A Real American Breakfast: The Best Meal of the Day, Any Time of the Day by Bill Jamison and Cheryl Alters Jamison

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  • Eat Your Books

    2003 James Beard Award Nominee

Notes about Recipes in this book

  • Cream wedding waffles

    • kjwright on April 25, 2012

      A great waffle recipe, with a floral flavor thanks to the orange zest and orange-flower water. I used a Belgian waffle iron and coconut oil for greasing the waffle iron -the result was a light, airy and fluffy waffle with a touch of crispness to the exterior. The indexed ingredients in EYB are somewhat misleading. The book's ingredients show AP flour, sugar, baking powder, salt, eggs (separated), heavy cream, orange-flower water (or could sub a smaller amount of vanilla, IMO), minced orange zest, softly whipped cream + fresh fruit/berries to top.

  • Cherry cream muffins

    • kjwright on April 24, 2012

      These muffins are fantastic for the sour cherry + almond lover. Consistent brunch winner with our extended family. The muffins are nice and moist, with top-notch tops; if the batch survives the first day, the muffins keep and reheat well.

  • Cinnamon rolls

    • twoyolks on December 28, 2015

      These were good but they were very rich and very sugary.

  • Breakfast tacos

    • twoyolks on March 01, 2020

      Really great breakfast tacos that are fast to make.

  • Pumpkin pancakes

    • twoyolks on November 17, 2015

      These pancakes were strong on the pumpkin flavor but could've used more pumpkin spice. In the future, I'd make the variation that calls for more seasoning.

  • Fresh corn fritters

    • Bloominanglophile on August 07, 2012

      A good, corn-filled recipe for fritters. I used milk instead of half-n-half and added an extra tablespoon of flour (seemed to help the fritter hold together better when flipping). I also cooked them in straight bacon fat, which added nice flavor. Might add some scallions to the recipe next time?

  • Amana hoppelpoppel

    • Bloominanglophile on June 16, 2013

      I made this for my husband for Father's Day brunch. Bacon, potatoes, eggs, onion--what's not to like?!? Potatoes need to be pre-cooked before going into this dish, FYI. I can't seem to get the eggs to thoroughly cook on top after the 5-7 minutes covered on low heat, so I have to stir the dish up. The results aren't as pretty as it would be otherwise, but it still tastes great!

  • Poached eggs on creamy grits

    • Bloominanglophile on October 26, 2013

      I just made this for my husband's birthday breakfast--we treat each other by serving each other breakfast in bed. My husband is the big breakfast cook in our family, so I wanted to do something different. Let me tell you, it was quite an undertaking! I used Bob's Red Mill Corn Grits, as I couldn't find any other stone-ground grits in the short shopping time I had. This is actually more like polenta than grits, but they were still good. Do be sure to taste the grits before plating--they will need more seasoning than what is recommended in the recipe. The creole sauce was not difficult, and tasted quite nice (could use this in other dishes). I always make my roux in my cast-iron pan, but I transferred the sauce to a saucepan after adding the chicken stock so the chopped tomatoes wouldn't ruin the seasoning of my pan. Two eggs per person would be nice for those who are heartier eaters. Served this with bacon, mimosas, beignets and café au lait.

  • Smoked trout hash

    • Bloominanglophile on July 18, 2013

      I only had about .5 lb. of smoked trout, which still turned out a great hash. The smell once the trout was added to the pan was transporting--I imagined either being in a cabin in the forest or in a hotel in the 1800's that served a substantial breakfast for it's guests! I might try to reduce the oil/butter by 1/2-1 tablespoon next time I make this. I also must warn you that even though I picked through the trout for bones, there was still plenty in the resulting dish!

  • Bagel with salmon spread

    • Bloominanglophile on January 10, 2015

      Makes for an awesome breakfast! My daughter has requested that I make this again soon. I did substitute hot-smoked salmon for the cold-smoked--either is fine in my opinion.

  • Machaca scramble

    • Alowishs on April 24, 2016

      This is incredibly good and we didn't even slow cook the meat. We merely put it in a food processor to shred. We will make this again!

  • Gold rush sourdough

    • inflytur on October 13, 2020

      This was not a successful recipe for me. I found it very difficult to follow as written. The amounts of water were buried in the instructions. The recipe said the dough should be stretchy and and sticky but, as written the hydration is less than 50%. I ended up using less flour and adding more water and was still unhappy with the dough. Also, I ran into trouble because I wanted to use my existing sourdough starter instead of starting from scratch and it was impossible for me to figure out what volume of fed starter I should use. I love other recipes in this book but this recipe is for bread bakers who are much more experienced than I am.

  • Black olive bread

    • inflytur on October 13, 2020

      See my note on the mother recipe "Gold Rush Sourdough". I found the recipe, as written, difficult to follow.

  • Classic cheese strata

    • inflytur on December 01, 2019

      This is a great weeknight meal because you can throw it together in the morning and bake it at night. I changed many of the ingredients and yet it turned out well. I swapped sourdough bread for challah (toasted) and cheddar for Gouda. I added leftover roasted broccoli because the meal needed a vegetable.

  • Pecan waffles with bourbon peach preserves

    • inflytur on June 03, 2018

      The cornmeal overwhelmed the pecans’ flavor.

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  • ISBN 10 0060188243
  • ISBN 13 9780060188245
  • Published Feb 05 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc

Publishers Text

In this outstanding new cookbook, the multiple-award winning authors of American Home Cooking offer hundreds of delectable meals guaranteed to make breakfast the way it ought to be. Cheryl Alters Jamison and Bill Jamison traveled from coast-to-coast, combing menus from diners, inns, and everything in between to find dishes that represent the American culinary soul. The result is this indispensable collection of recipes--filled with variety, flavor, and fun--that represents the diversity of our cultural tastes and styles.


Here are meals to help everyone break out of the on-the-go breakfast rut, including regional specialties, ethnic flavors, seasonal sensations, childhood favorites, and more. Many can easily be made ahead; some are perfect for entertaining during leisurely weekends, at holidays, and on special occasions; all can be enjoyed any time. Filled with inspiring historical notes, menus and ingredients and technique tips. A Real American Breakfast is destined to become a kitchen classic for novice and experienced cooks alike.



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