As Evernote Food’s 28 Days of Breakfast series comes to a close this week, we’re featuring must-try breakfast recipes from two accomplished food writers and cooks. Tomorrow, check in here for best-selling author Tim Ferriss’s take on why we should master the art of cooking, plus a quintessential recipe from his new book, The 4-Hour Chef.
Today, one of our favorite whole foods bloggers, Kathryne from Cookie+Kate, shares a recipe to brighten up the coldest winter morning: Blood Orange & Meyer Lemon Curd, equally delicious spread on whole grain toast or swirled into Greek yogurt. Kathryne also set aside some time to answer our questions about her favorite breakfast memories.
Want the recipe? Clip it into Evernote and Evernote Food.
Photo credit: Cookie+Kate
What’s your favorite healthy breakfast?
Smashed avocado on whole wheat toast with a sprinkle of sea salt. Heaven!
Favorite guilty breakfast?
A giant omelet filled with cheese and veggies, with home fries and crispy bacon on the side.
Name the best breakfast spot ever.
Juan del Fuego in Norman, Oklahoma. Mexican food with eggs and extra salsa is my favorite.
What is your favorite childhood breakfast memory?
As a kid, I always (always!) ate a breakfast of toast with peanut butter in the mornings. I was also a total bookworm. I have a whole set of Nancy Drew books with peanut butter on the corners of the pages from reading while eating my breakfast!
Favorite breakfast baked good?
Tough call! It might have to be my banana bread especially when served with pecan butter.
Check out some of the other great guest posts we’ve shared during 28 Days of Breakfast, from breakfast cocktails to Cali-inspired avocado tostadas and a primer on matcha. And if you like Evernote Food, Like us on Facebook to see what we’ve been up to.
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