Benkyodo’s gleaming glass counter offers a selection of over a dozen types of treats that change by the season and even by the day. Brothers Bobby and Ricky Okamura painstakingly pound rice-flour dough without a recipe in sight; the treats are then molded and filled with sweet white lima bean or adzuki red bean paste, and ripe strawberries, apples, or juicy blueberries.

Long before brunch lines were cool, Eddie’s Cafe on Divisadero drew crowds for its hearty plates, mellow vibe, and kind service. Originally opened in 1974 by Edward “Eddie” Barrie, the restaurant served up Southern comfort in the form of stewed oxtail, fried chicken and waffles, and grits, geared toward the then primarily African-American Western Addition and Fillmore communities. Eddie sold the business about 15 years later to Helen and Min Hwang, who preserved the name and Southern flair, but focused on breakfast classics to attract neighborhood newcomers while also welcoming longtime guests.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

For medium eggs, just cook the egg for 30 to 60 more seconds. If you want more firm yolks than that, you can cover the egg for 30 seconds or longer while it cooks.

A note on basting the egg white with oil: Most olive oil fried egg recipes suggest basting the egg white (not the yolk) with the hot olive oil while it cooks. You can do this by tilting the pan and scooping up some of the hot oil with a spoon. However, I can’t do this without burning my hand with oil splatters! My eggs turn out great without basting, so I didn’t include this in my recipe.

Repeat with additional eggs. You can continue frying eggs in the same skillet. Just add another drizzle of olive oil before each egg. You might need to dial down the heat as time goes on (if you catch the faintest whiff of smoke, it’s too hot).

Season as desired. These fried eggs are basically perfect right out of the skillet, but I love to sprinkle them with a little flaky sea salt and freshly ground black pepper. Serve them with a knife and a fork to cut through their crispy undersides!

Reaction to Dietitians
Don’t believe them. Ramazan Bingöl, President of All Restaurants and Tourism Association (TÜRES), reacted to the nutritionists and dieticians who advised that the sacrificial meat should be rested and eaten. Defending that citizens should not heed such advice, Ramazan Bingöl said, “Eat breakfast with the heart and liver of the victim.”

“I have breakfast with meat every feast”
Stating that it would not be harmful for people to have breakfast with fresh meat once a year, Ramazan Bingöl said, “I have always had breakfast with sacrificial meat in every Eid al-Adha. “Only then can we understand the spirituality of the Eid al-Adha”.

“Don’t believe most of them”
Reiterating the citizens’ call for nutritionists and dieticians not to believe many of them, Ramazan Bingöl said, “Be without you, do not believe many of them. He said, “Let it be the first sacrifice you eat for breakfast during the Feast of the Sacrifice.” 90 thousand-year-old flavor: Smoked
The smoking technique, which cooks meat with smoke without exposing it to fire, is the rising trend of the world cuisine recently. In fact, smoking, or processing with different names or smoking, is the oldest method of preserving meat since the cave period… So much so that it is known that smoking was done 90 thousand years ago.

The grace that nature offers to man and the table
Whichever tree is used in smoking, that tree gives the food its own aroma. Smoke required for smoking in smoking; It is obtained from wood chips of hardwoods with low tar such as oak, maple, beech, apple and cherry. Instead of the direct wood of these trees, their bark and shavings are used to extract smoke. It is used to add more flavor to the fumigation. On the other hand, this technique has many different benefits. Some of the pathogen-enemy substances in the smoke in the fumigation process pass into food through processing. This prevents the growth of new microorganisms. Smoked meat, as it is antimicrobial, can be stored for longer. This is the secret that smoked meat can last longer .

Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

I have said before that I am happy to eat trifle for breakfast. (It wouldn’t be Christmas in this house without one.) With that in mind, I offer a breakfast version, the sponge replaced with crunchy granola that softens like a thick, treacly flapjack, and a mango fool replaces the traditional custard.
I feel there is more than enough to do in the kitchen at this time of year, so I try to keep such celebratory meals easy to deal with. I am not a great one for planning in advance and I have no intention of being a slave to a fantasy kitchen timetable, but I do believe it is worth getting a few things made the day before. Money in the bank so to speak. This is as straightforward as baking a batch of oat and marmalade slices the night before; a hash made with potatoes that were cooked earlier, and that gorgeous trifle is much better for a night in the fridge.

If those in the kitchen are to enjoy themselves – and we must – there should probably be a certain ease to making a holiday breakfast. The best sort of breakfast food and drink is that which will wait happily for late risers. A main course that will keep warm in fine condition and much else that can be made in advance. The recipes that follow tick all the above boxes, ensuring a fine start to the day, whetting our appetites for pleasures to come.

Sausages – I think everyone just goes with whatever sausages they like, but sometimes there are 2-3 kinds on a plate. We went with regular breakfast sausages and we also got a bit of black pudding, which seems like most people insist on having as well.
Back Bacon – This isn’t your regular bacon, which is made from pork belly, nope, back bacon is bacon that includes a little bit of the loin, kinda like a super thin pork chop but smoked. From what I can see, this kind of bacon isn’t really crispy.
Eggs – Pretty straight forward, all the full English plates I’ve seen have sunny side up eggs.
Tomatoes – These guys are cut in half along the equator and then seared in the pan and seasoned with salt and pepper. They aren’t really cooked, just given a little bit of color.
Mushrooms – Seems like a take or leave it item, but we’re going all out here so of course mushrooms are needed. They’re cooked in the usual way, nicely browned and caramelized
Toast – Don’t call it toast because I’ve seen some internet fights break out about the bread. You can’t just use a toaster and call it a day. The bread has to be FRIED, either with butter or oil.
Beans – You have to have beans! I mean, I’ve never really had beans at breakfast, but it’s classic. We went for Heinz because that’s what they do in England and because their teal cans are too cute.

