Morning routine: Marc Murphy
Marc Murphy is the chef and owner of Landmarc restaurant, which has locations in the Time Warner Center and TriBeCa. Murphy lives in TriBeCa with his family.
What time do you regularly wake up? Anytime between 6 and 7 — it’s totally up to my kids.
What’s the first thing you do? I put water on for tea. I can’t do anything without tea.
As a chef, do you always prepare gourmet breakfasts? Mornings in our house are a little frazzled — the closest we get to “gourmet” is scrambled eggs with parmesan, oatmeal with maple syrup or, more often than not, Frosted Mini-Wheats.
What is your favorite “going all out” breakfast? An everything bagel, toasted, with cream cheese and smoked salmon.
What’s your favorite “guilty pleasure” breakfast? The pain perdu I make at Landmarc — it’s thick-cut country bread that we soak in cream, eggs, vanilla sugar and brandy overnight, then we sprinkle it with vanilla sugar and flour and brown it on both sides. It’s served dusted with powdered sugar and a side of maple syrup. It’s insane — and worth every bite.
Do you ever go out to eat breakfast? Square Diner for a ham and egg on a roll or Big Wong in Chinatown for dried scallop congee.