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| Angel Food Cake
A recipe from the Dutch Kitchen's Michelle Morgan, who suggests it is especially good when topped with seasonal fruits.
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| Bacon & Egg
Breakfast sandwiches are ubiquitous, and it's rare to find one that's really bad. The combination of buttery eggs with bacon or sausage and perhaps cheese can't go wrong. Some of the best breakfast sandwiches you will eat anywhere are in New York, at a street cart called Tony's, which parks at Nassau and Wall starting about four am, Monday through Friday.
The difference between Tony's sandwich and most others is that it's bigger and the bread is better than an ordinary hard roll. A hard roll can be relatively fluffy; but the nature of a New York-style long-roll sandwich depends on a tubular length of bread that has real muscle: less a matter of crust than of chew. That kind of character is needed to absorb all the juiciness of this luscious breakfast.
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| Baked Pancake
A baked pancake is testimony to the rising power of an egg. Similar to Yorkshire pudding, but without the savory beef infusion, baked pancakes can be served simply, with a dusting of powdered sugar and a few squeezes of lemon, or they can be effulgently dopped with fresh fruit or fruit compote. Seeing as how this must be served and eaten immediately after being cooked, the only practical way to make several is to have several pans, one for each pancake.
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| Buttermilk Pancakes
Blessed with smoke houses, artisan bakeries, and excellent maple syrup, Vermont is a fine place to eat breakfast. The Dorset Inn is especially great. These are chef Sissy Hicks' simple and perfect buttermilk pancakes.
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| Chivito
The chivito is a flabbergasting hot Dagwood that combines the triple joy of a BLT, a cheese steak, and a ham and cheese sandwich all on one bun! Fernando Peryera, who was inspired to offer this sandwich at his restaurant, The Olive Market, in Georgetown, Connecticut, recommends serving the monumental creation with French fries; but chips are perfectly appropriate.
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| Country Cornbread
Other than buttermilk biscuits and red-eye gravy, country ham's best companion is a corn cake. Known throughout the mid-south as cornbread, it is a batter-based circle of steamy starchiness that is griddle-cooked just like a morning pancake. It comes on the side of many meat-and-three meals and serves as a wonderful sop for pushing through gravy of any kind. Most Southern cooks use White Lily self-rising flour and self-rising corn meal; but if you can't get them, it's almost as easy to use baking powder and soda, as follows. This recipe makes 8-10 cakes.
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| Crab Louie
Crab Louie can be made with any good fresh crab meat (or, for that matter, with cooked shrimp instead of crab), but tradition demands it be made with Dungeness crab from the Pacific Northwest. We concocted this recipe based on the Louie we found long ago at a downhome restaurant called Jerry's Farmhouse in Olema, California. It makes four very large whole-meal portions or 6 modest-size ones.
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| Gingerbread with Lemon Sauce
It isn't necessary to serve this gingerbread with lemon sauce, but the sauce totally transforms it – from a sweet bread suitable for an afternoon snack into a blissful warm dessert. The sauce is also good on bread pudding.
For bread pudding or hot gingerbread, this is the crowning touch.
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| Hoppel Poppel
If you are looking for a really big breakfast in Wisconsin or Iowa, find a place that serves hoppel poppel. At Benji's deli in Milwaukee it is part of a large menu that includes such traditional Jewish fare as corned beef and fried kreplach. It is listed as a Benjy's special, and customers have their choice of regular hoppel poppel, which is browned potatoes, salami, and scrambled eggs, or super hoppel poppel, which added green peppers, mushrooms, and melted cheese to the formula. This recipe makes 4 very large servings or 6 modest ones.
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| Migas
Migas is a Tex Mex breakfast dish in which eggs are scrambled with tortillas and usually some breakfast meat and cheese. The tortillas soften when they cook with the eggs, creating a wonderful texture to the dish. Be creative and add whatever ingredients you might think of putting in an omelet. This recipe makes one serving. Double or quadruple it for more.
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| New Joe Special
I won't get into the complete genealogy of the New Joe Special (because I cannot; it's too confusing), but the most credible tale of its origin is that it was invented late one night at San Francisco's New Joe's Restaurant to feed a hungry musician who ordered a spinach omelet but asked the chef if he could add anything to make his eggs more substantial. The chef said he had some hamburger meat left over from dinner hour. Now, all around the Bay Area, you will find menus that list Original Joes, New Joes, Baby Joes, and just plain Joes, all of which are a variation of the skillet meal that includes ground beef, spinach, and eggs. We like it at Original Joe's in San Jose (since 1956), where it is called the Joe's Special and the menu alerts customers, "We are not associated with any other 'Joe's' restaurants."
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