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The Potential Breakfast Chapter of my Next Book (Patreon)

Published:
2024-05-17 09:30:40
Imported:
2026-06

Content


Hey folks, as you probably know, I am working on a new book. I don’t wanna reveal too much yet, but part of the premise is that the individual recipes themselves need to be instantly appealing. Let me know what you think. I appreciate the input.


By the way, you may notice there are no eggs here. Eggs have their own entire chapter now.


Breakfast and Brunch

Sweet Breakfast

1. Vanilla Yogurt and Poppy Seed-Glazed Fruit Salad

• Knife Skills: How to Cut Mango

• Knife Skills: How to Dice Melons

• Knife Skills: How to Dice Apples and Pears

• Make it Your Own: Simple Fruit Combinations that Really Work

2. Lots of Thin, Thin Pancakes

• What Does Every Ingredient in a Pancake Do? (Flour type, sugar type, eggs, baking powder, baking soda, salt)

3. One Tall, Tall Pancake (Dutch Babies with Berries and Ricotta)

• What Does Resting do for Batters?

• Picking the Right Ricotta

• Flavor Combination: Berries and Lemon Zest

4. Waffle Fort Waffles (Yeasted Overnight Waffles for a Saturday Morning at Home)

• How to Build a Proper Couch Fort

5. Egg Nog French Toast

• Why Use Whole Nutmeg?

• Flavor Combination: Creamy/Custardy and Nutmeg


Savory Breakfast

6. Two-Ingredient Arepas Guajiras (Colombian Corn and Cheese Cakes)

7. Brown Butter-Toasted Oatmeal

• Steel-Cut, Pressed, and Instant Oats

• Savory and Sweet Oatmeal Variations

• Flavor Combination: Cinnamon, Nutmeg, and Allspice

8. Chilaquiles Rojos

• What to Add to Chilaquiles

9. BECs (Fried Bologna, Egg, and Cheese Sandwiches) with Pickled Jalapeños

• What Makes a Sausage Cup and Curl?

• What is American Cheese Anyway?

10. English Muffins

10a. Hash browns

11. Fried Egg and Soy Sauce Rice Bowls

12. Stuffing Waffles (No Leftovers Required)

i. aStale Bread vs. Dry Bread

13. Soy-Glazed Spam and Sweet Potato Hash

• Flavor Combination: Soy Sauce, Sake, and Mirin

14. The Biscuits and Gravy

• Ingredients: What is Self-Raising Flour and How to Make it Yourself


Breakfast Syrups and Toppings

15. Black Pepper Honey Butter

16. Spiced Maple Butter

17. Caramelized Shallot Cream Cheese

18. Caramelized Cream

• The Science of Browning (and Why it Matters)

19. Blueberry-Lemon Breakfast Syrup

• Sidebar: Macerating Fruit and Making Fruit Syrups

20. Hot Honey

• Sidebar: Store-Bought Hot Honey and Where to Use It

• Flavor Combination: Honey and Chilis

Comments

Dario

Thank you now I'm hungry :(

Jodi

This is exciting.

hatmp

The recipes look excellent, I’m certainly intrigued.

Evan Koch

I like the transition from sweet to savory dishes. The wife will love the one tall, tall pancake recipe and I’m interested in your findings on resting batter. I was always under the impression you want to use the batter immediately. Many of the Breakfast Syrups and Toppings sound fun to reproduce at home as well!

Yvonne S

Sign. Me. Up. Also I am happy to recipe test if you need it - i mean, I know you likely do your own testing, but just throwing it out there, because it allllllll sounds so good.

Lauren Frey

Would eat every single recipe you’ve mentioned and also feel like I haven’t seen these in other cookbooks

Corey Gross

Every one of these recipes has instantly appealed to me. The sweet vs savory division is A Big Deal! A yeasted overnight waffle recipe is going to ruin my weekends because I won't be able to stop making them. Also, my wife and my mother in law both love chilaquiles, so I'm about to become a brunch destination in the family. As someone else mentioned, I'm so very down to test recipes. 😜

Bridget

I'm not a sweet breakfast fan but I'm so here for the savory stuff (except the oatmeal, just not a huge oatmeal fan) also, savory Dutch baby for one is a go-to breakfast on the weekend for me

Kathe Mayer

Every one sounds tasty, I especially like the focus on savory breakfast because I am not a big sweet person, and I’m always looking for new ways to do breakfast, even if it’s breakfast for supper. Cheers

Christi Genovesi

So many interesting and unique flavor combinations, as well as science based topics (well of course…it’s Kenji 🧐)

Eric Phillips

Everything sounds great! Can’t wait to learn more about the new project

FlowerHouse

we are especially interested in the savory ideas; looking for something different. Fruit based ideas are also welcome.

Jerred Shepherd

I'm especially excited for the "syrups and toppings" section!

Ashley Engelund

Looking forward to tips on building couch forts. Also - the rest looks great.

ChrisM

Most of my would-be critical comments are from my perspective as a writer/editor, and you probably have editors who would address those. I like the concept of dividing sweet and savory, and the recipes look appealing. I appreciate that you have some of the basics in there because things that seem basic (like biscuits) aren’t easy for everyone. I’m not sure about including the BECs unless there is something more complex going on than the title suggests. I also don’t think you need to explain why bologna curls because it’s not a lesson that will greatly enhance general cooking knowledge. I’d rather see something under hash browns on why potatoes discolor and how to prevent it (and does it affect taste?) since that applies to many potato uses and is science-y. I don’t really get “Waffle Fort Waffles” or why the hash browns recipe falls under English muffins. Under caramel shallot cream cheese, do you plan to add variations for cream cheese toppings? I think this would be good.

