Chapter 1: Breakfast

1.1 The Best Pancakes

Serves: Variable   Prep Time: 10 minutes   Cook Time: 20 minutes   Total Time: 30 minutes

Description

Fluffy, golden pancakes with crisp edges and tender insides. A well-balanced mix of tang, sweetness, and richness.

Ingredients

• 3 cups (375 g) all-purpose flour
• ¼ cup (50 g) sugar
• 1½ tsp (9 g) salt
• 1 tbsp (12 g) baking powder
• 1½ tsp (6 g) baking soda
• 2¼ cups (540 ml) milk
• ¼ cup (60 ml) neutral oil
• 1 tbsp (15 ml) vanilla extract
• ¼ cup (60 ml) apple cider vinegar (or white vinegar)
• 3 large eggs
• Butter and maple syrup, for serving

Instructions

1. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
2. In a separate bowl, mix milk, oil, vanilla, vinegar, and eggs. Let rest 5 minutes to allow the vinegar to react with the baking soda.
3. Combine wet and dry ingredients just until mixed—stop when just combined, a few lumps are fine.
4. Heat a skillet over medium. Grease lightly. Pour ¼ cup batter per pancake.
5. Cook until bubbles start to pop on the surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes.
6. Serve while hot with butter and maple syrup.

Notes

• Recipe by Chef Frank Proto, via Epicurious.
• Batter can be refrigerated for 24 hours.

1.2 Breakfast Sausage

Yield: 5 lbs (about 20–25 patties)   Prep Time: 15 minutes   Cook Time: Varies   Total Time: Varies

Description

A savory sausage mix for patties or links.

Ingredients

• 5 lbs (2.25 kg) ground pork shoulder
• 2 tbsp (40 g) plain salt
• ½ tbsp (3.5 g) white pepper
• ½ tbsp (2.5 g) ground sage
• ½ tsp (1 g) ginger powder
• ½ tbsp (1.5 g) nutmeg
• 1 tsp (1.5 g) fresh thyme or rosemary, chopped
• ½ tbsp (3.5 g) cayenne pepper
• ¼–½ cup (50–100 g) brown sugar or maple syrup (*optional*)

Instructions

1. Chill the mixing bowl and meat to below 40°F (4°C) before starting. Mix all ingredients by hand or using a stand mixer with paddle attachment until tacky. You will know that it is ready because a walnut sized chunk will stick to your palm while it is facing down and not fall off.
2. Shape into patties or stuff into casings.
3. Fry a small patty to taste for seasoning before shaping the rest.
4. Store refrigerated for 3 days or freeze for 3 months.

Notes

• Brown sugar or maple syrup adds a subtle sweetness, but can be omitted for a savory profile.

1.3 Breakfast Strata

Serves: 12   Prep Time: 30 minutes   Cook Time: 45 minutes   Total Time: 1 hour 15 minutes

Description

A savory breakfast bake with eggs, cheese, spinach, and bacon.

Ingredients

• 1 lb (454 g) day-old bread, cubed (or fresh bread, cubed and lightly toasted)
• 12 large eggs
• 2½ cups (600 ml) heavy cream, milk, or a combination
• 2 tsp (12 g) kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp Dijon mustard
• A few dashes of hot sauce (*optional*)
• Pinch of cayenne pepper
• Pinch of ground nutmeg
• 1 lb (454 g) breakfast sausage or bacon
• 1 box (10 oz / 284 g) frozen chopped spinach, thawed and squeezed dry
• or 1 bunch fresh spinach (10 oz / 284 g), blanched and squeezed dry
• 12 oz (340 g) extra-sharp cheddar, Monterey Jack (milder), or other cheese, shredded

Instructions

1. If using fresh spinach: bring a large pot of water to a boil. Add spinach and cook for 30 seconds. Transfer to an ice water bath to stop the cooking. Drain and squeeze dry thoroughly.
2. Cube bread into 1-inch pieces and place in a large bowl.
3. Whisk eggs, cream, salt, pepper, cayenne, Dijon mustard, hot sauce (if using), and nutmeg. Pour over bread and let soak for 15–30 minutes.
4. Cook sausage or bacon in a skillet over medium heat until crisp. Drain, reserving 1 tbsp fat.
5. Grease a 9×13-inch baking dish with reserved sausage/bacon fat.
6. Layer the strata as follows:
7. Add half of the soaked bread cubes in an even layer.
8. Sprinkle with 6 oz (170 g), or half, of the shredded cheese.
9. Distribute the cooked sausage or bacon evenly over the cheese.
10. Spread the spinach over the meat.
11. Sprinkle with 3 oz (85 g), or one-quarter of the total cheese.
12. Add the rest of the soaked bread, pressing down gently.
13. Top with the final 3 oz (85 g), or one-quarter of the total cheese.
14. Cover and rest for 1 hour at room temperature or refrigerate overnight. If chilled overnight, remove from fridge 30 minutes before baking to take the chill off.
15. Preheat oven to 350°F (175°C). Bake uncovered for 45 minutes until puffed, golden, and a toothpick inserted in the center comes out clean or until the center reaches 155–160°F (68–71°C).
16. Optionally, broil for 1–2 minutes to crisp the top. Cool for 5–10 minutes before serving.

