Lazy weekend breakfasts
Fuel for a day of rest
The workweek is over. Morning sun streams through the windows, asking—no—expecting you to hop out of bed and make good use of your free time. Your response? Roll over and cover your head with a pillow.
It’s a lazy weekend.
Sleep in. And when you finally do get up, leave the workout gear in the closet. Let the grass grow. Grab a magazine and curl up on the couch or stretch out in the hammock and just relax. Need some other ideas? Here’s 10.
10 things to do on a lazy weekend
Harry Potter movie marathon.
Separate books into “have-read” and “haven’t-read” shelves.
Figure out what you would say if your house were a museum and you were the tour guide.
Send an email to the President.
Write a 15-word plot summary of the first sitcom you find on TV.
Google yourself.
Try not to think about penguins for 60 full seconds.
Practice your British accent.
Sit in a lawn chair at the curb and point a hair dryer at passing cars.
Take a nap.
These should get you off to a very lazy start. But first you’re going to need some fuel.
That’s where we come in. So wipe the sleep out of your eyes and take a look at some lazy weekend breakfast recipes, listed in order, from barely moving to most ambitious. Then try to shuffle off to the kitchen.
Peanut Butter Ricotta
Scrambled Eggs with Fresh Ricotta
Bacon Mozzarella Eggs
Fresh Mozzarella Breakfast Sandwiches
Sausage and Potato Omelet
Coconut and Ricotta Pancakes
Peanut Butter Ricotta
OK, you want lazy? This is I’d-rather-starve-than-lift-a-finger lazy. But it’s also quite yummy.
Take a few tablespoons of ricotta and an equal part of peanut butter and mix it together in a small bowl until it’s blended into a creamy delicious spread for waffles, toast or bagels.
Scrambled Eggs with Fresh Ricotta
Add a touch of richness to those tired out scrambled eggs.
6 large eggs
3/4 cup ricotta cheese
1 tablespoon butter
¼ teaspoon kosher salt
Beat eggs and salt well in a medium bowl. Over medium heat, melt butter in a heavy nonstick frying pan. Add eggs and stir with spatula until almost completely cooked, then remove from heat, add ricotta and give the whole thing a quick stir. Serve with buttered toast or English muffin.
Bacon Mozzarella Eggs
Look out, this one adds bacon. We’re dangerously close to real work here.
6 eggs
½ pound cooked bacon, chopped
¼ pound mozzarella cheese, shredded
¼ cup milk
1 tablespoon chopped onion
1 tablespoon butter
Salt and pepper
Beat eggs, milk, salt and pepper well in a medium bowl. Over medium heat, melt butter in a heavy nonstick frying pan. Add eggs and stir until cooked. Add bacon then remove from heat. Fold in mozzarella until it begins to melt. Serve while gooey.
Fresh Mozzarella Breakfast Sandwiches
Don’t panic, you’re basically just frying an egg and putting it between two pieces of bread.
4 eggs
4 small hard rolls
(sourdough rolls work great)
1 8-ounce package of fresh mozzarella
1 tomato
2 tablespoons butter
2 tablespoons extra virgin olive oil
Large, fresh basil leaves
Salt and pepper
Preheat the oven to 350 degrees. Melt the butter in a skillet over medium-low heat and crack the eggs in one by one, without breaking the yolk. Cook them over-medium (not too runny or you’ll end up with egg yolk all over the couch when you eat it). Set aside. Slice the tomato and mozzarella into 4 thick slices. Slice the rolls in half and assemble the sandwiches by stacking the mozzarella, tomato, a few basil leaves and the fried egg on top. Season with salt and pepper and serve.
Sausage and Potato Omelet
Things are getting more demanding. You actually have to turn the oven on for this one.
½ pound Italian sausage, casings removed
6 large eggs
1 small red potato, peeled, thinly sliced
1 small onion, chopped
1/2 red bell pepper, cut in strips
3 teaspoons olive oil
¼ pound mozzarella cheese, shredded
Salt and pepper
Sauté sausage in large nonstick oven-safe skillet over medium heat until cooked through. Place sausage in colander or on paper towels to drain. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cook covered over medium heat, stirring occasionally, for about 10 minutes. Preheat broiler. Beat eggs, salt and pepper in large bowl and add cooled vegetable mixture. Heat remaining oil in skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook about 10 minutes,without stirring, to allow the eggs to set on the bottom. Remove cover and place skillet under broiler for about 2 minutes to set the eggs on top and finish the cheese. Serve and enjoy.
Coconut and Ricotta Pancakes
Now that there are eggs being separated, we’ve officially graduated to ambitious. But don’t worry. Once you have a belly full of this sweet fluffiness, you’ll soon be back in the warm embrace of lethargy.
4 large eggs, separated
3/4 cup milk
2/3 cup ricotta cheese
2/3 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups grated coconut
2 tablespoons (1/4 stick) butter
Beat egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl. Fold in coconut. Beat egg whites separately until stiff and fold into mixture.
Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat. Drop batter onto griddle about ¼ cup at a time. Cook until bubbles form on pancakes and edges are just starting to set, about 2 minutes. Flip and cook 2 minutes longer then remove, add another teaspoon of butter and repeat.
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