35 summer breakfasts
We know very well, as oppressed by constancy in habits and as an excellent breakfast is able to cheer up. We’ve got tired of reinventing the bike every morning, so we offer 35 worthy recipes: for vegetarians who want to dive into the carbohydrate pool, lovers of omelets who are always in a hurry, who love sandwiches and berries volume).
5 dishes that can be prepared in advance
Spinach and Egg Sandwiches
Ingredients for egg casserole:
12 eggs 1/2 cups of milk 4 cups of young spinach leaves, washed beforehand or washed and towel-dried 3 cups of grated cheese (for example, cheddar) a quarter or half cup of finely chopped onion pepper and salt to taste butter
Ingredients For every sandwich: 1 portion of egg casserole 2 slices of toasted bread spicy sauce to taste
Turn on the oven at 170 ° C. Carefully lubricate the baking dish with oil, not forgetting the corners and sides.
Spread the spinach evenly on the bottom of the form, sprinkle it with onions and about one and a half cups of cheese - that is, half of the total quantity.
In a large bowl, break all the eggs, add half a cup of milk and whisk whisk until the color becomes even. Gently pour the mixture into the baking dish. You can gently move the form from side to side so that the eggs fill the space between the leaves of spinach. Pour the remaining cheese over the top and put in the oven for 22-25 minutes.
When the eggs are already dense in the middle and golden brown around the edges, remove the mold from the oven and leave to cool for 10 minutes. Then, using a knife or thin spatula, separate the casserole from the edges of the mold, put a cutting board on top and turn it over.
Cut the casserole into 10-12 pieces. To eat a sandwich right away, you need to put one such piece on toasted bread, pour spicy sauce to taste and cover with another piece of bread on top. Such sandwiches get wet, so it makes sense to wrap one end - for example, in a paper napkin.
In order to freeze eggs and make sandwiches later, you need to cover a suitable tray with a film, spread the pieces of casseroles on it so that there is not much space between them. Cover again with foil and put in the freezer.
When the casserole hardens, wrap each portion separately in a film and fold them into a bag. On the package to write the date of preparation and put in the freezer. In this form, the casserole can be stored for up to 6 weeks.
To defrost the eggs, they need to be put on a plate, covered with a film in which they were wrapped, and reheated for a minute and a half in the microwave at maximum power.
Carefully preheat the casserole - it will be very hot! - put on a piece of toasted bread, pour spicy sauce on top and cover with another piece.
French toast
Ingredients: 1 loaf of sliced bread like challah 3 cups of whole milk 3 eggs 3 tablespoons of sugar 1/2 tsp of salt 3 tablespoons of "Baileys" and "Cointreau" (any liqueur will do)
Lubricate the baking dish generously with oil.
Tightly lay the bread in two layers in the form. You can cut some chunks into smaller pieces to fill all the gaps (for this purpose, you can use berries or nuts).
Beat the milk, eggs, sugar, salt and flavorings and pour the bread over it. Sprinkle with cinnamon and sugar.
Wrap the form of plastic wrap and refrigerate overnight. Bread will absorb all the milk during the night.
Bake at 210 ° C for 30 minutes.
Cut into portions and serve with maple syrup, fresh fruit, powdered sugar or all together.
Granola
Ingredients:
6.5 cups of oatmeal 1 tablespoon salt 1 tsp cardamom half tsp cinnamon 1 cup olive oil 1 cup maple syrup 1.5 tsp vanilla extract 1.5 cups coconut 1.5 cups chopped walnuts 1.5 cups crushed almond
Preheat oven to 175 ° C.
In a large bowl, mix the oatmeal, salt, cardamom and cinnamon. In a smaller bowl, mix olive oil, honey (or maple syrup) and vanilla extract. Add all the liquid to the oatmeal, except for a couple of tablespoons.
Arrange the granola in two trays without butter and baking paper. Put in the oven for 10 minutes, turn and bake another 10 minutes.
While the granola is in the oven, lightly chop the nuts and mix with the remaining olive oil.
