Breakfast has always been my favorite meal of the day; I started hosting brunches in my twenties and still prefer to today as a mom, since it’s a meal that seems to catch everyone at their brightest and offers foods that everyone loves. I’d argue that breakfast as a meal is a kind of barometer of how I am feeling on any given day; what I’m eating at any given time captures not just my most basic cravings but also my loftier intentions and hopes that are running through my mind and heart.
I love breakfast and brunch so much, in fact, I have a category of recipes devoted to it on The Wright Recipes. I’ve told you all about my favorite muffins and quick breads that can be found there, but maybe you love Shakshuka as much as I do, or an omelet with asparagus and fresh goat cheese, or these Skillet Eggs on Cocotte with kale and a healthy splash of heavy cream. Strata—sigh, filled with so many delicious things I don’t eat anymore, like focaccia and prosciutto, with a handful of fresh watercress—does it for me, too.
For weekday fare, I grab something from a cabinet and douse it with milk. Maybe a granola: my Mom’s Favorite Granola (hard to beat, my gold standard); Olive Oil and Balsamic Granola, Quinoa Granola, or even a Savory Seeded Granola (for a particularly inspired breakfast salad, or more often, my very favorite ice cream topping). Though, when I’m feeling chilled (like today), I dream of a bowl of wild rice and dried fruit as is this Mahnomin Porridge.
Weekend breakfasts in my house are always a celebration, a cause for maple syrup and a pillowy vessel of various sorts to bring it to my belly. These grain-free blueberry pancake stunners have made many appearances in recent years; I used to make these traditional Maple-Pecan waffles before I swapped them for these Grain-Free Buttermilk ones; Ableskiver of many sorts grace our table regularly, changed according to whim (Buttermilk or Buckwheat).
Alas, all of this breakfast rambling is but a dream lately with egg shortages, recalling the dire days of the COVID pandemic when I started making these Vegan Banana Bread Pancakes and this Provençal breakfast sausage. I am challenging myself and our family to eat a vegan diet for much of the week, inspired by renewed health goals and living gently with our bodies and planet, so I will get creative once more.
In the meantime, as a thanks to the paid subscribers reading here, I offer a piece of my heart in abelskiver form, the truest and most personal kind of love I can give: of childhoods, mine and my children’s. With it, I hope it brings you a bit of love for your own morning ritual – from the most basic to the celebratory – and some joy in the process. See you here next month!
Keep reading with a 7-day free trial
Subscribe to The Wright Recipes Newsletter to keep reading this post and get 7 days of free access to the full post archives.