Silken Tofu Cacao Nib Blender Pancakes
Featured image: pinterest.com
Do you love bagels? Mmmm, warm, crunchy bread with soft doughy centers. It’s hard to go wrong with these delicious, breakfast and snack-time circles of joy. The only thing better than a bagel is a bagel topped with something tasty. In fact, I never eat a bagel plain, even a flavored one. I always put either cream cheese, peanut butter, or at the very least butter, on mine.
Butter or Margarine
|One of the simplest and most delicious ways to enjoy a toasted bagel.|
|The classic. For ideas about how to flavor your cream cheese, see below.|
|I spread peanut butter on a wheat bagel every morning for breakfast.|
Jam or Jelly
|Delicious alone or combined with peanut butter or cream cheese.|
|Works on its own because it is so creamy and smooth.|
|Delicious on a not-too-sweet bagel, like plain or whole wheat.|
|Toast and spread with butter or cream cheese first. Then sprinkle with one part cinnamon to two parts sugar.|
|Spreadable chocolate-hazelnut mixture.|
Combine honey, cinnamon, and cream cheese for a delicious topping on a toasted bagel.
|Flavor||Mix in With Cream Cheese|
|Finely chopped onion, cucumber, carrot, and herb.|
|A spoonful of honey and a sprinkle of cinnamon.|
Northwoods Blue Cheese
|A few crumbles of blue cheese.|
|Pureed or mashed strawberries.|
|Garlic powder or minced garlic and dried herbs.|
|A spoonful of honey and a splash of orange juice.|
|Finely chopped ham.|
|Pureed or mashed mango, pineapple, and papaya.|
|Scrambled, fried, or poached.|
Egg and Cheese
|Add a slice of cheese and make a bagel sandwich.|
Egg, Cheese, and Bacon
|Add four pieces of cooked bacon to your breakfast sandwich.|
Egg, Cheese, and Sausage
|Add one cooked sausage patty.|
Egg, Cheese, and Ham
|Cook one slice of ham and add to your breakfast bagel.|
A bagel toasted with slices of turkey and cheese makes a delicious lunch, or even dinner!
A pizza bagel with sauce, mozzarella cheese, and pepperoni sausage.
Spread a nice layer of cream cheese on each half of a toasted onion or garlic bagel, top with sliced cucumbers, and you’ve got a tasty sandwich.
|Spread each half bagel with pizza sauce. Layer mozzarella cheese and pepperoni sausage on top. Toast in oven for ten minutes.|
|Mix tuna and mayonnnaise and spread on each bagel half. Layer a tomato slice and cheese on each half. Toast in over for about ten minutes.|
|Cook frozen or fresh meatballs and cut into thin slices. Spread each bagel half with spaghetti sauce and layer slices of meatball. Top with mozzarella cheese and toast in oven for ten minutes.|
Toasted Turkey Melt
|Layer each bagel half with sliced turkey and cheese. Toast in oven for about ten minutes.|
Ham & Cheese Melt
|Layer each bagel half with sliced ham and cheese|
Cream Cheese and Cucumbers
|Delicious on an onion bagel! The cucumbe|
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup butter, softened
3/4 cup sugar
4 egg yolks
1/3 cup evaporated milk
1/2 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
3/4 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/4 cup semisweet chocolate chips
1/4 cup chopped walnuts
Confectioners’ sugar, optional
Brunch is a combination of breakfast and lunch eaten usually during the late morning, but it can extend to as late as 3pm.
Let’s see some interesting facts about it!
1. The word is a portmanteau of breakfast and lunch.
2. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
3. The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for “Saturday-night carousers” in the writer Guy Beringer’s article “Brunch: A Plea” in Hunter’s Weekly’
“Instead of England’s early Sunday dinner, a post church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. “Brunch is cheerful, sociable and inciting.” Beringer wrote. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
— William Grimes, “At Brunch, The More Bizarre The Better” New York Times, 1998
4. It is sometimes credited to reporter Frank Ward O’Malley who wrote for the New York newspaper The Sun from 1906 until 1919, allegedly based on the typical mid-day eating habits of a newspaper reporter.
5. Some colleges and hostels serve brunch. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet.
6. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, scones, and the like.
7. The United States military often serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09:00-13:00 (though times vary).
8. The dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes.
9. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.
