Breakfast

Egg Recipes

Brunch

Pancakes

Egg Cooking

Omelette

Poached Eggs

Jams & Marmalades

Breakfast is said to be the most important meal of the day. A nutritious and delicious one will get you started on the right foot—regardless of whether you prefer it <a href="https://www.kitchenstories.com/en/stories/sweet-or-savory-our-answers-to-the-existential-breakfast-question">sweet or savory</a>, <a href="https://www.kitchenstories.com/en/categories/snacks">a quick snack</a>, <a href="https://www.kitchenstories.com/en/categories/low-carb-recipes">low-carb</a> or always with <a href="https://www.kitchenstories.com/en/stories/ode-almighty-egg">eggs</a>. So how do we achieve this, especially when we&#x27;re squeezed between work, chores, and wanting to get a minute more of beauty sleep? Get inspired and avoid making the same breakfast everyday (or skipping it all together) with these tips and recipe suggestions: from upgrading your classics with a pinch to preparing grab-and-go breakfasts that aren&#x27;t boring.

We at Kitchen Stories have also been grappling with the breakfast question for a while now. We collected <a href="https://www.kitchenstories.com/en/stories/30-breakfast-recipes-for-every-kind-of-morning">30 breakfast recipes for every kind of morning</a>, tips on <a href="https://www.kitchenstories.com/en/stories/how-to-make-a-really-good-cup-of-coffee-at-home">how to make the perfect cup of coffee at home</a>, and selected<a href="https://www.kitchenstories.com/en/stories/the-5-most-perfect-breakfast-sandwiches-ever"> the 5 most perfect breakfast sandwiches</a>. We managed to <a href="https://www.kitchenstories.com/en/stories/invite-yourselves-to-a-cafe-style-brunch-at-home">bring the café-grade brunch home</a> and decided <a href="https://www.kitchenstories.com/en/stories/everything-to-put-on-toast-that-s-not-avocado">there are more things to put on your toast than avocados</a>. Our verdict here is clear: There&#x27;s plenty of room to get creative for your breakfast! How? Look no further than your pantry.

Herby French omelette

While resorting to the <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-scrambled-eggs">fullproof scrambled eggs</a> or <a href="https://www.kitchenstories.com/en/recipes/herby-french-omelette">perfectly fluffy omelette</a> can be easy and comforting, adding a small step to your trusted routines can take the first bite of your morning to the next level. Try sprinkling a few flakes of herby salt along with dry herbs (for example, our own <a href="https://shop.kitchenstories.com/products/kraeutersalz?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1475" rel="nofollow">Fleur de Salty</a> mix) for a burst of flavor to punctuate the fluffy texture.

Turkish-inspired scrambled eggs

If you&#x27;re looking to really spice things up and add dimension to your egg dishes, chili is your answer. Depending on the amount, form (dried, fresh or in <a href="https://www.kitchenstories.com/en/stories/i-ve-always-known-that-chili-crisp-was-pantry-magic">oil with crisps</a>) or the kind, you can adjust the level of heat and aroma. But no matter what you choose, a pinch or two will surely awaken your palate and keep you warm and energized, as in these <a href="https://www.kitchenstories.com/en/recipes/turkish-inspired-scrambled-eggs">Turkish-inspired scrambled eggs</a> or <a href="https://www.kitchenstories.com/en/recipes/khai-yat-sai-thai-style-stuffed-omelette-with-mushrooms">Thai-style stuffed omelette</a>. If you want to highlight the chili power with other flavors, help yourself to a quick pinch of our <a href="https://shop.kitchenstories.com/products/tuerkische-gewuerzmischung?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1475" rel="nofollow">Aromen Reichtum</a> spice mix that contains black cumin and coriander.

Poached eggs on avocado toast

A drop of zesty lemon is a perfect match to round out the fresh, creamy avocado: If you&#x27;re short on time or have run out of fresh lemons, you can easily whip up the flavor combination with a dash of our <a href="https://shop.kitchenstories.com/products/avocado-gewuerz?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1475" rel="nofollow">Avocado Dreams</a> mix, made specifically with lemon zest for all dishes containing avocados.

Spiced quinoa porridge with persimmon

Are you more of a warm-bowl-for-breakfast kind of person? Then have a look at <a href="https://www.kitchenstories.com/en/recipes/savory-oatmeal-with-jammy-eggs">this savory oatmeal with jammy eggs</a>: The secret here is to add rice vinegar and miso paste to conjure that complex, umami flavor to liven up your oatmeal and go easy on your digestive system with the help of the fermented products.

