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    "original_url": "https:\/\/www.nytimes.com\/2026\/01\/22\/t-magazine\/breakfast-recipe-ideas.html?campaign_id=190&emc=edit_ufn_20260210&instance_id=170847&nl=from-the-times&regi_id=122976029&segment_id=215053&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "IndexNatasha Price\u2019s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells\u2019s \u201cSourdough\u201d Oatmeal With Almond Butter and BerriesMiles Thompson\u2019s Braised Escarole Scramble With ToastAmid the fullness of modern life, and despite already half-forgotten New Year\u2019s resolutions to slow down and be more present, it\u2019s the rare weekday morning when time isn\u2019t of the essence. This tends to preclude preparing a complicated or slow-to-cook breakfast, but that doesn\u2019t mean you should skimp on flavor or substance or go without the meal entirely. It\u2019s the same for chefs, who tend to spend more time on the plates they prepare for others than on those they make for themselves. Even then, though, they can\u2019t help but have discerning palates. Who better, then, to recommend breakfasts that are quick and easy on the one hand and deeply delicious on the other?In search of inspiration, we asked three Los Angeles-based chefs to do just that. For Tyler Wells of Betsy, an Altadena restaurant that specializes in wood-fired food cooked on an open hearth behind the bar (and that reopened with a new name \u2014 the original was Bernee \u2014 in late August 2025 after the Eaton fire devastated the area last January), a bowl of lightly fermented oats is a warm and comforting option. Miles Thompson, the chef at Baby Bistro, a restaurant housed in a 104-year-old building in Victor Heights, chose a market scramble made with anchovy-inflected greens. And Natasha Price, a co-founder, along with Tatiana Ettensberger, of Wilde\u2019s, a Los Feliz spot that does a Californian take on British classics, shared her take on eggy bread, a dish she\u2019s been starting her days with since childhood.VideoCreditCredit...For January, we\u2019re sharing guides on everything from organization to travel to help set the tone for the year ahead.- Everything you need to know about making friends.- Simple yet delicious breakfasts to help start the day.- Elevated takes on cold-weather essentials to help you stay warm this winter.- The sauces and seasonings chefs can\u2019t live without.- Tips for arranging your desk.- Recipes for mocktails, including a winning nonalcoholic martini.- The best strategies for taking a vacation from your phone.ImagePrice in the kitchen of Wilde\u2019s, her new restaurant in Los Angeles\u2019s Los Feliz neighborhood that specializes in British cooking with a California flair.Credit...Philip CheungNatasha Price\u2019s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensA British favorite, eggy bread is essentially a savory French toast and one of the first things Price, 30, who was born in England before mostly growing up in the States, ever cooked for herself. \u201cIt almost tastes like a fried egg is woven through the bread,\u201d she says. To that hearty and versatile base, she adds bitter greens and brown sauce mostarda, styling the dish almost like a quiche, though she makes an equally delicious variation in which the egg is seasoned with soy sauce and sesame oil, and the pan-fried bread is topped with a sprinkle of the Japanese spice blend togarashi.ImageBread that\u2019s slightly past its prime is ideal for this dish, Price explains, since the slices will absorb more of the egg mixture.Credit...Philip CheungAt Wilde\u2019s, Price doesn\u2019t shy away from involved dishes. The restaurant\u2019s bangers and mash (sausage and mashed potatoes, for Americans) involve breaking down a whole hog and then boiling the bones for a stock used in the dish\u2019s gravy \u2014 the meat is also featured in several other menu items like coppa di testa and crumbed rillettes. Conversely, \u201cthere are dishes that feel much more \u2018for the home,\u2019 and I think that\u2019s where eggy bread falls for me,\u201d she says. \u201cIt\u2019s honest and right there in the name \u2014 you know what you\u2019re going to get. Also, there\u2019s only so much effort you can put into it.