Best Breakfast Recipes

By / Food / August 26th, 2011 / Like

As August comes to a close, most of us are using up the last of our summer vacation time and looking forward to getting back into our usual morning routines. Make sure you’re giving yourself a good dose of healthy nutrients — proteins and carbs — to get going in the morning and to stave off hunger until lunch. Although my favourite breakfast is a brioche and a cappuccino, the energy it gives me lasts about 30 minutes, after which time I’m ravenous again! A few years ago I had an aha moment when it came to breakfast. The more protein I consume the longer I can go without feeling hunger. Ok, I know that’s not a new discovery. Healthy professionals have been touting the benefits of a complete and balanced breakfast for ages. But, the idea of giving up my sweet start to the day was just too hard to do. Well, I’m glad I did make the change. Morning is when my energy is at its highest; why not make the most of it?


I know that cooking a full meal in the morning is just out of the question for most people, whether it’s because of that inevitable time crunch or lack or energy. So, here are a few tricks that I’ve developed to make it go quicker.

• if possible, cook a pot of oatmeal, polenta, quinoa or teff (there’s a delicious recipe for teff in Tidings April 2011 issue!) on the weekend or the night before; reheat it in the microwave;

• keep some cooked ham at the ready in the fridge (make sure it’s a brand that is preservative- and filler-free); two slices of ham and a slice of tomato in between two slices of toasted bread makes a filling breakfast;

• eggs done anyway are a powerhouse food; containing many of the essential nutrients the body requires to function properly, two for breakfast are enough to give you all you need to keep your energy up;

• dinner leftovers make the best breakfasts!

French Toast Fingers
Adapted from Egg Farmers of Canada.

4 eggs
2 tbsp orange juice, freshly squeezed
1/2 tsp orange zest, grated
1/4 tsp salt
1/4 cup strawberry jam
8 slices thick-cut bread
Olive oil or butter
Icing sugar, optional
Maple syrup, optional

1. Whisk eggs, orange juice, orange zest and salt in a small bowl; set aside. Spread 1 tbsp of jam on each slice of bread. Cut each sandwich into three even strips.
2. Dip both sides in egg mixture until all egg mixture is absorbed. Grease a griddle or a large non-stick skillet. Heat over medium heat. Cook bread strips for 2 minutes on each side or until golden brown. Dust with icing sugar, if desired. Serve with a small bowl of maple syrup for dipping.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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