After the granola has spent 20 minutes in the oven, add the nuts and bake for another 6-7 minutes.
Take out, allow to cool and store in an airtight container. Over time, granola becomes only tastier, but stored no more than a month.
Before serving, mix with dried fruits: dried apricots, cherries, raisins.
Chocolate pudding
Ingredients: 2 eggs of room temperature 170 grams of dark chocolate 4 tablespoons of water 4 tablespoons of sugar 4 tablespoons of unsalted butter salt lightly whipped cream for decorating
Separate the whites from the yolks. In a large bowl, beat the whites to the peaks.
Of the two pots to build a water bath, to break the chocolate into smaller ones, add sugar, a pinch of salt, add water and oil. Heat the saucepans on medium heat until the chocolate has melted and then mix the ingredients thoroughly.
Remove from heat, stir in egg yolks, then squirrels, in small portions. Gently mix until the mass becomes homogeneous.
Put the pudding in jars, bowls or glasses, cool well (a few hours is enough). Before serving, put the cream on top.
Cookies with blue cheese and shallots
Ingredients: 2.25 cups flour 2.5 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon soda 1 teaspoon salt 6 tablespoons cold unsalted butter, cut into cubes 1.5 cups of blue cheese 4 green shallots, finely chopped 1 cup buttermilk or kefir
Preheat oven to 230 ° C. Beat together the flour, baking powder, sugar, soda and salt in a bowl, then rub it all over with butter until crumbs are obtained. Stir in the blue cheese and scallions, add the buttermilk and knead.
Form 12 balls and place them on a greased baking sheet. Bake in the middle of the oven until golden brown between 16 and 20 minutes.
Serving this cookie is best freshly baked, but you can cheat and freeze the dough portions. Then it will be possible to remove as many servings from the freezer as you need, without defrosting, to bake them for several minutes longer.
5 dishes if you have time to be confused
Poppy fritters
Ingredients: 1-2 sliced and peeled orange 1 lemon, 1/3 cup agave nectar 2 cups white wheat flour 1 tsp baking powder 1/2 tsp soda 1/2 tsp sea salt 1/3 cup poppy seeds 1 / 2 cups sunflower seeds, roasted until golden gold 2.25 cups of buttermilk 2 large eggs, lightly beaten 2 tablespoons of butter, melted some butter for lubrication
To get citrus syrup, orange and lemon slices and agave nectar, heat over medium heat and bring the mixture to a gentle boil for 5-6 minutes. Remove from heat and set aside.
Mix flour, baking powder, soda, salt, poppy seeds and seeds in a large bowl. Add buttermilk, eggs and melted butter. Stir all the ingredients to just combine them (do not worry if the dough is lumpy - that’s right).
Preheat the pan with a little butter to the temperature when the drop of water begins to "spin" in the oil. Then you can measure out about 1/3 cup of dough and pour it into the pan.
You can turn the pancakes when both sides are golden, and you need to serve them with a piece of butter and a good portion of syrup.
Rice sesame fritters
Ingredients: 1.5 cups flour 1 tablespoon baking powder 1 tsp brown sugar 1/2 tsp sea salt 2.5 tbsp toasted sesame zest of one lemon 1/4 tsp ground fried ground cumin 1/4 tsp ground cayenne pepper 1 sheet nori 2 large eggs 2 cups of milk 1/4 cup of melted butter 1/8 teaspoon of toasted sesame oil (optional) 2 cups of boiled boiled brown rice
In a large bowl, mix the flour, baking powder, sugar, salt, sesame seeds, lemon zest, cumin, pepper, chop the nori into a bowl and mix all the ingredients.
In a separate bowl, beat together the eggs, milk, butter and sesame oil. Add the liquid mixture to a bowl of flour, mix all with a fork. Then add rice and mix again, without overdoing it.
Heat a griddle over medium heat, brush with a little butter or vegetable oil. Grab a quarter or third cup of dough, pour it into the pan and fry until golden brown on both sides.
