This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.

Flaky croissants get a glow-up in this golden bake that’s an easy breakfast crowd-pleaser.

Croissant breakfast casserole 

Serves 6

Ingredients

4 croissants
1½ cups grated cheese of choice
4 slices gypsy ham
6 eggs
¼ cup milk
1 clove garlic, grated
Salt and milled pepper
100g plain goat’s cheese
⅓ cup preserved figs in syrup 

Method

1. Preheat oven to 180°C. Spray a 27cm oven-proof dish with non-stick spray.
2. Slice open croissants and fill with cheese and ham. Cut the filled croissants in half and pack in the prepared dish.
3. Whisk together eggs, milk and garlic. Season. Pour custard around the croissants and dot the goat’s cheese on top.
4. Bake for about 35-40 minutes or until the egg mixture is cooked and the croissants are golden on top.
5. Once cooked, brush the croissants with the fig preserving syrup.
6. Scatter with sliced or chopped preserved figs and serve warm.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Yummy rolled croissant sandwich recipe

The post Croissant breakfast casserole  appeared first on MyKitchen.

The perfect breakfast option when you’re craving a moreish cake-like texture, but want a filling, healthy breakfast.   

Baked oats base

Makes 1

½ cup rolled oats
1 medium banana
¼ cup milk
1 egg
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

Mocha Baked Oats 

Add oat base ingredients to a blender along with 1 Tbsp cocoa powder. In a small bowl, combine 2 Tbsp boiling water and 1 tsp instant coffee and add to the blender. Blend mixture for 15 seconds. Decant batter into an oven-safe bowl and stir through 40g chopped chocolate of choice (we used dark), dotting a few pieces on top. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve with a dollop of double cream plain yoghurt.

Carrot Cake Baked Oats 

Add oat base ingredients to a blender along with ½ tsp cinnamon, a pinch of nutmeg and 1 tsp mixed spice. Blend for 15 seconds, then stir through 2 tsp warmed apricot jam, 1 small grated carrot and 3 finely chopped pecan nuts or walnuts. Decant batter into an oven-safe bowl and bake at 180°C for 15-20 minutes, or until a skewer inserted comes out clean. Serve with extra pecan nuts or walnuts and a drizzle of honey.

Peanut Butter & Blueberry Baked Oats  

Add oat base ingredients to a blender along with ¼ cup smooth peanut butter. Blend for 15 seconds, then decant into an oven-safe bowl and swirl through  cup frozen blueberries, adding a spoonful of extra peanut butter, if you like. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve scattered with extra frozen blueberries.

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons

Also read: Old-fashioned oats with warm apple sauce

The post 3 ways with baked oats appeared first on MyKitchen.

Your dad is in for a treat! Whether a hearty breakfast, tasty lunch or decadent dessert, try one (or more!) of these recipes to spoil him with a yummy home-cooked meal.  

Breakfast 

Pap pancakes with bacon jam 

Makes 12 // Cooking time: 45 minutes 

Ingredients 

¼ cup (60ml) + 2 Tbsp (15ml) maize meal
¼ cup (60ml) + 2 Tbsp (15ml) flour
1½ tsp baking powder
¼ cup (60ml) grated Cheddar
Salt and pepper
½ cup (250ml) milk
½ cup (250ml) amasi
1½ (22ml) Tbsp butter, melted
1 egg  

For the bacon jam 

½ cup onion marmalade
200g bacon, chopped and fried  

For serving 

Rocket
Sliced avocado
Cherry tomatoes 

Method 

1. Mix the maize meal, flour, baking powder and cheese together. Season well.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry ingredients until well-combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. 
5. Add spoonfuls of batter, frying each pancake for 1–2 minutes on each side, until golden brown and cooked through.
6. Make the jam by mixing the marmalade and half the bacon bits.
7. Serve pancakes topped with bacon jam, reserved bacon bits, rocket, avocado and

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Pea croquettes with poached eggs and salmon 

Serves 2 // Cooking time: 50 minutes + cooling time 

Ingredients 

1 small potato
¾ cup (175ml) peas
¼ cup (60ml) grated Parmesan
2 Tbsp (30ml) chopped chives
1 Tbsp (15ml) flour
1 egg yolk 
2 eggs 
1 cup (250ml) breadcrumbs
Vegetable oil, for frying 

For the creamy caper dressing 

Handful chopped parsley
½ cup (125ml) mayonnaise
Juice of ½ lemon
1 Tbsp (15ml) chopped capers  

To serve 

2 eggs
200g smoked salmon 

Method 

1. Cook the peas and potato. Peel the potato, then mash and measure out 1 cup. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls.
3. Chill in the fridge for at least 2 hours.
4. Beat the eggs in a bowl. Place the breadcrumbs in another bowl.
5. Pour oil into a pan 2cm deep and heat to medium-high.
6. Dip the chilled balls in egg, then roll in breadcrumbs. 
7. Working in batches, fry them, turning often, until golden brown and crisp (about 3–4 minutes). Drain on paper towel.
8. Combine all the dressing ingredients.

