Whether you’re eating eggs for dinner because that’s all you’ve got in your fridge, you’re short on time, or because it’s what you actually really want at the moment, there’s no need to feel shame for enjoying a little “breakfast for dinner.”
No one, including “proper adults,” should feel guilt over indulging in some breakfast food at night, argues NPR in a recent article. There are several advantages to choosing a breakfast meal for dinner. ”They usually involve pantry staples (eggs, flour, potatoes), which have the benefit of being both readily on hand and fairly inexpensive — a boon for a weeknight supper,” writes the site. A little light on fresh veggies? Consider adding a salad or side of what you do have… even if it doesn’t seem to make sense (you want some Brussels sprouts with your eggs? Why not!). Eggs are versatile; whip up a scramble with whatever vegetables you have on hand, and it will usually work out nicely. As a bonus, your meal will likely be super easy to make, saving you time and energy after a long day at work.
Not into eggs? Pancakes, waffles, hashbrowns and even granola or oatmeal all make lovely breakfast-for-dinner options. Experiment with new toppings and ingredients and let your imagination run wild. Breakfast, widely regarded as the best meal of the day, may include some sugary options (chocolate chip pancakes, anyone?) but as long as you aren’t piling the portions or eating it every night of the week, the occasional indulgence never hurt anybody. Many breakfast foods fill us up faster than lunch and dinner options, so it should be harder to go overboard. In the case that you do down one too many blueberry muffins, consider taking your dog on a long walk after dinner, or wait for your food to digest and take a quick jog.
Check out one of NPR‘s recipes for breakfast-for-dinner meals:
Makes 2 servings
1 tablespoon olive oil
2 cloves garlic, thickly sliced
1/4 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 cups tomato puree
6 cardamom pods
1 bay leaf
1 stick cinnamon
A few blades mace
1 pinch saffron
1 dried rosebud (optional)
1 handful each chopped cilantro and parsley
8 small green olives
4 large eggs
Salt and pepper
Crusty bread for serving
Heat an ovenproof skillet over medium heat. (If you don’t have an ovenproof skillet, use whatever skillet you have, then transfer to ramekins or oven-safe containers before adding the eggs.) Add the oil and the garlic, and saute a few minutes, until the garlic becomes light golden.
Add the turmeric and paprika, and stir for a minute to toast. Then add the tomato puree, cardamom pods, bay leaf, cinnamon, mace, saffron and rosebud (if using). Simmer, stirring occasionally, for at least 10 minutes, until the tomato puree reduces somewhat and becomes infused with the seasoning.
When you’re ready to make the dish, preheat the oven to 375 degrees. Fish out the inedible aromatics from the tomato sauce, and adjust seasonings to taste. If you don’t have an ovenproof skillet, you can divide the sauce between two oven-safe ramekins or other containers at this point. Tuck the olives into the sauce.
Make four divots in the sauce, and crack an egg into each one. Drizzle with a bit of additional olive oil (or, if your friends have been kind enough to send it from Morocco, argan oil), and transfer to the oven. Bake until the whites are set and the yolks are runny (or firm, depending on your taste), 7 to 10 minutes. Sprinkle with salt, and serve with crusty bread for scooping.
Looking for more options?