Food: Give the most im­por­tant meal of the day its due

Four ex­perts give their takes on the most im­por­tant meal of the day

Bloomberg Businessweek (Asia) - - CONTENTS - By Evan S. Benn

Your main: DARK CO­COA AL­MOND OATS TOPPED WITH ESPRESSO YO­GURT

For a quick, make-ahead break­fast that’ll get you through the work week, mix 2½ cups rolled oats with 2½ cups unsweet­ened al­mond milk, 5 ta­ble­spoons co­coa pow­der, 5 tbsp. maple syrup, 1¼ tea­spoon cin­na­mon, ¼ tsp. vanilla ex­tract, and a pinch of sea salt in a Tup­per­ware or other cov­ered con­tainer. Stick it in the fridge, and in the morn­ing you’ll have a creamy, no-cook oat­meal. For the top­ping, stir 1 cup Greek yo­gurt, 1 shot espresso (about 2 ounces), and 1 tbsp. maple syrup in a sep­a­rate con­tainer un­til no lumps re­main.

“The rich­ness of the dark co­coa is brought out by the espresso yo­gurt,” says chef Ni­cole Votano, who serves a ver­sion of the recipe at her new restau­rant Dirt in Mi­ami Beach. The fiber and healthy fats will keep you full and pro­duc­tive all morn­ing.

Your booster: BLUE­BER­RIES

“My break­fast of cham­pi­ons is yo­gurt and blue­ber­ries,” says Lee Schrager, co-au­thor of the forth­com­ing Amer­ica’s Best Break­fasts. Blue­ber­ries add vi­ta­min C and other an­tiox­i­dants to what­ever you’re plan­ning to eat. And don’t be skimpy: They con­tain fewer than 100 calo­ries per cup.

Your side: A PER­FECTLY POACHED EGG

Eggs de­liver pro­tein, vi­ta­min D, and as­sorted es­sen­tial min­er­als.

Chef César Vega at Chicago’s new Café In­te­gral gives his eggs a 60-minute bath in a sous vide cooker (such as the Anova pre­ci­sion cooker, $199; anova­c­uli­nary.com) for thick, runny yolks and yield­ing, quiv­er­ing whites. To get sim­i­lar re­sults the old-fash­ioned way, bring a pot of wa­ter to a sim­mer, then turn the heat to low. Break an egg into a small bowl and care­fully tip it into the wa­ter. Cook, swirling wa­ter oc­ca­sion­ally, for about 4 min­utes, then re­move with a slot­ted spoon and serve.

Your in­dul­gence:

BLOOD OR­ANGE OLIVE OIL AND TAR­RAGON BREAD

Typ­i­cal pound cake is too dense and sweet for break­fast, says Los An­ge­les pas­try chef Hedy Gold­smith. Her al­ter­na­tive? Lighten up the old stan­dard with fresh tar­ragon, which she calls “the new basil,” lo­cal blood or­anges (bought at South­ern Cal­i­for­nia’s fab­u­lous farm­ers mar­kets and “picked this morn­ing”), and pep­pery olive oil. Or­der a loaf on­line ($28; sweet­hedy.com) and have it shipped overnight—the oil keeps the bread from dry­ing out.

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