#breakfast

“In the manifold of breakfast, are there empty subspaces? Might there be breakfasts that no one has ever had? With a theoretical model of breakfast, can we derive the existence of ‘dark breakfasts,’ breakfasts that we know must exist, but have never observed?” The curtain of reality had pulled back for me, and I could no longer pretend to be ignorant of these eldritch possibilities. I furiously began to map the known breakfasts. If the dark breakfast exists, I must be able to find it in the interstices of the normal familiar world.

It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne.

With only a few seconds of preparation the night before, you can awaken to steamy, creamy, perfectly prepared steelcut oatmeal. It’s like you’re suddenly transported to a cozy bed-and-breakfast where the hostess bustled around in the kitchen early in the morning in order to serve you this healthy breakfast treat at the moment you’re ready.

With only a few seconds of preparation the night before, you can awaken to steamy, creamy, perfectly prepared steelcut oatmeal. It’s like you’re suddenly transported to a cozy bed-and-breakfast where the hostess bustled around in the kitchen early in the morning in order to serve you this healthy breakfast treat at the moment you’re ready.

here’s an easy but satisfying twist on regular ol’ eggs. slice a cross section of red bell pepper so you get a nice circle-ish shape. take care to cut it so it will sit flat on a pan. heat both sides of the pepper in a frying pan for a minute or two, so that the pepper starts to soften but not too much. then, crack open an egg and put it right in the middle of the pepper.

here’s an easy but satisfying twist on regular ol’ eggs. slice a cross section of red bell pepper so you get a nice circle-ish shape. take care to cut it so it will sit flat on a pan. heat both sides of the pepper in a frying pan for a minute or two, so that the pepper starts to soften but not too much. then, crack open an egg and put it right in the middle of the pepper.

"While in San Diego recently, we stumbled upon Cafe 222, a great place for breakfast that serves the most incredible pumpkin waffles"

"You never see anyone with a degree eating a fry-up; they're too intelligent to consume it, says Times restaurant critic"

"This stuff is great. It’s real pancake batter–in a can. It’s not a simulation or an approximation. The resulting pancakes and waffles are light and tasty, and the only cleanup (besides the cooking implement) is rinsing off the tip of the can."