My husband and I are not “breakfast people”. On any given day, he has coffee (black) and a banana, and I have a sugar-free Red Bull and some granola. This is about as much as we can take in the morning. (I think our logic on foregoing breakfast is that we sleep in until the last second possible, and therefore leave no time for breakfast.)
We do, however, enjoy breakfast food. We really got into this while living in NYC and partaking in weekend brunch. What a wonderful activity brunch is in the city! It combines both breakfast and lunch items on one menu (genius!) so there is something for everyone. You want an omelet? No problem! A sandwich and fries? Easy! Unlimited mimosas? Always! (Yes, that last item is why we really went to brunch all of the time.) Brunch in NYC lasts from around 10:00 am – 4:00 pm, so you can go anytime of the day (= sleeping in and still enjoying breakfast food!) Our favorite brunch place, for anyone who is in the area, is Arte Café on West 73rd near Columbus. They have a terrific brunch, a romantic patio, and of course, unlimited drinks! And Arte Café is two blocks from our church, so we can go to mass, and then pass the day away with Bellini’s and the delicious muffins the waiters bring around in the large wicker baskets.
While I’ve done my own take on a NYC Brunch before, as of late, brunch in our house has been a bit lighter, quicker, and more sober. A recipe I tried several weeks ago and have been repeating since is Ellie Krieger’s Scrumptious Scramble. It has been particularly delicious with the fresh tomatoes I’ve been purchasing from my local farmers’ market and the fresh chives I've been using from my "garden". You can follow the link above for Ellie’s recipe, but here is a version with my modifications:
Kate's Scrumptious Scramble
* Cooking spray
* 1/4 cup green onion, chopped
* 1 fresh tomato, diced
* 1 cup of Eggbeaters (or other egg substitute)
* 2 egg whites
* 2 tablespoons water, optional
* 1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
* 2 tablespoons fresh chives, chopped
* Salt and pepper
In a medium sized, non-stick skillet, heat pan over medium heat and spray with cooking spray. In a medium bowl lightly beat together the Eggbeaters, egg whites and water, if using. Season with salt and pepper. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Add tomatoes, green onions and dill and gently mix into eggs. Garnish with chives.
I’ve served this with sliced avocado, a light green salad, fresh fruit, yogurt, and on this particular day, Zingerman’s 8-grain 3-seed bread and Arkansas Peppered Bacon.