Fasting on Yom Kippur helps us to focus on the spiritual task of contemplation and self-renewal. We end our fast with a rejuvenating meal featuring lighter comfort foods that are easy on our stomachs and satisfying to our souls. 

Traditional “break fast” menus include kugels, quiches, deviled eggs, baked macaroni-and-cheese, carrot and raisin tzimmes, creamy soups, and often a fish selection such as tuna salad, lox or herring. But when you are returning from synagogue in the role of head chef for a feast that will include family and friends, being able to prepare most of the meal in advance is perhaps the most important element of a successful break fast.

Taking all of this into consideration, I put together two break-fast menus. Feel free to mix them up and, of course, bear in mind that something as simple as a scrambled egg on a slice of challah may be just as satisfying. I have included recipes for the menu items that are asterisked.

Gmar Chatimah Tovah. 

Margi Lenga Kahn is the mother of five and grandmother of three. A cooking instructor at the Kitchen Conservatory, she is currently working on a project to preserve the stories and recipes of heritage cooks. She welcomes your comments and suggestions at [email protected].