’s a breakfast version, but I wouldn’t rule out eating it for dessert.

1 very ripe banana

1 tablespoon caramel sauce (from a jar)

1 tablespoon chia seeds

½ cup plain Greek yogurt

½ cup whole milk

½ teaspoon vanilla extract

½ cup rolled oats

1 teaspoon shaved high-quality chocolate, for topping

In a bowl, mash together the banana, caramel sauce, and chia seeds with a fork, then stir in the yogurt, milk, and vanilla. Mix well. Add the oats and mix again.
Pour the mixture into two 8-ounce jars or a large container and refrigerate for 4 hours or overnight. (The oats keep well for up to 3 days.)
To serve, sprinkle half the shaved chocolate on top of each and enjoy.

FARMERS’ MARKET AVOCADO TOAST

MAKES 1 toast TIME 10 minutes

California farmers’ markets offer a diverse selection of locally grown, seasonal produce that always tastes like peak freshness. California Hass avocados have the creamiest mouthfeel to create those ubiquitous, worth-the-$10, Instagram-friendly avocado toasts. I’ll admit that I’m a sucker for these delights, but I actually do make them for myself, fairly often, usually for breakfast or a light lunch. While I’m at the market I’ll also pick up a few other ingredients like radishes, microgreens, and pumpkin seeds, which all make for crunchy, healthy toppings. I cut pretty thick slices of bread, so sometimes I cut and eat the toast with a fork and knife.

1 thick slice hearty artisanal bread (such as a country loaf or sourdough)

1 garlic clove, peeled

½ medium avocado

½ teaspoon lemon juice

Kosher salt and freshly ground black pepper

2 tablespoons microgreens (such as radish, kale, or sunflower)

1 small radish, thinly sliced

2 teaspoons pumpkin seeds, toasted (see Note)

1 tablespoon crumbled queso fresco or other crumbly cheese (such as feta or goat cheese)

Toast the bread until lightly golden brown. Take the garlic clove and rub it all over the toast.
In a bowl, mash the avocado with the lemon juice and salt and pepper to taste. Spread the mashed avocado onto the toast. Top with the greens and sliced radish, sprinkle with the pumpkin seeds and queso fresco, and serve.

Note Heat a skillet (cast-iron or nonstick both work) over medium-low heat and add the pumpkin seeds. Let them toast for about 5 minutes, shaking the pan occasionally to avoid burning. Remove from the heat and let the seeds continue toasting in the hot pan for another 5 minutes, shaking occasionally. Let cool.

MANGO-TURMERIC SMOOTHIE BOWLS

MAKES 2 smoothie bowls TIME 10 minutes

If you’re ever on the North Shore of Oahu, Hawaii, be sure to make a stop at the Sunrise Shack in Hale’iwa. Their smoothie bowls are legendary. I got one topped with some beautiful Hawaiian papaya. I loved how the bowls came icy-cold with some healthy add-ins. After getting back to LA, I created this easy mango smoothie bowl, which is built on frozen mango with a mixture of colorful tropical ingredients. I recommend chopped dates, sliced almonds, toasted pistachios, or flaxseeds as other topping ideas.

2 cups frozen mango chunks

2 very ripe bananas

1 cup plain Greek yogurt

½ cup whole milk of your choice

2 teaspoons vanilla extract

1 teaspoon ground turmeric

Dash of ground cinnamon

About ½ cup sliced dragon fruit or berries (such as strawberries or raspberries)

About ½ cup diced papaya

1 tablespoon chia seeds

2 tablespoons unsweetened coconut flakes

In a blender, combine the mango, 1 of the bananas, yogurt, milk, vanilla, turmeric, and cinnamon. Blend on high speed until you get a thick puree. (If the blender gets stuck, add 2 more tablespoons milk to get it moving.) Slice the remaining banana. Pour the smoothie into a bowl and top with the sliced banana, dragon fruit, papaya, chia seeds, and coconut flakes. Enjoy!

APRICOT-WALNUT-CARDAMOM GRANOLA YOGURT CUPS

MAKES about 8 cups TIME 45 minutes, plus cooling time

Granola is super convenient to have on hand. It goes well with milk for a quick cereal-like snack or, better yet, on top of a yogurt cup like we have here. I like the walnuts in this recipe because they pair well with apricots, but feel free to use any type of nut you prefer.

