Three recipes for a breakfast on the go – released

“Liberation” chose a delicious sandwich, chocolate brioches and a dried fruit bar, homemade to start the day off right.

This year, you promised yourself, you will get into the good habit of getting up early to have a real breakfast, before work or any other activity that occupies your day. We don’t want to be prudes, but good resolution, especially taken under the influence of pastis and sun, we know how it ends, in general: badly. Don’t worry, we’ve picked a delicious sandwich recipe for breakfast Breakfast sandwiches, which you can prepare in advance (if you’re making it the night before, slip it in the fridge, if you’re making a whole batch on Sunday, refrigerate and heat up in the toaster or oven for your morning wash.) For those with a sweet tooth, we have a Chose the chocolate brioche recipe, which freezes super easy, and a peanut/almond/sesame bar recipe, which would also be perfect for post-game cravings (you know, the ones you’re seriously going to keep). That way, you’ll keep your resolution to eat a homemade breakfast, but if you’re in a hurry, you can enjoy it on the way.

Callie Sisters “Egg Sandwich”

For two sandwiches you need: two brioche buns (some bakeries make savory ones); four slices of smoked pork belly; One tablespoon of maple syrup; two organic eggs; 100 grams of baby spinach; 60 grams of old gouda; softened butter; vegetable oil; Salt, black pepper

Preheat the oven to 200°C (M. 6-7). Cut the buns in half and butter both sides. Brown these sides in a very hot skillet. Reserve them. Place the smoked brisket slices on a baking sheet lined with parchment paper. Spread maple syrup on top and bake for seven minutes.

In the same pan, heat a little oil, break an egg into it (ideally, with a cookie cutter to get a round egg). Season with pepper and cook for two minutes to get a fried egg. Do the same for the second. Reserve them. In a frying pan, heat a knob of butter and add the spinach. Brown them for a minute, salt and pepper. book

To assemble your sandwiches, place the bases of the buns on a plate, distribute in equal parts small thick slices of Gouda cheese, followed by spinach, an egg per sandwich and a few slices of bacon with maple syrup. Close each loaf and serve.

Adapted from this recipe Polpo, Shakshuka, Tacos, Ceviche, Cookies, Meatballs by Cali SistersPhotographs by Emanuela Sino, styling by Audrey Coson, Hachette Cuisine, 224 pp., €24.95.

Chocolate brooches from Esterel Payani

For about thirty brioches, you’ll need: two organic eggs; 160 grams of chocolate chips; 30 grams of liquid honey; two teaspoons of vanilla extract; 500 grams of flour; 20 grams of powdered sugar; A sachet of dehydrated baker’s yeast; ten centiliters of sunflower oil; 1/2 teaspoon salt; A little milk or beaten egg yolk.

Dissolve the yeast in 25cl warm water with honey. In a large bowl, combine the flour, sugar and salt. Dig well, pour egg, oil, vanilla, honey yeast. Mix with a wooden spoon. When all the liquid is combined, knead the dough by hand for about ten minutes; It should gradually become less sticky. You can use a crochet robot. Cover with a slightly damp cloth and let it rise for an hour.

Preheat the oven to 150 degrees (step 5). Break the dough with your fist. Turn it out onto a work surface, spread it out roughly with your hands, sprinkle with chocolate chips. Powder quickly to distribute them evenly. Divide the dough into 30 equal portions (each should be about 40 grams). Place them on a lightly oiled baking sheet. Replace with a damp cloth, cover and leave to rest for a quarter of an hour.

Brush the brush with a little milk or beaten egg yolk. Bake for about twenty minutes. When ready, the brioches are puffy and golden. Allow to cool on a wire rack after removing from the oven.

This recipe comes from 150 Recipes to Stop Poisoning YourselfEstérelle Payany, Solar, 320 pages, €17.90.

Cary Solomon’s Peanut, Almond & Sesame Bars

For about sixteen bars, you need: 300 grams of peanut butter; 200 grams of honey; 250 grams of rolled oats; Two tablespoons of sesame seeds; 50 grams of chopped almonds; 75 grams of toasted almonds; A teaspoon of salt; Optionally a tablespoon of olive oil.

In a medium saucepan, melt the peanut butter and honey over low heat until the mixture is smooth, stirring constantly. It should take less than five minutes. Add rolled oats, a spoonful of sesame seeds, 2/3 sliced ​​almonds, toasted almonds and salt. Mix well. The mixture should be quite dry, work it well so that it takes shape. If necessary, add a tablespoon of olive oil to soften the dough.

Spread the mixture with your hands on a plate or board. Shape the dough into a rectangular shape using a rolling pin. Sprinkle with remaining sesame seeds and ground almonds. Smooth again with a roller. Cover tightly with cling film and refrigerate for two hours. These bars will keep for four days in an airtight container.

Adapted from this recipe Breakfast all day! 80 recipes to get off on the right foot!Cary Solomon, La Martiniere, 224 pp., €25.

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