The most important meal of the day: await breakfast every morning with these recipes
I am not a breakfast. I love my morning coffee but I am not seriously interested in food and eating for several hours. But I know it is important to eat in the morning, so I usually take an orange or an apple and a piece of toast, and that’s it.
I want to focus more on the right diet in the morning. And I love a quiet weekend breakfast (let’s not call it brunch) where everyone can take their time and sit around a table with a coffee or strong tea jar and enjoy the meal without running.
Here are three new ideas. Given the price of eggs (!) And egg shortages, I offer two recipes that use eggs, but not as a centerpiece, and one that has no eggs at all.
The cheese and herbs pancakes are full of rosemary, thyme and chives with ricotta and pointed cheddar. You whisk the egg whites for pancakes to be large and soft. They can be served with lemon or maple syrup butter.
The hash of sweet potato and chorizo ​​is an excellent combination of sweet and spicy flavors and looks really dramatic with a dish on top.
And finally, a yogurt breakfast bar. You serve a large bowl of yogurt and you surround with fruits, seeds, dried fruit, spices and more. An orange blood (or orange) syrup is mixed in minutes and can be watered on top.
Grass cheese and pancakes
Why do pancakes still need to be soft? In this version, the dough includes ricotta cheese, grated sharp cheddar, fresh herbs, eggs and babereurter. The pancakes get up beautifully thanks to whipped egg whites and have the appearance of a homemade English muffin. Serve the pancakes with simple lemon grass butter and / or maple syrup. Because a little sweet and salty has never hurt.
Made about 12 two -inch pancakes.
Ingredients
Pancakes:
- 4 large eggs, separated
- 1 cup of flour
- 1 ½ teaspoon of dough powder
- ¼ to ½ teaspoon of salt, depending on how you like your food
- ÂĽ teaspoon of baking soda
- 1 â…“ Ricotta cups with whole milk
- Âľ Cup of grated sharp cheddar, or hard cheese like parmesan
- ½ to 1 teaspoon of grated lemon zest, depending on how you like lemon
- Âľ Cup of BABERER (or Âľ Cup of milk with 1 tablespoon of lemon juice)
- 3 tablespoons of finely chopped combination of rosemary, chives, thyme (1 tablespoon of each)
- 1 to 3 tablespoons of olive or vegetable oil, or butter
Lemon-Herbe butter:
- 4 tablespoons of non -salty butter
- â…“ Finely chopped fresh herbs cup, such as rosemary, thyme and chives
- ½ teaspoon of grated lemon zest
Instructions
- Place the egg whites in a large bowl.
- Place the yolks in an average bowl.
- In a third large bowl, whisk flour, baking powder, salt and baking soda.
- Whisk the egg yolks with the ricotta, the grated cheese, the lemon zest and the tuber. Gently fold this mixture into the flour mixture.
- Whisk the egg whites until the stiff peaks are formed. Gently fold ÂĽ of the egg whites with a mixture of flour / ricotta to lighten the mixture. Then fold the remaining egg whites until they are completely incorporated.
- Preheat the oven to 225 degrees.
- Make the lemon-herb butter: Place all the ingredients in a small saucepan or a pan and heat so far as to boil.
- Heat a heated plate or a large heavy pan with 1 tablespoon of oil or butter over medium heat. Add about â…“ cup of dough to a hot pan, repeating with a few additional pancakes; Be careful not to hinder the pan or the steam pancakes. Cook for about 3 minutes or until the bubbles are formed. Gently turn the pancakes and cook for another 2 to 4 minutes, until cooked. Place on a heat resistant tray and keep in the oven. Repeat the addition of oil or butter if necessary and cook the whole pancake dough.
- Serve hot with lemon-herb butter and maple syrup.
Sweet potato and chorizo ​​chopping
I love the mince of salted beef but I wanted to mix things a little. Here, I use gentle potato or white Japanese sweet potato (yes, you can also use gold medals or regular yukon reds) and a fresh spicy chorizo ​​sausage. The balance of the sweetness of the potato and the spice of a good chorizo ​​creates the perfect balance in this hash. Garnish with an olive oil egg or a poached egg and a toast.
Serves 2 to 4.
