"BREAKFAST FOR DINNER," by Lindsay Landis and Taylor Hackbarth, Quirk Books, $19.95, 160 pages
Everyone knows breakfast is the best meal of the day, so why not have it more than once?
That’s the idea behind Lindsay Landis and Taylor Hackbarth’s “Breakfast for Dinner.”
However, the recipes go way beyond just the average pancakes or scrambled eggs.
Landis and Hackbarth — a husband-and-wife duo who also run a food blog called Love & Olive Oil — have taken breakfast staples like waffles, cinnamon rolls, sausage and yes, even cold cereal, and reworked them into dishes that are as impressive as they are appetizing.
Along with traditional American foods, the book also features many ethnic-inspired breakfast dishes like Middle Eastern shakshuka, Hawaiian loco moco and a variation on the French croque-monsieur, among others.
Although a couple of the recipes might require more prep time than people are used to for breakfast foods, the results are well worth it.
Additionally, the instructions are very clear and easy to understand, making even the more complicated dishes surprisingly approachable. In many cases, the authors have even included helpful hints within the recipes themselves — things like where a specific type of rice can be purchased or a breakdown of the different techniques for poaching eggs. And a beautiful full-page color photo accompanies every recipe, too.
All in all, this is a fantastic addition to any kitchen library, and one that is sure to get people excited about dinner.
ITALIAN-STYLE STUFFED FRENCH TOAST
Makes: 8 slices
Active time: 30 minutes
Total time: 45 minutes
We love this twist on the classic French toast, made with savory garlic bread toast and irresistible spinach ricotta filling. It’s like a big, hearty, family-style meal all in one deliciously stuffed package.
Ricotta filling:
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
About 4 cups (6 ounces) loosely packed fresh baby spinach
½ cup whole-milk ricotta cheese
¼ cup grated Parmesan cheese
1 teaspoon lemon zest (from 1 small lemon)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
Salt and pepper, to taste
French toast:
1 loaf soft French bread, cut into 8 1½-inch-thick slices
3 large eggs
½ cup whole milk
¼ teaspoon salt
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
Topping:
About 2 cups store-bought or homemade marinara sauce , warmed
1. For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.
2. In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper. With a small serrated knife, cut a horizontal pocket in the side of each slice of bread. Gently fill with 1 to 2 tablespoons of filling and press closed.
3. Whisk together eggs, milk, salt and garlic powder in a shallow baking dish.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working with 1 slice of bread at a time, quickly dip into egg mixture, flipping to coat both sides. Add to hot oil. Repeat with 2 to 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed. Transfer to plates, spoon warm marinara sauce over top, and serve.
— "Breakfast for Dinner," by Lindsay Landis and Taylor Hackbarth
A native of Utah Valley and a devoted cinephile, Jeff Peterson is currently studying humanities and history at Brigham Young University.