Feeding the Resolute and Dissolute on New Year's Day
If breakfast is the most important meal of the day, then New Year's Breakfast is arguably the most important meal of the year. » more

Chef Laurent Torondel of BLT Steak and BLT Fish

Chef Gabriel Frasca of Spire

Pain Perdu

Chef Ted Walters of Passionfish

Chile Potatoes

Chef Joey Fortunato of Extra Virgin
Artichoke Provencal with Poached Egg

Chef Brad Farmerie of Public
Scotch Quail Eggs

Chef Marco Moreira of Tocqueville Restaurant
Creamy Parmesan Grits with Black Truffles and Veal Bacon

Resolutions are made. Embarrassing moments from the previous night's revelry are recounted. These are matters to be discussed over a "civilized" (code for hangover-friendly) meal. Eggs, being symbolic of a new beginning, are a good way to start. But breakfast on such a momentous occasion should include more than the typical diner deal of 3 eggs with toast and home fries.

Forget the toast and try Laurent Torondel’s light and fluffy Popovers or Chef Gabriel Frasca’s crispy Pain Perdu. Those greasy, partially-cooked diner home fries can’t compare to Chef Ted Walter’s Chile Potatoes, a creamy gratin with a kick of chipotle peppers and smoked paprika. If you really want to start the year off right, go for Chef Joey Fortunato’s Artichoke Provencal with Poached Egg or Chef Brad Farmerie’s Scotch Quail Eggs – rich morsels of quail egg wrapped in a crispy pork rillettes “shell.” For the ambitious chef with a UN-esque agenda of resolution-making, Marco Moreira’s Creamy Parmesan Grits with Black Truffles and Veal Bacon are in order. Serve them with sunny-side-up eggs for an optimistic approach to the New Year.

Related Links:
  • Ina Garten's Holiday Breakfast
  • Ina Garten's New Year's Lunch
  • Winter Drinks Party
  • Forum Link: Brunch Recipes

         Published: December 2004