Tūhura Tohutao

Breakfast Dürüm

A Middle Eastern wrap-style breakfast of lavash or yufka flatbread filled with a spinach mushroom cheddar omelet, hash browns, steak and hummus.

Adapted from Cookbook:Breakfast Dürüm (Wikibooks) by Wikibooks contributors

Tofu Scramble I

A quick pan-fried scramble of mashed soft tofu, onion, garlic, sun-dried tomato and spinach, seasoned with red pepper flakes and turmeric or curry powder and served in tortillas or bread.

Adapted from Cookbook:Tofu Scramble I (Wikibooks) by Wikibooks contributors

Puttu (Steamed Rice Flour and Coconut)

Puttu is a Kerala breakfast dish of steamed rice flour layered with grated coconut, usually served with kadala curry, boiled green gram and pappad, or steamed bananas.

Adapted from Cookbook:Puttu (Steamed Rice Flour and Coconut) (Wikibooks) by Wikibooks contributors

Latino Scramble

A Colombian breakfast scramble of eggs cooked with onion, ham, sweet corn, tomato, ketchup and mozzarella cheese.

Adapted from Cookbook:Latino Scramble (Wikibooks) by Wikibooks contributors

Yam and Spicy Egg Sauce

A Nigerian dish of boiled or fried yam served with a sauce of tomatoes, chiles and onions cooked with whisked eggs, eaten at breakfast, lunch or dinner.

Adapted from Cookbook:Yam and Spicy Egg Sauce (Wikibooks) by Wikibooks contributors

Oat Porridge

A simple breakfast porridge made by boiling rolled oats in water, then adding milk and serving with sweet toppings such as raisins, sugar, maple syrup or honey.

Adapted from Cookbook:Oat Porridge (Wikibooks) by Wikibooks contributors

Kuku Sabzi with Potato Slices

A Persian egg and herb dish, kuku sabzi, made here with potato slices in the style of a Spanish tortilla española.

Adapted from Cookbook:Kuku Sabzi with Potato Slices (Wikibooks) by Wikibooks contributors

Menudo (Mexican Tripe and Hominy Soup)

A traditional spicy Mexican soup of tripe and hominy, made from a chili purée, a posole and a tripe stew that are combined at serving.

Adapted from Cookbook:Menudo (Mexican Tripe and Hominy Soup) (Wikibooks) by Wikibooks contributors

Rich Biscuits

Tender butter-and-milk baking powder biscuits in the style of the American South, rolled and stacked for layers and baked at 450 °F until golden brown.

Adapted from Cookbook:Rich Biscuits (Wikibooks) by Wikibooks contributors

Jahnun (Yemenite Layered Pastry)

Jachnun is a Yemenite pastry of worked, yeast-free dough that is slow-baked overnight in a sealed pot and traditionally eaten hot at the Sabbath morning meal.

Adapted from Cookbook:Jahnun (Yemenite Layered Pastry) (Wikibooks) by Wikibooks contributors

Belgian Waffles

Adapted from Belgian Waffles by Chelsea Sugar

Legendary Pancakes

Classic fluffy pancakes made with soured milk and vanilla. Can be enhanced with blueberries or banana.

Classic Sourdough Loaf

A simple, reliable white sourdough with an open crumb and shattering crust. This recipe has evolved through dozens of bakes — follow the version history to see what changed and why.

Anna's Banana Bread

Forked from the Remixipe Kitchen banana bread and taken somewhere new — blueberries for jammy pockets throughout, and toasted walnuts for crunch and depth. Toasting the walnuts is non-negotiable.

Banana Bread

The classic quick loaf, perfected over three bakes. Simple enough for a weekday morning, good enough to share. See how a few small changes made it dramatically better.

Lemon Blueberry Scones with Vanilla Glaze

Tender scones studded with fresh blueberries and lemon zest. Best eaten warm from the oven.