The Hunt for Dark Breakfast

2026-02-273:49554184moultano.wordpress.com

With a theoretical model of breakfast, can we derive the existence of “dark breakfasts,” breakfasts that we know must exist, but have never observed?

  • The Pancake Local Group: Here are found most of the conventional breakfasts, pancakes, crepes, waffles, and all of their international variants. Space here is chaotic, fractal. Any slight deviation from your recipe in this region is likely to produce something else entirely. Breakfast here is metastable at best. (prior research on the pancake cluster)
  • The Baked Good Quadrant: The items here are only breakfasts by convention. Any of them could be served at other meals, and often are.
  • The Egg Singularity and Custard Accretion Disk: While only omelettes are labelled for brevity, there are dozens of named dishes that could be stacked on top of the pure egg point, over easy, sunny side up, hard boiled, soft boiled, etc. From these a small tail of egg based dishes sneaks down the right side, each with some amount of milk added, often a variable or optional amount.
  • I was days into my research before I finally found a clue. In an obscure document on the website of the International House of Pancakes Corporation there was a hint that the dark breakfast had been made. IHOP omelettes include pancake batter. While I cannot place IHOP omelettes exactly on the map, by interpolating between pancakes and omelettes, we can bound where they must occur, and confirm that the manifold possibilities do indeed pass through the Dark Breakfast Abyss.

    We do not know why the Dark Breakfast Abyss is empty. But by anthropic reasoning, we should conclude that it is empty for good reason. The International House of Pancakes is playing a dangerous game. If someday a remote IHOP splashes a little too much batter in their omelette, cooks the Forbidden Breakfast, and thereby brings about the end of the world, well, at least we know the Waffle House will be open.

    For other breakfast scholars who wish to further my study, I offer my data and code. If you are so foolhardy that you wish to explore the bounds of dark breakfast yourself, the recipe is as follows:

    Dark Breakfast

    Ingredients:

    • ¼ cup Milk
    • 4 Eggs
    • ½ cup Flour

    Instructions: Unknown

    The most merciful thing in the world, I think, is the inability of the human mind to correlate all its contents. We live on a placid island of ignorance in the midst of black seas of infinity, and it was not meant that we should voyage far. The sciences, each straining in its own direction, have hitherto harmed us little; but some day the piecing together of dissociated knowledge will open up such terrifying vistas of reality, and of our frightful position therein, that we shall either go mad from the revelation or flee from the deadly light into the peace and safety of a new dark age.

    H.P. Lovecraft – The Call of Cthulhu

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    Comments

    • By haritha-j 2026-02-278:246 reply

      Please allow me to introuce you to the sri lankan egg hopper (https://www.lavenderandlovage.com/2016/05/sri-lankan-egg-hop...) which lives squarely in the aforementioned dark abyss.

      • By moultano 2026-02-2711:574 reply

        Wow! Great suggestion. Whether to count coconut milk as milk is a decision I had not yet had to make.

        My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."

        • By hammock 2026-02-2719:15

          Something like a Dutch baby (German pancake) qualifies as dark breakfast (4 eggs 1/2c flour 1/2 c milk

        • By batisteo 2026-02-2713:153 reply

          What dimension would you add to make a tetrahedron?

          • By fhdkweig 2026-02-2714:172 reply

            I would add sugar.

            Egg nog is listed on the triangle as away from flour, but it is extremely high in carbs. When I was a kid, I loved egg nog and a couple of years ago I decided to purchase some. I liked it so much I drank the whole half gallon in a day. That night I had horrible painful bloating and looked at the ingredients label to find "sugar", "cane sugar". "corn syrup", and "high fructose corn syrup".

            • By crazygringo 2026-02-2714:391 reply

              It's not so much that it's high in carbs, it's extraordinarily high in fat. Its main ingredients are egg yolks and heavy cream along with the sugar. What you're describing is like eating an entire cheesecake or drinking a pitcher of melted premium ice cream. The bloating is from the enormous amount of fatty calories that are slow to digest. Not really about the sugar. (And of course it has sugar, it's essentially a dessert drink.)

              • By MegaDeKay 2026-02-2714:541 reply

                My money is on the amount of lactose in all that dairy. There's a lot of lactose in a half gallon of nog.

                • By goodmythical 2026-02-2716:27

                  Right? I felt bloated just thinking about drinking a half gallon of nog.

            • By recursive 2026-02-2717:47

              I can barely get through an 8 oz glass of that stuff. Wow.