If you&#x27;d rather go for sweet oatmeal, then <a href="https://www.kitchenstories.com/en/recipes/spiced-quinoa-porridge-with-persimmon">spice it up with cinnamon and chai</a> to bring in that comforting aroma: These anti-inflammatory spices will help settle your stomach for the day.

Grab and go: ready-made breakfasts that aren't boring

If you&#x27;re still unsure how to experiment or really don&#x27;t have time to tinker in the kitchen in the morning, ready-made breakfast you can prepare the night before and grab on your way out may be your jam.

Loaded banana and carrot breakfast muffins

Try to pack your baked goods with as much nutrient and flavor as possible, and don&#x27;t be shy from adding bits of fruit and vegetables. These<a href="https://www.kitchenstories.com/en/recipes/loaded-banana-and-carrot-breakfast-muffins-en"> loaded banana and carrot breakfast muffins</a> are made with chia seeds and sesame seeds for that filling nutrients, and spiced up with cinnamon, turmeric, and nutmeg for that beautiful aroma as well as powerful antioxidants.

Breakfast quiche cups

If you&#x27;d rather go savory and can&#x27;t give up on your eggs, take notes from these <a href="https://www.kitchenstories.com/en/recipes/breakfast-quiche-cup">breakfast quiche cups</a>. Using premade pastry sheets, they are baked in no time, and the layer of melted cheddar will make the idea of skipping breakfast seem absurd.

Youtiao (Chinese fried dough sticks)

A simple croissant-and-coffee is more your vibe? Then take inspiration from our recipe developer Xueci&#x27;s childhood memory and try <a href="https://www.kitchenstories.com/en/stories/croissants-and-coffee-we-dip-our-breakfast-pastry-in-soy-milk">a different kind of pastry and beverage combo</a>: Dipping the deep-fried <a href="https://www.kitchenstories.com/en/recipes/youtiao-chinese-fried-dough-sticks">Youtiao</a> in soy milk will ensure a soothing start to your day.

Here are some more recipes to upgrade your morning and have a full, delicious start to your day!

Pancake tacos with candied bacon and scrambled eggs

- <a href="https://www.kitchenstories.com/en/recipes/peanut-butter-french-toast">Peanut butter French toast</a> - <a href="https://www.kitchenstories.com/en/recipes/cilbir-turkish-poached-eggs-with-yogurt">Çilbir (Turkish-style poached eggs with yogurt)</a> - <a href="https://www.kitchenstories.com/en/recipes/smashed-pea-toasts-with-feta">Smashed pea toast with feta</a> - <a href="https://www.kitchenstories.com/en/recipes/black-sesame-milk-buns">Black sesame milk buns</a> - <a href="https://www.kitchenstories.com/en/recipes/easiest-bacon-sandwich">Easy bacon sandwich</a>

Chocolate waffles with tahini cream

What are your favorite ways to spice up your breakfast routine? Tell us in the comments!

Fleur de Salty

Aromen Reichtum

Avocado Dreams

Say goodbye to boring breakfast using these pantry items

Breakfast Ideas: Tips And Recipes to Help You Upgrade Your Morning

This article is part of our monthly issue &quot;The Breakfast Issue,&quot; an all-you-can eat celebration of one of our favorite meals. All month long, we&#x27;ll share tasty new recipes, fun ideas to entertain you at home, tips for better prep, and great starts for days to come! Check out <a href="https://www.kitchenstories.com/en/stories/february-at-kitchen-stories-is-all-about-breakfast">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don&#x27;t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

My morning hunger usually directs me to make toast. Usually, it’s with whatever is first in my line of sight when I enter the kitchen: jam, peanut butter (on stock because I was told it was a great lockdown hoard item), or my recent discovery, <a href="https://www.tastecooking.com/kaya-is-more-than-a-toast-topping/" rel="nofollow">kaya</a> (coconut jam). There are many times I still reach for an avocado, realizing that this toast-topper is far from a passing trend. “Avocado on toast may have passed into ubiquity now, but it is still a fine yet gentle start to a day”—see? Nigel Slater is always right. As he describes in his book Greenfeast, avocado is indeed a great jumping-off point from which to dive into the toast making sea. Whether you approach your toast as a minimalist or a maximalist much like its kin <a href="https://www.kitchenstories.com/en/stories/the-5-most-perfect-breakfast-sandwiches-ever">sandwich</a>, toast is a true Lego-build opportunity!