FOR THE GRANOLA

4 cups rolled oats

1 cup walnut halves or pieces

½ cup pumpkin seeds

½ cup white sesame seeds

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

½ cup melted coconut oil or avocado oil

½ cup honey or maple syrup

2 tablespoons dark brown sugar

1 teaspoon vanilla extract

1½ cups dried apricots, chopped

FOR THE CUPS

Vanilla or plain Greek yogurt

Honey

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, stir together the oats, walnuts, pumpkin seeds, sesame seeds, cardamom, cinnamon, ginger, and salt.

In a small bowl, whisk together the melted coconut oil, honey, brown sugar, and vanilla. Pour the liquids over the oat mixture. Mix thoroughly, so that the oats are evenly coated.

Transfer the granola to the prepared baking sheet and pat into a thin, even layer. Bake for 15 minutes. Remove from the oven, give the mixture a thorough mix with a spoon or spatula, then pat it back down. (This will help it crisp.) Return the pan to the oven and bake for another 15 to 20 minutes, until the granola is evenly baked and golden brown, rotating the pan once halfway during this second baking. (If the oats on the edges of the pan start to brown faster than the rest of the granola, give it another stir.)

Remove the granola from the oven and let cool completely (about 45 minutes). Stir in the chopped apricots. Store the granola in an airtight container at room temperature for up to 1 week, or freeze up to 1 month.

To build a yogurt cup, fill a glass jar or cup about halfway with yogurt. Top with a scoop of granola, drizzle with honey, and enjoy! (You can also just eat the granola with milk.)

CHEESY EVERYTHING BAGEL BISCUITS

MAKES 6 biscuits TIME 45 minutes

Everything bagels are one of my favorite breakfast treats. Too bad they’re very time consuming to make at home. So I came up with these cheesy everything bagel biscuits. All the right spices are here, like poppy seeds, dried onion flakes, garlic, and sesame seeds—but instead of a round chewy bread, they’re infused into flaky, cheesy, buttery biscuits. They can be served plain or cut open, spread with cream cheese, and topped with bacon or a fried egg for a mouthwatering breakfast sandwich.

3 large eggs

⅓ cup whole milk

2 cups all-purpose flour, plus more for dusting

1 tablespoon plus 1 teaspoon everything bagel seasoning

2 teaspoons mustard powder (such as Colman’s)

1 tablespoon baking powder

1 teaspoon kosher salt

¼ teaspoon cayenne pepper (optional)

6 tablespoons (¾ stick) cold unsalted butter, grated with a cheese grater

1 cup grated sharp cheddar cheese

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
In a small bowl, mix together 2 of the eggs and the milk until blended.
In a large bowl, whisk together the flour, 1 tablespoon of the bagel seasoning, the mustard powder, baking powder, salt, and cayenne (if using). Work in the butter with your fingers to make an unevenly crumbly mixture, then stir in the cheddar. Add the milk and egg mixture to the dry ingredients, stirring with a wooden spoon just until everything is evenly moistened; the dough will be sticky.
Liberally flour your hands and a clean work surface. Turn the dough onto the counter, then pat it into a 12 × 2-inch rectangle. Cut the dough into six 2-inch circles using a round biscuit cutter or a glass. Brush excess flour off the biscuits, then transfer them to the prepared baking sheet, leaving at least 1 inch between them. At this point, you can cover the biscuits with plastic wrap and refrigerate for at least 1 hour and up to 24 hours before baking.
When ready to bake, in a small bowl, whisk the remaining egg with 2 teaspoons water until blended. Brush the egg mixture onto each biscuit and sprinkle them with the remaining 1 teaspoon bagel seasoning.
Bake the biscuits for 20 to 23 minutes, until they’re nicely browned. Cool for 5 minutes, then enjoy warm.

TAKE IT FROM ME Keep It Cold

For the fluffiest biscuits, make sure the butter is extra cold before baking. The cold butter creates steam as it melts, leaving pockets of air and layers as the biscuit bakes.