Bacon, sausages, eggs, tomatoes, mushrooms, toast, and beans all on one plate: is a Full English breakfast the most ultimate breakfast ever?

Confession: I’ve never had a real full English. At least not in England or anywhere in world in fact, except right here, at home. But a couple of weeks ago, Mike and I were chatting with a dude that moved here from England and the thing he said he missed the most was breakfast, specifically a Full English breakfast. He waxed poetic about the deliciousness for a good five minutes, but I wasn’t sold. Mike was nodding along, agreeing with him because he’s eaten many a full English in London, but me? Nope.

I really wasn’t interested until Mike showed me a photo a couple days later. It was a giant plate and it looked AMAZING. I mean, it might have been because I was very hungry, but at the time, nothing looked better to my eyes. Thus started the Full English Obsession. Mike and I took a casual look around town to see what ingredients we could find and here’s what we came up with!

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is soften and turning lightly golden, about 5 minutes. Remove the skillet from the heat and pour the contents into a stand blender.
Add the cooked kale stems to the blender when the time’s up. Use tongs to transfer the kale leaves over to the blender (you actually want to bring some of the water with them). Add most of the zest from the lemon, and 1 tablespoon of the juice. Add ¼ teaspoon salt, the red pepper flakes (if using), plus about 10 twists of freshly ground black pepper.
Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired. We want it to taste lemony! Set aside.

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups)
¾ cup thinly sliced green onion (about 1 small bunch)
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper
4 ounces (1 cup) crumbled feta or goat cheese
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.

healthy breakfast casserole recipe
Sometimes, you need a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to ease busy weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach.
This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful and delicious!

You’ll find the full recipe below, but here’s a brief summary:

Sauté the bell peppers and green onion until tender, then add spinach and cook until wilted. Set the pan aside for a few minutes to cool, so the warm veggies don’t cook the eggs when we stir them together.

Prepare the mixture as instructed, but refrigerate the egg and veggie mixture in a mixing bowl or in the buttered baking dish for up to two days.

Bake as directed, knowing that your dish may require a few extra minutes in the oven since it’s starting off cold (especially if you refrigerated in the baking dish).
Breakfast Casserole Serving Suggestions
This breakfast casserole would fit in nicely with any breakfast spread. Here are some general suggestions:

Avocado Toast or any other toast
Bagels with cream cheese and toppings
Crispy Hash Browns, which you can make in a skillet while the frittata cooks
Muffins, pancakes and waffles
Salads, for an all-around healthy meal
Please let me know how your breakfast casserole turns out in the comments!
Make this healthy breakfast casserole recipe for the holidays or busy weekday mornings! Featuring red bell peppers, spinach and creamy cheese, this casserole is wholesome, hearty and full of fresh flavor. Recipe yields 8 generous servings.

Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.
Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.
Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.
Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.

What are you making for Christmas brunch? This roundup is for you if you haven’t thought of it yet. It’s the busiest season of the year, after all.

Below, you’ll find lists of recipes organized by category—from eggs and potatoes to lightened-up savory lunches, wholesome pancakes, waffles and more. These healthy(ish) recipes will gear you up for a great day!
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.

Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.

You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

You’ve seen these crispy fried eggs on my recipes over the years, but I’m highlighting the technique today and offering all the tips and tricks I’ve learned. You’ll also get a look at my favorite recipes featuring these golden beauties.
Start with a great egg. I like to buy local eggs, which have the most beautiful golden yellow yolks. Free-range organic eggs are great, too.

I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.

There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).

Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

If You Want More Hard Egg Yolks
For medium eggs, just cook the egg for 30 to 60 more seconds. If you want more firm yolks than that, you can cover the egg for 30 seconds or longer while it cooks.

A note on basting the egg white with oil: Most olive oil fried egg recipes suggest basting the egg white (not the yolk) with the hot olive oil while it cooks. You can do this by tilting the pan and scooping up some of the hot oil with a spoon. However, I can’t do this without burning my hand with oil splatters! My eggs turn out great without basting, so I didn’t include this in my recipe.

Repeat with additional eggs. You can continue frying eggs in the same skillet. Just add another drizzle of olive oil before each egg. You might need to dial down the heat as time goes on (if you catch the faintest whiff of smoke, it’s too hot).

Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

What are you making for Christmas brunch? This roundup is for you if you haven’t thought of it yet. It’s the busiest season of the year, after all.

Below, you’ll find lists of recipes organized by category—from eggs and potatoes to lightened-up savory lunches, wholesome pancakes, waffles and more. These healthy(ish) recipes will gear you up for a great day!
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.

Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.

You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups)
¾ cup thinly sliced green onion (about 1 small bunch)
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper
4 ounces (1 cup) crumbled feta or goat cheese
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.

Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.
Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.
Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.
Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.