\u201dImageThe addition of finely grated pecorino, along with Dijon mustard and herbs, makes the egg mixture more decadent.Credit...Philip CheungImageThe bread is pan-fried for a few minutes on each side until golden all around.Credit...Philip CheungServes 2Ingredients:Eggy Bread4 eggs\u00bc cup whole milk1 garlic clove, grated1 teaspoon Dijon mustard4 tablespoons chopped soft herbs (tarragon, parsley, basil or sage, or some combination thereof)4 tablespoons grated pecorino or ParmesanSalt and pepper to taste2 thick slices of sourdough bread (day-old is best)4 tablespoons butter2 teaspoons olive oilBrown Sauce Mostarda4 teaspoons whole grain mustard2 tablespoons brown sauce*A splash of sherry or red wine vinegar (roughly 2 teaspoons)Salt and pepper to taste*Brown sauce is a classic British condiment. It\u2019s a little sweet and a little sour, with a smooth texture and, as the name suggests, a dark brown hue. The most common household brand is HP Sauce, which you can find at many U.S. grocery stores.ImageThe finished dish: Though it\u2019s simple, Price takes an extra second to plate it.Credit...Philip CheungBitter Green Salad4 cups bitter greens (radicchio, endive, arugula or mustard greens will work)A handful of fresh herbs (mint, parsley, basil, etc.)The zest and juice of 1 lemon4 tablespoons good-quality olive oil2 teaspoons sugarSalt and pepper to taste1. Whisk eggs and milk together in a large shallow bowl. Ideally it should be wide enough to lay the pieces of bread down flat in.2. Add the garlic, Dijon, chopped herbs and grated pecorino to the egg mixture and whisk until all is combined. Season with a hefty pinch of salt and a few grinds of freshly cracked black pepper.3. Place your bread in the egg mixture and let sit for roughly five minutes, flipping halfway through so the slices are evenly soaked.4. When the bread is ready, heat a frying pan over medium-high heat. Add the butter and a drizzle of olive oil. You want the fat nice and hot in the pan before cooking, so the bread crisps up.5. Place soaked bread in the pan and turn down heat to medium. If there is any excess egg mixture left in the bowl, pour it directly on top of the bread once it\u2019s in the pan. Let cook for roughly four minutes per side, until golden all around.6. While your bread cooks, prepare the mostarda and salad. For the mostarda, combine the brown sauce, mustard and vinegar in a small bowl. Season with salt and pepper to taste. For the salad, whisk the olive oil, sugar, salt and pepper with the juice and zest of the lemon to form a light vinaigrette. Toss with bitter greens and herbs.7. To serve, plate eggy bread with the side salad piled next to it and a dollop of brown sauce mostarda for dipping.ImageThe chef Tyler Wells\u2019s \u201csourdough\u201d oatmeal, which is left at room temperature overnight with some yogurt.Credit...Philip CheungTyler Wells\u2019s \u201cSourdough\u201d Oatmeal With Almond Butter and BerriesWhen Wells, 47, went to culinary school in 2003, \u201cfermentation was everything you learned not to do,\u201d he says \u2014 the thinking was that the bacteria produced by the process was harmful. Those fears turned out to be largely unfounded and nowadays it\u2019s hard to find a menu that isn\u2019t boasting about the kitchen having employed the technique, on account of its ability to boost gut health and transform quotidian ingredients.ImageWells by the open hearth at his Altadena restaurant, Betsy, which was originally named Bernee, and reopened this past August following the 2025 Eaton fire. Credit...Philip CheungImageNearly everything served at the restaurant is cooked over an open flame, which also worked well for the oatmeal.Credit...Philip CheungWells, too, is a fan. He occasionally garnishes dishes at Betsy with fermented hot sauces or kimchi \u2014 and frequently elevates plain oatmeal at home by lightly fermenting the oats. And while some fermentation processes can require much patience, he uses a simple trick he picked up from a friend: Soak your oats overnight with a few dollops of yogurt \u2014 it adds all of two minutes of prep time and in turn reduces cooking time in the morning because the microbes and enzymes from the yogurt will break down some of the carbohydrates, in addition to providing a delicious tang. You don\u2019t have to be too precise about the amount of yogurt or the number of hours you soak the oats for, either. \u201cI love recipes that you can mess up, but they\u2019re still good,\u201d says Wells. Also, you can use whatever toppings you have on hand, from brown sugar and butter to fresh berries. Out of fruit? \u201cUse jam,\u201d says Wells, who plans to put a version of the dish, most likely to be baked with seasonal produce, on the menu of Bar Betsy, an all-day cafe he\u2019s opening two doors down from the restaurant this spring.Image\u201cInstead of a typical 20-minute cook time, the fermented oats just need to be heated for a few minutes,\u201d Wells explains.Credit...Philip CheungServes 2Ingredients:Overnight Oats3 tablespoons plain yogurt (Bulgarian-style is ideal, but anything with live cultures, including vegan offerings, will work)2 cups rolled oats2 cups waterMilk or alternative milk to tasteA pinch of kosher saltToppings1 tablespoon almond butter1\/2 cup berriesA pinch of flaky saltImageFresh berries or other sweet toppings will pair well with the mild acidity of the oats.Credit...Philip Cheung1. In a large bowl or baking dish, pour the water over the oats, add the yogurt and salt and stir just until mixed. It will be wet at first, until the oats absorb some of the liquid. Cover