The Breakfast Table Is Set (And You're Invited)

First off — hi, hello, welcome! I’m Pooja Keshu, and this is the very first edition of The Brekkie Club Newsletter — your cozy Sunday drop of breakfast stories, recipes, nutrition nuggets, and behind-the-scenes life from my (slightly chaotic) kitchen.

The griddle’s hot. The vibes? Even hotter. Let’s get started.

Scrambled Thoughts, Solid Start: How The Brekkie Club Began

Somewhere between burnt toast experiments and a very dramatic eggy French toast fail in 2020, The Brekkie Club (TBC) was born.

I have always been the kind who’d never hit snooze if it meant a hearty breakfast. I wasn’t chasing picture-perfect plates or fancy recipes; it was about creating a slow, nourishing start before life picked up speed. And of course, a cup of strong coffee that just HITS.

First an idea, then a YouTube channel, and maybe (one day soon) a real café where nobody has to choose between sweet or savoury breakfasts. Where one can find balanced bites, big flavour, and no compromise. Well, we’re not there yet, but the path is paved.

For now, you’ve got a seat at my breakfast table — where wholesome food meets a whole lot of heart. Welcome in.

A Side of Health, Please

When I started TBC, I wasn’t thinking about nutrition. I didn’t know what ‘balanced’ meant, or how much was too much. I just knew that breakfast made me feel good, and that was enough to start.

But along the way, I began to notice things. How certain foods gave me more energy. How others left me sluggish. How small shifts — like adding more protein or eating slower — quietly changed how I felt throughout the day.

I’m still figuring it out. But I thought, if any of this has helped me, maybe it could help you too.

So here it is — a small, no-pressure tip each week. From my kitchen to yours.

How I do it at TBC:

I try to sneak in protein wherever I can — whether it’s chia seeds in my overnight oats, scrambled paneer on a buttered toast, or Greek yogurt with fruit. Even my pancake batter gets a protein upgrade some days.

For me, breakfast used to be just about flavor. Now it’s about balance. I still love my French toast days — I just add a boiled egg or a spoonful of Greek yogurt instead of whipped cream. Easy wins.

A protein-rich breakfast slows digestion, stabilizes blood sugar, and jumpstarts muscle repair, especially important after fasting overnight. Protein also keeps you fuller, which is why it’s highly recommended to increase your intake when on a diet.

Breakfast Binge Alert: Last Week on TBC

Every week in the TBC kitchen, something new is cooking — and sometimes burning too. Here’s your bite-sized catch-up from the channel, featuring the recipes I tested, tasted, and totally devoured!

• 4 Ingredient High-Protein Bagels (Bagels, but make it protein-packed and super easy. Here’s the recipe that’ll change your mornings forever!)

• Creamiest Beet Yogurt (Pretty, pink, and packed with flavor. Spread, dip, or just eat it by the spoonful — who am I to judge!)

• Basil Pesto Hummus (Herby, creamy, and totally irresistible!)

BTS in the TBC Kitchen

Spoiler alert: I tried poaching eggs for the first time and… it was a journey.

Wasted 5 eggs.
One turned to soup.
Two turned into a weird egg ribbon.
The rest? Too tragic to describe.

But plot twist: I finally nailed it — and turned those silky eggs into a dreamy Turkish çılbır (poached eggs over garlicky yogurt with chili butter on top).

The camera was rolling through the meltdowns and the masterpiece. Full recipe here!

Moral of the story?
The mess is part of the magic. And sometimes, the flop becomes the feature.

Before You Go…

What’s one breakfast you’ve always wanted to try but never have?
Hit reply and tell me — I just might test it out in my kitchen. Might end up amazing. Might end up on my kitchen wall. Who knows?

Coming up next Sunday:

• One recipe, three ways (because I can’t decide either)

• The secret ingredient that changed my mornings

• TBC reader recs + kitchen hacks you’ll actually want to try

• A breakfast trend I’m not buying into