Pita with shakshuka, three peppers and feta cheese
Ingredients: 2-3 tablespoons of olive oil half a small onion, chopped 2 cloves of garlic, crushed and crushed 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 Anaheim or jalapeno pepper, cut into strips half a teaspoon of ground cumin 1 teaspoon paprika 1/4 teaspoon salt half-liter jar of canned crushed tomatoes 6 eggs 1/2 cups of chopped feta cheese 2 teaspoons of zatara 1-2 tablespoons of parsley for a side dish 4 large pits or 6 small
Heat olive oil in a large frying pan over medium heat. Add onion and fry for 4-5 minutes. Then put the garlic, cook for another minute and add all three kinds of pepper. Sauté for 5 minutes. Season with salt, paprika, cumin and fry for another minute. Put the tomatoes and about half a can of liquid from under the tomatoes and bring to a boil over low heat. In this state, the sauce (and this is it) must be maintained for 15 minutes.
While the sauce is being prepared, you can heat the pita.
Make 6 grooves in the sauce, each split into an egg. Let the eggs cook under the lid - in 5-6 minutes they should be ready. Then you can add zatara, feta and parsley, cut the pita and, using them as cutlery, scoop the eggs and sauce around them. One egg with sauce will fit in a small pita, two in a large one. You can add more feta and parsley as a side dish and serve.
Scalding with jalapeno and cheddar
Ingredients: 2 cups flour 1 tablespoon baking powder 1 tsp salt 8 tablespoons cold butter, diced 1/2 cup fatty cream 3 eggs 110 grams cheddar 1-2 cubes small jalapenos
Preheat oven to 200 ° C. In a small frying pan, melt 1/2 tablespoon of butter and fry the pepper in it until soft, about two minutes. Cool and then place them in a small bowl of cheddar cheese and sprinkle them with one tablespoon of flour. Mix the remaining flour with baking powder and salt.
Grind the butter with a knife so that the pieces of butter are as large as a pea.
Lightly beat two eggs with cream and add to the oil mixture. Using a wooden spoon, mix the ingredients. Add the cheese mixture to the dough and mix well.
Put the dough on a well-floured surface and lightly knead for a minute. Form 8 triangles or circles out of it and place on a baking sheet lined with baking paper. The remaining egg is mixed with water, dip a brush in it and smear the surface of raw cookies with it. Bake for 25 minutes or until golden brown.
Banana Bread with Rum and Coconut
Ingredients: 170 grams unsalted butter 2 cups flour 3/4 cup brown sugar 1 teaspoon soda half teaspoon salt 3/4 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla extract 2 teaspoons rum and some more for watering (and some more if just cooking is too boring) a quarter cup of plain yogurt without additives, kefir or buttermilk 3 medium bananas mashed in half a cup of roasted coconut and another quarter cup of unroasted
1. Turn on the oven at 170 ° C. Spread with butter, sprinkle with flour and set aside a baking dish.
2. Melt the butter over medium heat. As it melts, the oil will foam and crackle and then begin to turn brown. Then you need to turn the pan on the hob. When the oil is completely brown and begins to smell nuts, remove the pan from the stove, and pour the oil and leave to cool.
3. In a large bowl, mix flour, sugar, soda, salt and cinnamon. In another bowl, smaller, mix eggs, vanilla extract, rum and yogurt or kefir. Add banana puree and cooled oil, then add all liquid ingredients to dry and mix thoroughly. Pour the roasted coconut and mix again, not too hard.
4. Put the dough into a baking dish, sprinkle with unroasted coconut on top and bake for 50-60 minutes. The bread is ready when the toothpick stuck in the center of the loaf remains dry and clean.
5. After 15 minutes, remove from the mold, smear it with rum (do not overdo it so that the vodka jelly does not work) and allow to cool.
