Breakfasts

My whole life I've had a love-hate relationship with eggs -- I'll eat them every day and then suddenly can't imagine putting a bite of one in my mouth without gagging.  Maybe this comes from laziness, forgetting how to make a fried egg crispy or scrambled eggs soft with chives, and instead eating hurried rubbery things.

Summer is all about the mouth -- peaches, blackberries, figs, ripe avocados, tangy tomatoes, mmmmmm.  I'm putting it all on toast, often the thin dense bavarian bread, thinly sliced mozzarella or goat cheese with eggs on top or sliced peaces, figs and a drizzle of balsamic, smashed avocado with a heap of tomatoes on top.  The peaches are like eating pie for breakfast (or lunch or snack).

When we were with Kaia Joye in CA, two mornings in a row we made these Cornmeal griddle cakes from Smitten Kitchen, and then I made them once more (because why buy a giant bag of cornmeal on vacation if not to keep making pancakes).  They, too, taste like summer -- put in any fruit you have.

Strawberry Cornmeal Griddle Cakes

     from Smitten Kitchen, June 2015

¾ c flour

¾ c cornmeal

2 T sugar

½ t salt

½ t baking powder

½ t baking soda

3 T butter melted

1 c buttermilk

2 eggs

diced strawberries (or peaches or raspberries or any combo)

Mix dry.  Mix wet.  Combine and stir in fruit.  Melt butter (key step) in skillet over medium heat (or even medium low so they cook through the middle) and patiently let them brown, then flip, cook, and eat. 

A little whipped cream isn’t bad on these (or a tower of whipped cream if you're my children), or sliced bananas and maple syrup -- my fave pancake topping.