I Broke Breakfast
The American conception of breakfast is unnecessarily stringent, Amanda Mull argued last week: “There’s no good reason you can’t eat a chicken-parmesan hoagie for breakfast.”
The German beer soup Amanda Mull references as a regular on German breakfast tables after the Protestant Reformation is delicious and highly nutritious, and keeps you going all day. However it takes quite some time to prepare. Try this old recipe from 1800, which is really easy to cook:
1 liter of beer (thin, alcohol free, wheat, dark, blond, more or less hopped—whichever is at hand)
1/4 liter of (rather dry) white wine
3 egg yolks
4 tablespoons sour cream
2 bread rolls (white toast with a crust will do)
Cook the beer and wine together in a saucepan until frothy. Stir the three egg yolks with the sour cream and a little bit of the beer-wine mix. Next, add this mixture to the boiling beer. Bring down to a light simmer. Cut the rolls into small cubes and toast them in butter; add to the beer soup. Bring the soup to a boil and add sugar and cinnamon to your liking.
A strong slice of wholemeal or mixed bread on the side is delicious!
Bad Wiessee, Germany
I very much enjoyed this article and sent it to my boyfriend. A big shock for him when we moved in together was my strong adherence to the idea of a breakfast salad: arugula, cheese, and two fried eggs when in a rush, with the potential for tomatoes, onions, sweet potatoes, and really anything else when not. It has protein, fiber (Kellogg’s would perhaps approve), and the egg yolk is a fantastic dressing. He was formerly an adherent of the yogurt-with-granola school of thought. Now, a frequent deal during rainy mornings is that he’ll cook the eggs and veggies if I walk the dog!