5 Ways to Take Breakfast to the Next Level
The makings of a delicious month of breakfasts: elegant eggs, sizzling citrus and more.
Sunny Delight
Grapefruit, that beloved staple of retro diets, is making a comeback. Happily, John Currence—author of the forthcoming cookbook
Big Bad Breakfast, named after his restaurant in Oxford, Mississippi—has a trick to elevate the fruit: He sprinkles a little salt on top, along with the usual sugar, and pops it under the broiler. The resulting crème brulée–esque crust makes the dish taste more like an indulgence than a health food.
Get the recipe: Brûléed Grapefruit
The Big Chill
It's easier than ever to get your iced coffee fix at home, thanks to the handy HyperChiller. Just fill it with water, freeze it overnight, then stick it under a Keurig or pour hot coffee right into the middle chamber. Give the steaming brew a swirl, and it'll cool to a degree that won't melt your ice and water down your buzz. ($30;
hyperchiller.com)
Royal Treatment
Proving that even a single egg can feel like a celebration, Katie Sullivan Morford, author of the new cookbook
Rise & Shine, transforms the humble ingredient into a fancy roll-up that's like an omelet, crepe, and soufflé all in one. Sweetened with sugar and vanilla extract, cooked wafer-thin, and topped with decadent crème fraiche and tart cherry jam, it's a breakfast fit for a queen.
Get the recipe: Sweet Egg Crepe with Cherry Jam and Crème Fraiche
Shake and Take
For mornings when you're on the move, consider two smoothie bases that lend a wholesome creaminess: Dairy-free, protein-rich silken tofu and kefir, a tangy liquid yogurt, bring instant richness to these antioxidant-packed drinks.
Get the recipe: PB&J Tofu Smoothie
Rise and Shine
Chef Heather Earnhardt's hefty, buttery biscuits are drawing ever-longer lines of hungry customers to her Seattle restaurant, the Wandering Goose. In her cookbook,
Big Food Big Love, Earnhardt shares the secrets to their fluffy perfection. Whether you whip up the classic buttermilk version or one of these sweet or savory variations, get ready to have friends gathering outside your door, too.
Get the recipe: Big Buttermilk Biscuits
From the
September 2016 issue of
O, The Oprah Magazine