Let’s start this quest from the very beginning: the toast itself, the charred bread. I’m an unashamed lover of sandwich-loaf toast, or a good piece of sourdough (here in Berlin I buy my loaves from <a href="https://albatrossberlin.com/" rel="nofollow">Albatross</a> or <a href="https://zeitfuerbrot.com/" rel="nofollow">Zeit für Brot</a>) and freeze them in slices. I would love to include more <a href="https://www.kitchenstories.com/en/recipes/bagels-benedict-with-smoked-salmon-and-herby-hollandaise">bagels</a> in my morning routine but for now, they’re not widely available in Berlin. The choice of bread indeed matters: Sourdough bread is better for stronger-tasting <a href="https://www.kitchenstories.com/en/recipes/braised-pork-and-hazelnut-gremolata-toasts">savory toppings</a>, while softer bread like <a href="https://www.kitchenstories.com/en/recipes/whipped-ricotta-and-berry-brioche-toast">brioche</a> or Japanese milk bread tend to pair best with sweeter flavors. White sandwich bread is an all-rounder, but can get soggy quickly, so it’s best to be speedy if you’re tucking into beans on toast. Dense, chewy baguette makes great <a href="https://www.kitchenstories.com/en/recipes/peperonata-and-ricotta-crostini">bruschetta</a> or crostini and holds saucier toppings well.

Don’t forget to toast your bread! Even if you don’t have a proper toaster (I feel you, small kitchen club), heat a slice of bread in a heavy pan for about 1-2 minute each side; or heat it straight on the oven rack at 350ºF/170ºC for about 5 minutes or so—just don’t forget about it!. Toasting bread is the kind of magic that makes the tastiest bread richer and crunchier and revives almost-stale bread.

In most cases, butter is the most natural choice for what to put on toast. You might butter it before or after it’s toasted (many <a href="https://food52.com/blog/14487-how-to-butter-your-toast" rel="nofollow">advocate to butter it before</a>) or with cold or room temperature butter. Your butter might be flavored, like <a href="https://www.kitchenstories.com/en/recipes/homemade-miso-butter">miso butter</a> or <a href="https://www.kitchenstories.com/en/stories/herb-butter-makes-everything-taste-better">herb butter</a>, or take on other forms, like <a href="https://www.kitchenstories.com/en/recipes/homemade-almond-butter">nut butter</a>. Our chef Hanna showed us how to make a simple cinnamon butter when you fancy something a little cafe-like and dreamier than your usual spread: simply whip butter and sugar until light and fluffy with a hand mixer, then add a pinch of cinnamon and vanilla extract.

Then, there are your classic spreadable cheeses. <a href="https://www.kitchenstories.com/en/recipes/ricotta-toasts-with-honey-roasted-pears">Ricotta</a> and blue cheese often win over hearts, each representing taste profiles on opposite ends of the spectrum—one mild and one punchy. <a href="https://www.kitchenstories.com/en/stories/homemade-jam-its-easier-than-you-think">Jam</a>, is of course the perfect place to bring some seasonality to your bread—or give it some color in gloomier months—making it an excellent year-round choice. There’s also <a href="https://www.kitchenstories.com/en/stories/6-pestos-you-should-always-have-on-hand">pesto,</a> or mashed beans—most famously <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-hummus">hummus</a>—but you can also opt for mashed <a href="https://www.kitchenstories.com/en/recipes/white-bean-and-fennel-dip">white beans</a>. <a href="https://www.kitchenstories.com/en/stories/5-tips-for-perfect-oven-roasted-vegetables">Roasted vegetables</a> make great spreads, as well those root vegetables that you always seem to have lingering around: part of a pumpkin and a few carrots. But, we’ll give you a tip, bright smashed green peas are our new favorite veg-forward topping.

Smashed green pea and feta toasts

When the first layer is done, you need something that offers some contrast and brings a little excitement. Sometimes it can just be properly seasoning with salt (try this on sweet toasts!) or pepper (or both). To give some heft to your toasts try things like sprouts or radishes or roasted vegetables, like zucchini, mushrooms, or eggplant, splashes of good-quality olive oil and flaky sea salt. And, let’s not forget <a href="https://www.kitchenstories.com/en/stories/pickle-me-this-an-introduction-to-pickling-plus-how-to-make-pickles-at-home">pickles</a>! For sweet hints, sliced stone fruits are perfect when they’re in season, but for the rest of the year, an always-available banana will do, or you can take a cue and use frozen berries <a href="https://www.kitchenstories.com/en/recipes/whipped-ricotta-and-berry-brioche-toast">like we do in this recipe.</a>

Toast is also a great place to discover new flavors. In fact, there are so many ways to eat toasts around the world, with their own cultural imprint, such as Priya Krishna’s <a href="https://food52.com/recipes/80865-priya-krishna-s-chaat-masala-almond-butter-toast" rel="nofollow">Indian-ish toast</a> with almond butter and chaat masala. Or as a child, I ate toast with Japanese mayonnaise and pork floss, like a Chinese version of <a href="https://www.kitchenstories.com/en/recipes/tamago-sando-japanese-egg-salad-sandwich">Tamago sando</a>. A piquant anchovy toast or<a href="https://www.kitchenstories.com/en/recipes/spiced-kumquat-chutney-and-ricotta-toasts"> ricotta and kumquat chutney</a> have equal appeal to me, not to mention classic <a href="https://www.kitchenstories.com/en/recipes/catalan-tomato-and-garlic-bread">pan con tomate</a>.

