The Breakfast Bible: 100+ Favorite Recipes to Start the Day (Williams Sonoma) - Hardcover

McMillan, Kate

Hardcover

ISBN 10: 1681882914 ISBN 13: 9781681882918

Publisher: Weldon Owen, 2018

Synopsis

When the first decision of your day is what to have for breakfast, the easy recipes and inspired ideas provided in The Breakfast Bible will make your choice an effortless one. With more than 100 recipes covering every part of the morning meal—from eggs and bacon to fruits and grains, breads and pastries, healthful bowls, griddle cakes, morning beverages, and more—there are plenty of options to wake up your day

 Featuring a comprehensive collection of classic and contemporary breakfast recipes, easy-to-customize options for morning favorites, simple tips and techniques, and gluten-free alternatives, The Breakfast Bible has everything you need to prepare the most important meal of the day. Whether you want to host a weekend brunch with a DIY Bloody Mary bar, treat someone to breakfast in bed with homemade waffles, or take something to go, there’s a  for everyone in this diverse recipe collection.

Additional recipes include: Orange Marmalade Bread and Butter Pudding, Raspberry Lemon Muffins, Almond Streusel, Egg-topped Asian Noodle Bowl, Mediterranean Strata, Honey Butter, Fingerling Potato, Green Onion, Bacon & Rosemary Frittata, Smoked Salmon, Crème Fraiche & Chive Scrambled Eggs, Classic Buttermilk Pancakes, Buckwheat Crepes, Banana, Almond Butter, Date & Cinnamon Protein Shake, Maple Pecan Coconut Granola, Breakfast Yogurt Parfaits and many more!

About this title

From the Author

Kate McMillan is a veteran cookbook author, food writer, and recipe developer. She has authored more than a dozen cookbooks for Williams Sonoma, including including five titles in the “What’s for Dinner” series and several in the “Of the Day” series. She lives in Northern California with her husband and three young daughters.

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. 

Excerpt. © Reprinted by permission. All rights reserved.

potato, onion & bacon frittata
3 slices thick-cut bacon
1 tbsp olive oil
½ lb (250 g) fingerling potatoes,
thinly sliced lengthwise
Salt and freshly ground pepper
3 green onions, sliced
2 cloves garlic, chopped
1 tbsp chopped fresh rosemary
3 tbsp grated pecorino cheese
10 large eggs beaten with 1 tbsp
whole milk
 
Preheat the oven to 400°F (200°C).
 
In an ovenproof frying pan, cook the bacon over medium high heat, turning once, until crispy, about 7 minutes. Let drain on paper towels, then tear into bite-size pieces.
 
Pour off all but 1 tbsp of the fat in the pan and return to medium-high heat. Add the olive oil and the potatoes. Season with salt and pepper and cook, stirring often, until the potatoes are fork-tender and golden around the edges, about 8 minutes. Add the green onions, garlic, rosemary, and cooked bacon. Cook, stirring occasionally, for 1 minute longer, and spread into an even layer. Stir the cheese into the egg mixture and add to the frying pan. Cook without stirring for 2 minutes. Transfer the pan to the oven and bake until the eggs are set and the frittata is golden brown, 10–12 minutes. Loosen the edges with a rubber spatula and carefully invert the frittata onto a platter. Cut into wedges and serve.
 
 

Edition details

• Publisher: Weldon Owen
• Publication date: 2018
• ISBN 10: 1681882914
• ISBN 13: 9781681882918
• Binding: Hardcover
• Language: English
• Number of pages: 128