College Kitchen: Breakfast club

Spend your winter break time wisely

Alexander Brodsky

With winter break nearly upon us, it’s time to focus on what’s really important: Waking up at noon and spending 45 minutes making breakfast.

It’s a proven fact that breakfast is the most delicious meal of the day. Just ask a scientist. It’s also a fact that you college doofuses think it’s hip to skip it. Well, when break rolls around, you won’t have any excuses.

Now, I trust that you guys can whip up bacon, eggs, toast and the like, but try branching out with your newfound time. There’s a whole world of breakfast opportunities out there.

Serving coffee alongside these recipes is mandatory. Wash down every bite of these dishes with that bitter black gold. What’s that? You don’t like black coffee? Put milk and sugar in it for all I care. I’m not the coffee police.

 

Breakfast Crepes

There isn’t much separating crepes from pancakes, except that crepes are classy as hell. Wrap ’em around any other food you enjoy and they magically become fancier. Stuff one full of ham and eggs. Top another with maple syrup and powdered sugar. Or, if you’re so inclined, use strawberries and whipped cream. Have the time of your life.

The batter keeps in the fridge for a couple days, so feel free to make it ahead of time.

2 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons butter, melted

Combine all ingredients in a mixing bowl. If you don’t own a stand mixer, you’ll need to get in there with your hands.

Coat a non-stick pan with butter.  Add about an ounce of batter, and tilt the pan to cover it evenly. After about 30 seconds, flip and cook for another 10 seconds. Use a spatula if you’re lame. Toss it in the air if you wanna look like a cartoon chef.

 

Shakshuka

Shakshuka does not seem like the most obvious breakfast dish, but bear with me. It’s a Middle Eastern dish consisting of eggs poached in a spicy, thick tomato sauce. It’s got the necessary breakfast components, and the spicy tomatoes clear out your sinuses like nothing else. Most importantly, you can make it with ingredients you have lying around the house. Serve with toast to round it out.

4 eggs
1 16-ounce can of diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 tablespoon cumin
1 teaspoon paprika
Salt and pepper
Olive oil

Sauté the onions, garlic and jalapeño in a large, straight-sided frying pan until tender.

Pour in the canned tomatoes, juices and all, along with the cumin, paprika and about 1/4 cup of water.

Bring the mixture to a boil, and let simmer for about 10 minutes. Taste the sauce, and season with salt and pepper to your liking.

Dig small wells in the sauce, and crack the eggs into them. Cover the pan, and let simmer until the eggs are cooked, about 10 minutes. The tops of  the eggs should be entirely white and slightly firm to the touch.

Serve alongside lightly toasted naan or another soft bread.

 

Drop biscuits and sausage gravy

I do not believe any human being has ever turned down biscuits and gravy. It’s a breakfast with universal appeal.

There’s no shame in using pre-made Pillsbury-style biscuits. It’s lazy, but delicious, which, generally speaking, is the best kind of delicious.

For a vegan alternative, use onions, garlic and mushrooms instead of sausage and replace the milk with vegetable broth.

8 breakfast sausage links
1/4 cup flour
2 cups milk
1/4 teaspoon salt
1 teaspoon black pepper

In a skillet, fry the breakfast sausages until entirely browned. Remove them, saving all the fat and browned bits at the bottom of the pan.

Over low heat, gradually whisk the flour into the fat until it forms a smooth white paste. Mix in the milk, salt and pepper. Let simmer for about 10 minutes, continually stirring. Boom. Delicious gravy.

1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup butter
1/2 cup milk

Preheat your oven to 400 degrees.

Mix the flour, baking powder and salt in a large bowl. Gradually whisk in the butter and milk. The dough should no longer crumble. Add more milk if it seems too dry.

Using a spoon, drop clumps onto a lightly oiled baking sheet. Bake until golden brown, about 15 to 17 minutes.