To serve 

1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. 
2. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg.
3. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
4. Serve the croquettes with poached egg and salmon, drizzled with creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za 

Lunch 

Chargrilled steak with chimichurri and shoestring fries 

Serves 4–6  // Total time: 30 minutes 

Ingredients 

2 rump steaks (700g each), at room temperature
Salt and pepper
Olive oil  

For the chimichurri 

2 cloves garlic, finely minced 
1 red chilli, deseeded and finely chopped
40g finely chopped parsley 
1 tsp dried oregano 
½ tsp coarse salt 
Pepper
3 Tbsp red wine vinegar 
⅓ cup olive oil  

For the shoestring fries 

6 potatoes, peeled 
¼ cup flour
Oil, for frying
Sea salt 

Method 

1. Pat down the steaks using paper towel. Season both sides evenly, drizzle with a bit of olive oil and massage into the steak.
2. Heat a griddle pan (or grill or braai) to high heat.
3. Cook the steak (one at a time, depending on the size of your pan) for 3–4 minutes to create a caramelised exterior.
4. Turn the steak and cook for another 3–4 minutes to medium-rare (or your desired doneness). 
5. Rest the steaks on a wooden board for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press the ingredients together.
2. Add vinegar and oil and stir through. Taste and season as needed.

For the shoestring fries 

1. Using a mandolin slicer (or a very sharp knife), cut the potatoes into very thin slices. Then cut the slices into long thin matchsticks.
2. Heat a pot of oil until very hot – test it by adding one chip to the oil; if it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Fry in batches until golden and crispy. (Be careful not to overcook or burn them.)
5. Remove using a slotted spoon and place on a paper towel to drain. 
6. Sprinkle the fries with sea salt.

Cook’s note:
Slice your steak and top with a drizzle of chimichurri. Serve with fries on the side (with mayonnaise or tomato sauce if you like). Enjoy! 

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za 

Spiced Moroccan lamb meatballs with couscous 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

1kg lamb mince
1 onion, finely chopped
1 Tbsp (15ml) paprika
2½ tsp (13ml) cumin
½ tsp (3ml) cinnamon
2 tsp (10ml) salt
½ cup (125ml) chopped parsley
Cooking oil  

For the sauce 

½ onion, chopped
1 clove garlic, grated
1 tsp (5ml) cumin seeds
1 tsp (5ml) coriander seeds
1 tsp (5ml) cayenne pepper
2 bay leaves
1 Tbsp (15ml) tomato paste
1 tin (400g) chopped tomatoes
½ cup (125ml) beef stock  

To serve 

1 cup couscous, cooked
Handful parsley, chopped 

Method 

1. Mix the mince, onion, spices, salt and parsley.
2. Shape the mixture into 5cm oval meatballs.
3. 3. Heat some oil in a pan and brown the meatballs on all sides. Remove and set aside.
4. To make the sauce, heat some oil in a pot and sauté the onions until soft (about 4 minutes). Add the garlic and spices, and cook for 2 minutes until fragrant.
5. Add the tomato paste, chopped tomatoes and stock, and simmer for 5 minutes. 
6. Add the meatballs to the sauce, cover and cook for 10 minutes.
7. Serve the meatballs and sauce with couscous, garnished with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Dessert 

Chocolate and caramel malva pudding 

Serves 4–6 // Cooking time: 35 minutes 

Ingredients 

2 cups (400g) dark brown sugar  
5 large eggs  
1 tsp (5ml) vanilla essence  
1¾ (263g) cups cake flour  
½ cup cocoa powder  
2 tsp (10ml) baking powder  
1 tsp (5ml) salt  
2 cups (500ml) cream 
80g dark chocolate, melted 
2 tsp (10ml) bicarbonate of soda  
1 Tbsp (15ml) white spirit vinegar       

For the sauce   

¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk  

For serving    

Blueberries
Fresh mint    

Method 

1. Preheat oven to 180°C. 
2. Mix sugar, eggs and vanilla essence together until sugar dissolves. 
3. In a separate bowl, sift cake flour, cocoa powder, baking powder and salt, and combine. 
4. Fold half of the dry ingredients through the egg mixture, then add half the cream. 
5. Repeat the process, and fold in the melted chocolate. 
6. Combine bicarb and vinegar and stir into the
7. Pour batter into a greased 20 x 25cm oven dish and bake for 25–30 minutes. 
8. Near the end of the baking time, heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
9. Remove the pudding from the oven and poke holes into it using a skewer or sharp knife. Pour sauce over the hot pudding.
10. Garnish with berries and mint to serve.

