What René Redzepi Eats For Breakfast

Originally published via: Trends on Trends

The perfect weekend breakfast is coming to you straight from Copenhagen — specifically the home of Noma chef, René Redzepi; now you know it’s going to be good. Redzepi recently spoke about his new book A Work in Progress in New York City. He mentioned how vital a morning ritual is to maintain a balance between the life of a chef and family. Every morning René wakes up one hour early to cook porridge for his children and eat a hearty breakfast, sharing stories about the day before. Proving the importance of actually sitting down and eating a morning meal. Drop that poptart and make something decent for yourself in the morning. A great start would be René Redzepi’s recipe for Buttermilk Soup with Biscuits. I say, “weekend breakfast” because I know anything coming from the brain of this talented chef will definitely be a methodical cooking process. But hey, if you can’t go to Noma, bring a little of that Michelin star quality into a dish that René eats himself.

8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
½ vanilla bean, seeds scraped out
½ cup sugar
1 cup flour
2 teaspoons baking powder
½ cup unsalted butter, at room temperature
¼ cup whole milk
1 egg

6 egg yolks (or ½ cup of pasteurized egg yolks — available at most supermarkets)
⅓ cup sugar
1 vanilla bean, seeds scraped out
4¼ cups buttermilk
2 cups kefir
1 cup heavy cream
Juice and zest of one and a half lemons
Berries (optional)
For the rest of the recipe visit: Tasting Table
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