#breakfast recipe

[brunchbinch]

Old-Fashioned Sour Cream Donuts (x)

[thelocalmuffin]

I finally got the approval to share my recipe card (and the little chef yippee I drew) that I did with zincitycorner.

If you'd like to check out the adorable zine or even try out the recipe, I hope you like it!

[askwhatsforlunch]

Pain Perdu and French Toast

And here are more French Toast recipes! In France, we call it Pain Perdu. It means Lost Bread, and is quite the opposite of that, as what would have been lost (or wasted) bread, becomes a delicious dessert, treat or even an indulgent brekkie. I believe this was the first thing I ever learned to cook, too. My grandma was very fond of it, and I was very keen on doing everything my grandma did! So much so it even became a motto the whole family knew: "Je fais comme Mamie, mais je ne suis pas Mamie!"* As we are visiting the Loire Valley, where she was born and lived all her life, I am sharing a few of my favourite Pain Perdu and French Toast recipes, some I know she would have loved...

Lingonberry and Lemon French Toast 

Blackberry French Toast 

Walnut and Caramel French Toast 

Honey Blueberry French Toast 

Maple French Toast 

Fig and Spices French Toast  

Cranberry French Toast

Chocolate-Stuffed French Toast 

Happy Berry French Toast

Lemon Curd French Toast 

*"I do what grandma does, but I am not grandma!"

[thepanvelite]

Egg Bhurji: Indian Scrambled Eggs

A flavorful Indian dish of spiced scrambled eggs for a hearty breakfast.

Egg Bhurji, also known as Anda Bhurji, is a delightful Indian dish of spiced scrambled eggs. It’s quick, easy, and bursting with flavors. Whether you enjoy it with bhakri, toast, roti or rice, this beginner-friendly recipe is sure to impress. Let’s dive into making this delicious breakfast! Nutritional Values (Approximate) per Serving: Calories: 251 Proteins: 13g Fats: 19g Carbohydrates:…

[colleens-kitchen]

Vanilla Bean Scones✨

It's been a while since I've posted on this blog but I wanted to share this recipe because it's one I've made many times because it's SO GOOD! If you've ever had the Petite Vanilla Bean Scones from Starbucks, these are basically just a larger version. Great for breakfast, with coffee or tea, these are a definite crowd pleaser. 😋☕🫖

Ingredients (yields 8):

-2.5 cups all-purpose flour

-1/2 tsp salt

-1 Tbsp. baking powder

-1/3 cup granulated sugar

-1 egg

-1/2 cup milk

-1 Tbsp. pure vanilla extract

-3/4 cup butter, cubed

Vanilla glaze:

-1.5 cups confectioners sugar

-4 Tbsp. water (may need more)

-2 Tbsp. butter, melted

-1 tsp. pure vanilla extract

1) Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.

2) In a stand-alone mixer filled with a paddle attachment mix together the flour, salt, baking powder and granulated sugar. Add cold cubed butter and mix on low-speed until coarse crumbs form - careful not to overmix.

3) In a small bowl, whisk together the egg, milk and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.

4) Flour a clean surface and knead dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Use your fingers to smooth down any sharp edges or corners.

5) Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack.

6) While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.

[midwestmattiemae]

The Best Yogurt Bowl with Homemade Granola

Hello, friends! Happy Wednesday to you all! Today is a gloomy day in my small town, but, April showers bring May flowers, so I am content. Since becoming a stay at home mom, I’ve had so much extra time to be in the kitchen, making things from scratch. Some things there’s honestly not much difference and it doesn’t quite feel worth it to make homemade, but this granola is SO worth it. I found it…

[coffee-pot-pie]

COTTAGE CHEESE AND EGG BREAKFAST PASTRY

Recipe Link

[alfiafahim]

[beths-favourite-recipes]

Cinnamon and Cardamom Morning Buns

[indischwindisch]

Shakshuka with Sweet Potato and Potato

Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka.

Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka. What Is Shakshuka? Shakshuka is an Arabic term meaning “mixture”. It has its origin somewhere in West/North Africa or Middle east. Its exact origin is unknown. The recipe involves making a mixture (usually containing vegetables and spices) and poaching eggs…

[abramsbooks]

RECIPE: Soft Scramble Toast (from What’s Gaby Cooking: Take It Easy by Gaby Dalkin)

I’ll see your boring, plain toast and raise you crisped bread topped with a soft scramble, salty prosciutto, and plenty of freshly grated Parm. I can’t tell if this is an open-faced breakfast sandwich or an affirmation that everything’s going to be okay.

