Anti-inflammatory ingredientslike avocado, cherries, eggs and nut butters are highlighted in these quick breakfast recipes.
Adding a bit of brown sugar boosts that nostalgia even more.
A little butter adds richness.
Photo: Ali Redmond
We use just a tiny amount of salt here, because it’s easy to oversalt eggs.
Pull them from the heat the instant they’re done so they don’t turn tough and rubbery.
Peanut Butter-Banana English Muffin
Peanut butter and banana are the original power couple.
ted + chelsea cavanaugh
Quick-Cooking Oats
Sometimes basic is better.
At breakfast, that can certainly be the case.
These easy oatmeal recipes teach you the basic methods so you get creamy, tender oats every time.
Jennifer Causey
The flavorings and toppings are up to you.
Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs.
you’ve got the option to mix up the toppings toowe love Japanese furikake or everything bagel seasoning.
Ali Redmond
By stretching an egg with a little tofu, you reduce the cholesterol and saturated fat.
Flaxseed oil adds heart-healthy omega-3 fats, making this a serious power smoothie.
Pristine Sunny-Side Up Eggs
Heat control is crucial here.
Too much heat, and the whites will toughen and brown at the edges.
Not enough, and the yolks will cook partway through by the time the whites are set.
Listen to the pan, and watch the whites for cues that your pan is properly heated.
Ali Redmond
We use a little extra oil in this dish so there’s enough for basting.
The hot oil baste lets you set the whites without covering the pan and clouding the yolks.
Season after the eggs are done so the basting doesn’t wash off the salt and pepper.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Rachel Johnson
Jamie Vespa MS, RD
Ana Cadena
Alexandra Shytsman
