At one time, peanut butter was the spreadable stuff to be used with grape, strawberry or peach jam or jelly for a sandwich. It has been found to have a simple protein that will power you through until lunch time if you eat it for breakfast.
National Breakfast Week was observed in March, but it is a meal that should be planned with whole grain, protein, a fruit and dairy each day for ultimate energy.
Thomas' English Muffins and Bagels have put together a collection of mouth-watering recipes that can be enjoyed any day of the week, but they have a specific recipe for each day of the week that can be changed around as desired.
NOT TO BE SKIPPED — Breakfast, the food break that comes after a long night’s fast, is the most important meal of the day and should contain healthy foods. It only takes 5 minutes to toast a bagel, heat ready-to-serve bacon and slice some strawberries.
-- Esther McCoy
For Manic Monday, a day where you come back to Earth from fun times, doing exhausting housework or car washing for two days. It can be hectic that morning so try some peanut butter with sliced bananas and drizzled with honey on a toasted English muffin or bagel for satisfaction until noon.
Toasty Tuesday means making a delicious breakfast of a scrambled, fried or poached egg, with Swiss cheese and turkey bacon on a crispy muffin.
Hump Day Delight is a combination of avocado, roasted red pepper and salsa on a toasted English muffin or bagel. This will make the day in the middle of the week go even faster.
Throwback Thursday means making French toast from mini bagels, English muffins or bagels sliced into four pieces, so they won't be so thick.
Fish Friday, the end of a long week, can be made even sweeter with a toasted English muffin topped with hazelnut spread, apple slices, honey, cinnamon and sugar.
Slowdown Saturday, the start of two days of relaxing, can be made special by making Eggs Benedict from English muffins.
Sunday brunch hits the spot when it includes sunny-side-up eggs with gouda and a ham slice on either an English muffin or bagel that has been lightly toasted. A type of eggs Benedict.
To make the French toast mixture for the Thursday bagels or English muffins as suggested by Thomas English Muffins Co., here is the recipe from Betty Crocker that I have been using for nearly 54 years.
6 regular size bagels, 10 to 12 mini bagels or 6 English muffins, split
2 eggs, well beaten
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Spray for frying
Combine the salt, milk and vanilla into the beaten eggs. Dip and let soak for about 20 seconds, each slice of the bread product. Put on a griddle that has been sprayed with cooking spray and heated until a drop or two of water dances about on the grill and then evaporates. Brown on both sides and serve as desired
Here is a recipe from the same Betty Crocker Cookbook. This always looked so good when I was with someone who ordered Eggs Benedict, but being allergic to eggs I have never tasted it. I did learn that the original recipe for Eggs Benedict was brought to old-time New Orleans by the French.
6 thin slices of fried ham or a can of deviled ham
1/2 cup butter
4 egg yolks, well beaten
3/4 cup boiling water
Few grains cayenne pepper
1/4 teaspoon salt
2 tablespoons lemon juice
Make the Hollandise sauce first by putting the butter and beaten egg yolks in the top of a double boiler. Constantly but slowly stirring, pour in the boiling water. Cook over the hot water in the double boiler until mixture begins to thicken. Be careful not to cook too long or hard as Hollandise separates easily. Remove from heat and add the cayenne pepper, salt and lemon juice. Stir well. Place over hot water, not boiling, covered, until time to serve. If sauce starts to curdle, beat vigorously with a mixer until smooth and creamy.
For poaching the eggs, fill greased skillet with hot water to cover eggs about 1 inch. Add 1 teaspoon salt to a quart of water. Bring to a boil, then reduce to simmering. Break each egg into a saucer and slip one at a time into the water. Slide eggs toward side of pan to keep egg yolk in the center. Cover pan. Cook at a low simmer 3 to 5 minutes. Lift eggs from water, one at a time, with slotted spoon. Drain. Season with salt and pepper. Put one on each English muffin or bagel half that has been covered with a slice of ham. Top each egg with Hollandaise sauce and serve at once.