10. Brunch is prepared by restaurants and hotels for special occasions, such as weddings, Valentine’s Day, Mother’s Day, or Easter Sunday.
11. The Office québécois de la langue française accepts “brunch” as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (even without the qualifying adjective petit) means “breakfast”.
12. In Quebec, the word—when Francized—is pronounced.
13. German-speaking countries readily adopt Anglicisms, and “brunch” is no exception, defining it as “a combination of breakfast and lunch.”
14. Chinese word “早午饭” is defined as brunch, “早饭” means breakfast and “午饭” means lunch in Chinese. The combination of “早饭” and “午饭” is “早午饭”, as known as brunch.
15. ‘Friday Brunch’ is considered something of an institution in Dubai. Many large hotels and restaurants offer an all inclusive drinks and food buffet during early afternoons, and large groups of expatriates and tourists make this the highlight of their weekend, with parties going on well into the night.
16. In many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays when families will often host relatives or friends in their dining room.
17. The typical brunch can last a few hours and go late into the afternoon. Montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Often, champagne or wine will be served and following the meal tea or coffee is usually consumed.
18. Many restaurants offer brunch service as well, and the Leslieville neighborhood of Toronto is sometimes called the brunch capital of Toronto as many renowned establishments serve brunch in that neighborhood.
19. In Canada, brunch is served in private homes using homemade foods and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely coffee, tea, fruit juices, breakfast foods including pancakes, waffles, and french toast; meats such as ham, bacon and sausages; egg dishes such as scrambled eggs, omelettes and Eggs Benedict; bread products such as toast, bagels or croissants; pastries or cakes such as cinnamon rolls or coffee cake; and fresh, cut fruit pieces or fruit salad. Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon and salads such as Cobb salad.
20. When served in a private home or a restaurant, a brunch may be served buffet style, in which trays of foods and beverages are available and guests can serve themselves and select the items they want, often in an “all-you-can-eat” fashion.
21. Restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by the waitstaff.
22. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.
23. In South Africa, brunch is a favorite activity for many families. It is globally-distinctive in that only pancakes and fruit are consumed.
How brunch became the most delicious—and divisive—meal in America
By Roberto A. Ferdman and Christopher Ingraham
Almost 120 years ago, long before anyone waited in line to feast on eggs benedict and French toast, the word brunch appeared in print for the first time in the United States. “The latest ‘fad’ is to issue invitations for a meal called ‘brunch…a repast at 11 o’clock a.m.,” a column in the New Oxford, an old Pennsylvania newspaper, explained in 1896. Originally conceived for the wealthy as a drawn-out, elaborate affair, brunch, like a runny egg, soon dribbled out into the mainstream.
By 1939, The New York Times declared Sunday a two-meal day. By the 1960s, brunch’s popularity gave rise to specific cookbooks, and by the 1990s, Americans started brunching on Saturdays too.
Now, brunch has become more popular than ever. The story of brunch is the story of changing patterns in how Americans eat, live and interact. But brunch hasn’t swept the entire country just yet. When you dig into the data, you can see that brunch is far more popular in some regions of this country and among some demographics than others.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
Havana-style egg dish, baked in the oven with onions, peppers, and tomatoes.
2 tablespoons olive oil for frying
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 cloves garlic finely chopped
1 cup fresh tomato, cored and chopped
2 tablespoons white wine
1/2 teaspoon cumin
salt and pepper, to taste
8 large eggs
4 tablespoons butter
Spoon a little of the sofrito into each baking dish. Gently crack two eggs into each dish so that they lie on top of the sofrito.
Place a pat of butter (about one tablespoon) on top of each dish.
Ready for the oven!
Preheat oven to 375°F.
Make a sofrito by sautéing onion, red, and green bell pepper in olive oil over low heat until the onions are translucent. Add the garlic and cook a few minutes more, stirring occasionally. Add the tomatoes, wine, and cumin and cook over low heat for about five minutes, stirring frequently. Salt and pepper to taste.
Lightly oil four custard cups and put some of the sofrito in each. Gently break two eggs into each dish on top of the sofrito. (Be careful not to break the yolks!) Place one tablespoon of butter on top of the eggs in each dish.
Place the dishes in the oven and bake for 15 to 20 minutes, OR until the whites are WHITE! The yolks should be slightly runny. Sprinkle a little paprika on top and serve immediately.
Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized egg