"Brinner": The Best Way to End The Day

When I lived in the Northeast I was very familiar with "brunch," but it wasn't until I moved to Texas that I heard of the term "brinner" (i.e., breakfast for dinner), although I was certainly acquainted with the concept. As a kid, my mom would serve us ham and scrambled eggs and toast on busy nights, and I've certainly made myself many an egg sandwich for my evening meal when I've been too lazy to do anything else.

But I wasn't aware that people actually planned to eat breakfast in the evening and even went to great lengths to cook elaborate dishes like goat cheese and porcini frittatas, cured apple and pork sausages, mulberry pancakes, and macadamia nut waffles. Apparently, hosting "brinner" at home is now the cool thing to do, especially if you debut some "rustic" recipe written up in the food section of the New York Times.

My version of brinner involves leaving the house and going out to some inexpensive, non-chain (no thanks, Denny's) restaurant (e.g., 59 Diner or Avalon Diner) and ordering sunny-side-up eggs, bacon, toast and perhaps a fried side item. Because it's Texas, refried beans often seem to show up on my plate even if I haven't ordered huevos rancheros.

It's not that I'm uninterested in a more sophisticated brinner. It's just that I'm a generally lazy cook, and it seems the restaurants that serve breakfast 24-7 are focused on traditional, down-home items rather than outside-the-box entrees. Certainly, white chocolate-persimmon pancakes are available at certain Houston establishments, but only until early afternoon. It might be nice to have a place dedicated to haute breakfast dishes that was open after the sun went down.

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Joanna O'Leary