CHIA PUDDING FOUR WAYS

Chia puddings are another fantastic make-ahead, grab ’n’ go breakfast. They’re nutritious and filling and can be flavored almost any way you’d like. Whether you’re feeling like a cinnamon-forward horchata in the afternoon or a midmorning jolt of cold brew, these puddings are infinitely customizable.

When the chia seeds begin to soak up liquid, they can clump together a bit. To avoid this, simply stir the puddings (or if they’re in a jar, shake them) about 15 minutes after you make them. For two snacks, you can divide the stirred mixture for each recipe between two jars before letting it soak overnight.

RASPBERRY LEMONADE CHIA PUDDING

MAKES 2 puddings TIME 10 minutes, plus refrigeration time

¼ cup fresh raspberries, plus a handful for serving

1 tablespoon maple syrup

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup coconut milk beverage (from a carton) or almond milk (see Note, this page)

¼ cup chia seeds

In a bowl, mash the raspberries with a fork or spoon, then mix with the maple syrup, lemon zest, lemon juice, and vanilla. Add the milk and stir to blend. Stir in the chia seeds and refrigerate for 4 hours or overnight. (The puddings keep well, refrigerated, up to 3 days.)
To serve, divide the pudding between two bowls (or two small mason jars), top with more raspberries, and enjoy.

HORCHATA CHIA PUDDING

MAKES 2 puddings TIME 10 minutes, plus refrigeration time

2 tablespoons plain yogurt or coconut milk yogurt

1 tablespoon maple syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Pinch of kosher salt

1 cup rice milk beverage (from a carton; see Note, this page)

¼ cup chia seeds

Sliced strawberries and blueberries, for serving

In a bowl, stir together the yogurt, maple syrup, vanilla, cinnamon, and salt. Add the rice milk and stir to blend. Stir in the chia seeds and refrigerate for at least 4 hours or overnight. (The puddings keep well, refrigerated, up to 3 days.)
To serve, divide the pudding between two bowls (or two small mason jars), top with the berries, and enjoy.

COLD BREW CHIA PUDDING

MAKES 2 puddings TIME 10 minutes, plus refrigeration time

1 tablespoon maple syrup

1 teaspoon vanilla extract

¼ teaspoon unsweetened cocoa powder

½ cup cold brew coffee, store-bought or homemade (this page)

½ cup coconut milk beverage (from a carton) or almond milk (see Note, this page)

¼ cup chia seeds

Sliced strawberries and chocolate shavings, for serving

In a bowl, stir together the maple syrup, vanilla, and cocoa powder. Add the coffee and milk and stir to blend. Stir in the chia seeds and refrigerate for at least 4 hours or overnight. (The puddings keep well, refrigerated, up to 3 days.)
To serve, divide the pudding between two bowls (or two small mason jars), top with strawberries and chocolate shavings, and enjoy.

KEY LIME PIE CHIA PUDDING

MAKES 2 puddings TIME 10 minutes, plus refrigeration time

2 tablespoons plain yogurt or coconut milk yogurt

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 teaspoon grated lime zest, plus more for serving

1 to 2 tablespoons lime juice (depending on how sour you’d like it)

1 cup coconut milk beverage (from a carton; see Note, this page)

¼ cup chia seeds

Greek yogurt, for serving

Crumbled graham cracker, for serving

In a bowl, stir together the yogurt, maple syrup, vanilla, lime zest, and lime juice. Add the coconut milk beverage and stir to blend. Stir in the chia seeds and refrigerate for at least 4 hours or overnight. (The puddings keep well, refrigerated, up to 3 days.)
To serve, divide the pudding between two bowls (or two small mason jars), top with a dollop of yogurt, some lime zest, and the graham cracker crumbs, and enjoy.

Note You can use cow’s, almond, rice, and coconut milks interchangeably here. I always use unsweetened milks so I can sweeten to taste, but flavored versions also work.

TAKE IT FROM ME You Need a Snack

While chia pudding makes a great breakfast, it also works as a snack. I like to make this quartet of puddings over the weekend whenever I have a few minutes free, so I have a grab-and-go option ready anytime during the week.

KOREAN BEEF HASH

SERVES 2 to 4 TIME 45 minutes (using leftover short ribs)

Sometimes leftovers make the best breakfasts, don’t you agree? Whenever I make galbijjim, I take whatever spicy shredded meat is left over and add it to this crispy potato hash. It just has the most satisfying flavors of both a classic American breakfast and an indulgent Korean feast.

