For a long time, nutritionists have debated the importance of breakfast in our stressful daily lives. Vegan or balanced, breakfast is a must to give you energy for a good start to the day. In any case, it is scientifically proven that this food should not be omitted to avoid nutritional deficiencies and digestive problems. Which one to choose, hot breakfast or cold breakfast is a matter of personal preference and should not affect health.
Is it important to have a hot breakfast?
It is logical to think that in summer, we are tempted to have something refreshing in the morning. Either an express smoothie recipe or a light meatless breakfast to fill any time. However, in winter, when you’re shivering just out of bed, a good vegetable soup steals the show and sends a warm wave through your body.
So, depending on the season and your own mood, choose a hot or cold breakfast. Our editorial staff read up on three recipes that, at the very least, won’t fly by your radar.
A pinned hot breakfast recipe by Jamie Oliver
This recipe for huevos rancheros is a take on the Mexican dish with eggs in tortillas and a spicy tomato sauce. Capsicum adds sweetness and chorizo gives a nice smoky flavor. It’s great for a late brunch. You can add any variety of beans to make it super hearty and tweak it.
- 4 whole tortillas, cut into small triangles
- 1 tablespoon olive oil
- 1 dry chorizo (about 170g), skin removed, crumbled
- 2 garlic cloves, thinly sliced
- 1 red pepper and 1 yellow pepper, seeded, thinly sliced
- 1 bunch spring onion, thinly sliced, and extra for serving
- 2 long red chiles, thinly sliced, and extra for serving
- 400 grams of crushed tomatoes
- A 400g can of mixed beans
- 2 cups (70 grams) baby spinach
- 4 eggs
- Juice of 1 lime, plus lime wedges, to serve
- Thinly sliced avocado, to serve
Follow the recommended procedure
Cleaning the oil is a simple process without worrying about cooking:
1. Preheat the oven to 180 degrees Celsius. Line a baking sheet with butter and baking paper. Spread the tortilla pieces on the prepared tray and bake for 8-10 minutes or until golden brown.
2.Meanwhile, heat oil in a large frying pan with a lid on high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until beginning to crisp. Add the garlic, bell pepper, spring onion and pepper and continue to cook, stirring regularly, for 10 minutes or until the vegetables are tender and caramelized.
3. Add the tomatoes and beans along with the canning liquid. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir-fry baby spinach for 1 minute or until just wilted.
4.Using a spoon, make 4 small wells in the mixture, then crack an egg into each. Cover and cook for 3 to 4 minutes or until eggs are cooked to your liking.
5. Pour the lime juice over the beans and eggs and serve immediately with crispy tortillas, lime wedges, extra spring onions and diced peppers, and sliced avocado.
Sincere, isn’t it!? And time consuming! If that’s not your cup of tea, we have another hot breakfast recipe for you that will take less of your time.
This quick and easy dish is extremely satisfying any time of day. It requires simple ingredients: 1 tbsp olive oil, 175g brown swiss and button mushrooms, (cut the large ones in half), 4 eggs, 100g arugula leaves, 2-4 slices of sourdough bread, 1 mashed avocado, (for serving (perhaps the first harvest from your avocado tree), olive oil, chili sauce, and lemon wedges.
1. Heat oil in a 25cm non-stick pan over medium heat. Add mushrooms and cook, stirring frequently, 5 to 10 minutes or until browned.
2. Crack the eggs into the pan. Cook for 5 minutes or until done to your liking. Remove from heat, sprinkle with arugula, then drizzle with olive oil and chili sauce.
3.Meanwhile, toast the bread and spread with avocado. Serve with lemon wedges, eggs and mushrooms.
Prices of hot breakfast items
Impressing the whole family is your goal, isn’t it, and this time with the help of Grand Marnier. You will need: 400 ml of pure cream (thin), 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup (110 g) powdered sugar, 4 thick slices of square brioche, 60 g without butter, 8 figs cut in half, 1 /4 cup (60 mL) Grand Marnier, fresh cream for serving.
The morning after the New Year celebration is a good opportunity to start the day with this culinary masterpiece.
1. Put the cream, eggs, vanilla and 2 tablespoons of sugar in a bowl. Whisk to combine. Dip the brioche in the egg mixture for 20 seconds, then place it on the baking sheet.
2. Melt 30g butter in a large frying pan over medium heat. In two batches, cook the brioche, 1 to 2 minutes on each side, until golden brown and cooked through. Reserve and keep warm.
3. To make the caramel, wipe out the pan and add 1/4 cup (55 grams) of sugar and the remaining 30 grams of butter. Stir over medium-high heat until melted and sugar has dissolved. Cook for 2-3 minutes until golden, then add the Grand Marnier and cook for another 1-2 minutes until slightly reduced. Books are cool.
4. Spread the remaining 2 teaspoons of sugar over the cut side of the figs. Place a clean skillet over medium-high heat, then add figs, cut side up, and cook 1 minute or until caramelized.
5. Serve figs on brioche French toast with fresh cream and caramel.
Enjoy your lunch!
formula : https://www.delicious.com.au/recipes/