The Art Of Brinner: Eating Breakfast For Dinner
Traditionally speaking, people eat breakfast, lunch and dinner in that sequential order. However, more and more Americans are taking a different approach to which meals are eaten at what times. According to a survey by Krusteaz, a manufacturer of pancake and waffle mixes, 91 percent of Americans eat breakfast for dinner.
Occasionally referred to as brinner, this meal has both similarities and several subtle differences between standard breakfast. As such, the best brinner recipes often take breakfast standbys and give them a new spin as to make them better suited for dinnertime. So, whether you’re hankering for a eggs, French toast or waffles and pancakes, here are a few brinner suggestions:
Bacon is usually the meat of choice when it comes to adding a side dish to scrambled eggs. However, since it’s dinner, why not opt for something that’s a bit more hearty? That could include prosciutto, a thinly cut, uncooked variety of ham, or even something a bit more basic like slow-cooked ham. Instead of meat, different kinds of vegetables are also an option. Try roasted cauliflower, Brussels sprouts or caramelized onions. These veggies offer a new spin on more standard scrambled eggs, resulting in a meal that can be both warm and comforting after a long day at the office. Also consider taking this approach to omelets, using less breakfast-y sides and opting for more exciting ingredients. Popular options include black beans, perfect for a Mexican-themed dinner party, or even a tomato-mozzarella filling.
With its combination of sweet flavors and overall fluffiness, French toast is a favorite during breakfasts everywhere. When it comes to adapting it for the dinner table, there are a few great options that won’t interfere with that core flavor. For their dinner menus, some chefs have begun to serve French toast with the goat cheese chevre. Made from actual milk, the tart, sometimes earthy flavoring of chevre is a nice addition to most French toast recipes. Instead of cheeses, you might also experiment with different kinds of bread. That could mean something like parmesan or garlic bread, which offers a more savory experience, or sourdough, which can range from tangy to distinctly sour. Or, use the French toast as bread for a sandwich. That could hold a nice egg scramble or add traditional sandwich standbys like ham or turkey.
Waffles and pancakes
Both of these longtime breakfast staples have the added benefit of being super absorbent. While that means they can be extra sweet if drenched in maple syrup, they can take on other flavors as well. For starters, why not make your waffles extra crunchy, thus making them the perfect choice for sandwiches like a BLT, ham and cheese or country fried chicken. Or, instead of cornbread with your chili, opt for something just as hearty by substituting in extra soft waffles. And speaking of substitution, pancakes make a great base for a tasty breakfast casserole, like one filled with eggs, sausage and cheese. Or, reconfigure the pancake entirely by cooking it with olive oil. Not only do these pancakes have the usual tang associated with buttermilk, but the olive oil makes them a bit more fruity and rich.