For this recipe, you’ll need to start by making Korean Braised Short Ribs and saving about 2 cups of the delicious braised meat. Serve with kimchi, if you like a little spice.

1½ pounds Yukon Gold potatoes (about 5 medium)

Kosher salt

2 tablespoons extra-virgin olive oil

½ yellow onion, chopped

½ red bell pepper, chopped

2 garlic cloves, finely chopped

1 teaspoon smoked paprika

2 cups shredded braised short rib meat (from Korean Braised Short Ribs, this page)

2 tablespoons chopped fresh flat-leaf parsley

4 large eggs

Freshly ground black pepper

Put the potatoes in a large saucepan and add cold water to cover. Add 1 tablespoon salt and bring to a boil over medium-high heat. Cook until tender, 7 to 9 minutes. Drain and let cool. Once cool enough to handle, cut the potatoes into ¾-inch pieces.
Preheat the oven to 425°F.
In a large cast-iron skillet, heat the oil over medium-high heat. Once the oil is hot, add the onion and sauté until translucent and fragrant, 3 to 4 minutes. Add the bell pepper, garlic, and smoked paprika and cook for another 3 minutes, stirring frequently. Add the shredded beef and cook until the fat from the beef coats the bottom of the pan. Stir in the potatoes and cook until they begin to soften, about 5 minutes, stirring occasionally. (If the potatoes stick, drizzle 2 tablespoons water over everything and stir.) Stir in the parsley.
With a spoon, make four egg-size hollows in between the potatoes and meat and crack an egg into each one. Season with salt and pepper to taste.
Transfer the skillet to the oven and bake for 6 to 10 minutes, until the egg whites are mostly firm but the yolks are still slightly runny. (You can bake longer if you prefer a more cooked egg yolk, but remember that the eggs will continue to cook once the dish comes out of the oven.) Serve and enjoy!

EGG AND CHORIZO BREAKFAST BURRITOS

MAKES 4 burritos TIME 30 minutes

Nate is our resident burrito expert. He has his go-to spots but can usually whip up some good ones at home, too. Early during my second pregnancy I’d become ravenously “hangry,” often right before we started filming a cooking tutorial, so he would quickly make me a protein-packed egg and chorizo burrito. Hmm, maybe this recipe should be called the “Hangry Monster Burrito”? We’ve been in this situation often enough to start freezing them ahead of time, avocados and all! The chipotle salsa comes together surprisingly quick in a blender, but if you’re in a rush, store-bought salsa is great, too. I like to add some tangy kimchi to mine (of course).

2 teaspoons extra-virgin olive oil

½ pound bulk chorizo sausage

6 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter (optional)

4 burrito-size flour tortillas (10 or 12 inches)

½ cup shredded cheddar cheese

1 avocado, sliced

4 to 8 tablespoons Quick Chipotle Salsa (recipe follows)

Heat a medium cast-iron skillet over medium heat. Add the olive oil, then crumble the chorizo into the pan. Cook, stirring and breaking up the sausage as it cooks, until it’s completely cooked through, 7 to 10 minutes. Remove from the pan and set aside.
In a large bowl, whisk the eggs with salt and pepper to taste until evenly yellow. Return the skillet to medium-low heat and add the butter (if your chorizo left plenty of fat in the pan, you may opt to skip the butter). When the butter has melted, tilt the pan to cover the bottom, then add the eggs. Let them set for about a minute, or until they’ve just cooked across the bottom of the pan, then use a silicone spatula to stir and scrape the eggs off the bottom, stirring constantly until the eggs are fluffy and mostly set. (You don’t want the eggs to be completely cooked, as they’ll continue cooking after you remove them from the pan.) Transfer the eggs to a plate.
Heat the tortillas, transfer them to plates, then add 2 tablespoons of the shredded cheddar, one-quarter of the scrambled eggs, avocado slices, one-quarter of the cooked chorizo, and 1 to 2 tablespoons of the salsa to each tortilla. Wrap and enjoy hot. (If you need to keep them warm for a few minutes, simply place the burritos seam-side down in a clean nonstick skillet over low heat. This step also makes the outsides a bit crispy, which is just how I like my burritos.)

