One question I receive frequently is, “what is Alison really good at?” My answers always include a rambly list about things like roast chickens and middle eastern spices, before I usually arrive at “breakfast!”
She’s really good at breakfast. Like me, she prefers savory over sweet. No pancakes or waffles (I know she released a pancake recipe in a newsletter recently, but her cookbook has none of that). I find myself craving and returning to her breakfasts almost more than any other type of recipe. And no one seems to mind.
All of her breakfast recipes (found in Dining In) are worth making. I plan to eat all of them again. Some of them I've even made three or four times each in the past year. While every breakfast recipe deserves its moment in the sun, these three are bound to show up in my kitchen many more times in the years to come.
Baked Eggs with Crushed Chickpeas, Chorizo, and Bread Crumbs. I’ve tried it with chorizo and spicy italian sausage, and chorizo easily wins the day. Or should I say the dish. Spicy sausage is just a little too spicy. Chorizo hits the perfect balance of salt to spice. There’s a lot more I have to say about this recipe, but I’ll just leave you with the link to my blog post about it (above).
Crispy Kimchi and Cheddar Omelette. It’s as simple as a scrambled egg omelette with cheddar and kimchi (don’t you love obvious recipe titles?). But who else has thought to put kimchi in an omelette? Right. Exactly.
Matzo Brei. Matzo crackers come in a box of 10, which left me with a pleasant dilemma after my first go at matzo brei. What to do with the leftover 8 crackers? More matzo brei, of course! I haven’t strayed from the matzo breaking and soaking methods I tried initially (read more in the link), but I continue to turn the heat down more and let the onions spend even longer time over the stove to truly caramelize. The reward is absolutely worth the wait.