5 sandwiches
"Black" with grilled cheese
Ingredients: 1/2 cup of mustard 1 tablespoon chopped fresh parsley 1 teaspoon grated lemon zest 8 slices of rye bread 1/4 cup olive oil 250 grams of ham 1 cup of lettuce 125 grams of brie cheese
In a small bowl, mix the mustard, lemon zest and lettuce.
Spread all the pieces of bread on one side with butter, put on the plate with their buttered side down. On the other hand, spread evenly with mustard mixture. Put ham, lettuce and brie cheese on four loaves of bread. Cover with the remaining pieces, so that the oil side is outside, and press gently.
Fry sandwiches on each side for 3-4 minutes in a pan until the cheese starts to melt. Serve (and eat) right away.
Classic melted cheese
Ingredients: 90 grams of cheese (preferably soft cheddar), grated on a coarse grater 4 slices of white bread for sandwiches 2 tablespoons of melted butter, better salty
Heat a thick-bottomed frying pan over medium heat. While heated, lay the cheese between two slices of bread.
Smear one side of the sandwich with half of the butter, put the oiled side on the pan, smear the remaining butter on the top. Fry for 5-10 minutes on each side, before serving, grab each side for 15 seconds for the sandwich to warm up evenly. And immediately serve.
With bacon and blue cheese
Ingredients: 2 ciabatta 1.5 cups frieze 1 slice of bacon 1 tablespoon chopped shallots 1 teaspoon smooth Dijon mustard 4 teaspoons red wine vinegar 1/4 cup crushed blue cheese 1-2 teaspoons unsalted butter 2 large eggs salt and freshly ground black pepper
Cut each ciabatta in half and stick the buns in the toaster.
Tear the frieze in a medium bowl. Make a cut in the bacon, in a small frying pan fry it over medium heat. Put the bacon on a paper towel and fry the shallots for a minute in the melted fat. Add vinegar, let it drip for half a minute, remove from heat and stir in mustard. Immediately pour the salad with this hot dressing and sprinkle with the cooled bacon.
Remove the ciabatta from the toaster and spread the salad on two buns and sprinkle with blue cheese.
Heat the pan over medium heat again. Add butter, remove one egg and fry so much that the protein grabs and the yolk remains liquid. Lay scrambled eggs on a bun with salad, cover the second. And do not forget to finish the second sandwich.
With steak
Ingredients: a piece of beef for steak salt freshly ground black pepper olive oil 2 yellow onions, cut into rings 1/2 tsp fresh thyme leaves mustard, mayonnaise and sour cream 2 mini focaccia or ciabatta cut 1/2 cup arugula
Add steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in an average saucepan over very high heat and fry the steak on each side for 1 minute. Reduce heat to low and simmer meat for 7-10 minutes, turning once. Put on a plate, wrap tightly with aluminum foil and leave for 10 minutes. Then cut the steak into slices.
In the same skillet, heat one and a half tablespoons of olive oil over medium heat. Add the onions and thyme and fry for 10 minutes, until the onions become caramelized.
Spread the bottom bun with mustard, mayonnaise and sour cream, lay out the meat, sprinkle with salt and pepper, and caramelized onion rings on top. Put the arugula and cover the top bun.
With lentils, spinach and Greek yogurt
Ingredients: 1/2 cup pine nuts or chopped walnuts 2 cups spinach or arugula 1 cup fresh basil leaves 1 cup cooked lentils 2 tablespoons parsley 1 chopped garlic clove 1 lemon 1 cup Greek yogurt 1/4 cup olive oil freshly ground pepper 1 2 lemons 1/2 cups parmesan
Put the saucepan on a medium heat, add pine or walnuts and fry for 5-7 minutes. Put on a wooden board, cool, chop to size lentils.
Break or cut with a sharp knife spinach and basil.
In a bowl, mix lentils, spinach, basil, parsley, and garlic. Squeeze lemon, mix and then add yogurt. Stir again, pour in olive oil, mix again, add salt or pepper to taste. This filling can be stored in the refrigerator for up to three days and spread it on bread, interspersed with lettuce leaves, cheese and other additives.