Biscuits are good for a down-home, southern-style breakfast sandwich. Make the biscuits from scratch to give the sandwich a fresh taste. The filling is from the Family Circle magazine, and the biscuit recipe is from the Betty Crocker Cookbook.
Down Home Biscuit Sandwiches
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
Mix or sift together flour, baking powder and salt. Cut shortening into flour until it resembles fine crumbs. Add milk and stir to make a soft dough. Round up the dough on a lightly floured board. Knead lightly. Roll or pat out to about 1/2-inch thickness. Cut into circles or any desired shape. Place on ungreased baking sheet. Bake until golden brown. Serve piping hot with butter, jelly, honey, syrup or with what follows below:
2 tablespoons half and half
1/2 teaspoon salt
Dash of freshly cracked pepper
1 tablespoon unsalted butter
1/2 cup pimento cheese
4 teaspoons pepper jelly
Whisk eggs, half-and-half, salt and pepper in a bowl. In a small saute pan, heat butter over medium heat. Stir in eggs and cook until just scrambled, about 1 minute. Spread 2 tablespoons of the pimento cheese on each of the bottom halves of the warm, split biscuits and 1 teaspoon each of the pepper jelly on the biscuit tops. Spoon eggs on the bottom halves of the biscuits. Cover with top halves. Makes four servings.
These pancakes are doubly nutritious due to having oats and whole wheat flour as major ingredients.
This recipe is offered by Quaker Oats and is designed to give the family energy to get through the day, or at least until lunch time.
Add fresh red raspberries and blueberries on top, and it is a complete breakfast.
Oat Pancakes with Fresh Berries
1 1/4 cups oats, uncooked
3/4 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
3 egg whites, beaten
2 1/4 cups buttermilk
2 tablespoons cooking oil
2 tablespoons honey
Fresh berries, as desired
Honey or pancake syrup of choice
In a large bowl, combine dry ingredients and set aside. In a medium bowl, combine egg whites, buttermilk, oil and honey. Add liquid mixture to dry mixture. Stir until moistened, batter should be lumpy. Cover; let stand for 15 minutes to soften oats. Pour 1/4 cup batter onto a hot, lightly greased griddle. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 2 minutes on each side. Turn over when edges are set. Serve with fresh berries and syrup. Makes eight servings, about 16 pancakes.
Here is a four-ingredient muffin recipe from Hungry Girl, which takes famous food and brings down the calories, fat and sodium count.
This is a take-off on a famous coffee house recipe that is only 197 calories, rather than its 400 calories. It uses a 15-ounce can of pumpkin puree rather than any type of shortening in the batter. And you will find a surprise inside.
Hot Stuffed Muffin
Box moist-style devil's food cake mix, 15 1/4- to 18 1/4-ounce size.
15-ounce can pumpkin puree
12 cubes of chewy caramels
1 tablespoon powdered sugar
Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil baking cups or spray with nonstick spray.
In a large bowl, mix cake mix with pumpkin puree until completely smooth and uniform. Batter will be thick. Evenly distribute batter into the cups of the muffin pan. Press a caramel, minus the paper covering, into the center of the batter halfway down. Smooth batter over the top to enclose the caramel. Bake until a toothpick inserted into a muffin, avoiding the caramel, comes out mostly clean, about 20 minutes.
Let cool slightly, about 10 minutes. Sprinkle with a tiny amount of powdered and enjoy.
Note: If not eating immediately, reheat muffins in the microwave for about 15 seconds to melt the caramel just before eating. Makes 12 at 3 grams fat, 347 mg, sodium, 40 grams carbs, 2.5 grams fiber, 23.5 grams sugar and 2.5 grams protein. This can be served with 10 or 12 salt-free whole almonds and a bowl of berries for a good breakfast.
Note: White, spice or yellow cake mix could be used for the muffins as well.
(McCoy can be contacted at firstname.lastname@example.org.)