Easy Breakfast Recipe: Banana Split with Yogurt and Jam

Happy weekend, cooking friends! We’re so glad it’s almost spring, We’re just finishing up the first week of The Cooking Cure — all about breakfast and the planning thereof. If you’re following along, this weekend your assignment is to plan (and perhaps cook ahead) all your breakfasts for next week. We’d love to hear what your plans are for that — and anything else! What’s cooking this weekend?

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This week we’ve been talking all things breakfast, and as a result we’ve got some fun recipes for brunch this weekend. If Mexican is your thing, you really must try these bean chilaquiles with avocado and queso fresco. For the luxury casserole experience, try the brie and mushroom breakfast strata.

If you want to switch things up, or are in a breakfast rut, try the breakfast polenta squares (so easy!) or the sweet morning potato with yogurt, maple syrup and nuts. Either way, make sure you wash it all down with your own signature hot cocoa mix or a rosemary sloe gin fizz.

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This morning’s Kale, Bacon, and Egg Whole Wheat Breakfast Sandwich

Day 5: Make breakfast today and plan next week’s breakfasts.

This morning I woke and up and made breakfast in a clean kitchen. And it felt so good. As I shared yesterday, my biggest deterrent to cooking everyday is a messy kitchen, so one of my goals for this Cooking Cure has been to clean the kitchen after every meal. Last night I cleaned the kitchen both before and after dinner (hopefully I won’t be doing that again for a long time!), which left me with a neat, sunny space in which to make my breakfast sandwich this morning…

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Sweet Potato Hash with Sausage & Eggs

Day 5: Friday, March 7
Today’s Assignment: Make breakfast!
Weekend Assignment: Plan all your breakfasts for next week
The Cooking Cure: See all assignments so far here.

Here we are at the end of first week of the Cooking Cure! How do you feel? Or the better question: how are you feeling about breakfast?

Your mission today, should you choose to accept it, is to make yourself breakfast. Your mission for the weekend is a little bigger.

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Earlier this year we shared a surprising tip that we had just discovered: You make better bacon (with less mess) by cooking it in water. Weird, right? But it really works! We decided that it would be better shown in video — take a look!

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Ten reads that made us think, made us giggle, or made us hungry this week, from a crazy morning TV chef to new sugar consumption guidelines (take a wild guess what they say).

• On the one hand, this video of a fake chef who made morning show hosts eat gross food is kind of sad. On the other hand, I can’t stop giggling. — Anjali
• Great idea: SipSnap, spill-proof drinking lids for kids that’ll fit any cup. – Cambria
• Gah. Are any plastics safe for food anymore? – Emma
• This it what happens when you feed Thai chiles to strangers in Times Square. – Ariel
• How Pabst Blue Ribbon became a billion-dollar beer. – Faith

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My husband and I really love our coffee. Do you? Maybe you too have a French press, an Aeropress, a Chemex, and a good burr grinder. (Oh, coffee toys; what a dangerous habit!) But there’s one sort of coffee we don’t make right now, and that’s pour over, a simple yet craftsmanlike method of slowly and meditatively soaking coffee grounds set in a filter over a cup or pitcher.

It’s one of the simplest ways to brew, but ironically it also offers some of the fanciest toys. Here are five really lovely and luxurious setups for making pour over coffee, plus a few more things that, no matter how simple or elaborate your setup, are still essential.

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