Exploring the Nutrition Diet: What did Marilyn Monroe eat for breakfast?

October 5, 2025 •

4 min read

In a 1952 interview with Pageant magazine, Hollywood icon Marilyn Monroe revealed her 'bizarre' morning ritual, leading many to wonder, 'What did Marilyn Monroe eat for breakfast?'. The answer was a high-protein, two-ingredient concoction that was both unusual and efficient for the busy actress.

Quick Summary

An unusual breakfast of raw eggs in warm milk defined Marilyn Monroe's 1950s morning routine. This high-protein meal, supplemented with vitamins, formed part of a protein-focused diet that balanced simple dinners with occasional ice cream indulgences.

Key Points

Raw Eggs and Warm Milk: Marilyn Monroe's iconic breakfast consisted of two raw eggs whipped into a cup of warm milk, supplemented with a multivitamin.
Health Concerns: Modern health experts advise against consuming raw eggs due to the risk of salmonella, a foodborne illness.
High-Protein Focus: Her overall diet was high in protein, featuring simple dinners of broiled meat like steak, lamb chops, or liver.
Raw Carrots: She frequently ate raw carrots with her dinner, often joking that she 'must be part rabbit'.
Balanced with Indulgence: Despite her simple meals, Monroe regularly treated herself to a hot fudge sundae after evening drama classes.
Contradictory Accounts: Other sources, like her auctioned cookbooks, reveal more complex recipes and different breakfast options, suggesting a varied diet over time.
Pragmatic Approach: Monroe's diet was less about following strict rules and more about finding a practical and nourishing routine that fit her demanding schedule.

Marilyn Monroe's 'Bizarre' Breakfast Regimen

In a candid interview for Pageant magazine published in 1952, Marilyn Monroe detailed her self-designed approach to eating and exercise. Her morning ritual, which she playfully admitted was often described as "absolutely bizarre," was driven by convenience and nutritional efficiency. Before taking her morning shower, she would heat a cup of milk on a hot plate, break two raw eggs into it, and whip them with a fork to drink while she dressed. A multivitamin pill rounded out her speedy, protein-packed start to the day. Monroe viewed this as the most nourishing option for a working girl on the go, a stark contrast to typical breakfasts of the era.

The Nutritional Pros and Cons of a 'Marilyn-style' Breakfast

While Monroe believed her breakfast was a nutritionally sound choice, modern dietary science offers a different perspective. A raw egg and milk concoction is certainly rich in protein and nutrients, but it comes with significant health risks that were less understood in the 1950s. The primary danger is salmonella, a bacterial infection that can be present in raw or undercooked eggs.

The High-Protein Benefit: Monroe's breakfast was a potent source of protein, essential for muscle repair and satiety. It aligns with modern high-protein diet concepts, even if the method is risky.
Modern Safety Concerns: Nutritionists today strongly advise against consuming raw eggs due to the risk of foodborne illness. Safely heating eggs is essential to kill potentially harmful bacteria.
A Modern Take on the Recipe: For those inspired by the concept, a safer modern version would involve using pasteurized eggs or gently heating the mixture to a safe temperature to create a quick, fortified eggnog-style drink.

Contrasting Monroe's Diet with Modern Nutritional Advice


Aspect	Marilyn Monroe's Diet (1950s)	Modern Nutritional Recommendations (2020s)
Breakfast	Raw eggs whipped into warm milk with a multivitamin.	Balanced meal with complex carbs, protein, and fiber (e.g., oatmeal, Greek yogurt, fruit).
Dinner	High-protein: broiled steak, liver, or lamb chops with raw carrots.	Lean protein sources, diverse vegetables, and whole grains.
Indulgences	Regular hot fudge sundaes for balance.	Moderation, focusing on nutrient-dense options most of the time.
Nutritional Knowledge	Intuitive, based on personal feelings and quick energy.	Science-backed, considering long-term health risks and benefits.
Safety	Consumed raw eggs, posing a salmonella risk.	Emphasizes food safety, particularly when preparing eggs.

Marilyn's Full-Day Fueling Plan

Monroe's unique breakfast was part of a larger dietary pattern that was, by her own admission, surprisingly simple. She typically skipped lunch, saving her appetite for an equally straightforward dinner. Her dinner routine involved a stop at a market for a steak, lamb chops, or liver, which she would broil in her hotel room's electric oven. This was accompanied by several raw carrots, which she joked about loving, saying she 'must be part rabbit'. This high-protein, low-carb approach was quite modern in its composition, even if executed with 1950s-era methods.

The Balancing Act of Indulgence

Monroe recognized that her Spartan dinners allowed for a special evening treat. After her evening drama classes, she would often stop for a hot fudge sundae. She justified this indulgence by explaining that her diet was almost entirely composed of protein, enabling her to enjoy a rich dessert without guilt. This reflects a pragmatic approach to diet, allowing for enjoyment while maintaining a consistent overall pattern. For more on her routine, including her brief exercise plan, see this article from Harper's Bazaar.

A Tale of Two Diets

While the Pageant interview provides the most famous account of her eating habits, an auction of her personal effects revealed other food preferences, including recipes for beef bourguignon and marrow bone soup found in her cookbooks. These more complex dishes suggest that her diet was not as consistently simple as she portrayed, perhaps reflecting different periods of her life or varying routines depending on her living situation. One source even notes a conflicting diet plan found in her belongings, featuring orange juice, toast, and cereals for breakfast. This adds to the enduring mystery surrounding the icon and shows that a celebrity's public persona may not always align perfectly with their private reality.

Conclusion: A High-Protein Philosophy, For Better or Worse

Ultimately, the question of what did Marilyn Monroe eat for breakfast leads to a fascinating look at mid-20th-century celebrity diet culture. Her quick, high-protein breakfast, though risky by modern standards, was a practical solution for her busy life. Paired with simple dinners and a permitted indulgence, her approach was intuitive and goal-oriented. While no one would recommend replicating her breakfast due to health risks, her dietary philosophy of balancing simple, protein-rich meals with controlled treats offers a timeless lesson in mindful eating. It reminds us that health and diet are deeply personal journeys, and what works for one person may not work for another, especially when comparing different eras of nutritional understanding.

Frequently Asked Questions

Yes, in a 1952 interview with Pageant magazine, Marilyn Monroe stated that she would drink a cup of warm milk with two raw eggs whipped into it every morning, along with a multivitamin.

No, it is not recommended to consume raw eggs due to the significant risk of salmonella poisoning. If you want to replicate the protein content, use pasteurized eggs or cook them thoroughly.

Marilyn Monroe's dinners were notably simple and high in protein. She would typically broil a piece of steak, lamb chops, or liver in her room and serve it with a side of raw carrots.

Yes, despite her generally simple diet, Marilyn Monroe enjoyed a regular indulgence. She confessed to often stopping for a hot fudge sundae after attending evening drama classes.

Marilyn Monroe had a simple exercise routine that involved lifting small weights for about ten minutes each morning to firm her bust muscles. She also noted she exercised at her own pace and rhythm, disliking a regimented approach.

Based on her reported diet of high-protein meats and raw vegetables, Marilyn Monroe's eating habits align closely with the principles of what is now known as a paleo diet, although she did not label it as such.

Yes, contradicting accounts and recipes found in her personal cookbooks, such as for beef bourguignon and marrow bone soup, indicate her diet was more varied than her famous 1952 interview suggested.