Food

Breakfast of Champions

August 4, 2009

Start your morning off right with these 20 recipes from SAVEUR magazine. Classic blueberry pancakes and eggs Benedict meet international breakfast fare like rice porridge and vegetable curry. Wash it all down with a Bloody Mary.

Blueberry Pancakes — The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. See the recipe for Blueberry Pancakes »Penny De Los Santos

Cream Cheese Cinnamon Rolls — Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **See the recipe for Cream Cheese Cinnamon Rolls »**André Baranowski

Cornflake-Crusted Brioche French Toast — Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast. See the recipe for Cornflake-Crusted Brioche French Toast »Penny De Los Santos

Smoked Trout Hash — An American breakfast classic is reinterpreted with fresh ingredients and bright flavors. See this RecipeJames Oseland

Home Fries — Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. See the Recipe for Home Fries »Penny De Los Santos

Country Ham with Red-Eye Gravy and Grits — Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee. See this RecipePenny De Los Santos

Classic Eggs Benedict — The secret to success with this dish is the quality of its parts. See this RecipePenny De Los Santos

Tomato Gravy — This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy. See this RecipeAndré Baranowski

Fava Bean Stew — Mashed fava beans, spiced up with cumin and chile flakes, is a popular Egyptian morning dish. See the recipe for Fava Bean Stew »Penny De Los Santos

Parsi-Style Scrambled Eggs — This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. See this RecipeJames Oseland

Rice Porridge — Versions of congee can be found on breakfast tables all over Asia. See this RecipePenny De Los Santos

Pickled Cabbage — This traditional breakfast pickle is part of a family of Japanese quick-salted pickles. See this RecipeJames Oseland

Vegetable Curry — In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong. See this RecipeJames Oseland

Peruvian Chicken Soup — There are all sorts of ways to garnish this popular Peruvian morning dish. See this RecipePenny De Los Santos

Prairie Oyster — This old-school cure-all cocktail is meant to be slugged back in a single gulp. See this RecipePenny De Los Santos

Michelada — A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime. See this RecipePenny De Los Santos

Tequila Sunrise — The recipe for this complex, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published by the Agua Caliente resort in Tijuana, Mexico, in 1934. See this RecipePenny De Los Santos

Hemingway's Death in the Afternoon — This champagne cocktail takes its greenish hue from a splash of absinthe. See this RecipePenny De Los Santos

CCR — This Caribbean refresher combines a splash of Chartreuse with coconut water and aged Martinique rum. See this RecipePenny De Los Santos

Bloody Mary — This peppery and tangy brunch cocktail lends itself to countless interpretations. See this RecipePenny De Los Santos

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