A healthy and satisfying breakfast keeps you going until lunchtime. Here are a few breakfast recipes to try out.
Curry-Avocado Crispy Egg Toast
Curry adds an unexpected but welcome spice to our beloved avocado toast — a tasty fried egg and fresh cilantro pull it all together.
LEVEL: Easy
YIELD: 2 toasts
Ingredients
5 tbsp. olive oil
2 large eggs
2 slices bread
1/2 tsp. curry powder
1 avocado
2 tsp. lime juice
1/8 tsp. salt
Chopped cilantro, for garnish
Directions
Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
In a small dry skillet on medium, toast curry powder until fragrant, 1 minute. Stir into 2 tablespoons olive oil and set aside. Mash avocado with lime juice and salt. Toast 2 slices of bread. Top each with avocado mash, 1 crispy egg, and chopped cilantro. Drizzle with curry oil.
Carrot, Cranberry, and Pecan Muffins
Carrots add both sweetness and extra fiber to this guilt-free anytime treats.
TOTAL TIME: 0:50
PREP: 0:20
LEVEL: Moderate
Ingredients
1 c. wheat bran
1 c. whole-wheat flour
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1 pinch Kosher salt
¼ c. unsweetened applesauce
½ c. buttermilk
¼ c. olive oil
1 large egg
1 c. fresh or frozen cranberries
1 medium carrot
1 medium parsnip
2 tsp. finely grated fresh ginger
¼ c. pecans
Directions
Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Fold in the cranberries, carrot, parsnip, and ginger.
Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Sweet and Salty Maple Granola Bark
Bake a sheet pan of granola and eat the crunchy clusters with milk or yogurt…or break and eat by the handful.
TOTAL TIME: 0:50
PREP: 0:15
LEVEL: Easy
YIELD: 12 servings
Ingredients
2/3 c. maple syrup
2 tsp. vanilla extract
1/2 c. olive oil
1 large egg white
3 c. old-fashioned oats
1 c. roasted, salted almonds, coarsely chopped
1/2 c. sunflower seeds
1/2 c. almond flour
1 1/2 tsp. ground cinnamon
Milk and fresh fruit (such as berries and peaches), for serving
Directions
Preheat oven to 350°F. Line large baking sheet with parchment paper.
In a medium bowl, combine maple syrup, vanilla, olive oil, egg white and 1/2 teaspoon salt. In a large bowl, combine oats, almonds, sunflower seeds, almond flour, and cinnamon. Add maple syrup mixture to dry ingredients and mix thoroughly.
Evenly press mixture onto the prepared baking sheet using back of spoon or wet hands.
Bake until golden on edges, 25 to 30 minutes, opening oven door twice to release steam and rotating the pan once halfway through. Do not stir.
Let cool in pan on wire rack 1 hour before breaking into chunks. Serve with milk and fruit. Store in airtight container at room temperature up to 1 week.
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