TAKE IT FROM ME Heating Tortillas

Heat up the tortillas in a stack in the microwave for about 30 seconds just before using them, or, if you have a gas range, simply toast them over a low flame for a few seconds on each side.

QUICK CHIPOTLE SALSA

MAKES about 1½ cups TIME 10 minutes

The secret to this super-quick salsa is a blender, which allows you to make salsa with not much more than the press of a button. I also add a smoky chipotle pepper to give it a spicy kick. You can find canned chipotle peppers in adobo sauce in the Hispanic sections of any large or well-stocked grocery store.

2 Roma (plum) tomatoes, cut into chunks

¼ yellow onion, cut into chunks

8 sprigs fresh cilantro

1 garlic clove, peeled

1 whole chipotle pepper in adobo sauce

Juice of ½ lime

In a blender, combine the tomatoes, onion, cilantro, garlic, chipotle, and lime juice. Blend until the salsa reaches your desired consistency. (I like mine chunky.)
Set aside the salsa at room temperature until ready to use, or cover and refrigerate up to 3 days.

GET YOUR GREENS SMOOTHIE

MAKES two 12-ounce smoothies TIME 10 minutes

Smoothies are an easy way to get some healthy veggies and fruits into your day, especially when you can’t bring yourself to eat them otherwise. I blend my leafy greens with cooling vegetables and tart fruits to make a refreshing smoothie. Even Erisy loves this recipe! If you like a spicy kick to your smoothie, add ½ teaspoon grated peeled fresh ginger.

1 cup packed spinach or kale leaves

1 Persian (mini) cucumber, cut into large chunks

½ avocado

½ green apple, cored and quartered

½ banana

½ cup chopped fresh pineapple

1 tablespoon chia seeds

1 cup coconut water or water

1 cup ice (4 standard ice cubes)

In a blender, whirl together the spinach, cucumber, avocado, apple, banana, pineapple, chia, coconut water, and ice until smooth. Pour into two glasses and serve immediately.

CREPES with GOAT CHEESE–SCRAMBLED EGGS

SERVES 4 to 6 TIME 25 minutes

If you think you can only enjoy a delicious breakfast crepe at a fancy French café, think again. Crepes are actually not that hard to make! They do take a bit of technique and patience, but once you get the hang of it, they’re a breeze. I recommend using a nonstick skillet rather than a traditional steel crepe pan because it releases the crepes better, making them easier to flip.

The crepe batter here is your blank canvas, so feel free to make your crepes sweet with Nutella, strawberries, and whipped cream.

FOR THE CREPES

¾ cup whole milk

½ cup all-purpose flour

2 large eggs

2 tablespoons unsalted butter, melted

1 teaspoon sugar

½ teaspoon kosher salt

FOR THE EGGS

8 large eggs

1 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons chopped fresh chives, dill, or tarragon, plus more for serving

3 tablespoons crumbled goat cheese

MAKE THE CREPE BATTER: In a blender, whirl together the milk, flour, eggs, 1 tablespoon of the melted butter, the sugar, and salt until well blended. (You can make the batter ahead of time and store it in the fridge overnight. Stir or shake the batter before using.)

Heat an 8- or 10-inch nonstick pan over medium heat. Brush a thin layer of the remaining melted butter across the entire bottom of the pan, then add about ¼ cup of the batter. Swirl to cover the surface of the pan immediately. (Depending on your pan size and swirling technique, you may need more or less batter.) Cook the crepe until the edges start to curl, about 1 minute, then use a thin spatula to gently flip the crepe and cook until the second side has browned, another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter, brushing the pan again with butter every other crepe or so, and adjusting the temperature as needed to make sure the crepes are browning well (but not burning). Be sure to give the batter a mix each time before adding more to the pan.

ONCE YOU GET THE CREPES COOKING, START THE EGGS: (If you’re not ready to multitask, wait until you finish all the crepes!) In a large bowl, whisk the eggs with the salt and pepper to taste. Heat a large nonstick skillet over medium-low heat and add the butter. When the butter has melted, tilt the pan to cover the bottom, then add the eggs. Let them set until they’ve just cooked against the bottom of the pan, about 1 minute, then use a silicone spatula to stir and scrape the eggs off the bottom, stirring constantly until the eggs are fluffy and mostly set. Stir in the chives and the goat cheese, then transfer the eggs to a plate.