ChrisM

Just to add, under picking the right ricotta—how about how to make ricotta? I believe you or maybe Gritzer addressed that at Serious Eats, and I always make my own ricotta now (I know it isn’t real ricotta, but neither is much if what you find in stores) now. It’s especially easy to do with an InstaPot (one of the few uses I have for that thing).

Greg Nelsen

We have homemade hazelnut babka left over every so often and it gets made into French toast that is amazing. Don’t know if an ‘expansion section’ of interesting breads that make excellent French toast like Panettone (sorry Italians).

SIMON M SNYDER

Look great to me, especially the BECs. The organization is nice too, Sweet, Savory, and sauces.

Laura Wyatt

Love the sound of these! I will look forward to adapting some to be veggie, if I need, but boy these sound good

Andrew Wiesbrock

These all sound super interesting! Just going off titles alone, it feels like the first dish doesn't pull you in quite as easily. It sounds a little more like a recipe I'd see in a book that I'd be likely to skip just because that specific combination of items doesn't speak to me. Which is a crappy way to make a decision! But sometimes I'll find myself flipping through cookbooks just looking at titles to see if anything jumps out, and if not, sometimes I just put the book down. That's a long way of saying that the other titles feel more playful to me and, by design, invite closer look investigation. Genuinely love seeing this process.

Joel Skoda

At last, the real science behind 'How to Build a Proper Couch Fort'! I look forward to the other 'why and how' in the book, which is always something we may miss in a single recipe. The layout is practical and should aid all skill levels to choose their own adventure accordingly. Anticipation is growing for sure.

ChrisM

Any chance your egg section will include sous vide egg bites? I’m spending a fortune at Costco on Starbucks egg bites, but I’m not happy with the online recipes I’ve found, plus mine came out wonky.

Regina Judson

I'm not a big breakfast fan, and when I do make something it's almost always savory, but these all have me excited to make breakfast! Would love an expanded pancake section. I'm forever looking for a recipe for diner style pancakes that almost have some chew to them... Have yet to be able to replicate the texture at home.

Jessica Hutchinson

There is a lot here that sounds intriguing and unique, and still some that are familiar but having your perspective is what would draw me in. The fruit section caught my eye because I’d like to hear more about the best pairings. I’m interested in the most efficient ways to make a fruit salad/chop fruit to eat more. Another note: I found myself scanning through with a lens of effort required. I was looking for the quick weekday options that feel like a real treat & the those you’d save for a weekend where you go all out.

Rosie J

i work as a private chef on yacht charters and i have to come up with a different breakfast every day, sometimes for up to 2 weeks. i really thought i had exhausted all of it but there’s still more inspiration in here! this chapter alone is enough for me to buy the book and scale for 8-12!

Hrach Gabrielyan

Majority of these recipes do sound enticing to me. The Breakfast Syrups and Topping section is a great idea. I noticed it leans towards toppings for sweet recipes. Have you considered adding more toppings for savory dishes. Primarily I’m thinking of home made hot sauce or salsa that would pair well with the Latin American dishes.

Mirkosian Bosche

This is a great combination of standard and more exotic approaches to the "most important meal of the day". It would be nice to see a sidebar on biscuits in topic 14 specifically on proper techniques for laminating dough- like proper thickness, butter inclusion methods and what constitutes overworking the dough. Thanks for all of the excellent food science!

Jeremy Gambill

You really should dive into Scottish Oats. Far superior to steel cut in my opinion. Bobs Red Mill sells an amazing option.

Timbothy

Kenji, come on over to Newark FD on Friday and see how they've adapted your pizza recipes to an oven that doesn't go over 425°

Jordan

For hash browns (10a) I assume you're talking shredded? I'd be very interested in your approach

Stephen J Kuhn

I'd be interested to hear your thoughts on lemon/lime curd. Can you just substitute lime juice for lemon juice and can you really just microwave it? Just a thought, this looks great already!

FlowerHouse

Would love to have more insight into making great hash. Mine doesn't turn out as crispy as the guys would like.

Greg Nelsen

I don’t know if this would be for a breakfast chapter but I would like to know/learn about the correct utilization of flavor oils. I have used aftelier.com chef’s essences drops to add additional citrus flavor to panettone before. Outside of that, I am unsure of where they are best used. Most of the time I would imagine they are not worthwhile but where are they worth it?

Adam Bumstead

Looks good! I'm glad to see chilaquiles and biscuits and gravy in there. I'm excited to try the BEC sandwich. I would love an abelskiver recipe, or recipes that use a takoyaki pan. Maybe some sort of rice porridge recipe too. Breakfast casseroles for easily feeding a crowd would be nice as well.

Punktrees

I love this. The couch fort section made me laugh, and I'm excited about the chilaquiles. Could you add savory Grits? I keep trying to experiment with savory grits, adding things like pork, kale, etc. and would love to see your take on this.

Creede Williams

Biscuits & Gravy and Chilaquiles through the Kenji lens is 👌

KASinYVR

How about granola that isn't too sweet, easy to make and stores well?

Leta Rogers

Agree with the earlier comment about hash. Mine never turn out as good as at restaurants. At a breakfast place in Coarsegold (Wild Thyme), the chef makes a brilliant brisket and sweet potato hash with poached eggs on top.

David

Hi Kenji, I wouldn’t want over complicate things, but marking gluten-free options is always a plus. On the other hand I would add “Reina Pepiada” filling for arepas (or as a standalone filling for sandwiches (not very orthodox in Venezuela, but it works well enough!)

Kevin

I’ve been obsessed with biscuits lately. There’s so many varieties! Would love to hear your thoughts on the different kinds. But if it’s just one biscuits and gravy recipe, then I’ll take it, haha. It’ll definitely be the first recipe I make from the book.