reakfast is probably the most aptly named and underrated meal of the day. The first meal eaten after rising from a full night's sleep, breakfast literally means “breaking the fast” and considering it’s the perfect chance to fuel up before the day’s undertakings, it’s a wonder why so many choose to skip it.
In France a typical breakfast, or petit dejeuner, usually consists of sitting down to ceramic bowls filled with café au lait or thick hot chocolate, fresh orange or grapefruit juice and some type of bread or sweet pastry. Viennoiserie, such as croissants, pain au raisin or pain au chocolat are classic French breakfast fare, as is buttery brioche bread, which is especially delicious dipped into the steaming coffee or cocoa. Also popular are sweet tartines, or simple open-faced sandwiches often made with sliced baguette, butter, fruit preserves or chocolate spread.
A good old-fashioned American Breakfast
While the French start the day off on a sweet note, thoughts of the American breakfast conjure a heartier, savory meal. The iconic American breakfast may consist of coffee and citrus juice, eggs, toasted bread, fried potatoes and salty, sometimes cured meats, such as bacon, ham or sausage. A classic American breakfast may also include pancakes, waffles or French toast with maple syrup (Incidentally, French toast is known as pain perdu in France and is actually eaten for dessert). How many busy Americans eat a textbook American breakfast on a daily basis is unknown. The fact is, we’re a busy nation and for many Americans, a modern breakfast may mean guzzling down coffee and grabbing a muffin or piece of fruit on the way out the door.
Slow down and fuel up
There is something to be said for taking the time every morning to sit, relax and nourish your body (and soul) with a balanced, satisfying meal. If you’re a true food-lover, starting your day with a little D'Artagnan adds to your joie de vivre, or joy of living. Think of it as an American breakfast with a French attitude.
- Are you an egg lover? Try substituting your standard chicken eggs with duck eggs. Duck eggs are just slightly larger and have an extra rich yolk. They're delicious over-easy, scrambled, poached, in omelets or baked ‘en cocotte’, in a buttered ramekin with a little cream.
- Let's face it - bacon is irresistible. Our applewood smoked and hickory smoked bacons are all-natural, free of nitrites and made from succulent Heritage breed pork, wonderful for breakfast. But if you want to shake things up, our signature duck bacon is a must-try. D’Artagnan duck bacon is made from plump, flavorful Moulard duck breast. It has a rich, smoky flavor and has half the fat of bacon made from pork.
- Omelets make fast, healthy and satiating breakfasts. Take your omelet to the next gourmet level by filling it with our Organic Chef's Mix Mushrooms. Chop the mushrooms and sauté with a bit of black truffle butter and a pinch of fresh thyme before folding into your omelet. You'll be in breakfast heaven.
- We are sausage experts! Many of our sausages such as chicken apple, duck and Armagnac sausage or wild boar, will make great breakfast links. If you’re the spicy-type, try dicing our artisanal Andouille or Chorizo into a hearty breakfast burrito.
- Try a decadent D'Artagnan twist on the American favorite, ‘egg-in-a-hole’. Using a biscuit cutter, make a hole in the center of a thick slice of brioche or challah bread. Heat a generous tablespoon of our black truffle butter in a skillet over medium-high heat and add your bread. Once the bread starts to toast a bit, crack an egg in the hole! When the white sets, flip with a spatula and continue to cook until the egg reaches your desired doneness. Et voila!