I was recently sent Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth for review and it only seemed natural for me to review this month, when breakfast for dinner is the theme! So far, I’m loving the cookbook.
Rather than just giving readers a bunch of breakfast recipes and saying, “Here! Make this for dinner tomorrow night!” (which I admit is usually how I approach breakfast for dinner), each recipe is tweaked to make it feel more like a dinner entree, side or dessert. Rib-eye steak replaces the traditional ham in steak and eggs benedict, which French toast is given a savory twist with marinara, spinach and ricotta. Alternatively, breakfast ingredients and flavors are mixed into what would usually be straight-up dinner dishes. The grapefruit risotto with search scallops and the cornflake-crusted chicken tenders come to mind, for example.
In addition to a large chapter of main dishes, the book also includes a section for sides and starters, as well as drinks and desserts. I’m especially intrigued by the savory Parmesan beignets, earl grey panna cotta (of course, since anything tea-flavored attracts my attention) and grapefruit herb sodas.
So far, I’ve tried three of the recipes – the Pizza Over Easy (page 58), Scrambled Egg and Smoked Salmon Quesadillas (page 93) and Bananas Foster Crepe Cake (page 130). The banana fosters crepe cake was a thing of beauty (or at least it was until I accidentally tipped the cake plate to the side- my fault!), but we struggled with the quesadilla. It was just very difficult to flip such large tortillas (10″), especially since the skillet size (also 10″) was such a tight fit. But the smoked salmon, Gruyere ad leek combo was tasty enough to make up for the fact that our quesadilla fell apart on the flip.
Our favorite so far though was definitely the pizza over easy. I cooked the pizza in my cast iron skillet, and it cooked through quickly enough that the egg yolk was still runny, bathing the pizza in its rich sauce as soon as we cut through it. I’ll definitely be making it again soon! You can find my variation at the end of the post.
Overall, the book is nicely laid out, has great photos and tons of inspiring breakfast for dinner recipes. I give Breakfast for Dinner…
4 out of 5 stars.
Adding eggs brings pizza into the world of breakfast foods. Feel free to add your other favorite toppings, such as caramelized onions (my personal favorite), cooked and diced bacon, or roasted red peppers.
Adapted from the cookbook Breakfast For Dinner.
- Pizza crust for one 10" pizza I used half of this recipe.
- 1/3 cup basil pesto
- 1/2 cup mozzarella cheese, thinly sliced
- 1 1/2 ounces Parmesan cheese, grated
- 2 large eggs
- Place a baking sheet or cast iron skillet in the oven, and preheat to 500F.
- While the oven is preheating, roll and stretch the dough on a lightly floured work surface until it is a 10" disk, about 1/2" thick.
- Dust a pizza peel with cornmeal or semolina flour, and lay the dough on the peel.
- Spread the pesto over the crust, making sure it reaches all the way to the edges. Lay the mozzarella evenly over the top, then sprinkle with the Parmesan.
- Gently slide the pizza from the peel to the preheated skillet or baking sheet. Crack the eggs over the top of the pizza, with a few inches between the eggs.
- Bake until the cheese is melted and beginning to brown, and the egg white is no longer jiggly, about 10 minutes. Allow to cool for 5 minutes before slicing and serving.
Psst: I was sent a copy of this book to review, but I was not otherwise compensated and all opinions are my own. This post contains affiliate links. I only ever recommend books that I love and use myself.