Christmas breakfast is a dangerous game. You don’t want to fill up before the enormous dinner coming ahead, but you get hungry while slaving over the stove (and oven) all day. Let us solve the problem: Pick easy, satisfying recipes—and hold yourself back from downing four sticky buns.
Mushroom, Leek, and Fontina Frittata
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Citrus Salad with Tarragon
This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.
- ¼ cup sugar
- ¼ cup (packed) fresh tarragon leaves, plus more for serving
- 4 blood oranges
- 4 clementines
- 2 navel oranges
- 2 tangerines
Combine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into ¼”-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
DO AHEAD: Syrup can be made 1 day ahead. Cover and chill.
Recipe by Paula Disbrowe
Photograph by Jeremy Liebman