To serve, spread a crepe out on a plate. Place one-quarter to one-sixth of the eggs in the center of the crepe, then fold the edges up from four sides, so the crepe forms a square. Serve hot, garnished with chives.

VIETNAMESE PAN-FRIED RICE CAKES (BÁNH BỘT CHIÊN)

SERVES 4 to 6 TIME 1 hour, plus cooling time

These rice flour cakes are a street food favorite in Vietnam. I was first introduced to them when my dad would take the family to Tung Kee Noodle House in Santa Clara. These rice cakes make for an unexpected Western breakfast, especially with my addition of the daikon radish, but I promise you’ll be amazed.

It can seem like quite the process, but if you make the rice cake loaf ahead and refrigerate it overnight, all you need to do is cut and pan-fry the cakes in the morning! Fresh and hot is the only way to enjoy these chewy, savory little rice pillows. Serve with Vietnamese coffee for an authentic breakfast!

5 tablespoons neutral-tasting oil (such as avocado oil), plus more for the pan

2 cups packed grated peeled daikon radish (about 10 ounces)

2 cups white rice flour

3 tablespoons cornstarch

½ teaspoon kosher salt

½ teaspoon sugar

6 large eggs, lightly whisked to blend

Roughly chopped fresh cilantro, for serving

Soy Dipping Sauce (recipe follows)

To steam, find a large pot with a lid that fits a 9 × 5-inch loaf pan inside, with the pot lid securely closed. Fill the pot with about 1 inch of water, then insert a steaming rack (if necessary, adjust the water so it comes just up to, but not above, the steaming rack). Bring to a simmer while you work.
Grease a 9 × 5-inch loaf pan with oil and set aside.
Heat a large nonstick or seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the oil and the grated daikon. Cook and stir until the daikon has softened, about 10 minutes. (Adjust the heat as needed to make sure it doesn’t brown.)
Meanwhile, in a large bowl, whisk together the rice flour, cornstarch, salt, and sugar. Add 3 cups water and whisk the batter until smooth.
Once the daikon is soft, pour the batter into the skillet, stirring constantly, and continue stirring for a few minutes, until the mixture forms a thick paste. It should have the consistency of thick glue or paint. (The exact timing will depend on how hot your pan is.)
Transfer the daikon batter to the prepared loaf pan and place the pan in the steamer. Cover and steam over medium-high heat (or hot enough for the water to remain at a hard simmer) until the flour cake is firm in the center, about 25 minutes, adding boiling water as necessary to keep the water level just under the loaf pan. Remove the pan from the heat and transfer to a rack to let cool completely. (Once the cake is cool, you can cover the cake and refrigerate until ready to serve, up to 3 days, or wrap in plastic and freeze for up to 1 month.)
When ready to serve, remove the cake from the pan and cut it into 1-inch-thick pieces. Cut smaller pieces if you prefer. (You may have to pry the cake away from the pan—that’s okay!)
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. When hot, add half of the rice flour cakes and fry until golden brown on one side, 3 to 4 minutes. Gently flip the cakes, then add half the eggs, pouring them into the pan right over the cakes. (They should be a pretty mixture of white and yellow, not all blended together.) Cover and cook until the eggs are completely cooked, another 3 to 4 minutes.
Slide the cakes and eggs onto a serving plate. Garnish with cilantro and serve with the soy dipping sauce. Wipe out the pan. Repeat with the remaining 2 tablespoons oil, cakes, and eggs.

SOY DIPPING SAUCE

MAKES ½ cup TIME 5 minutes

This sauce is perfect for dipping or drizzling on the cakes, or for Kimchi Pancakes (this page).

½ cup soy sauce

2 teaspoons rice vinegar

2 teaspoons honey

½ teaspoon sriracha

¼ teaspoon sesame oil

In a bowl, whisk together the soy sauce, vinegar, honey, sriracha, and sesame oil until the honey has dissolved.

