Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: A breakfast to sustain anyone -- even a new mom.
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Have I mentioned I have a 7-week old baby at home? Since having him our lives have been turned topsy-turvy, as lives with a newborn are wont to be. It’s great fun and hugely exhausting and every minute is, shall we say, a learning opportunity. After the storm of the first couple weeks with him, I’ve started to get back to cooking us dinners. Just barely. On the other hand, from the very first day we got home with him, breakfasts were imperative.
I’ve never felt so hungry as each morning when I get up, or should I say “get up,” after having spent a good chunk of the night awake and nursing. Mornings have been punctuated by an even more intense than usual need to replenish with a hardy breakfast (nursing really takes it out of you!). Compounded by the fact that I’m never sure when or if I’ll manage to fit in lunch.
Basically this has meant eggs even more often than usual. Eggs cracked over some leftover cooked vegetables then showered with cheese, drizzled with cream, and baked until they are velvety and just barely runny really fit the bill. I especially like this combination with sautéed mushrooms that give the dish meatiness and go nicely with the appealing funk of Gruyere. It can seriously keep you going all day, especially if that whole day is spent on your feet bouncing a little baby boy!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.