NewsBreak Original

Sunday brunch was frittata with leftover halibut and Chilean sea bass from our lunch at King's Fish House yesterday and the ahi tuna from last night's dinner. I added diced potatoes, tomatoes and basil from the backyard garden, five eggs and shredded parmesan cheese.

A skillet breakfast with leftover shrimp, chicken and al pastor from the tacos we had the other night. I diced two potatoes and added diced cheese, also leftover from our charcuterie dinner. Then, I topped the skillet with three sunny side eggs. Some sliced oranges, English muffins and strawberries. That was Sunday's late breakfast.

Aebleskiver is another version of the pancake which originated from Denmark - round, fluffy and yummy! We made more than a dozen which we drizzled with raspberry jam, sprinkled with confectioner's sugar and then carried into the backyard. The aebleskiver pan we got from Solvang, a very charming Danish town in the Santa Ynez Valley.

Pongal is a Tamil harvest festival. It usually falls on the 14th or 15th of January each year. Venn (the Tamil word for “white”) Pongal is a popular savory dish in Tami Nadu and other South Indian homes and is typically served as a special breakfast. It is usually served with sambar and coconut chutney. Traditionally Pongal is made with newly harvested rice & moong dal as they give the best gooey texture to the dish. There are two versions of Pongal, sweet or savory. Today I’m sharing the savory version with you. The savory version is a comfort food for many South Indians as it is light on the stomach & easy to prepare. It uses just rice, split yellow moong dal, peppercorn, cumin seeds & ghee (clarified butter). I'll share my sweet version soon. Happy Pongal! Email: sofia'spassionforcooking@gmail.com

Easy DIY Breakfast Ice Pops For Kids // Creative Breakfast Ideas This was a huge hit in our house! Find more on Youtube

... is what I whipped up for breakfast yesterday. The weather couldn't have been better for a winter day, the sun was shining so beautifully, the birds were singing and the flowers were in bloom. So I carried out our breakfast to the backyard patio. I made a pancake, the Austrian version called kaiserschmarrn.

Interesting contrast of flavors, colors and texture. Potatoes cut into cubes, diced tomatoes, freshly picked Tuscan and Russian kale from our backyard garden, smoked bacon, four eggs and a splash of whole milk cooked on a cast-iron skillet. A hearty comforting breakfast to start the day!

Made Dutch baby pancake for breakfast to keep up with all the blueberries that we are harvesting from our backyard bushes. I topped them in kaiserschmarrn and salads, made muffins and popsicles, bust mostly eaten them fresh. On this video, I made Dutch baby pancake squeezed with lemon that I also picked from the backyard garden.

Some juicy and sweet homegrown tomatoes and green bell pepper which I turned into shakshouka seasoned with paprika, cumin, a sprinkle of salt and freshly-cracked black peppercorns. Simmered for about 20 minutes, then I cracked three eggs and then I topped the shakshouka with homegrown herbs - shiso leaves and chives. Also on the table are some nectaplums and apples that were also harvested from the backyard.

Weekends are for slowing down and lazing away and for me there's no better way to kick off the weekend than a pop in the garden to enjoy the flowers in bloom and pick some fragrant roses plus a delicious waffles breakfast with berries also from the backyard garden.

What to do when you have blueberries ripening in your backyard garden? Pancake! I picked some blueberries and strawberries and made a pancake, the Austrian version called "kaiserschmarrn." It's my favorite pancake to make since I am not good at flipping and "kaiserschmarrn" always comes out pretty even if you mess up the flipping. I made coffee too and had a leisurely breakfast in the front yard listening to the birds sing.