All Day Breakfast

Breakfast of Champions


Saudi Gazette

Not only is this the most essential meal, but it is also one worth waking up early for. For those who struggle with the latter and want breakfast to be an all day option, well we agree it should be. This week we have created a list of scrumptious and healthy options you can have in the name of breakfast any time of the day and that includes those midnight cravings. Using fresh foods and low carbohydrates as a fundamental rule, go ahead and indulge in your favorite meal with the family this summer.


Not does it just taste as good as it looks, this appetizing dish is a healthy option for any time of the day, not just breakfast. Though this spicy tomato-and-egg dish is North African in origin, shakshuka is popular throughout the Middle East and even the West as it is now hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnightsnack.It starts with sauteing garlic, onions and bell peppers with spices. Fresh chopped tomatoes or canned diced tomatoes can be added to the mixture. Allow the consistency to thicken then crack open eggs directly over the tomato stew and let it cook over low heat. You can add feta cheese or olives and serve it with pita bread.

Whole-Wheat Buttermilk Pancakes


2 eggs, lightly beaten, 1/4 cup canola oil, 2 cups buttermilk, 2 teaspoons baking soda, 1/2 teaspoon salt and 1 1/2 cups whole wheat pastry flour.


In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

Honey Nut Granola

Preheat oven to 300 degrees. In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix oil, honey, vanilla and cinnamon. Add to dry ingredients and mix well. Spread mixture onto two ungreased baking sheets. Bake in the preheated oven for 10 minutes. Remove from the oven and stir. Return to oven and continue baking until golden. Remove from oven and let cool completely before storing.

Peanut Butter-Banana Bread With Chocolate Chips


2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 3 medium bananas, mashed½ cup creamy peanut butter, ½ cup granulated sugar, ½ cup light brown sugar, ⅓ cup buttermilk, ¼ cup vegetable oil, 2 eggs, 2 teaspoons vanilla extract, 1 cup semisweet chocolate chips.


Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan and then line with parchment paper so that it hangs over the two long sides. In a large bowl, whisk together the flour, baking soda and salt; set aside.In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days. -Browneyedbaker

Monte Cristo Sandwich

On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with a slice of Gouda and a slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in. Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total. Cut the Monte Cristo in 1/2 and serve immediately with salad or crisps on the side.