For the longest time—and by that, I mean most of my life—I skipped breakfast. I enjoyed eating big lunches and bigger dinners, but I was never a morning person so I could not fully enjoy an early daytime meal.
As a kid, I would only munch on a cool bowl of Froot Loops or sip on a steaming cup of Nesquik/Swiss Miss before hopping off to school. As a teenager, I skipped breakfast altogether and would just snack on hotdogs, fries, and Coke during recess (admittedly, I was a junkfood junkie of the worst kind). In college, I discovered the unadulterated joy of drinking coffee—from espresso, to cafe cortado, to flat white.
In no time at all, my love for caffeinated and highly-acidic beverages caused hyperacidity. Our family doctor informed me that in order to curb the ill effects of hyperacidity, I should never skip any meal. Again. Ever.
I told the doctor I wasn’t big on breakfast. She told me to go to a little cafe in Salcedo Village and order eggs Benedict. If I don’t change my mind, the tab is on her.
I got hooked.
Now, I have made it my personal cause to get more people to eat breakfast. It really is the most important meal of the day for me because I have noticed a steady increase in focus, productivity, and general perkiness ever since I made it a daily habit (it only took me 30+ years to realize that). Having a full stomach early in the morning also allowed me to make smarter meal choices as the day progresses as I don’t seethe in hunger every time I see a cheeseburger or a pint of ice cream.
No time? No problem. This month, breakfast is king. I’ll be featuring weekday breakfast meals that can be cooked in 30, 15, 10, and 5 minutes.
Love eggs benedict but hate having to line up to get a table in a nice cafe? Bid early morning brunch reservations goodbye and whip up a nice plate of smoked salmon eggs ben in 30 minutes. Don’t know how to make hollandaise? I got you, chief.
Got picky kids who won’t eat breakfast? Tame the wildlings with crispy waffles drizzled in maple butter, Nutella, and lightly toasted sliced almonds. With a bit of advanced prep, you can cook this in 15 minutes.
Got a triathlete-in-training spouse? Fuel your iron(wo)man up with roast beef hash over bacon, sweet potatoes, purple yams, tri-colored peppers, and onions. Get your ingredients ready the night before so you can sizzle it up in 10 minutes. Whenever I swing by Marketplace, I buy at least 500g worth of roast beef. It’s perfect for quick sandwiches, last minute meals, and contemplating the meaning of life.
Running late for work? Whip up a classic BLT in less than 5 minutes. Make your sandwich sing with lemon aioli and fresh, crispy arugula, and excellent bread. Trust me. You’ll never drive thru a fast food joint again.
What about lazy Sundays, you ask? See, that calls for a cranberry scone made with Echire butter and topped with molasses sugar and walnuts. Now that’s worth waking up obscenely early for.
What to wash it down with? A tall glass of acai smoothie with amaranth and frozen fruits. Mornings have never been sweeter.
¾ cup flour
¼ cup cornstarch
1 tsp baking powder
½ cup milk
½ cup buttermilk (you can make your own buttermilk by adding ½ tbsp vinegar or lemon juice to ½ cup milk)
1 tbsp oil
1 tbsp butter, melted
2 tsp sugar
¼ tsp salt
Whipped egg whites
1. Grease waffle iron with oil and preheat.
2. Mix dry ingredients (flour, cornstarch, and baking powder); set aside. Mix wet ingredients (milk, buttermilk, oil, butter, sugar, and salt); set aside. Using an electric mixer, whip egg whites into stiff peaks.
3. Mix dry ingredients with wet ingredients. Gently fold in egg whites
4. Cook in waffle maker until crisp. You can slather on maple butter, Nutella, and lightly toasted sliced almond before serving.
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Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.