I'm a spooky ghost! Whooooo!!! Ectoplasm!!!!
I'm a Eurofag, yeh, but I have measring cups, it's all good. Thank you!Well depends on what you're in the mood for. If you're itching for Eggs, there's Huevos Rancheros, if you're feeling a bit Tex-Mex. Not strictly American, but Scotch Eggs are also really good. British Cuisine and American are pretty similar. My sisters would kill me for forgetting about Eggs Benedict! Benedict Casserole with Potatoes O'Brien has been an Easter staple in my family for years. Steak and Eggs is a simpler, but good breakfast. French toast, bacon, and scrambled eggs are a lazy Christmas morning. Chicken and Waffles are great if you have some leftover fried chicken.
If you're asking for a simple breakfast, Fresh Corn Bread and Milk is by far the greatest thing you'll ever have. It's surprising how something so simple is so fucking tasty. My late grandfather grew up in West Virginia, and that was something he always loved having, any time of the day. Breakfast was always a bit slim for me growing up, mostly just Oatmeal or Cereal. Having a full breakfast is a treat, mainly because it takes some time to make and eat. Usually got to be up and out by no later than 0630, and you don't go to bed til 10 at night, no naps in between. Big breakfasts were a weekend or holiday affair.
Great thing is, you can just mix and match most of your dishes on what you want. Just make sure it always includes a Starch/Grain, an Egg, and a Meat. Anything that mixes them can count as both! My suggestion for a full breakfast is the classic Southern Breakfast; Biscuits and Gravy with Scrambled Eggs and Hash Browns
2 Cups All-Purpose Flour (~480 g)
1 tblspn Baking Powder (~21 g)
1 tspn Baking Soda (~5 g)
1 tspn Salt (~5 g)
7 tblspn (~105g) Butter (or, preferably 6 Tblspn (~90g) of Lard) (It's recommended to freeze and cube the butter or lard; I'm on the fence about freezing it, but cubing is definitely a help)
1 Cup of Buttermilk (~230ml) (If you're European, don't use your Buttermilk. American Buttermilk is different, it contains an added Enzyme that helps leaven it I believe. If you can't get American Buttermilk, just mix 1 cup Whole Milk (~230 ml ) with 1 tablespoon (~15ml) of either White Vinegar or Lemon Juice, let it sit at room temperature for 10 minutes or until it curdles slightly)
(Optional) 2 tspn (~14g) of Honey or Sugar (I wouldn't recommend this if you're going for "authenticity")
Melted Butter for brushing
Preheat oven to 450F (~230C)
Mix all the dry ingredients in a large bowl until combined. Cut in the Butter or Lard with a pastry cutter or two forks until the mixture is crumbly. Form a well in the bowl and pour in the Buttermilk (and Honey) and stir until just mixed, it should be wet and lumpy. Roll out onto a floured surface, and, with floured hands, pat down the dough to about 1/2 inch thickness (~1 cm), then fold both ends into the center. Repeat the process about 6 times. Your dough should be about an inch thick (~2cm) at this point, get a biscuit cutter (or a decently sized glass, something about 2 1/2 to 3 inches in diameter or 6 to 7 cm). On either a greased Large Cast Iron pan or a parchment paper lined baking sheet, arrange all the biscuits in a tightly packed, hexagonal pattern. Cook for 12-15 minutes or until golden brown. Take out and immediately brush them with the butter, then let stand for 10 minutes. Don't feel bad if they come out a little wonky, biscuits are tricky to get right, and it's mostly something you learn from trial and error. Even a bad biscuit is pretty good.
1 lb of Breakfast Sausage (450 g)
1/2 cup of All purpose Flour (~120 g)
2 1/2 cups of Whole Milk (~550 ml)
Salt and Black Pepper to taste
Scramble the sausage into bits in a medium sized pot and cook on medium-high heat until brown, then lower temperature to medium-low and add half the flour to the pan to crisp the sausage bits. Then slowly incorporate the remaining flour and milk alternating, and whisking constantly. Low and slow is the key for good gravy. You want to whisk constantly on low to prevent flour clumps from forming. Make sure to add a lot of pepper to the gravy as it thickens. Once thickened, it's ready. Keep on the lowest heat possible until it's time to eat! (If it thickens too much, thin it out with a little milk and whisk until incorporated ; if it's not thickening, add a little flour and whisk.)
4 large eggs
1 tblspn of Butter (~14g)
1/2 cup of Whole Milk (~115 ml)
1/2 lb of grated cheddar cheese (~225 g)
Black Pepper, Salt, Paprika, Cayenne Powder
In a medium sized bowl, crack the four eggs and mix with the milk and cheese until runny, spice with ground black pepper, salt, paprika, and cayenne powder. In a medium sized pan, melt the butter on medium-high heat, pour the eggs onto the pan and gently push the egg mixture around until light and fluffy.
3 large russet potatoes
half a large yellow onion
1 clove of garlic
2 tblsp of Butter
Salt, Pepper, Paprika
Using a cheese grater, grate the 3 unpeeled russet potatoes (washing before hand is a given). Dice the yellow onion into small cubes, and mince the clove of peeled garlic. In a large pan, melt the butter over medium-high heat, then add the onions until just sweating. Then add the garlic, and quickly afterwards add the shredded potatoes. Mix the ingredients together, adding the salt, pepper, and paprika to taste. Once mixed, spread evenly across the pan, pressing down on the potatoes, and let cook for about two minutes. Then stir again and repeat the process, occasionally flipping in sections. Do this for about 8 minutes or until golden brown.
Hope it's helpful! I usually wing those recipes, and had to tweak the ones I have to be more like I do. I'm not sure if you're Euro or not, but those measurements are the best I could get.
I went with steak, eggs and home fries. And now I can barely move but it was worth it. Oh hash browns are awesome too, actually, good shout I had a former colleague from Idaho and she would make hash brown casserole? Damn. Arteries begone but it was so damn good.