Serves 1

FOR THE SOFT SCRAMBLE:

1 tablespoon unsalted butter

2 large eggs, whisked

¼ cup (25 g) freshly grated

Parmesan cheese

Kosher salt and freshly ground black pepper

FOR THE TOAST:

1 (1-inch/2.5 cm) thick slice sourdough

1 tablespoon unsalted butter

FOR THE TOPPING:

¼ cup (5 g) packed arugula

Drizzle extra-virgin olive oil

½ teaspoon freshly grated lemon zest

2 tablespoons freshly grated

Parmesan cheese, plus more for serving

Kosher salt and freshly ground black pepper

1½ ounces (40 g) thinly sliced

Prosciutto (about 3 slices)

Crushed red pepper

In a medium nonstick skillet over low heat, melt the butter.

Add the eggs and cook until softly scrambled, stirring constantly. Fold in the cheese and season with salt and pepper.

Meanwhile, toast the bread in a toaster and spread with butter.

In a small bowl, toss the arugula with the oil, lemon zest, Parmesan, and some salt and black pepper.

Place the soft scrambled eggs on the toast and top with the arugula, prosciutto, and crushed red pepper.

New York Times Bestseller

Bestselling author Gaby Dalkin is back with What's Gaby Cooking: Take It Easy, sharing 100 recipes that put ease, flavor, and adaptability first

In her new book, Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude. What's Gaby Cooking: Take It Easy offers 100 new delicious and stress-free recipes, suited for any and all occasions.

Everything we cook right now—whether it’s for a potluck picnic with friends or a solo night in binge-watching reality TV—needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn’t actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof, the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don't go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course—give the people what they want!—big, crunchy, fresh salads and rich, chocolatey, you’re-in-sweatpants-anyway desserts, Take It Easy is Dalkin’s first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals.

For more information, click here.

[brunchbinch]

Lemon-blueberry donuts (x)

[juliahalefitness]

Banana Baked Oats (Simple Meals for Busy Days)

Gluten-free, dairy-free, and flavor-ful. Banana Baked Oats are so satisfying and full of good for you ingredients. Perfect for when you want simple meals for busy days (or mornings in this case). One of the challenges that my clients face is time: or lack there of. We’re busy people! But we still want to eat well and nourish our bodies. Busy days call for simple meals, make ahead options and…

[askwhatsforlunch]

Hot Cross Buns and Butter Pudding

I collared two of Ava's Nan's delicious hot cross buns and an egg before leaving Ngāmotu New Plymouth yesterday, so I could bake this decadent Hot Cross Buns and Butter Pudding for breakfast today. A more-ish treat made even more delectable by eating it in bed! Happy Easter!!!

Ingredients (serves 2):

2 day-old (or coulple-of-days-old) Hot Cross Buns

2 tablespoons butter, softened

1/2 cup sour cream

4 teaspoons caster sugar

1/2 teaspoon Homemade Vanilla Extract

1 large egg

30 grams/1 ounce good quality dark chocolate (I used Whittaker's Marlborough Sea Salt Caramel and Saffron Dark Chocolate)

Lightly butter a oven-proof dish.

Halve Hot Cross Buns and generously butter all sides. Arrange Hot Cross Buns halves into prepared dish.

In a small bowl, combine sour cream, caster sugar and Vanilla Extract. Stir until well-blended. Break in the egg and whisk until perfectly combined.

Pour cream and egg batter over the Hot Cross Buns in the dish. Allow to sit and soak for at least a couple of hours to overnight.

Preheat oven to 160°C/320°F.

Place the dish in the warm oven, and bake, for 45 minutes, at 160°C/320°F, until golden.

Break dark chocolate into small morsels.

Scatter dark chocolate morsels onto Hot Cross Buns and Butter Pudding just out of the oven. Enjoy immediately!

[rajanjolly]

Poha Aloo Paratha | Potato & Flattened Rice Paratha Recipe | Breakfast R...