So, whadja have for breakfast?

[Jenise]

A fun Monday poll question.

I don't wake up hungry, and it takes 3-4 hours to build up enough appetite to make something. Today I didn't get hungry until around 10. By which time my cup of coffee was long gone, Bob who got up later had not eaten yet, and the cold gloom outside was getting to me so I made soup. Ramen noodles cooked in a hybrid chicken-beef broth sounded good but seemed a bit too plain so I added dried chives which was good, but suddenly I could taste an egg drop soup so into that I drizzled an egg, and then I decided what I really wanted was hot & sour, so in went vinegar, lily buds, bamboo in chile oil, shitake mushrooms and chile flakes. Ah, good.

You?

Usual breakfast for me.
Loads of coffee.
Glass of OJ
More coffee.
A slice of homemade bread, toasted and gobs of real butter.
Slice of pumpkin bread.
Banana.
More Joe

I always start my day with a full dose of the 3 Cs....Caffeine, carbohydrate and cholesterol.

I'm a creature of habit and routine. Every day: Bottle of water for rehydration, cup of Greek yogurt, can of low sodium V8 juice, 2 mugs of half-caff, a banana, then... either breakfast burrito with some kind of leftovers plus egg and avocado - or - eggs and whole grain toast - or - 2 pieces of whole grain toast with almond butter and a cup of green tea.

Boring but healthy I think.

[Robin Garr]

Pretty standard for me: English muffin, toasted, light butter. Bowl of fresh seasonal fruit (peaches just ended, sob, giving way to pears) cut up and stirred into plain lowfat organic yogurt and a little shake of raw sugar. Big glass of veggie juice (Red Gold's equivalent of V8) and a glass of water. Then off betimes on a 1/2-mile round trip power walk to the corner coffee shop for a caffeine infusion via soylatte.

I got into this habit years ago and don't change it up much except for the seasonal fruit. It fills me up for the morning, seems reasonably healthy and tasty, and I'm not bored yet.

We usually have eggs, meat, toast, and coffee; but today it was just oatmeal and coffee.

peaches just ended...

!!! Those are some seasons you have. They ended a long time ago around here.

I try to eat the same breakfast 365 days a year. It only varies if I'm traveling and can't control what I eat. Plain yogurt, seasonal fruit, prunes. And then lots of water to drink.

B'fast always depends on what's leftover. This am was a poached egg on top of some lamb moussaka. Coffee first. Grape juice from last years grapes processed and frozen. Winesap apple from the yard.

Weekday breakfast. Fruit, toast, coffee. Fruit this morning was grapefruit. Toast was a slice of wild rice & onion wheat bread. I won't buy another loaf - not my breakfast flavors. I disguised it somewhat with some blackberry jam.

Very boring here. I get up at 5:30 and drink a bunch of coffee. At around 9:30, I have a Clif bar. That's goes for pretty much every weekday unless someone brings doughnuts or pastries in to work. Weekends, I could have just about anything, but often it's a small cup of homemade granola after lots of coffee.

I just don't like to eat in the morning.

Today, it was coffee and a hard roll with butter. Most mornings it's just coffee.

[Robin Garr]

peaches just ended...

!!! Those are some seasons you have. They ended a long time ago around here.

I'm not a stickler for "local" as long as I'm eating fresh, preferably organic, regional fruit with good texture, aroma and flavor. I'll follow the season from South Carolina to Georgia, then Tennessee, Kentucky and Southern Indiana, then Pennsylvania and gone.

Had an early morning ENT appointment on Tuesday. So, on the way home we stopped at favorite b-fast place and had sausage, eggs, home fries with onions, raisin toast, and coffee.

Jenise's breakfast sounds great to me. I'm not normally a big breakfast guy, but I remember loving breakfast in Tokyo- miso soup, broiled fish, pickles, etc
I usually skipped breakfast except coffee till recently. Betsy has tried to get me to eat breakfast with her recently, and we tend to rotate- cereal and milk with fruit, oatmeal w/fruit,or 2 eggs & a slice of toast,

peaches just ended...

!!! Those are some seasons you have. They ended a long time ago around here.

I'm not a stickler for "local" as long as I'm eating fresh, preferably organic, regional fruit with good texture, aroma and flavor. I'll follow the season from South Carolina to Georgia, then Tennessee, Kentucky and Southern Indiana, then Pennsylvania and gone.

I agree. Can't only eat fruit from the farmers market. Not a viable year-round solution. But sounds like you have some better peach sources than we do. Nothing edible for at least the past month, farmers market and supermarkets included.

[Robin Garr]

But sounds like you have some better peach sources than we do. Nothing edible for at least the past month, farmers market and supermarkets included.

We do have a trustworthy local chain of produce markets here with very knowledgable and strict buyers. Thinking back on it now, they did extend the season this year with fresh peaches from Michigan, which is all right, and then at the very end, for a couple of weeks from Idaho, which made me suspicious because of the distance but proved to be finely textured, aromatic fruit. Apparently picked short of ripeness, they opened up very nicely after a day or two at home. I was surprised, but happy.

[Jenise]

B'fast always depends on what's leftover. This am was a poached egg on top of some lamb moussaka. Coffee first. Grape juice from last years grapes processed and frozen. Winesap apple from the yard.

I'm so there with you on the leftovers. Virtually anything I'd eat for dinner I would also eat for breakfast.

I'm really struck, though, reading through all the responses to see how many eat pretty much the same breakfast every day. We have no constants whatsoever though a few things, like avocado toast, and fresh fruit of course, recur frequently. Today, for example, for the first time in our lives we had peas and carrots for breakfast. Yup, a bowl of carrots that were peeled, cut on the diagonal and then sautéed til tender in a bit of butter into which about 1/4 c of white onion had been softened, with frozen peas added toward the end of cooking. Bob's bowl got a poached egg on top.