Whether it's after a long hard week at work, a special occasion like a birthday, or simply just to put a smile on someone's face, there really is no better way to start the day than with breakfast in bed. So with that said here are some fantastic new recipe's to try.
Eggs In Clouds
- 4 eggs
- 1/4 cup grated pecorino-romano
- 1/4 cup chopped chives
- 1/4 cup crumbled bacon
- Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
- Whip whites until stiff peaks form. Fold in cheese, chives and bacon.
- Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
- Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper.
- Bake until yolks are just set, 2 to 3 minutes.
Creamy, Fruity Stuffed French Toast Hearts
- 3 large eggs, beaten
- 1/2 cup milk
- A couple drops pure vanilla extract
- 1/3 cup cream cheese, softened
- 1/3 cup raspberry or strawberry preserves
- 1 cup pure maple syrup
- 8 slices white bread
- 2 tablespoons butter
- In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
- Warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
- Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sandwiches. Cut each sandwich using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
- Melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and, cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.
Strawberry Orange Mascarpone Crepes
- 2 cups strawberries, sliced
- 1 cup orange slices
- 8 oz. Mascarpone cheese
- 1 ½ cup heavy cream, whipped to med stiff peek
- 1 Tablespoon vanilla bean paste
- 1/4 sugar
- 1 package of prepared crepes
- Mint sprigs for garnish
- In a medium bowl combine strawberries slices, orange slices and sugar (keep some of the strawberries and oranges for garnishing). Set aside and allow to marinate.
- Combine mascarpone and vanilla bean paste and mix until smooth.
- Fold in ½ of the whipped cream. Then fold in strawberries and oranges.
- Lay out prepared crepe.
- Spoon filling onto 1/3 of crepe then roll up.
- Place filled crepe in baking pan and repeat with all crepe shells.
- Bake at 350 degrees for 5 minutes, just to warm slightly.
- Serve crepes with a dollop or two of whipped cream, a strawberry, three orange slices and mint sprig.
Broken Wheat & Apple Porridge
- 1/4 cup Broken wheat rava (dalia)
- 3 tablespoons Oats
- 1/2 cup Water
- 1-1/4 cup Milk , (more if required)
- 1/2 teaspoon Cinnamon Powder
- 1/2 cup Apples , peeled and diced
- 1/2 tablespoon Butter
- Honey , or brown sugar to taste
- 1/2 cup Apple , cut into wedges or diced
- 1/2 cup Strawberries , sliced
- Muesli , as required
- To begin making the Broken Wheat and Apple Porridge Recipe, clean and wash broken wheat and soak it in water for an hour.
- In a pressure cooker add broken wheat, water and pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release before you can open the cooker.
- Once the broken wheat has cooked well, transfer the cooked wheat into a saucepan Add the cut apples, cinnamon powder and butter, mix well. Stir in the oats and milk and bring the mixture to a brisk boil.
- Once it comes to a boil, turn the heat to low and simmer until the apples get cooked. Adjust the consistency of the porridge by adding milk or water.
- Once done, remove from the heat and serve.
- When you are ready to serve the Broken Wheat and Apple Porridge, add brown sugar or honey, along with the cut apples and strawberries or any fruits that are in season and top it off with muesli for the crunch.
- Serve the Broken Wheat and Apple Porridge as a wholesome breakfast or even as an after school snack for kids.
Chocolate Cranberry Twists
Serves 1 (1 loaf of 16 slices)
- 1/4 granulated sugar
- 1/2 cup warm water
- 1 pkg active dry yeast
- 1/2 cup milk
- 1/4 butter
- 1 tsp salt
- 3 large eggs
- 4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/3 cup corn syrup
- 3/4 cup dried cranberries
- 2/3 cup chocolate chips
- 1/3 cup chopped pecans
- 1 tsp cinnamon
- 1/4 cup sifted icing sugar
- 2 tsp milk
- 2 tsp butter, melted
- In a large bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle in the yeast and let it stand for 10 minutes or until it is frothy.
- In the meantime, heat the milk, remaining sugar, butter and salt in a medium saucepan over medium heat. Stir until the butter is melted. Let the mixture cool to lukewarm. Whisk 2 of the eggs in a small bowl, add it to the yeast mixture and whisk some more. Add in the milk mixture and whisk again. Stir in 3 1/2 cups of the flour. The dough should be soft and slightly sticky.
- Place the dough on a lightly floured workplace and knead for 10 minutes, adding in enough of the remaining flour as necessary till the dough is smooth and elastic. Place the dough in a large greased bowl, turning to grease all over. Cover the bowl with a plastic wrap and let it rise in a warm draft-free place until it has doubled in size, for about one hour.
- Grease a 10 inch spring-form pan and set it aside.
- For the filling, mix the sugar with the corn syrup in a bowl and stir in the cranberries, chocolate chips and pecans.
- Punch down the dough and turn it out onto a slightly floured surface. Roll the dough out into an 18 x 11 inch rectangle. Spread the filling over the dough, pressing it slightly into the surface. Sprinkle the cinnamon over the filling. Starting at the long edge, tightly roll up the dough and place it seam side down. Cut the dough in half lengthwise. Keep it cut side up and start twisting the halves together like a rope.
- Place the twisted dough in the prepared pan, shaping it into a ring. Pinch the ends together to seal. Cover the pan with a plastic wrap and let it rise again until doubled in bulk for about 1 hour.
- Beat the remaining egg and brush it over the dough. Bake in the center of a preheated oven (350*F), for about 35 minutes or until golden.
- Loosen the bread from the pan by running a knife around it. Remove from the pan and transfer to a cooling rack.
- For the icing, mix together the icing sugar, milk and butter and drizzle over the bread.
- The bread is at it’s best served the same day while it is still warm, but can also be wrapped and stored for one day. Any leftovers the next day, can be portioned out wrapped in paper towels and warmed in the microwave for about 10 to 15 seconds, it will come out tasting like it had just been baked
Enjoy! And for more great recipes just like these please head on over to some of the following websites here, here, and here.