“I have something different almost every morning. Lately, a few things have been in rotation: avocado on Danish rye toast with a poached egg, sliced cucumber and tomato, and a squirt of lime. Sometimes it’s yogurt and homemade granola with fresh mango. Or sourdough toast with almond butter and a selection of jam. Or a toasted bagel with cream cheese or pimento cheese and cucumber. Or…or…or… I really like to change it up.”
Mitchell Davis, Executive Vice President
“On weekdays: Cheerios with blueberries or bananas—my comfort breakfast from my childhood! But on weekends it’s omelets, bacon (extra crispy), and bagels.”
Susan Ungaro, President
“Turkey, egg, and Swiss on a wrap from the greasy spoon at 14th and 6th. But I always have room for an almond croissant!”
Victoria Jordan Rodriguez , Director of House Operations and Events
“Every single day, my husband eats hot oatmeal with dried cranberries, sliced almonds, and bananas. Unsweetened. So I make a variation for myself with dried figs, toasted hazelnuts, and maple drizzle. I also like whole-grain toast with butter, Maldon sea salt, and honey with fruit on the side.”
Izabela Wojcik , Director of House Programming
“Steel-cut oatmeal, my go-to weekday breakfast, is high in nutrition and flavor, low on prep time, and is easily jazzed up with fresh fruit or a dollop of peanut butter. Steel-cut oats usually take forever to make, but this overnight method saves precious time. In the morning, I’ll pack the oatmeal in a 16-ounce canning jar, reheat it in the microwave at work, and pile on my favorite mix-ins.”
Elizabeth Laseter, Assistant to the Director of House Programming
Give Elizabeth's breakfast routine a spin with her recipe for steel-cut oats.
