Normal people serve plain wedges of cantaloupe or other melon for breakfast. But champions add a handy touch that also facilitates eating. After cutting the melon into wedges and scraping out the seeds, cut the flesh lengthwise into strips and then crosswise into pieces. Then turn the wedge inside out and eat the pieces right off the rind.
To serve yogurt with the fruit on top instead of hidden at the bottom, start by opening the yogurt container and flipping it upside down in a serving bowl. Punch a small hole in the bottom with a paring knife to release the vacuum. Then lift the container straight off, leaving the yogurt and fruit behind.
French toast is usually reserved for weekend mornings because it takes some time to coat each bread slice in a mixture of milk and eggs before frying. Instead of using a shallow dish for dipping bread slices on at a time and then having to flip them, try this timesaver. Put the dipping mixture into a zipper-lock bag and add bread slices. This allows the bread to soak up the liquid with little effort. Even better, all of the pieces are ready for the hot griddle at the same time.
Omelets are somewhat delicate, and when filled, can be especially difficult to fold and remove from the pan without ripping open. Try this quick and easy way to transfer and fold the omelet simultaneously—minus the rips and tears. First, be sure that the handle of the nonstick pan is facing you, and when the egg is just set and still moist on the surface, immediately fill the omelet by sprinkling the warmed filling onto the left side of the omelet (or, if you’re left-handed, the right side). Then tip the pan slightly and slide the filled half of the omelet onto a warm plate. With a slight turn of the wrist, slightly invert the pan so the other side of the omelet folds over the filling.