“As the holidays end, the experimentation of recipes does not stop. We notice that people apply newly discovered ingredients in their daily cooking. For example, they choose not only traditional, but also delicious dishes with almond or whole grain flour, exotic fruits, or apply sauces and spreads discovered during the festive season,” V. Judkazien says.
Eggs come in many forms
According to nutritionists, when you think of a brunch menu, you usually think of eggs prepared in a variety of ways. However, even when preparing this everyday table product, it is worth experimenting.
“If you like scrambled eggs for breakfast, try them with different fillings. Add herbs, horseradish or mayonnaise to the eggs, chopped smoked fish, anchovies or plain sprats.
If you usually eat an omelet, you can make the pride of the French – quiche. This dish does not require sophisticated ingredients, you can improve it while cooking, or, for example, use leftovers from the festive table, and those who have more time can try to prepare eggs benedict, which has become a late breakfast. ,” says V. Juodkazienė.
Porridges from different grains are also perfect for festive breakfasts. They can be seasoned with a variety of sauces, from the classic pesto to a spread with sun-dried tomatoes or olives. Porridge can be flavored with fried bacon, various types of cheese, cured ham, salmon, roasted vegetables or eggs.
If you want something sweet, a variety of fruits, berries, nut butters, nuts, coconut flakes, leftover fruit puree from making festive cakes will also work perfectly.
Don’t forget about your sweet tooth
Don’t forget to include other sweet dishes on the brunch menu – pancakes, croissants or French toast. Another traditional holiday breakfast dish is dosas. They can be both sweet and salty. Savory waffles are usually served with fried or hard-boiled eggs, fried bacon or salted salmon. Additionally, you can also make a fresh vegetable salad or hummus for such dosas.
If you want to be sweet, flavor the dosas with nuts, chocolate or caramel cream, whipped cream, ice cream – like the dosas that children make this way.
“Dosa is easy to make. Additionally, you can make the dough for them the night before, pour it into a container, cover it with cling film and leave it in the refrigerator. Then in the morning, all you have to do is heat the dosa pan and cook them. Plus, it doesn’t require any fancy ingredients to make the dough. To prepare this delicacy, you need flour, a pinch of salt and sugar, baking powder, a few eggs, a glass of milk and butter.
If you want to make sweet dosas, you should add vanilla extract to the same dough,” says V. Judkajien and shares several recipes with an unusual taste that are perfect for your festive breakfast table.
For the dough you will need:
- 2 eggs
- 120 ml of milk
- 100 grams of flour
- ½ century per cent. salt
- 120 small spinach leaves
- 1 year per cent. Sunflower oil
- 200 grams of chicken breast
- ¼ century per cent. salt
- 2nd century Olive oil
- Cream cheese 100 grams
- Red pepper 60 grams
For the Béchamel Sauce:
- 25 grams of butter
- 25 grams of flour
- 250 ml cold milk
- A pinch of salt
- A pinch of ground black pepper
- A pinch of ground nutmeg
First, blanch the spinach – boil it in water for about a minute, drain and chop it with a hand chopper. Beat the eggs, pour about 60 ml of milk into them, add flour and continue beating until there are no lumps. Then pour the remaining milk, oil, add chopped spinach, salt and mix everything.
From the prepared dough, make pancakes in a small pan – they should be thin when cooking in cast iron.
In a separate pan, heat olive oil, add chicken cut into small pieces and fry on high temperature for about 5-7 minutes. When the chicken pieces are well browned, sprinkle them with salt, stir and keep aside until needed. Melt the butter in a small saucepan, add the flour and heat, stirring constantly until the flour starts to brown.
Then pour in the cold milk and whisk with a pastry whisk to avoid lumps. Heat the béchamel until it thickens and then season it with spices – salt, pepper and nutmeg.
Heat the oven to 180 degrees. For cooking, it is better to use a ceramic deep dish. Spread a couple of spoons of béchamel on its base. Spread a couple of spoonfuls of cream cheese over the cooled pancakes, add a handful of chicken pieces and a handful of diced peppers. Roll each pancake, place them in a dish coated with sauce, pour all the remaining sauce over them and arrange the mozzarella.
Oatmeal with scallions, eggs and pumpkin seeds
You will need:
- 120 grams of oatmeal
- 400 ml of water
- Grated Parmesan 40 g
- 1st century butter
- ¼ century per cent. salt
- 50 grams of scallions
- 2 v. percent Pumpkin seeds
- 2 eggs
Boil 300 ml of water in a pot, add oats, salt and cook for about 7 minutes until the porridge thickens. Remove the pot from the stove and stir the cheese and butter into the oats.
Heat 4-5 tablespoons of water in a pan, add the eggs and cook them for 2-3 minutes, then add the rest of the water and boil for a few more minutes until the yolk is to your liking. Serve the oatmeal in bowls, top with a fried egg and sprinkle with chopped scallions and toasted pumpkin seeds.
Poached eggs with pesto sauce
You will need:
- 2 eggs
- 100 grams of baby spinach
- 2 v. percent Pesto sauce
- 2 v. percent Yogurt
- 20 grams of butter
- 1st century Chopped pickled hot pepper
- 1 year per cent. Coarsely chopped parsley
How to produce
Boil about 100 ml of water in a shallow pot and boil the spinach briefly. As soon as they shrivel, drain the spinach, drain and wait for it to cool. Then chop the spinach and put it in a bowl, mix the pesto sauce, yogurt and everything.
Boil more water in a clean vessel. Break the egg into two separate small bowls. Create a vortex in the boiling water, stir with a wooden spoon and carefully pour the egg directly from the bowl into its center.
This vortex prevents hatching. Cook for about 3 minutes, then lift the egg out of the water with a slotted spoon. Repeat the same with the other egg.
Melt the butter in a pan, add chopped hot pepper and fry until you can smell the aroma of the butter.
Place the pesto sauce on plates, pour the egg, melted butter mixture over them, sprinkle everything with chopped parsley and enjoy. Delicious!