Our chef Johanna is a true specialist at creating beautiful toast: we collaborated to create a full spectrum of toast toppings ideas—from sweet to savory.

Brighten up your toast with these recipes:

Peach Caprese salad with basil oil

Tomato dates jam with burrata cheese

Brunch Caesar salad

Salade Lyonnaise

Muhammara (Middle Eastern walnut and roasted bell pepper dip)

Creamy kohlrabi, orange, and radicchio salad

Zucchini with lemony ricotta and herby pesto

Çilbir (Turkish poached eggs with yogurt)

Equally exciting as avocado toast

Everything to Put on Toast That's *Not* Avocado

This article is part of our monthly issue &quot;The Breakfast Issue,&quot; an all-you-can eat celebration of one of our favorite meals. All month long, we&#x27;ll share tasty new recipes, fun ideas to entertain you at home, tips for better prep, and great starts for days to come! Check out <a href="https://www.kitchenstories.com/en/stories/february-at-kitchen-stories-is-all-about-breakfast">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don&#x27;t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

When it comes to mornings, we all have our own rituals. Some of us enjoy working out before the sun rises, some of us press snooze three times before climbing out of bed. Some of us brew coffee, some of us drink tea. Some of us reach for quick, portable foods to enjoy on our morning commutes, some of us sit down with fried eggs and toast to mentally warm up. Despite our differences, can we all agree that nothing sets the tone for the day like breakfast? It’s the first meal we have in a day (breaking our body’s fast overnight, get it?) and arguably, the most important. 

From energy-packed smoothie bowls to replenishing porridges, sugar-high-promising plates,  fixings for those on-the-go days, and of course, every which way to cook eggs, bookmark this list to enjoy delicious first meals, no matter the occasion, forever and ever. 

Matcha smoothie bowl with chia seeds

Colorful acai breakfast bowl

Soufflé omelette

5-ingredient bacon and egg risotto

Loaded smashed potatoes

Savory oatmeal with jammy eggs

Hash browns with fried eggs and bacon

Make the perfect breakfast burger with Ruby

Huevos rancheros with salsa verde

Khai yat sai (Thai-style stuffed omelette with mushrooms)

Whipped ricotta and berry brioche toast

Savory Dutch baby with smoked salmon and horseradish

Japanese pancakes

Sticky pecan buns

Peanut butter French toast

Buttermilk blueberry breakfast cake

Quick energy balls

Breakfast superfood cookies

Black sesame milk buns

Overnight oats with three toppings

Make homemade croissants with Hanna

Make banana bread granola with Lisa

Make bialys with Lisa

If you’re *still* stuck for what to eat—or have a favorite recipe you’d like to shout-out—let us know in the comments below!

In a rush? Hungover? We’ve got you covered

30 Breakfast Recipes for Every Kind of Morning

At a certain point in my early 20s, a period marked by dubious decisions, slippery judgements, and a neurotic preoccupation with “adulting” (does anyone really know how to file their own taxes?), breakfast food became a very real source of consolation. Whether I was stressed, heartbroken, angry, worried, or a hectic combination of all these, it was silky fried eggs and <a href="https://www.kitchenstories.com/en/recipes/hash-browns-with-fried-eggs-and-bacon">grease-slicked hash browns</a> that were there for me. Sometimes waffles made a late-night cameo, a sweet reprieve after a long day’s work. Then there was a drawn-out stint of bacon, egg, and cheese-everything—a classic breakfast combo that will always feel like a warm hug to me.

There’s something magical and thrilling about stripping a dish of its designated meal time. It’s a renunciation of the arbitrary rules outlining what we can eat and when we can eat them. Even now, as a so-called grown-up, I still revel in this tiny but rebellious act. It’s a reminder that I make my own decisions, so who cares what anybody else thinks? If I want a full stack of eggy-dredged <a href="https://www.kitchenstories.com/en/recipes/peanut-butter-french-toast">peanut butter french toast</a> for dinner, who’s stopping me from doing that? No one, and how wonderful is that?