Recipes, styling & photography: Fresh Living magazine

Deconstructed Peppermint Crisp pudding 

Serves 4 // Prep time: 10 minutes 

Ingredients 

4 mini Swiss rolls
1 cup (250ml) cream
1 tsp (5ml) cinnamon
1 cup (250ml) ready-made custard
100g Peppermint Crisp chocolate, cut into shards  

Method  

1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon
3. Transfer cream to a ziplock bag or piping bag. Cut the nozzle 1.5cm thick.
4. Spread one spoonful of custard onto each plate. Layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate.
5. Sprinkle with shards of chocolate and serve.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Delicious recipes to spoil your dad on Father’s Day  appeared first on MyKitchen.

Breakfast in bed is the ultimate Mother’s Day treat! Spoil the mom figure in your life like the queen she with one (or more) of these delicious breakfasts. 

Perfect pancakes easy enough for kids to make

Total Time 15–20 minutes // Makes 18–20  

Ingredients   

2 cups (500 ml) cake flour, sifted 
2 tsp (10 ml) baking powder 
Pinch salt 
2 eggs, whisked 
2 cups (500 ml) milk 
1 tsp (10 ml) vanilla essence 
2 Tbsp butter (28 g), melted 
Canola oil or butter for frying  

Method   

1. Combine flour, baking powder and salt into a bowl. 
2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth. 
3. Pour wet ingredients into dry ingredients and mix to create a smooth batter. 
4. Heat oil or butter in a large pan. 
5. Ladle ¼ cup of the batter into the pan and swirl to coat the base. 
6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through. 
7. Place pancakes on kitchen or baking paper and repeat with remaining batter.

Recipe & Styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

Deconstructed breakfast apple crumble 

Serves 4 // Cooking time 15 minutes

Ingredients 

2 Tbsp (28 g) butter
2 Tbsp (30 ml) brown sugar
2 apples, halved
2 Tbsp (30 ml) water
1 Tbsp (15 ml) vanilla vodka
¼ cup (60 ml) oats
¼ cup (60 ml) almond butter
¼ cup (60 ml) + 1 tsp (5 ml) honey
4 Tbsp (60 ml) cream cheese
1 tsp (5 ml) vanilla essence 

Method 

1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut sides down, and fry for 5 minutes over medium heat.
3. Add the water and vodka and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1 tsp honey and vanilla.
6. Dollop cream cheese on to plates, top with apples, drizzle with pan juices and sprinkle with oat crumble.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za 

Yoghurt and chia seed breakfast puddings 

Makes 4 // Cooking time 5 min, plus overnight

Ingredients 

1 cup (250 ml) low-fat milk
1¼ cup (310 ml) plain yoghurt
1 Tbsp (15 ml) honey
1 tsp (5 ml) vanilla essence
¼ tsp (1 ml) cinnamon
¼ cup (60 ml) chia seeds
1 cup (250 ml) granola
½ cup (125 ml) fresh mixed berries 

Method 

1. In a large bowl, mix the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture with granola, and top with mixed berries

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Sprouted breakfast stacks on spicy potato rösti 

Serves 4 // Cooking time 30 minutes

Ingredients 

For the rösti 

2 large potatoes
3 Tbsp (45 ml) cake flour
1 tsp (5 ml) masala
2 eggs
Pinch of salt
Oil for frying  

For the stack 

1 cup (250 ml) hummus
2 cups (500 ml) legume sprouts (chickpea, lentil, mung)
4 eggs 

To serve 

Sriracha sauce
1 cup (250 ml) leafy pea sprouts 

Method 

1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Corn fritter eggs Florentine 

Serves 6 // Cooking time 45 min 

Ingredients 

For the corn fritters 

1 can (400 g) corn kernels
1 cup (150 ml) flour
1 Tbsp (15 ml) sugar
1 tsp (5 ml) baking powder
2 eggs, whisked
¾ cup (175 ml) milk
Vegetable oil, to fry  

For the eggs

Florentine
6 eggs
2 Tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice
Pinch cayenne pepper
200 g baby spinach 

Method 

For the corn fritters 

1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.

