I love breakfast. Maybe it's because things like eggs, blintzes and French toast are familiar and comforting, even if I do fiddle with the recipes. When I'm in the mood to indulge myself (or someone else), I make breakfast for dinner. I don't bother to set the table. I just curl up in a comfy chair, or better yet, I arrange a tray and take dinner to bed.
Jesse Cool is the overseeing chef and owner of Flea St. Café in Menlo Park, California, and the author of several cookbooks. Her latest is Breakfast in Bed (HarperCollins).
Published
February 1998
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