Deep, rich pork adovado made with ancho and guajillo chiles, chipotle–mango purée, and homemade chicken stock. Slow-braised until tender and perfect for freezing. The ultimate base for the best breakfast burritos.
Thick slices of cinnamon chip bread soaked in vanilla custard, browned in Kerrygold butter, and drenched in maple syrup — the kind of breakfast that makes a slow Sunday feel just right.
Oatmeal goes savory in this fiber-packed, flavor-loaded bowl. Leftover pork melts into miso-soaked oats, topped with a runny egg, scallions, and a generous spoon of chili crisp — because love tastes like heat.
A cozy, grown-up take on apple cinnamon oatmeal—steel-cut oats with applesauce, maple syrup, and toasted pine nuts. Comfort in a bowl, ready in 10 minutes with an overnight soak.
These Hatch green chile egg tacos are the perfect breakfast or brunch—featuring soft-scrambled eggs with pepper jack, sliced avocado, and sour cream on warm corn tortillas.
Start with garlicky toast, mashed avocado, and a jammy egg—then make it your own with bold toppings, veggies, and protein. A base recipe built to riff on.
Transform forgotten pantry dates into radiant, no-bake Peanut Butter Chocolate Chip Bars! Healthy, quick, and delicious, these bars are perfect for breakfast or an energizing snack.
Steamed, not flipped. This foolproof technique gives you a perfect jammy yolk and fully set whites—thanks to an egg ring, a splash of water, and a little patience.
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