ORANGE-PISTACHIO FRENCH TOAST

MAKES 8 slices TIME 25 minutes

If we’re out for brunch and I’m craving something sweet, French toast is the way to go. The crispy bite and fluffy chew, oozing with syrup and usually topped with more goodness, is a moment in heaven. In my own kitchen, I love to experiment with different spices and breads to see how far I can take French toast. I’ve gotten pretty crazy with toasts before. (Have you seen my “25 Epic Toasts” video?) But this orange-pistachio French toast takes on a more elevated vibe.

You could also use sliced baguette or any thick and hearty bread in place of the brioche.

FOR THE SPICED SYRUP

1 cup maple syrup

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 (2-inch) strip orange zest (see Note)

FOR THE FRENCH TOAST

3 large eggs

2 tablespoons dark brown sugar

¼ teaspoon ground cinnamon

½ cup whole milk

Grated zest and juice of 1 large orange (see Note)

Pinch of salt

Unsalted butter, for the pan

8 (1-inch-thick) slices brioche

FOR SERVING

1½ cups raspberries (about 6 ounces)

¼ cup chopped pistachios

MAKE THE SYRUP: In a small saucepan, whisk together the maple syrup, cinnamon, and cardamom. Add the orange zest and bring to a simmer, then cook for 3 minutes. Remove the orange zest and set the syrup aside until ready to serve.
MEANWHILE, MAKE THE FRENCH TOAST: In a large shallow bowl or baking dish, whisk together the eggs, brown sugar, and cinnamon until thoroughly blended. Add the milk, orange zest, orange juice, and salt and whisk to combine.
Heat a large nonstick pan over medium heat. When hot, add about 2 teaspoons butter, moving it around until the pan is coated. As the butter melts, soak 2 slices of the brioche on each side for about 15 seconds in the egg mixture. Transfer the bread to the pan and cook until golden brown on both sides and set in the center, 3 to 4 minutes per side. Repeat with the remaining bread and egg mixture, adding a bit more butter as needed.
Serve the French toast drizzled with the syrup and topped with raspberries and pistachios.

Note You only need 1 orange for this recipe—take a strip of zest off first for the syrup, then use the rest of the zest and the juice for the egg mixture.

MATCHA-ALMOND BREAKFAST LOAF

MAKES 1 loaf TIME 1 hour, plus cooling time

When I worked in corporate finance I’d often come home after work and immediately continue my daily baking challenge. I got really into quick breads (like banana, blueberry-lemon, or pumpkin loaves) and shared so much with my colleagues and friends that I was soon dubbed the “Quick Bread Queen.” I mean, what’s better than some homemade bread to have on hand for breakfast, right? This matcha-almond loaf, topped with a crunchy brown sugar crumble, is something I like to share with my friends and neighbors.

Butter and flour, for the pan

FOR THE CRUMBLE TOPPING

1 tablespoon unsalted butter, melted

2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 tablespoon dark brown sugar

¼ teaspoon kosher salt

Dash of ground cinnamon

¼ cup sliced almonds

FOR THE BREAD

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 tablespoon matcha powder

8 tablespoons (1 stick) unsalted butter, melted

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

¾ cup whole milk, at room temperature

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter, dust with flour, and shake out the excess flour.
MAKE THE CRUMBLE TOPPING: In a small bowl, combine the melted butter, flour, granulated sugar, dark brown sugar, salt, and cinnamon until evenly moist. Add the almonds, mix again, and set aside.
MAKE THE BREAD: In a small bowl, whisk together the flour, baking powder, salt, and matcha powder. Set aside.
In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking after each addition until the eggs are completely incorporated. Add the vanilla and almond extract and mix again.
Add about half the flour mixture to the butter mixture and fold it in until mostly incorporated. Stir in the milk, then add the remaining flour mixture and fold it in until just incorporated. (Make sure not to overmix the batter or it will get tough—it’s okay if the batter is still a bit lumpy.) Pour the batter into the prepared baking pan, top with the crumble mixture, and use your fingers to press the crumble gently into the batter.
Bake the loaf for 40 to 45 minutes, until puffed and golden on top and a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan, then unmold onto a cooling rack to cool completely before serving. Wrap any unsliced bread well and store at room temperature for up to 2 days.