Indulgent Breakfast Recipes

Breakfast, Featured Article, Recipes
on July 4, 2011
Salmon Hash
Mark Boughton/Styling: Teresa Blackburn

When I tell people my favorite meal is breakfast, they always ask what I eat. I think they expect me to say Scotch smoked salmon or eggs Benedict with dollops of caviar. When I tell them it’s orange juice, English muffin and coffee, they always look a little disappointed and probably think that’s what a lot of people eat. But then I go into a few of the details and my ordinary breakfast starts sounding more upscale, or at least worth getting up for.   
I would like to say I squeeze the orange juice with an Italian juicer made in such limited quantities that there’s awaiting list to buy one. But the truth is, on the advice of my doctor who warns me I could fold over like a paper clip if I don’t do something about my bones, I drink calcium-fortified juice.
Even though English muffins are cheap, especially when you think how much you have to shell out these days for eggs and milk, I think I’d buy them whatever they cost. My favorites are Thomas’ and Trader Joe’s Whole-Wheat British Muffins, which I was attracted to by the pictures of Disraeli and Gladstone on the package. They turned out to be very good. Once they’re split with a fork and toasted, I spread them with sweet butter and an apricot jam that is made in small batches by a woman who is passionate about fruit, and then sprinkle them with toasted almond slivers.
About the coffee, all I can say is that I’m turning making a cup of coffee into an art form. It’s Peet’s Major Dickson’s, brewed in a French press and filtered into a cup. The steps are probably unnecessarily long because by the time it’s ready, I am surrounded by spoons, filters and measuring cups and it needs to go in the microwave. I know that’s probably the worst thing you can do to a cup of coffee, which is why I’m trying to find a shortcut.

In other words, my breakfast is a work in progress. But it’s still my favorite meal. Here a few indulgent breakfast recipes that will make you feel the same.
—By Jean Kressy