Ode to Breakfast

Saveur magazine's editor-in-chief James Oseland celebrates delicious breakfast dishes from around the world.

Cornflake-Crusted Brioche French Toast

The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.

Serves 4

• 1 loaf brioche bread (about 1 lb)

• 1/3 cup half and half

• 2 tsps sugar

• 1 tsp ground cinnamon

• 1/4 tsp fine salt

• 1/4 tsp orange zest

• 4 eggs, lightly beaten

• 2 cups cornflakes, coarsely crushed

• 6 Tablespoons unsalted butter

• Confectioners' sugar

• Maple syrup

Muesli

This muesli is a flavorful take on the original raw-cereal mixture developed in Switzerland by Maximilian Bircher-Benner in the early 20th century.

Serves 6 - 8

• 1 cup whole rolled oats

• 1 cup half-and-half

• 1 halved vanilla bean, seeds scraped out

• 3/4 cup fresh orange juice

• 3/4 cup raisins

• 3/4 cup pecan halves

• 1/2 cup almonds

• 1/2 cup toasted, unsweetened shredded coconut

• 1/4 cup sunflower seeds

• 3 Tablespoons wheat germ

• 3 Tablespoons wheat bran

• 2 Tablespoons flaxseed

• 1/8 tsp kosher salt

• 1/2 cup plus 2 Tablespoons yogurt

• 1/4 cup honey

• 15 pitted prunes, roughly chopped

• 2 granny smith apples, cored and grated

• 2 kiwis, peeled and roughly chopped

Fava Bean Stew (Ful Medames)

The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food.

Serves 4 - 6

• 2 cups small brown Egyptian fava beans

• 4 cloves garlic, smashed

• 1/2 tsp ground cumin

• 1/2 tsp crushed red chile flakes

• Kosher salt, to taste

• 1/4 cup roughly chopped cilantro

• 1/4 cup roughly chopped flat-leaf parsley

• 6 scallions, roughly chopped

• 2 plum tomatoes, cored and roughly chopped

• 2 lemons, quartered

• Extra-virgin olive oil, to taste

Prairie Oyster

This old-school cocktail is meant to be slugged back in a single gulp and was long believed to be a cure-all for everything from hangovers to stomach aches. This version is based on one that appears in the Standard Bartender's Guide.

Serves 1

Music break: Coisa No1 by Badem Powell with Jimmy Pratt