Ingredients
- 1 Large sweet potato, Japanese white sweet potato or ordinary white potato, peeled and cut into 1 inch size cubes
- 3 tablespoons of olive oil or vegetable
- 1 medium onion, chopped
- Salt and freshly ground black pepper to taste
- 3 tablespoons of chives or chopped green onions
- 2 tablespoons of chopped fresh thyme, or 1 ½ teaching spoon and collapsing
- 11 ounces fresh chorizo ​​sausages, or spicy Italian sausage, removed from the case
- 2 to 4 eggs
- 2 to 4 toast slices to serve
- Maple syrup, optional
Instructions
- Bring an average salt water pot to boil over high heat. Add the potatoes and cook, stirring once or twice, for 10 to 12 minutes, or until almost tender but always maintain its shape. Drain and reserve.
- In a large skillet, heat 1 ½ tablespoon of oil weak heat. Add the onions, salt and pepper and cook, stirring from time to time for 10 minutes. Stir in chives (or green onions) and thyme. Increase the medium fire and add the chorizo ​​meat that comes out of the case (throw the case); Cook for 5 minutes, stirring from time to time. Stir in the potatoes and cook for another 5 minutes. Potatoes should be tender and cooked meat. Season with taste.
- Meanwhile, heat the remaining oil of 1 ½ tablespoon in a medium-high-high heat pan. Catchaging 2 eggs in the pan and cook for 3 minutes. Pour the oil from the pan to the top of the egg and cook until the whites are adjusted and the yellow begins to cook, an additional 1 to 2 minutes. If you like, you can turn the egg and cook for 30 seconds on the yellow side. Repeat with 2 additional eggs if you wish.
- To serve, place part of the hash on a plate, garnish with 1 or 2 eggs on the dish and serve with toast.
Breakfast bar in DIY Yogurt
Imagine a widespread table with nuts, fruit, yogurt, granola, honey, grated coconut, dates and citrus. The construction of your own bowl of yogurt means that breakfast looks like a party. It’s a healthy and fun way to start the day, whether it is a Tuesday morning or late gathering on Sunday. You can offer any or all these garnishes; Do not hesitate to experiment with savory garnishes such as avocado, tomatoes, grated carrots, etc.
Ingredients
- Yogurt: Greek, full of fat, skimming, etc. I prefer plain yogurt, so the fillings will really shine, but if you have a favorite flavor, go for it. Click here for more recipes that use yogurt.
- Granola: house or bought house. Click here for a homemade granola recipe.
- Fruit: Cut apples, pears, bananas, oranges, berries, kiwis, khaki, pomegranate seeds, mandarins, etc.
- Ripe avocado slices or cubes
- Fine slices of cherry tomatoes
- Very slightly mixed grated carrot with honey or maple syrup
- Railed nats: almonds, nuts, pistachios, etc. For optimal flavor, climb them slightly in an oven at 350 degrees for about 6 minutes.
- Dried fruits such as dried cranberries in the sun, raisins, currants, figs, etc.
- Seeds: Pumpkin seeds (pepitas), sunflower seeds, flax seeds, chia seeds, etc.
- Crusty ginger in fine slices
- Non -sweet grated coconut flakes
- Honey or maple syrup
- Blood syrup or orange. See the recipe below.
- Sea salt
Instructions
- To serve: place a large bowl of yogurt in the center of your spread. Surround with small bowls of seeds, nuts, fruit, etc. Let everyone create their own bowl of yogurt. Drizzle the top of the bowl of yogurt with blood orange syrup, if you wish.
Blood orange or orange syrup
Drizzle a tablespoon on your yogurt and your fillings, or incorporate the yogurt for a soft note and a bright color. It is also delicious poured into Seltzer or a cocktail.
Made about 1 cup of syrup.
Ingredients
- 1 cup of water
- â…“ Sugar cup
- 3 blood oranges or juice, juice, about ½ cup of juice
Instructions
- Bring water to a boil over high heat. Add the sugar and simmer for 5 to 8 minutes until the sugar is dissolved and slightly thickened. Add the orange juice and simmer over medium-low heat for another 5 minutes until it is slightly thickened. Cool, place in a sealed jar and refrigerate. The syrup will last from 2 to 5 days.
Other breakfast ideas
- Click here so that the recipes make pancakes with whole grain blueberries and breakfast salad with bacon, dish eggs and crusts.
- Click here so that the recipes do cellar and challah.
This segment was broadcast on February 24, 2025.