From the melt-in-your-mouth <a href="https://www.kitchenstories.com/en/recipes/tamago-sando-japanese-egg-salad-sandwich">tamago sando</a> (<a href="https://www.kitchenstories.com/en/stories/this-pantry-sandwich-couldnt-be-more-eggs-citing">egg salad sandwich</a>) of Japan, to the artfully crafted <a href="https://www.kitchenstories.com/en/recipes/georgian-cheese-and-egg-bread">cheese stuffed bread boats</a> of Georgia and my go-to brunch fare <a href="https://www.kitchenstories.com/en/recipes/huevos-rancheros-with-salsa-verde">huevos rancheros</a>, eggs, unsurprisingly, are the backbone for breakfast all over the globe. It’s no wonder eggs are one of the first foods we develop preferences for and can relay it with clarity in the form of an order (eggs over easy, please!).

When I think of eggs for dinner, <a href="https://www.kitchenstories.com/en/recipes/shakshuka">shakshuka</a> takes the winning title, but there’s no reason why we shouldn’t apply this wisdom to other classic egg-y dishes reserved for morning affairs. For something light and airy to take the edge off a carb-loaded lunch or just general eggs-haustion (I had to), beat eggs into a glorious <a href="https://www.kitchenstories.com/en/recipes/souffle-omelette-en">soufflé omelette</a>. If you’re looking to fill up with eggs, pair them with a hearty pantry staple, like <a href="https://www.kitchenstories.com/en/recipes/jammy-eggs-and-kale-in-turmeric-coconut-gravy">coconut milk</a> or <a href="https://www.kitchenstories.com/en/recipes/turkish-inspired-scrambled-eggs">canned tomatoes</a>. Fried, <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">poached</a>, scrambled, boiled or <a href="https://www.kitchenstories.com/en/recipes/baked-eggs-with-caramelized-mushrooms">baked</a>, the range of texture and flavor you can reap from a single egg is far and wide, meaning there’s less room for boredom and more room for delicious creations.

Breakfast means something different for everyone. It can be a mushy bowl of <a href="https://www.kitchenstories.com/en/recipes/banana-bread-porridge-bowl">creamy grains</a> or a <a href="https://www.kitchenstories.com/en/recipes/golden-flax-and-chia-pancakes-with-caramelized-bananas">stack of griddle cakes</a> drenched in the most saccharine syrup. Whether it’s <a href="https://www.kitchenstories.com/en/recipes/whipped-ricotta-and-berry-brioche-toast">sweet</a> or <a href="https://www.kitchenstories.com/en/recipes/savory-french-toast-with-herbs-and-parmesan-cheese">savory</a>, a cafe-style feast, or a tiny on-the-go snack to nestle in your hands on your morning commute, no other meal in the day possesses such range and finesse as breakfast. <a href="https://www.kitchenstories.com/en/recipes/loaded-smashed-potatoes">Loaded smashed potatoes</a>, velvety <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-bacon-and-egg-risotto">risotto spiked with bacon bits</a>, <a href="https://www.kitchenstories.com/en/recipes/mexican-chicken-with-corn-waffles">fried chicken and waffles</a>, a fully fledged <a href="https://www.kitchenstories.com/en/recipes/breakfast-pizza-with-mushrooms-spinach-and-egg">breakfast pizza</a>—the single greatest joy of having breakfast for dinner is that there are no rules!

Take a cue from “Abendbrot”—bread for dinner!

Long gone are the days of avocado toast. Lean into Germany’s obsession with <a href="https://www.kitchenstories.com/en/stories/time-for-bread-7-new-and-traditional-ideas-for-germanys-beloved-cold-dinner">bread-centric meals</a>, where bread is the star of breakfast, lunch, and dinner. It’s a foolproof formula, really, because pretty much everything deserves being topped on slices of crusty bread, no matter the time of day. Keep a tub of pillowy whipped ricotta in your fridge for emergency toast operations, like this ricotta toast with <a href="https://www.kitchenstories.com/en/recipes/ricotta-toasts-with-honey-roasted-pears">honey-roasted pears</a>, <a href="https://www.kitchenstories.com/en/recipes/spiced-kumquat-chutney-and-ricotta-toasts">spiced kumquat</a>, or <a href="https://www.kitchenstories.com/en/recipes/whipped-ricotta-and-berry-brioche-toast">hot berries</a>. Savory renditions can include sliced ham, cheese, roasted vegetables, smoked salmon, the list runs on. Just don’t forget to add a fatty component, because if we’re being real here, most of the bread we reach for isn’t freshly baked and has been sitting on the counter for at least a couple of days. So drizzle a generous amount of olive oil or a hefty smear of Greek yogurt or <a href="https://www.kitchenstories.com/en/stories/herb-butter-makes-everything-taste-better">herb butter</a>, and dig in!

What’s your favorite breakfast-for-dinner dish? Let us know in the comments or upload your favorite recipe to our app and share it with the community!