For the eggs Florentine 

1. Bring a pot of water to a simmer and add a drop of vinegar.
2. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto//HMimages.co.za 

Sausage-stuffed sourdough breakfast loaf 

Makes 1 loaf // Cooking time 30 minutes

Ingredients 

2 Tbsp (30 ml) olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup (60 ml) chopped parsley
½ tsp (3 ml) paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced  

Method 

1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3-cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

The post 6 breakfast-in-bed recipes for Mother’s Day  appeared first on MyKitchen.

Breakfast is the most important meal of the day. From cosy cafes to trendy brunch spots, see where the MK team likes to get a delicious start to their day! 

Western Cape 

Hygge Hygge
Where: Stellenbosch

My sister introduced me to this lovely brunch spot in Stellenbosch city central called Hygge Hygge and it’s safe to say I’m obsessed! ‘Creating a culture of warmth and belonging’ is at the heart of what they do, and it really shows. From the moment that I walked in, the stellar decor of light woods and fresh plant life was matched only by co-owner Melissa Crous’ warm, inviting energy. Then there’s the food: thoughtfully plated – absolutely! Flavourful – definitely! My personal brunch go-to here is the Avo Benedict with a mimosa. All in all, Hygge Hygge really lives up to its Danish meaning: “the pursuit of everyday pleasures”.  

Geraldine Amoko, Senior Copy Editor 

 

View this post on Instagram

 

A post shared by Hygge Hygge (@_hyggehygge_)

Wild Oats Maket
Where: Sedgefield 

A location that comes to mind when I think about a faraway dreamy breakfast is the Wild Oats Market in Sedgefield, Western Cape. It happens every Saturday. A once empty plot of land becomes alive with sounds of happy families, smells of freshly baked bread and frying of egg and bacon breakfasts. You can buy almost any food at this market, as well as crafts and clothing. This spot reminds me of growing up and adventuring, feeling free to buy any food I wanted with my pocket money, which – surprise, surprise – usually never strayed away from Nutella pancakes. 

Sjaan van der Ploeg, Food Sylist 

 

View this post on Instagram

 

A post shared by Wild Oats Farmers’ Market (@wild_oats_farmers_market)

Bistro Burgandy
Where: Hermanus 

One of my favourite breakfast/brunch spots is Bistro in Hermanus. They have the best fruit salad I’ve ever had (thanks to a truly fabulous granola), plus they make a mean eggs benedict. There’s also a gorgeous patio, where you can enjoy the free sea air and (if you’re lucky) spot a few whales while you wait. 

Janna Joseph, Group Editor 

 

View this post on Instagram

 

A post shared by Bistro Burgundy (@bistroburgundy)

KwaZulu-Natal 

Terbodore Coffee Bar
Where: KwaZulu-Natal/Midlands 

No trip back to KZN’s Midlands is complete without a trip to the Terbodore Coffee Bar. You will probably already know their Great Dane logo by sight and their delicious coffee by smell, but it’s worth visiting the original roastery where it all began. Grab a coffee, a peanut butter biscuit and enjoy the shaded rolling lawn stretching down to the dam. 

Christi Nortier, Features Editor 

 

View this post on Instagram

 

A post shared by Terbodore Coffee Roasters (@terbodorecoffee)

Humble Coffee
Where: Durban 

I love starting my day at Humble Coffee when visiting Durban. The vibrant space and aroma of coffee that meets you when you enter already puts you in a good mood. Their pescatarian menu is delicious (looking at you, smoked salmon bagel) and I never leave without (at least) one of the yummy sweet treats on display. 

Gaynor Siljeur, Writer  

https://www.instagram.com/p/CxyL3xdqZJ2/ 

Gauteng 

Father Coffee
Where: Kramerville, Johannesburg 

Although Father Coffee is famed around Johannesburg for their speciality coffee (and it is very good), this is not the only reason why this is my favourite breakfast spot when I visit the city. The vibe is palpable, and I do a happy jig every time I bite into their smoked trout and whipped cheese on toasted rye. Yum!  

 

View this post on Instagram

 

A post shared by HUMBLE COFFEE (@humblecoffeeza)

Muruschka Lalgith , Community Manager 

EL&N London
Where: Johannesburg 

I love EL&N London in Mall of Africa. It’s dazzled with everything pink! It’s not often I stumble upon Halaal restaurants that also serve LOOKS. So, to find a gorgeous, booming place that fills my belly, and my Insta-feed is a score. 

 

View this post on Instagram

 

A post shared by Father Coffee (@father_coffee)

Saadiqah Schroeder, Junior Copy Editor 

Also read: Local hotspots to keep on your radar

Photography: Unsplash

The post The MyKitchen team’s favourite breakfast spots appeared first on MyKitchen.