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Easy and Delicious Recipes that you will want to Make Everyday!

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Here are six easy breakfast ideas for you to get cooking.

1. Breakfast of champions: poached eggs, smashed avocado, and feta on toast 

Ingredients

White wine vinegar, 2 tablespoons

4 medium-sized eggs

A single avocado

50g feta

1 ml of juice from chili flakes ½ lemon

Sourdough toast, cut into two pieces

Method of making

Combine the water and vinegar in a large saucepan and bring to a rolling boil over high heat. Once the water has boiled, turn it down to a simmer and use a spoon to create a whirlpool. Put in the eggs and cook for 2 1/2 minutes.

STEP 2 Meanwhile, mash the avocado with the feta, chili flakes, lemon juice, and black pepper in a small bowl. The bread needs to be toasted.

STEP 3 Layer each piece of bread with avocado, feta, and a poached egg.

2. Huevos rancheros

It’s a simple Mexican breakfast recipe that will keep you going all morning long.

  • Include 1 tablespoon of either sunflower oil or vegetable oil
  • 1 wrap made with corn tortilla
  • 1 egg
  • Black beans from a 200-gram can
  • rinse and drain the juice.
  • Hot chili sauce
  • half a lime
  • half an avocado (peeled and sliced),
  • 50 grams of crumbled feta,
  • and half a lime

Method

STEP 1

In a large skillet, heat the oil over high heat. Toss in the tortilla and cook for a minute or two on each side, or until it is puffed and golden. Put it on a plate.

INSTRUCTION 2: Break an egg into the pan and cook it to your desire. Meanwhile, empty the can of beans into a bowl, season, and pour in some lime juice before giving them a little mash with a fork.

In STEP 3, you’ll cover the tortilla with a layer of beans and then add the egg, avocado, feta, and chili sauce. Before digging in, give it another quick squeeze of lime juice.

3. Kale, tomatoes, and poached eggs toast

Kale cooked in a runny egg yolk and topped with crumbled feta cheese is the best way to consume it. This low-cal breakfast option is packed with vegetables.

You’ll need:

  • 2 tsp oil, 100 g pre-chopped kale, and
  • one smashed garlic clove and half a teaspoon of dried chili flakes
  • 4 medium-sized eggs
  • 2 pieces of whole-grain toast
  • 50 g of halved cherry tomatoes
  • 15 grams of crumbled feta

Method

STEP 1

Start the water boiling in a big pot. Kale, garlic, and chili flakes should be added to oil that has been heated over medium heat in a frying pan. In a skillet over medium heat, kale should be cooked for 4 minutes, with occasional turning, until it begins to wilt and turn crisp. Remove from consideration.

In Step 2, bring the water to a full boil before adding the eggs and cooking them for 2 minutes. Make some toast while you wait.

The third step is to use a slotted spoon to remove the poached eggs from the pan and then to place one egg, half of the kale, cherry tomatoes, and feta cheese on top of each piece of toast.

4. Delicious Pancakes

Pancakes with just the right amount of nuts, and they’re really easy to make

Pancakes like these are a terrific way to get kids interested in the kitchen, and they’re a healthier alternative to traditional pancakes thanks to the use of agave syrup and chopped mixed nuts.

Ingredients: 

  • 150 g self-raising flour
  • 12 tsp baking powder
  • 1 large egg
  • 150 cc’s of milk
  • 2 tablespoons of agave syrup, plus more to taste
  • 50 grams of chopped mixed nuts
  • 2 tablespoons of rapeseed oil for frying.

Method 

Pour the flour, baking soda, powder, and salt into a very big bowl. Create a well in the middle and pour in the milk, syrup, and egg. Mix the nuts and milk together in a blender until smooth.

In STEP 2, bring a large, nonstick frying pan to medium heat and add 1 tablespoon of oil. Two serving spoons’ worth of the mixture should be cooked for a minute on each side in a hot pan. It only takes two more repetitions.

3. Drizzle with agave syrup and sprinkle with the remaining nuts for garnish.

5. The Bagel Breakfast Club

With its salty, smoky, and creamy flavors, this quick-to-make toasted bagel topped with cream cheese, smoked salmon, and avocado is perfect for a lazy Sunday brunch.

Ingredients

  • A hunk of cream cheese (50 grams’ worth)
  • There are 2 bagels
  • cut in half and toast a little
  • Sliced smoked salmon weighing 100 grams
  • Half a lemon, cut into wedges
  • 1 sliced avocado
  • 1-tablespoon olive oil
  • Two eggs
  • Black pepper to taste

Method

STEP 1

Coat both halves of the toasted bagel with the cream cheese. Spread salmon on the bottom halves, then layer avocado on top. Add some fresh lemon juice and seasonings.

CONTINUE TO STEP 2: Preheat the oil in a skillet that won’t stick. As soon as the pan is heated, crack in the eggs, season them, and cook for two to three minutes, or until the white is set and the edges are beginning to crisp. Place an egg on top of the bagel and season the yolks with cayenne pepper. Place the remaining half of the bagel on top, then pass the lemon wedges alongside.

Mushroom Brunch

This delicious brunch dish requires only one pan and four simple ingredients: mushrooms, eggs, kale, and garlic. It’s filling, but also wholesome, full of fiber, and free of gluten.

6. Fried tomato, and herb omelet

Prepare a delicious, protein-packed breakfast or brunch for two. In just 10 minutes, you can have this wholesome omelet on the table topped with fresh tomatoes.

You will need:

  • One teaspoon of olive oil
  • Cut 3 tomatoes in half
  • This recipe calls for 4 big eggs.
  • Parsley, chopped (about 1 tablespoon’s worth)
  • Approximately 1 tablespoon of chopped basil

Cooking Instructions 

Cook the tomatoes cut side down, in a tiny amount of oil in a nonstick frying pan over medium heat until they begin to soften and brown. While that’s going on, in a separate bowl, whisk together the eggs, herbs, and lots of freshly ground black pepper.

PHASE 2 Divide the tomatoes between two plates after removing them from the pan. To prevent the egg from sticking to the bottom of the pan, pour the egg mixture in and swirl gently with a wooden spoon to break up any clumps. Eventually, you’ll want to stop stirring and let the omelet set. Serve with a tomato cutting board and a slicing board.

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