Because you should eat the best meal of the day—whenever you want

There's No Bigger Joy Than Having Breakfast For Dinner

This article is part of our monthly issue &quot;The Breakfast Issue,&quot; an all-you-can eat celebration of one of our favorite meals. All month long, we&#x27;ll share tasty new recipes, fun ideas to entertain you at home, tips for better prep, and great starts for days to come! Check out <a href="https://www.kitchenstories.com/en/stories/february-at-kitchen-stories-is-all-about-breakfast">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don&#x27;t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

You know the saying that you should eat breakfast like a king, lunch like a prince, and dinner like a pauper? Well, given the impressive selection of delicious breakfast recipes from all of you, our community, it appears this wisdom rings true! Whether it&#x27;s healthy grain bowls, sweet pastries, savory egg dishes, or a fun take on classic granola, there’s a breakfast recipe here for everyone!

Decadent Club Sandwich

Eggs with garlic yogurt

Summer overnight oats

Quick healthy breakfast

Easy and Delicious Eggless French Toast

Easy Scones for a cozy weekend

Chocolate and malt pancakes

Tomato tacos

Vegan Banana Pancakes

Protein Granola

Green smoothie bowl

Cardamom Buns

Loaded BLT(OE)

Matcha latte

Breakfast enchilada casserole

What’s your favorite breakfast recipe? Let us know in the comments or upload your recipe via our app and share it with the whole community! Learn how to make your recipe a star with <a href="https://www.kitchenstories.com/en/stories/how-to-turn-your-dishes-into-5-star-recipes-on-kitchen-stories">this guide</a>.

How our community starts the day

Community Collection: The Breakfast Issue

This article is part of our monthly issue &quot;The Breakfast Issue,&quot; an all-you-can eat celebration of one of our favorite meals. All month long, we&#x27;ll share tasty new recipes, fun ideas to entertain you at home, tips for better prep, and great starts for days to come! Check out <a href="https://www.kitchenstories.com/en/stories/february-at-kitchen-stories-is-all-about-breakfast">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don&#x27;t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

I believe, and you may also agree, that a good (or bad) breakfast can set the tone for the entire day. Turns out what you crave in the morning might even be influenced by what you <a href="https://medium.com/@WeAreFarmstand/why-do-some-people-crave-sweet-breakfasts-while-others-want-savoury-65bee40b6a6f" rel="nofollow">ate the night before</a>. After a night of drinks we tend to reach out for a classic bacon, eggs, and toast combo while carb-heavy dinners like pasta or pizza can make us crave something sweet. And then come the long, lazy weekend breakfasts and brunches that break all rules with both sweet and savory, and, if you’re lucky, maybe a cocktail or two. Personally, I’m team savory all the way. I admit there’s little chance I could ever turn down a plate of golden, crispy <a href="https://www.kitchenstories.com/en/recipes/fluffy-waffles-with-apple-cinnamon-chutney">waffles</a> if they make an appearance, but some people I know can’t even think about starting their day without a sweetened bowl of granola or a fruit loaded smoothie, and they tend to skip straight to the syrup soaked pancakes at brunch. To lift the lid a little more, we asked the editorial team about what gets them out of their morning slump and keeps their morning routine inspiring. Here’s what they had to say about the “big” sweet-versus-savory breakfast debate, plus some of their favorite breakfast picks.

Getting the best of both worlds, but still keeping it simple—that’s Devan’s style. She says, “Generally I tend to lean more savory than sweet when it comes to breakfast. I keep it simple at home and usually have coffee, a fried egg, a slice of toast, and a small bowl of yogurt, but sometimes I crave a little slice of something sweet or fruity to sup while I sip a second cup of joe. For this, I tend towards soft, light cakes like <a href="https://www.kitchenstories.com/en/recipes/buttermilk-blueberry-breakfast-cake">Lisa’s buttermilk blueberry breakfast cake</a>. One great thing about having a savory preference? When my partner and I go out for breakfast, he generally opts sweet, so it makes it easy for me to get the best of both worlds!”

For Xueci though there&#x27;s no taste quite like home, her breakfast game changed since moving abroad: “I was team savory before moving to Germany. In China, especially Sichuan, where I come from, breakfast usually includes noodles, rice noodles—which are even spicy and oily; or porridge, <a href="https://www.kitchenstories.com/en/recipes/youtiao-chinese-fried-dough-sticks">youtiao</a>, pancakes, and buns. Since these savory breakfast goods aren’t readily available to me anymore (cry), I’ve happily switched to the sweeter side. My day begins with slightly sweet oatmeal or some freshly baked goods from the bakery across the street. In the last few years, I’ve eaten more <a href="https://www.kitchenstories.com/en/recipes/homemade-croissants">croissants</a> than ever. So my point is where you live can really affect your taste and preference.”