5 вариантов с ягодами и зеленью
Смузи с бананом и шпинатом
Ingredients: 1 спелый банан (замороженный - еще лучше) 1 чашка листья шпината 1 столовая ложка меда 1 столовая ложка суперфуда Amazing Grass (выбор добавок тут безграничен) 1 чашка холодного миндального молока (можно купить, а можно и сделать самому)
Как и любой порядочный смузи, этот в приготовлении элементарен. Mix all the ingredients in a blender until smooth and feel how you are doing to the body well.
Fried halloumi with strawberries and herbs
Ingredients: 3 tablespoons of olive oil 2 tablespoons of lime juice 2 teaspoons of agave nectar (can be replaced with honey) 1 jalapeno pepper, peeled and chopped freshly ground black pepper 2 tablespoons of minced mint 2 tablespoons of finely chopped cilantro 200 grams of chopped fresh strawberries 1 a tablespoon of olive oil 250 grams of halloumi cheese (can be replaced with mozzarella)
Mix 3 tablespoons of olive oil, lime juice, agave syrup or honey, black pepper and jalapeno pepper. Add mint, cilantro and strawberries.
Heat the pan with olive oil and fry the cheese on both sides. You can understand that he is ready, on a brown crust (if the crust is black, then something went wrong).
Put the finished cheese on a plate, pour the strawberry sauce. Serve warm.
Strawberries, burrata and basil salad
Ingredients: 250 grams of burrata cheese (can be replaced with cream cheese or mozzarella) 500 grams of chopped fresh strawberries handful of fresh basil leaves 2 tablespoons of roasted walnuts 2 tablespoons of olive oil sea salt and freshly ground pepper 1/2 cup balsamic vinegar
Pour the balsamic vinegar into a small saucepan and cook over low heat; Vinegar should boil, but just a little. After 5 minutes, it will turn into a thick syrup - there will be somewhere around two tablespoons.
Put a ball of cheese in the center of the plate, scatter strawberries and basil on top. Add chopped walnuts and sprinkle with olive oil.
Season with salt and pepper to taste and sprinkle with balsamic syrup.
Salad with couscous, pecans and blueberries
Ingredients:1 cup dry couscous 2 cups water 1/4 cup fresh grated Parmesan cheese salt and black pepper from the mill 3 tablespoons of olive oil juice of 1 lemon 1 tablespoon of whole grain mustard 1 tablespoon of capers 1 teaspoon of lemon zest 1/2 cup of roasted pecans 1/2 cup fresh blueberries or blueberries a small handful of coarsely chopped fresh parsley a large handful of green salad
Bring water to a boil. Spice up the water with a good pinch of salt and add couscous. Boil until the cereal is soft, about 12 minutes. Drain the water, rinse the couscous in cold running water and pour into a medium-sized bowl.
Add cheese, salt, pepper, olive oil and lemon juice to couscous, mix. Add the mustard, capers and lemon zest and mix, making sure that the mustard is evenly distributed.
Add pecans, blueberries and parsley and cool before serving.
Rhubarb, Strawberry and Chia Pudding
Ingredients: 350 grams of diced rhubarb 230 grams of strawberries 1/4 cup honey 1/4 cup water 1/2 vanilla pod half lemon juice 1/4 cup chia seeds handful of favorite nuts
In a saucepan, mix rhubarb, strawberries, honey and water. Cut the vanilla pod in half, scrub the seeds into a saucepan. Bring mass to a boil, cover with a lid, reduce heat to a minimum and, stirring occasionally, cook over low heat until rhubarb softens (12-15 minutes).
Turn off the heat, cool at room temperature, and then in the refrigerator. Chia seeds should be added to the already cool pudding.