          • By beAbU 2026-02-2715:49

            Bacon

          • By sandworm101 2026-02-2720:25

            Bacon. Or tomatoes.

        • By cyanydeez 2026-03-010:34

          Is fruit not a 4th dimension in breakfast?

        • By SpaceNoodled 2026-02-2722:31

          I bet they would work with milk milk, though.

      • By SideburnsOfDoom 2026-02-2710:022 reply

        FYI, You may not have to travel to Sri Lanka to try one.

        You can get them e.g. in London UK: https://www.hopperslondon.com/

        • By haritha-j 2026-02-2710:351 reply

          I've tried their Kings X restaurant, and while their food is delicious, and the decor is also really nice, its not particularly authentic, and I felt its a bit overpriced (tbf its an extremely central location). I don't live in London so can't suggest a better alternative, but I'm sure there are much more authentic restaurants.

          • By SideburnsOfDoom 2026-02-2714:02

            > the decor is also really nice, its not particularly authentic, and I felt its a bit overpriced

            That describes all of the restaurants in the Kings Cross newly built area. They are all different cuisines, but they all fit.

        • By Quarrel 2026-02-2710:10

          sadly, they don't open for breakfast.

          I wonder if this is why I've missed them? I've lived within a few hundred metres of their Soho place for the best part of the last decade.

      • By Quarrel 2026-02-2710:071 reply

        These look great, squarely in my breakfast wheelhouse, definitely eggy, but with - well, I guess what I now know as a hint of darkness. Thanks for sharing.

        I've been meaning to go to Sri Lanka..

        • By graemep 2026-02-2712:362 reply

          Going to share my advice to people going to Sri Lanka (other than what food to try and where) is to not focus on beaches (which are mostly pretty average) and go to the mountains and ancient cities which are unique and amazing.

          Hoppers are not only Sri Lankan - also found in parts of South India and I think in some places in SE Asia.

          • By Quarrel 2026-02-2810:23

            Thanks for this insight.

            FWIW, for Thailand (where I have been), I'd have a similar recommendation.

            Thailand has some great beaches, but as someone from great-beaches-land, I would recommend the mountains and ancient cities.

          • By stuaxo 2026-02-2716:15

            Same. When I was on a bit of black beach I looked on the internet and found quite a few boats had shed oil along there. Everything else was good though.

      • By s_dev 2026-02-2716:47

        Giant string hoppers are far superior: https://www.hungrylankan.com/recipes/sri-lankan-string-hoppe...

        They are delicious, similar to noodles but I eat them cold with a dry chutney and a great breakfast.

      • By jeej 2026-02-2717:18

        The Egglish Muffin.

      • By hardlianotion 2026-02-2710:51

        And is a decidedly superior breakfast.

    • By JackFr 2026-02-274:394 reply

      This article doesn't do it justice, but the Womelette at the short-lived Royal Canadian Pancake House in NYC lived in the dark abyss.

      https://www.eater.com/2015/1/26/7860903/amanda-cohen-royal-c...

      It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began.

      Such a shame they went out of business.

      • By skipants 2026-02-2715:551 reply

        A bit of a tangent, but I just want to say how, as a Canadian, I'm getting a lot of joy reading about this restaurant. It's a hilarious facsimile of a Canadian restaurant for a couple reasons:

        - There's nothing Canadian about a pancake house. We love pancakes but they aren't really ingrained with our identity. Maple syrup on the other hand, is EXTREMELY important to a lot of Canadians. Serving table syrup instead of real maple syrup is an affront. I found a Reddit thread[1] where a user espouses "tons of free syrup" you were given at RCPH. That's NOT a good thing if you ask me!

        - In Canada (and I assume other British Commonwealth countries) you aren't legally allowed to have "Royal" in the name of your business without Royal consent from the Governor General of Canada[2]

        Just a bit of Canadiana sparked by your comment I thought I'd share. I always get a kick of the small but conspicuous cultural differences between Canada and USA. They give me that Ingluorious Basterds "number 3" moment.

        [1] https://www.reddit.com/r/newyorkcity/comments/1ajujhi/who_re...

        [2] https://www.canada.ca/en/canadian-heritage/services/royal-sy...

      • By mikestorrent 2026-02-277:41

        This is fantastic, I'm dying to eat a Womelette.

      • By khafra 2026-02-279:351 reply

        Blending an omelette and a waffle should be totally doable; I've made waffle frittatas before and they turned out great.