Porridge dreams are a real thing, as Lisa explains, “I have the wildest ‘healthy’ porridge dreams where I’m toasting nuts and oatmeal in a pot with coconut oil, deglazing it with oat milk, and then topping up the bowl with chia seeds, nut butter, and fresh fruit. In the morning though, I usually crave for one thing and one thing only—the good ol’, always there for you, simple cheese sandwich. On the weekends, when I have more time to be creative, I love making carrot omelettes and fresh rolls, fried eggs, and balsamic mushrooms or <a href="https://www.kitchenstories.com/en/recipes/cheesy-white-bean-and-ham-bake">baked beans</a> and tofu sausages. So I guess that means I’m more team savory then sweet. When I’m in a hurry though, I swear by my favorite <a href="https://www.kitchenstories.com/en/recipes/make-banana-bread-granola-with-lisa">crunchy granola</a> served with milk or yogurt.”

Coexistence is Ruby’s way to go, she likes to mix up sweet and savory elements for putting together a flavor-packed breakfast. “Savory?! For an indecisive person this answer came surprisingly fast (I think?). When I think of my favorite breakfasts, as a proclaimed not-so-sweet tooth, I think <a href="https://www.kitchenstories.com/en/recipes/french-toast">French toast</a>, breakfast burgers, <a href="https://www.kitchenstories.com/en/recipes/congee-with-ground-pork-and-asparagus">congee</a>, scrambled eggs, a bagel with lox, ricotta on brioche, baked beans on toast, <a href="https://www.kitchenstories.com/en/recipes/chorizo-breakfast-tacos-with-salsa-verde">chorizo-y tacos</a>. But I realize as I write this list that some of my favorite savory breakfast dishes need that hint of sweetness to be complete—what’s French toast without a dripping coat of maple syrup? My breakfast burger would be nothing with the sweetness of caramelised onions in there! That simple smear of ricotta on brioche needs to be stained with jam. So *savory with a hint of sweetness* it is!”

For me, it’s savory all the way but I also have a total love-hate relationship with cereal, granola, and the like. Growing up, the go-to breakfast for me was savory—usually consisting of <a href="https://www.cookwithmanali.com/potato-peas-poha/" rel="nofollow">poha</a>, <a href="https://www.eater.com/21405533/upma-recipe-traditional-indian-breakfast" rel="nofollow">upma</a>, or <a href="https://www.kitchenstories.com/en/recipes/indian-breakfast-masala-dosa-df0e">dosa</a>—but since I grew up watching quite a few American cartoons and shows, my “dream” breakfast as a kid (that could even cause the onset of tantrum if not indulged) was breakfast cereal. In contrast to the West, cereal was a more expensive, exclusive breakfast in India back then. After moving to Germany as a student, I could eat as much cereal as I wanted, so I did, until I couldn&#x27;t eat it anymore. For a few months now I&#x27;ve been on a cereal detox, if there’s such a thing. On weekdays, breakfast is usually switching up leftovers like <a href="https://www.kitchenstories.com/en/stories/17-recipes-that-will-make-you-fall-in-love-with-leftover-rice">rice</a> or <a href="https://www.kitchenstories.com/en/stories/every-which-way-to-cook-eggs">7-minute eggs</a> with toast and some coffee or tea. With my somewhat acceptable skills at <a href="https://www.kitchenstories.com/en/recipes/how-to-poach-an-egg">poaching eggs</a>, I also enjoy making çilbir on the weekends. It’s spicy, creamy, and oh-so-good!

While many of us switch it up on a day-to-day basis, we surely still have our preferences in the sweet-versus-savory debate. What side do you stand on? Let us know in the comments below!

Which side are you on?

Sweet or Savory? Our Answers to the Existential Breakfast Question

This month here at Kitchen Stories, we’re not setting out to prove that breakfast is indeed the most important meal of the day—we’re going to make it so. We’re flipping what you might find routine or boring (especially in the long slog that is this global pandemic) to show you that breakfast can be the most fun, the most versatile, and the most enjoyable meal of the day. In a nutshell: We’re going to revive your love for waking up and making time to start off right.

Whether your morning starts with something sweet or savory, you have an intricate coffee routine you’re only slightly embarrassed by, you can’t wait to get back out your favorite neighborhood café for a long, lazy, boozy brunch, or you’d love to know how to top your toast without an avocado—we’ve got you covered.

The Breakfast Issue Trailer

We’re tackling breakfast sandwiches (the best of which might just be a breakfast burger), gathering the best breakfast recipes from you, our community, bringing ideas to serve up breakfast-inspired dinners, and throwing a café-style brunch at home for the hell of it. So if your breakfast needs some sparkle, save this article and let us know what your breakfast table wouldn’t be complete without—we’ll see you in the comments below!

