Breakfast from Scratch
By Ross Sveback

Breakfast from scratch conjurs up many emotions in people - fear most likely being in the top three.  With this meal being THE most important one of the day, I try to think ahead (which I am busy just like most people) so I can lessen the panic associated with bringing a satisfying and delicious dish
to the table. 

We all have a tendency to lean on core basics when it comes to cooking, and I readily admit I do the same.  Fundamental ideas that can be easily reinvented a myriad of ways is what I am all about. 

First off, I always, always, always have dried bread on hand.  Either cubed, for puddings or sliced for French toast - it is essential that your bread be completely dried out so it can maximize the amount of liquid possible.  Since your liquid contains eggs, it will rise high and soufflé itself - creating a light, puffy dish.  Never use cheap bread for this, here is your opportunity to buy one of those French or Italian loaves for $.99 and when you get home, slice or cube it up - then let it sit on your counter for a day or two so it completely dries out.  I place it in a large, sealed plastic bag and put it in my pantry (not my freezer).  It keeps there for what seems like forever in my world.  This way when I want to make bread pudding or French toast for breakfast the next morning, I mix up my ingredients and throw it into a baking dish, cover it and put it in the refrigerator.  In the morning all I have to do is pull it out 20 minutes beforehand to take the chill off (which is generally how long most ovens take to heat up) and pop it in the oven.  No mess, no fuss and everyone eats together!

My second standard is frittata.  This takes less planning and can be done in a snap.  A frittata is the simplest of all the egg dishes to make. It's merely an unfolded Italian omelet with all the filling ingredients cooked on top. You can make it on top of the stove until almost set and then finish it in a number of ways: under the broiler, in the oven, turned over in the pan, or simply covered and allowed to stand off the heat until the top is completely cooked. A frittata can contain whatever floats your boat, from sausage to Serrano ham or cheddar to goat cheese - the limitation is only your mind. Try my Sausage Frittata.

My last tool for breakfast success is the waffle.  Who doesn't love a fresh waffle.  I enjoy pancakes, but waffles seem heartier to me.  I have two types of waffle batter I work with - quick rise and yeast.  A quick rise waffle utilizes baking powder to provide the lift where the latter uses yeast.  Buttermilk waffles are a common quick-rise waffle and you can easily add fresh blueberries or dried cherries to this batter to create an interesting twist on your family's palate.  I also like to use yeast batter, but it requires some forethought since the base requires and hour-rise time.  There is no kneading for this dough, so you can remove your fears regarding that.  The yeast batter provides and interesting flavor as well as a more, full-bodied texture to the waffle.  I choose to use this for my Cinnamon Bun Waffles so they can mimic as close as possible an actual cinnamon bun.  I also use this yeast batter for Pizza Waffles, Bacon Waffles - which I serve poached eggs on top and Caesar Waffles - a garlic, parmesan waffle topped with Caesar dressing-coated Romaine and grilled chicken to name a few.

Sausage Frittata
3 tablespoons olive oil
1/2 pound sausage, sliced - breakfast, chorizo, Italian, - you choose
1 medium yellow onion, chopped
1/2 pound waxy potatoes, peeled & thinly sliced
1 1/4 teaspoons salt
2 garlic cloves, minced
1/4 cup diced peppers
7 large eggs
1/8 teaspoon black pepper

1. Heat 2 tablespoons of the oil in an ovenproof 10-inch skillet over medium heat. Add the sausage and sauté until lightly browned, about 1 to 2 minutes. Remove with a slotted spoon to a plate. Adjust the heat to medium-low and add the onions and potatoes. Sprinkle with 1/2 teaspoon of the salt and cook, stirring often, until the onions are translucent and the potatoes are fork tender, 20 to 25 minutes. Add the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl and add the roasted red peppers and the chouriço.

2. Preheat the broiler. Beat the eggs until fluffy. Season with the remaining 3/4 teaspoon of salt and the pepper. Pour over the sausage mixture and toss to coat. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat, then pour in the egg mixture. Using a rubber spatula, quickly stir to briefly cook the eggs, then shake the pan to settle the filling. Run the spatula around the sides of the pan to release the frittata. Adjust the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Place the skillet under the broiler and cook until the top is nicely browned and no puddles remain, 1 to 2 minutes. Serve warm or at room temperature, cut into wedges.

Cinnamon Bun Waffles
Makes 4 generous waffles

Instructions - Basic Yeast Batter
1 ½ cup milk
8 T butter
½ cup warm water
1 pkg dry yeast
2 1/3 cup all purpose flour
½ tsp salt
1 T sugar
2 large eggs
¼ tsp baking soda

Place the milk and butter in a small pan over medium heat until the butter has melted. In a liquid measuring cup, place the warm water, sugar and yeast. Stir to combine and let sit for ten (10) minutes. Combine the flour and salt. Add the milk/butter mixture. Stir in the yeast mixture. Cover tightly with plastic wrap and let sit at room temperature for 1 ½ hours. The mixture will bubble. Remove the plastic wrap and stir in eggs and baking soda.

Topping
¼ tsp cinnamon
½ cup chopped pecans (toasted if desired)
¼ cup sugar
1 recipe Basic Yeast Batter

For the waffles, stir cinnamon, sugar and chopped pecans into batter. Pour batter into waffle iron and bake until brown. Transfer onto a rack in the oven that has been preheated to 200 degrees to keep them crisp if necessary.