I have never been a big breakfast eater. The idea of consuming anything before noon generally repulses me so I stick to a coffee during the school year to keep me going until lunch. But during a summer internship in New York after my sophomore year, my morning Starbucks run no longer sufficed. By 10 am, after an hour sitting at my desk, I was starving and counting the minutes until my lunch break. Instead of diligently updating the company’s databases, I drifted into daydreams about bagels and grilled cheese sandwiches. I soon learned that a good breakfast was crucial in getting me through the day. After some experimenting with “power breakfast” options, I settled on two strategies: protein and carbs.
Protein. According to my doctor, early-morning protein meals can boost concentration and performance throughout the day. When you’re slugging through the sometimes tedious work of an intern, a little extra concentration never hurts. Eggs are a natural breakfast go-to for protein. I love (and have previously extolled the virtues of) scrambled eggs on toast. Another favorite is a grilled cheese sandwich dressed up with a fried egg. If your job leaves you wiped in the mornings or if you’re short on time, as I often am, hard boiled eggs are a great breakfast snack that you can make the night before and keep in the fridge and eat on the way to work.
Carbs. If I had my way, every breakfast would be a pancake breakfast. This was pretty much impossible for me as a pre-internship option (since I was usually running to be at my desk by 9:00am), so instead I relied on oatmeal to keep me full until lunch. Oatmeal is both hearty and healthy, plus it can be prepared in about three minutes. Kashi Go Lean Oatmeal and Amy’s Steel Cut Oats are my two favorites.
Katharine spent her junior year abroad indulging in delicious food (and doing a little studying) in Lyon, France and Bologna, Italy. Back home, she loves cooking Ina’s Perfect Roast Chicken.