        • By ErroneousBosh 2026-02-2712:26

          It sounds like you're kind of a little up and to the right of the Ugandan Rolex[1]. This sounds like some hideous method of gangland killing, but is in fact a tomato omelette rolled up in a big fresh chapati. Nothing to stop you using any other variety of omelette and indeed I've had excellent results with cheese ones.

          [1] https://www.theregister.com/2015/08/23/post_pub_nosh_ugandan...

      • By randallsquared 2026-02-2714:131 reply

        The article you linked claims "any type of omelette", but the vast majority of omelettes[*] are semicircles, not circular, right? You'd have to cook the top and bottom separately or mostly separately to get a circular one. Hm.

        [*] of course, here I mean proper omelettes, which are an egg shell around ingredients, not scrambled eggs with ingredients mixed in.

        • By fc417fc802 2026-02-2718:51

          In my experience if they're semicircular it's because they're folded over on themselves. Not sure what that has to do with cooking (or not) both sides.

          Your ingredient mixing distinction doesn't reflect what I've encountered. That seems to have more to do with the nature of a given ingredient or alternatively with presentation or other concerns specific to a given recipe.

          Yeah if you wanted "cooked separately and also circular" you'd need to make a two omelette sandwich. I've yet to encounter that at a restaurant.

    • By noduerme 2026-02-274:236 reply

      Haha. I'd suggest that what's missing in the um "latent space" here, is that the triangle should be a pentagon involving some form of bacon/sausage, and some form of potato.

      This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest opportunity. It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it. Definitely would fit in the "dark breakfast" polygon.

      [edit] the potato and bacon theory also comes from what ends up deliciously mixed on your plate at the end, which along with syrup and ketchup is also an integral part of any egg/flour/milk breakfast.

      • By ekidd 2026-02-2711:431 reply

        > It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it.

        The closest existing food I know to this are churros, which can be truly excellent when made well. In places like Barcelona, they dip them in chocolate sauce.

        I support your experiments in potato-based churro analogs!

        • By noduerme 2026-03-014:55

          Speaking of Spanish food and sweetened french fries, I think berenjenas with miel de caña are a truly underrated breakfast competitor. And Spanish tortilla is also sort of a dark breakfast food... I make them to keep in the fridge. Although... heh. My fav thing to eat in Spain for breakfast are the small clams called almejas, sauteed in Manzanilla, with some crusty bread to soak up the boozy clam juice. Tragically, I became allergic to clams when I lived there.

      • By kfarr 2026-02-274:401 reply

        Yeah meat is another dimension, as is potato. So we're up to 4 dimensional breakfast latent space. I hate to think what's in the dark breakfast black hole of that 4 dimensional latent space...

        • By noduerme 2026-02-275:411 reply

          I feel like there's a lot of unexplored area in the carb-soaked-in-egg category that French Toast fits into. The major analogues being chiliqiles and matzoh brie. I recently did something like french toast bites where I cubed some sourdough bread, soaked it with egg and fried it up with small pieces of bacon mixed in. But what if you did that with a glazed donut? Or a waffle?

          [edit] just also why this post touched my heart - I think form is as important as ingredients whenever you're dealing with relatively few ingredients. I have a breakfast I particularly love making that's just hash browns, egg and cheese. But the trick is, you griddle the hash browns, then flip them and smash them on griddled cheese, then crack an egg on top while the cheese fries and flip the whole thing again. The result is a crispy potato pancake where one side is fried cheese and the other is embedded fried egg. The same 3 ingredients, but it can be held in hand and it's got the perfect balance in each bite.

          • By deinonychus 2026-02-2718:01

            you can just french toast anything you have laying around in your fridge or kitchen. they can't stop you.

            https://www.youtube.com/watch?v=hB42iztkzVQ

            i've done the french toast pizza and it wasn't bad. not sure if it was worth the effort. maybe there's an ideal type of pizza or combo of toppings that makes this spectacular. either way it's worth trying once just to say you did.

      • By mylifeandtimes 2026-02-2715:32

        so, a pentagon, you say. hmmm. Yes, or more properly a pentacle, a protective glyph around the sacred meal.

        yes, a much better vector space. Thank you, Noduerme, you are one of the faithful.

      • By dnpls 2026-02-2716:05

        Isn't a basic soufflé gonna fall somewhere in the dark breakfast territory?

      • By heeen2 2026-02-2720:48

        theres a japanese recipe for fried sweet potatoes with brown sugar/caramel sauce

        https://www.okonomikitchen.com/daigaku-imo-japanese-candied-...

      • By tenthirtyam 2026-02-2710:54

        I'd add oil as another dimension - sunflower oil, olive oil, butter, lard, whatever.

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