1 serving
what you need
Large eggs 2Salt and freshly ground pepperButter 1 teaspoon
popular fillings
Shredded cheese, ham, cooked bacon, avocado, bell peppers, onions, and tomatoes
the perfect omelet
d
id you know?
The traditional tall parfait glass is perfect for seeing the layers of fruit and yogurt in this light treat. If you don’t have one, your favorite dessert bowl will also do.
breakfast 27
w
hat you need
Vanilla yogurt 1 container (about 6 oz/185 g)
Mixed berries, such as blueberries, blackberries, and raspberries 1⁄3 cup (112 oz/45 g)
⁄
Granola 2 tablespoons
firstlayer the parfait
Spoon the yogurt into the bottom of an individual bowl or parfait glass. Spoon the berries in an even layer onto the yogurt. Spoon the granola over the top.
thenserve the parfait
Serve cold with a spoon for digging down through the layers.
variation kiwi and yogurt parfaits
Instead of berries, use 1 kiwi, peeled and sliced or diced.
Makes 1 parfait
berry & yogurt parfaits
did you know?
Grapefruits look and taste very different from grapes, but they share the same name. Why? Because grapefruits grow in bunches—the same way grapes do!
breakfast
28
firstcut the grapefruit
Preheat the broiler. Line a baking sheet with aluminum foil. Cut the grapefruits in half crosswise and use a small serrated knife to loosen or separate the segments.
thenbroil the grapefruit
Arrange the grapefruit halves, cut sides up, on the prepared sheet. Sprinkle each half with 1 tablespoon of the brown sugar. Have an adult help you place the grapefruit halves in the broiler about 4 inches (10 cm) from the heat source. Broil until the sugar has melted and is bubbling, 2–3 minutes.
finally serve the grapefruit
Transfer the grapefruit halves to individual bowls and serve at once with a grapefruit spoon, if desired.
Makes 6 servings
broiled grapefruit halveswhat you need
Grapefruits 3
Golden brown sugar 6 tablespoons (21⁄2 oz/75 g) firmly packed
d
id you know?
You’re better off using really ripe, even brown-speckled bananas for this big loaf. The riper the bananas, the more flavorful and moist the bread will be.
breakfast 29
first mix the ingredients
Preheat the oven to 350°F (180°C). Butter and flour a 5-by-9-inch (13-by-23-cm) loaf pan. In a medium bowl, mix together the flour, sugar, baking soda, and salt. In a large bowl, mash the bananas well with a fork. Add the butter, eggs, yogurt, and vanilla. Stir until blended. Gradually add the flour mixture, stirring gently just until mixed. Stir in the nuts, if using. Scrape the batter into the prepared loaf pan.
thenbake the bread
Bake until a toothpick inserted into the center comes out clean, about 1 hour. If the top begins to brown too much during baking, cover loosely with aluminum foil. Let the pan cool on a wire rack for 10 minutes, then turn the bread out on the rack, turn right side up, and let cool completely.
finallyserve thebread
Cut the bread into slices and serve at room temperature.
Makes 8–10 servings
what you need
Butter 1⁄2 cup (4 oz/125 g), melted, plus more for
greasing the pan
All-purpose flour 21⁄4 cups (111⁄2 oz/360 g), plus more for dusting the pan
Sugar 1 cup (8 oz/250 g)
Baking soda 1 teaspoon
Salt 12 teaspoon
⁄
Very ripe bananas 3
Large eggs 2, lightly beaten
Plain yogurt 1⁄3 cup (3 oz/90 g)Vanilla extract 1 teaspoonWalnuts 1 cup (4 oz/125 g) chopped (optional)
the best banana bread
d
id you know?
The origin of the name “monkey bread” is uncertain. One theory is, since most kids like to enjoy it ball by stickyball, it evokes what your moms might call “eating like a monkey.”
breakfast
30
first prepare the pan and toppings
Using a pastry brush, brush the inside of a 10-inch (25-cm) Bundt pan with some of the melted butter. Set aside the remaining butter in a shallow bowl. In another shallow bowl, mix together the brown sugar, 1⁄2 cup
