Category: Breakfasts


We make this modernised, vegetarian interpretation of a full English whenever we crave something savoury in the morning. It’s warm, filling and generous without being too heavy. Apple and kale keep the flavours interesting, while browned onions, mushrooms, sweet potatoes and sprouts make it rich and hearty. We love to add some sriracha or gochujang sauce for a sweet and spicy flavour punch, but regular chilli sauce or even a good-quality ketchup can be used instead. The servings are quite generous here, so if you are a small family, it should still be enough for all of you with the addition of one or two extra eggs.

Vegetarian breakfast recipe

Serves 2
extra-virgin olive oil 2 tbsp
onion 1, peeled
sweet potato ½, peeled
brussels sprouts 10, trimmed
mushrooms 10 of your choice, cleaned
cherry tomatoes 10
red apple 1, cored
cavolo nero or curly kale 2 handfuls, stems removed
ground cayenne pepper a pinch
free-range eggs 2

Heat the oil in a medium-sized frying pan on a medium heat. Finely slice the onion, add it to the pan and sauté for about 5 minutes or until it begins to soften.

Thinly slice the sweet potato, cut the sprouts in half and roughly chop the mushrooms. Add them to the pan and sauté for 5 more minutes.

Cut 5 of the tomatoes in half (leaving the others whole), thinly slice the apple and roughly chop the cavolo nero or kale. Add them to the pan along with the cayenne pepper, season to taste with salt and pepper and sauté for a further 5 minutes or until all of the vegetables are tender.

Create two small wells in the vegetable mixture and crack an egg into each one. Cook the eggs to your liking.

Serve straight from the pan, topped with a drizzle of spicy sauce or ketchup.

Jam Tarts

Inspired by a rainy weekend, these jam tarts – actually mini jam tarts – are so easy to make, I don’t know why I don’t make them all the time. It’s always nice to have something sweet and homemade!

 I thought about being lazy and buying one of those pre-made pie crusts until I looked at the ingredients – so many chemicals.  This pastry recipe is just flour, butter and water. I used a variety of jams: apricot, black currant, strawberry-rhubarb, and plum.  Apricot seems to be the favorite.

Mini Jam Tarts

8 oz flour
4 oz butter, cold (I used salted)
4-5 TBS water

Jams – select your favorites!

Preheat the oven to 350 F degrees.  Lightly grease a mini muffin tin.  Wash and dry your hands!

Put the flour in a large bowl and cut the butter into tiny cubes. Break up the cubes and toss into the flour.   Using your fingers to rub the butter into the flour until it looks like bread crumbs.  Add the water a tablespoon at a time until the dough comes together into a ball with no crumbs at the bottom.  Wrap in plastic wrap and chill in the fridge for 15 minutes.

Flour a board and roll our your pastry to about 1/4 ” thickness. Using a fluted 3″ round cutter, cut out circles of dough and press them lightly into the muffin pan.  Fill 1/3 -1/2 full with the jam(s) of your choice.  Bake for 15-20 minutes, until edges are just starting to color.  Do not try to remove the jam tarts from the pan until they are well cooled. The jam will be very hot and liquid when you take them out and will burn your mouth or fingers if you eat or handle them too soon.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News The bagna cauda from Milk and Roses in Greenpoint, Brooklyn

The sleepy streets of Greenpoint — where the G train makes its last Brooklyn stop at Greenpoint Ave. — are home to some of the borough’s best breakfasts. These three neighborhood joints offer a tasty start to the day.

Homegrown

Take a seat in the lovingly tended garden behind Milk and Roses, and you’ll swear you were in a Hudson Valley backyard. Like the rest of this beautiful four-year-old bistro, it’s curated by owner Tommaso Mazzoni, an Italian native who likes to joke that he built the place “a room at a time.”

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News The backyard area of Milk and Roses would make a great spot for breakfast, or any meal for that matter.

His menu is as quirky as his decor, which includes a 94-year-old baby grand piano and walls of antique books. Breakfast options include a house-made chocolate biscotti; and an Italian dish called bagna cauda, $10, where slices of soft ciabatta are served alongside a bowl of raw radishes that are soaked in extra-virgin olive oil gently heated with anchovies. Like many of the pastas served at dinner here, the bagna cauda is an import from home, says Mazzoni, who adds that the name translates to “warm bath.”

You could also order eggs and bacon ($10), of course, but more exciting is a salad ($11) made of lacy little greens, quinoa, cardamom dressing plus herbs plucked from the patio pots. It’s even better, says Mazzoni, if you add fresh burrata cheese for an extra $4.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News Huevos rancheros and coffee at Coffee Friends Diner in Greenpoint, Brooklyn

Milk and Roses: 1110 Manhattan Ave., near Clay St., Brooklyn; (718) 389-0160.

The friend zone

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News The breakfast burrito with hash browns, American cheese, peppers and eggs at Coffee Friends in Greenpoint

The name sets the tone at Coffee Friends, says Norberto Tepalcingo, who opened this cozy Greenpoint diner — many of its cushy booths are designed for two — with a partner in 2010. Painted in sunny shades of yellow and orange, the restaurant is indeed a friendly place with something that everyone can afford. (You can even take home one of their cheery retro coffee mugs for an extra $5.)

Though much of the menu is classic Americana — blueberry pancakes are $7.50; bacon, egg and cheese on a roll is $3.50 — Tepalcingo is from Mexico and his partner is Peruvian. As a result many of their best-selling items are served with two special salsas, one from Peru and another from Mexico. These dishes include $7.95 breakfast burritos filled with ham, cheese, peppers, onions and eggs and served with hash browns; or heaping $7 platters of huevos rancheros.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News A breakfast pizza with eggs, spinach and cheese at the Park Luncheonette

Coffee Friends: 1035 Manhattan Ave., near Freeman St., Brooklyn; (718) 349-0033.

Start with a slice

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News Interior at Park Luncheonette in Greenpoint, Brooklyn, offers a relaxing spot for breakfast or lunch.

We tend to romanticize the past, but it’s hard to resist the modern improvements of the revamped Park Luncheonette. Beyond a stunning new interior with curvy booths, spinning stools and a turntable, a row of wide windows now face McCarren Park just across the street, letting in the view and the breeze. There’s also a takeout window.

Try the “Benedict bowl,” a deep-dish version of the classic brunch dish where poached eggs and ham are tossed with crunchy croutons and potatoes ($13); or puffy-crusted breakfast pizzas layered with spinach, eggs, roasted garlic and ricotta ($15).

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi JOHN TAGGART for New York Daily News The Benedict Bowl at Park Luncheonette features poached eggs, ham, croutons and potatoes.

Like the New York-style slices ($2.45 after 11 a.m. on weekdays or after 4 p.m. on weekends) the breakfast pizzas were created by Nicholas Schneider, a partner in the restaurant and a Manhattan firefighter who learned how to make pies working at his father’s pizza parlors in the Bronx.

Like the rest of his partners, Schneider literally helped renovate Park Luncheonette by hand. It’s owned by a group of friends and previous collaborators on hand-built businesses like No Name Bar, Matchless and the motorcycle garage Works Engineering. Half the fun is the construction, admits Schneider, who is already at work on a rooftop garden to supply the luncheonette.

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