— <a href="https://www.kitchenstories.com/en/stories/sweet-or-savory-our-answers-to-the-existential-breakfast-question">Sweet or Savory? Our Answers to the Existential Breakfast Question</a> — <a href="https://www.kitchenstories.com/en/stories/the-5-most-perfect-breakfast-sandwiches-ever">The 5 Most Perfect Breakfast Sandwiches Ever</a> — <a href="https://www.kitchenstories.com/en/stories/how-to-make-a-really-good-cup-of-coffee-at-home">How to Make a Really Good Cup of Coffee at Home</a> — <a href="https://www.kitchenstories.com/en/stories/community-collection-the-breakfast-issue">Community Collection: The Breakfast Issue</a> — <a href="https://www.kitchenstories.com/en/stories/there-s-no-bigger-joy-than-having-breakfast-for-dinner">There&#x27;s No Bigger Joy Than Having Breakfast For Dinner</a> — <a href="https://www.kitchenstories.com/en/stories/invite-yourselves-to-a-cafe-style-brunch-at-home">Invite Yourselves to A Cafe-Style Brunch—At Home</a> — <a href="https://www.kitchenstories.com/en/stories/30-breakfast-recipes-for-every-kind-of-morning">30 Breakfast Recipes for Every Kind of Morning</a> — <a href="https://www.kitchenstories.com/en/stories/everything-to-put-on-toast-that-s-not-avocado">Everything to Put on Toast That&#x27;s *Not* Avocado</a>

Easiest bacon sandwich

Swirled jam pancake bake

Make crispy potato stacks and smoked salmon with Hanna

Sweet or savory—we love breakfast so much, it’s here all month

February at Kitchen Stories is All About Breakfast

I was embarrassingly late to the French omelette party—my first try of the classic was only last year, fittingly, <a href="https://www.kitchenstories.com/en/stories/to-market-we-go-join-us-in-provence-france">while we were filming in Provence</a>, served up by one of our hosts to the region, chef Eric at <a href="https://www.instagram.com/le.saint.hubert/?hl=en" rel="nofollow">Le Saint Hubert</a>. It was perfect: Rolled into a fat cigar, studded with herbs, glossy with butter and with the most enviably custardy interior. From the first bite I understood why it was iconic. Ever since, I’ve been obsessed, relegating over-cooked omelettes to the past.

It’s not just me—the French omelette is widely revered as a simple, but finessed omelette that really shows off a cook’s chops. It comes down to the technique, which involves a medley of curdling the eggs till they’re near-scrambled (the secret to that creamy inner) and tilting the pan to roll it into a log, all without sticking, and all—crucially—without any browning, which tends to give eggs a slightly metallic taste. There&#x27;s none of that here—only eggs the creamiest you&#x27;ll ever have &#x27;em.

Since right now is the perfect time to a) learn a new skill and b) treat yourself to something delicious, I’m going to share some pointers. I also highly recommend you watch our video to get a sense of the process.

How to practice making the perfect French omelette

Stay single: First of all, this is an omelette that’s easier to cook when kept to single serves. We’re looking for an omelette that has some volume to it—so use a small pan around 20 cm/8 in.. Sticking is this recipe’s worst enemy, so use a non-stick or well-seasoned carbon steel frying pan.

Low-ish and slow-ish: Though the French omelettes are said to be cooked in a flash at restaurants, for homecooks, and to really practice your technique, it makes sense to cook on a medium low heat to give you greater control over the results.

Tools of the trade: We used a rubber spatula to coax our egg into curds, but to really stir things up you can also use wooden chopsticks. Scramble until you have a very glistening (that means it should still be a little runny), but curdled mixture, then given the omelette just enough time to seal on the bottom (remember, no browning), before you roll it over to one side of the pan.

Butter is better: If you’re having trouble picking up and rolling your omelette, even when tilting the pan, add a knob of butter under the part of the omelette you’ve succeeded in lifting up. The butter will seep under the rest of the omelette and help you guide it over. If you want to make your final product extra glossy, rub it with a knob of butter too!

Plain, cheesy, stuffed, or laden with herbs? Though a French omelette is a thing of beauty on its own, because I’m not good at making decisions, I made sure ours was the best of all worlds, laced with Gruyère and herbs. You can also make a slit down the middle to create a canoe-like indentation and stuff the omelette to your palate’s content. Eat the omelette for breakfast or to turn it into a larger meal from brunch onwards to dinner , we served it with a fresh green salad dressed with a light vinaigrette as a simple side.

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