with a lid or kitchen towel and let the mixture sit out overnight at room temperature.2. In the morning, spoon out a portion or two into a saucepan, adding enough water (or milk for extra flavor) to reach the consistency you like. Add up to \u00bc cup of water per cup of oats.3. Heat the mixture over medium heat and stir frequently for about three minutes, until it starts to bubble and thicken.4. Spoon the oats into a bowl and top with almond butter, berries and a tiny pinch of flaky salt.ImageMiles Thompson in the kitchen of his Victor Heights restaurant, Baby Bistro, where the menu rotates based on the produce offerings at the Santa Monica Farmers\u2019 Market.Credit...Philip CheungThompson, 37, doesn\u2019t usually eat breakfast. When he does prepare the meal for himself, he\u2019s looking to maximize efficiency. Enter his braised escarole scramble, which was born one morning from ingredients he already had in his pantry, and can be made in a single pan: You sweat down the garlic before adding the anchovies, then toss in the chopped pepperoncini and Calabrian chiles before mixing in the escarole and, finally, the eggs.ImageThe chef adding beaten eggs to the pan for his escarole scramble.Credit...Philip Cheung\u201cI\u2019m always looking for a good balance of acidity and umami,\u201d Thompson says of the combination of ingredients, though there\u2019s some flexibility there. While he feels that slightly bitter greens provide structure, the dish is still tasty with spinach or really any kind of leafy green that will complement the eggs. The greens will cook down pretty swiftly, he notes, but if you know you\u2019ll be in a real rush, a batch of anchovy-enhanced greens can be prepped ahead of time and then reheated. As for the ideal consistency of the eggs, Thompson favors \u201ca loose, custardy scramble, where the other ingredients are suspended kind of in a puddle\u201d \u2014 one that all but demands a slice or two of toast.ImageEscarole, a leafy green in the chicory family, comes into peak season during the California winter.Credit...Philip CheungImageThompson finishes the dish with freshly ground black pepper.Credit...Philip CheungServes 2Ingredients:Scramble2 tablespoons extra-virgin olive oil2 large cloves of garlic, chopped8 oil-packed anchovy fillets, preferably Ortiz brand, finely chopped4 Calabrian chiles, stems removed and finely chopped8 pepperoncini, stems removed and roughly chopped1 large head of escarole, cored and cut into 2-inch pieces\u00bd teaspoon kosher salt4 eggs, room temperature, beatenBlack pepper to tasteToast4 slices country sourdough4 cubes soft cheese, room temperatureBlack pepperImage\u201cIf it\u2019s not in season, we\u2019re not going to use it,\u201d Thompson says of Baby Bistro. If you feel similarly and escarole isn\u2019t available, he suggests substituting spinach or the harder-to-find spigarello.Credit...Philip Cheung1. Sweat the garlic in the olive oil over medium heat until softened and very fragrant, about three minutes.2. Add the anchovies and cook, smashing to a paste with a wooden spoon until they dissolve into the oil, about two minutes.3. When the anchovies have melted add the chopped chiles and pepperoncini and sweat until the pan is stained from the chiles and the oil is very fragrant, about three minutes.4. Place the bread slices in the toaster.5. Introduce the escarole to the pan, stir to coat in the oil, season with the salt, cover and allow to stew over medium low heat, stirring occasionally, until the leaves collapse but still have a small bit of bite. Once this is achieved, cook on high heat until almost all the liquid has evaporated.7. When the pan is nearly dry, add the eggs and cook, beating regularly until the eggs have scrambled around the escarole leaves, approximately four to five minutes.8. Rub each piece of toast with a cube of the cheese and divide the escarole scramble among them. Crack black pepper over to finish.A correction was made on\u00a0Jan. 26, 2026:\u00a0An earlier version of this article referred incorrectly to Baby Bistro; it is a restaurant, not a wine bar.When we learn of a mistake, we acknowledge it with a correction. If you spot an error, please let us know at corrections@nytimes.com.Learn moreShare full articleRelated ContentAdvertisementSKIP ADVERTISEMENT",
    "ai_headline": "IndexNatasha Price\u2019s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells\u2019s \u201cSourdough\u201d Oatmeal With Almond Butter and BerriesMiles Thompson\u2019s Braised Escarole Scramble With Toast",
    "ai_simplified_title": "Chefs Share Quick and Delicious Breakfast Recipes",
    "ai_excerpt": "Three Los Angeles-based chefs share their quick and easy breakfast recipes. The article features recipes for eggy bread, sourdough oatmeal, and braised escarole scramble. The recipes are designed to be flavorful and satisfying despite time constraints.",
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