I’m a morning person. I’ve always been this way. Even when I was young and would stay-up late with friends at a sleepover, I was always the first person awake in the morning, staring at the ceiling and noticing every detail of the flowered wallpaper, before my friends awoke.
The mornings are a time for new beginnings. refreshed perspectives and a entire day ahead full of opportunity.
This may sound annoyingly optimistic and peppy. That’s because I wrote this post just after waking-up. :) And yes, I am very well-aware that I am that morning person who many of you try to avoid until you’ve at least had your first cup of coffee
On the other hand, I am not a night-owl. In fact, I am pretty much the furthest thing from it. After about 9pm (if I’m lucky- let’s be honest here), I am pretty useless. I can’t think coherently enough to do anything productive, even moving from the living room to the bathroom feels like an effort and if I’m watching a show, there is a 99.9% chance I will drift-off into dream world within about 15 minutes.
But! Here’s the problem. One of the reasons I love mornings so much is because of breakfast. I absolutely love eggs, pancakes, toast and all the other delicious foods that are typically served first thing in the day. But Monday-Friday my day usually starts with a big bowl of oatmeal or cereal because of that thing called a full-time job. While I still look forward to eating my oats, it’s just not the same as “real” breakfast food.
Wanna know the next best thing? Breakfast for dinner! It’s the perfect balance. You can still enjoy eating all your favorite breakfast foods, but can make it work with your schedule.
This recipe is adapted from Breakfast for Dinner, by Lindsey Landis and her husband Taylor Hackbarth. I was sent this cookbook to review and have already been inspired to try so many new recipes! I love the creative way they combine traditional breakfast foods with a unique twist that makes them completely acceptable to serve for dinner.
Here are a few pages that already caught my eye:
And here’s the source of this meal’s inspiration:
Smoked Salmon and Egg Quesadillas
Adapted from Breakfast for Dinner
Makes 2 quesadillas
1 tbs. olive oil, plus more for brushing
1 leek, rinsed and sliced
4 large eggs
1 tsp. thyme
Pinch salt and pepper
2 oz. smoked salmon, cut into small pieces
4 10-inch whole wheat tortillas (we used 3 to make 1 1/2 quesadillas and just had extra filling in one)
1/2 cup grated fontina cheese
1. Heat olive oil in large skillet over medium heat. Add leeks and cook until translucent and starting to brown, about 5-7 minutes. Place half the leeks in a small bowl and set aside.
2. Whisk together the eggs in a small bowl. Mix in thyme, salt and pepper. Pour half of egg mixture into skillet with leeks. Sprinkle with half the smoked salmon. Cover and cook about 5-7 minutes, until eggs are beginning to set but still not completely cooked through.
3. (For this part, I found it to be much easier to cook with only one tortilla but it tastes delicious, no matter what! Here the directions for using 2 tortillas, but feel free to improvise however works best for you–> ) Top with tortilla. Brush top of tortillas with oil and carefully flip over. Sprinkle with half the cheese then top with 2nd tortilla and lightly brush top with oil. Cook until bottom tortilla begins to brown then flip and cook other tortilla until browned.
4. Repeat with 2nd quesadilla. Serve and enjoy.
~What is your favorite breakfast for dinner?