Breakfast is a very important meal, but unfortunately it should be prepared and eaten at a moment when you need to hurry to go to work or school. We are suggesting these 3 dishes which are easy and do not need much time to prepare. They will furnish you with the necessary nutrients to start the day the way it should.
Let’s start with this dish:
1. Baked Eggs with Bacon and Spinach
- 6 slices applewood-smoked bacon
- 1 5-ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment: 4 1-cup ramekins
To cook this dish start by preheating oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
2. Buttermilk French toast
- 1 1/2 cups well-shaken buttermilk
- 4 large eggs
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
- 4 1/2 tablespoons unsalted butter, divided
- warm maple syrup
Preheat oven to 200°F.
Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.
This dish can always accompany your breakfast:
3. Aurelia’s Breakfast Fruit Salad
- 1 pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
- 2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
- 2 cups fresh orange juice
- 1/4 to 1/2 teaspoon cayenne, or to taste
- 2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
If you start your day with this kind of breakfast dishes, you will always confirm that life is beautiful!