I heart my Pinoy breakfast. For once in the day, I forgive the preponderance of oil in the tapa, the salitre in the tocino, the saltiness in the tuyo, the sodium nitrite in the corned beef and the cholesterol in the eggs. Add in my favorite boneless bangus, too and chopped tomatoes! There’s nothing more heavenly than all of them paired with fried rice and all those garlicky bits. And oh, don’t forget the hot brewed barako coffee.
There are times, though, when I want to try something new. Like my favorite custard bun and coffee mocha bun from The Patisserie. With the mushrooming of similar places in Manila, didn’t know that that the best bread with the most generous kaya filling inside was inside this hotel outlet. The custard bun was immaculate as well, with ample cream filling inside to make you say “yum!”
A lot of friends told me about the goodness of Max’s Triple Chocolate champorado (that’s choco porridge for you) and I agree. Haven’t really adapted to the Filipino’s fondness for pairing the champorado with tuyo (Max’s version is served with a couple of pieces). Still, it’s highly recommended when you want your chocolate fix in the morning, and none of the grease that fried breakfasts carry.
God knows how, at one time, I was so addicted to cinnamon rolls! and how relieved I am that there’s an easy-peasy version I can make at home. In simple parlance, good ol’ cinnamon toast! How to execute: slather sliced bread with butter, then sprinkle with sugar and cinnamon powder, put in oven toaster and off you go! A variation is the toasted milk with condensed bread. Nice, nice memories from our childhood 
But nothing beats hot pan de sal, the all-Filipino bread roll. Even if it’s getting smaller (and pricier) these days, nothing beats it for its versatility. Put in any filling - from sweet and salty - and the pan de sal will still be yummy. More so if paired with delectable Excelente Ham?