5 breakfast with eggs
Italian omelet with ricotta and onions
Ingredients: 3 tablespoons of olive oil 1 medium onion, thinly sliced 8 large eggs 1/2 cups of heavy cream (whole milk can be used) 2 tablespoons of fresh chopped rosemary 2 tablespoons of fresh chopped thyme a quarter of a cup of fresh chopped parsley 1/2 tsp salt 1 / 2 teaspoons freshly ground pepper 1/2 cup ricotta
Turn the oven on at 190 ° C and set the grill in the middle. While the oven is heating up, you need to put a large frying pan on the stove and heat olive oil over medium heat. Add chopped onion and simmer it for 5-7 minutes.
While the onion is being cooked, mix the eggs, cream, herbs, salt and pepper in a bowl.
When the onion becomes golden brown, lower the temperature and pour the egg mixture. Cook it for 8 minutes on low heat.
Add 6 teaspoons of ricotta, put the frying pan in the oven and bake the omelet for 10 minutes. You can serve (of course, hot), if the eggs are not swaying like jelly.
Poached tofu
Ingredients: 4 tablespoons unrefined coconut oil 350 grams of tofu, diced 1/2 yellow onion, diced 1 medium zucchini or zucchini, diced 1 medium squash squash, diced 2 chopped garlic cloves 8 peeled and finely chopped champignons 3/4 cups fresh sweet corn grains 2 tomatoes, diced 1 tablespoon thyme 4-6 eggs 2 teaspoons vinegar (apple, white wine, etc.) salt and pepper to taste
Put 1.5 tablespoons of oil in a frying pan with a thick bottom and put it on medium heat.
Add tofu and fry until brown on each side (3-4 minutes). Season with salt and pepper, put in a bowl and set aside.
Add another tablespoon of oil to the pan and fry the onions, zucchini, pumpkin and garlic in it for 5 minutes (the onions will become translucent, and the vegetables will soften). Season with salt and pepper, put in a bowl with tofu.
In the remaining butter, fry the mushrooms for 2 minutes. Add corn and fry for another 3 minutes. Mix the tofu into a frying pan and mix. Add tomatoes and thyme and fry for 3-5 minutes.
Poached eggs should be cooked one by one: smash them into a shallow stew pan with boiling water and simultaneously twist the water into the whirlpool - so the egg will spin and keep a ball-like shape. Each need to cook for 5-6 minutes, and remove - with a slotted spoon.
Put the stew with tofu on a plate, and poached egg on top of each serving. Before serving, you can pierce it and season with salt and pepper.
Universal Egg Salad
Ingredients: 6 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head of radicchio 1/4 cup chopped fresh dill 1 medium shallot, sliced 3 small radishes
Put the eggs in a saucepan, pour cold water so that it covers only half an inch, bring to a low boil. Now turn off the heat, cover and leave for ten minutes.
Place the eggs in a bowl of water and ice for three minutes. Peel all the eggs and grate them on a coarse grater, mix with salt and pepper. At this point, you can add anything to the salad: radicchio or another salad, greens.
Salad can be put on toast or pasta and sprinkled with olive oil or yogurt on top.
Frittata with bacon and raspberries
Ingredients: 1/4 cup butter 2 cups grated potatoes 2/3 cup chopped bacon 1/3 cup chopped green onion salt and pepper 170 grams of fresh raspberries 4 large eggs 2 tablespoons of milk 1 tablespoon of fresh parsley leaves 1 cup grated cheddar cheese
Beat eggs, milk and parsley. Put the potatoes in a frying pan heated with butter, pour over the egg mixture and fry for 3 minutes, then sprinkle with cheese.
Over high heat, melt the butter in a refractory form, add potatoes, bacon and green onions, season with salt and pepper and fry everything together for 7 minutes. Evenly distribute the raspberry berries on the surface of the casserole.
Preheat the oven to 180 ° C, place the form in the oven and bake for 5 minutes until the cheese melts.
Turmeric Protein Omelet
Ingredients: 3 egg whites and a bit of yolk (a quarter) 1 tablespoon milk 1 tsp olive oil 1/4 tsp mustard seed 1/8 tsp turmeric green onion, chopped 1/4 cup tomatoes 1/4 cup paprika several leaves of spinach and pepper to taste