**Submissions to March’s YBR are now open. Come add your best recipes of March.**
I know it’s Saturday and you’re probably wondering why I’m posting Sunday Snapshots a day early.
Uhm…let’s blame it on the time change taking place tomorrow, in Europe, and lack of sleep , okay? (update: oops, the website I read was wrong and time change is next Sunday.)
What is your favorite breakfast food?
When it comes to breakfast I prefer to start the day with a light meal. To Americans it is the most important meal of the day and it usually means a heavy breakfast. The traditional Irish and English breakfasts are quite heavy themselves. In Mexico breakfast choices can differ greatly not only between families but also regions of the country. In my home breakfast was mostly a light meal of a sweet bread with either chocolate caliente (hot chocolate) or café con leche (coffee with milk). Occasionally we had one of the many Mexican egg based dishes, my mom’s cinnamon oatmeal, cereal with milk, or American style pancakes. On Sunday’s we’d skip breakfast and go out for Mexican brunch after attending church.
As I grew older my breakfast choices have varied not only depending on my cravings but also the country I happen to be living in. Occasionally I eat a heavy American breakfast but I always end up going back to simpler choices. Mostly it involves a savory or sweet bread, with or without fruit and either English style tea or café con leche, always a glass of water and occasionally a glass of juice too. And one day a week is reserved for a special eggs based breakfast. It’s really all very simple.
With the arrival of spring and summer comes a great variety of fresh fruits and vegetables. Something inside me always clicks with these two new seasons and my breakfasts tend to take advantage of the new harvest. Mostly breakfast becomes a bowl of fresh fruit with the occasional piece of buttered toast. Then there are those days were all I can stomach in the morning is just fruit and an herbal tea.
If I happen to make crepes for dinner the previous night I reserve a few for our breakfast the next day.
Again keeping it simple, my crepes either have fresh fruit, or one sunny side-up egg, or a light smearing of jelly. In this case it was a delicious German cherry preserve.
One thing you’ll never see me do is drink a glass of cow milk. No way! I cannot tolerate the smell of cow milk by itself, in cereal or drinks it’s usually no problem — just not by itself. When it comes to non-dairy choices I can drink them just fine. I love almond, soy, and oat milks. The milk in the glass below is oat milk, have you ever tasted it? It is really thick, creamy, and just plain good! I think it’s my new obsession.
Some times we skip breakfast and enjoy brunch. Things get creative then with either leftovers, eggs, soup or sandwiches. But I really prefer the lighter breakfast choices to start the day off.
Thanks for stopping by, I hope you are having a great weekend! See you back here on Monday when we’ll have a very special guest joining us. Hasta luego!
Check out these breakfast ideas by former YBR feature winners:
- Italian Style French Toast by What’s Cookin’ Italian Style Cuisine
- Scrambled eggs with Green Chile for 2 and Mexican Chorizo by MJ’s Kitchen
- Idli- Steamed rice and lentil cakes, Vegan and gluten free by Paaka Shaale
- Zucchini Chicken Omelette by Angie’s Recipes
And from the Spicie Foodie archives:
- Homemade Bagels, Cinnamon Raisin Muffins, Quinoa Muffins with Apple and Coffee Spiced Pecans, Blueberry Banana Yogurt Smoothie, Untraditional Croque Madame or French Ham, Cheese and Egg Sandwich, Pain Perdu or French Toast, Apple Cinnamon Raisin Oatmeal