Notes

• Experiment with the proteins and cheese and make this your own. Can be prepared a day ahead and refrigerated before baking.

1.4 Fisherman’s Shakshuka

Serves: 4  Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

Description

A coastal twist on classic shakshuka: sardines and sweet peppers add richness and depth to this spiced tomato and egg dish. Excellent with crusty bread and easy to scale for brunch.

Ingredients

• 2 tbsp (30 ml) oil from sardine can
• ½ medium onion, diced (85 g)
• 3 oz (85 g) diced sweet peppers
• 1 clove garlic, minced (5 g)
• 1 can (14 oz / 400 g) diced tomatoes
• 1 tsp (5 g) seasoning blend of choice (e.g., Italian, za’atar, baharat, or berbere)
• 1 can (3 oz / 85 g) sardines, drained
• 4 large eggs

Instructions

1. Preheat oven to 350°F (175°C) if using the oven finish method.
2. Heat sardine oil in a skillet over medium heat. Sauté onion and peppers until soft, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes and seasoning. Simmer for 10 minutes, stirring occasionally.
5. Gently stir in sardines, breaking them slightly if desired.
6. Crack the eggs into the skillet, spacing them evenly over the surface.
7. Cover the pan and cook over medium-low heat until egg whites are just set, about 4–5 minutes.
8. *Alternatively*, transfer the skillet to the preheated oven and bake for 5–10 minutes until the whites are just set.
9. Remove from heat and let rest for 1–2 minutes to allow carry-over heat to finish cooking.
10. Serve hot, optionally garnished with fresh herbs or crusty bread.

Notes

• Finishing in the oven provides gentler, more even heat and helps avoid overcooking the bottoms of the eggs. It's especially useful if you're doubling the recipe or prefer a less runny texture. The stovetop method works well for everyday cooking and keeps cleanup minimal.
• You can experiment with different herbs, spices or seasoning mixes to suit your taste and available ingredients.

1.5 Cabbage Egg Bhurji

Serves: 2–3  Prep Time: 10 minutes  Cook Time: 15 minutes  Total Time: 25 minutes

Description

A warm, spiced Indian-style scrambled egg dish with tender cabbage, onions, green chilies, and curry leaves. Quick to prepare, deeply aromatic, and perfect with toast, paratha, or as a light lunch on its own.

Ingredients

• 2 tbsp (30 ml) avocado oil or ghee
• 1 tsp cumin seeds
• 8–10 fresh curry leaves
• 1 small red onion (4 oz / 115 g), finely chopped
• 2 green chilies, finely chopped (use Indian green chilies, serrano, or jalapeño to taste)
• 1 tsp ground turmeric
• ½ tsp ground coriander (dhania)
• 12–14 oz (340–400 g) green cabbage, finely shredded
• 6 large eggs, beaten
• 1 tsp garam masala
• Salt, to taste (start with 1 to 1½ tsp kosher salt)

Instructions

1. Heat oil in a wide skillet over medium heat. Add cumin seeds and let them sizzle until fragrant, about 30 seconds.
2. Add curry leaves and stir for 10–15 seconds.
3. Add chopped onion and green chilies. Sauté until the onion is soft and translucent, about 5 minutes.
4. Stir in turmeric and ground coriander. Cook for 30 seconds to bloom the spices.
5. Add shredded cabbage and salt. Cook 5–7 minutes, stirring occasionally, until the cabbage is tender but not mushy.
6. Reduce heat to medium-low and pour in the beaten eggs. Gently fold and stir until soft curds form and the eggs are just set.
7. Sprinkle garam masala over the top and give a final stir. Serve hot.

Notes

• Curry leaves are a cornerstone of South Indian cooking. Their unmistakable aroma and flavor can’t be faked — if you’ve never cooked with them, they’re worth seeking out at Indian grocers or specialty markets.
• For a softer texture, cover the cabbage for part of the cooking time to lightly steam it.
• Serve with toast, paratha, or even wrapped in a roti for a breakfast roll.