Breakfast Recipes to Try | Femina.fr


Preparation20 minutes

Kitchen10 minutes

Category Breakfast

Kitchenwestern

Image: Shutterstock

They say breakfast is the most important meal of the day, but it’s also the meal that makes your mouth water! And we just have the recipes for you to try. They will make you drool, we promise. Try them once and you’ll keep coming back.

Japanese egg salad sandwich

Preparation time: 20
Cooking time: ten
Serves: 4

Ingredients
10 large eggs
¼ cup Japanese mayonnaise
1 teaspoon of sugar
Black pepper as needed
Slices of milk bread
For the mayonnaise
½ cup standard mayonnaise
¼ teaspoon kosher salt
¾ teaspoon of white sugar
1 teaspoon Dijon mustard
1 teaspoon pepper sauce, or to taste
1 teaspoon freshly squeezed lemon juice
2 teaspoons rice vinegar
Ice

Method
1. In a saucepan, add water and a tablespoon of vinegar (this helps the eggs to flake easily later). Add eggs boil for 10 minutes. Cover it for a few more minutes.
2. While the eggs are boiling, combine the mayonnaise, salt, sugar, mustard, hot sauce, lemon juice and vinegar to make the Japanese-style mayonnaise. Cover with plastic wrap and refrigerate until needed.
3. Once the eggs are cooked, let them sit in an ice bath for five minutes. Then peel them.
4. Cut the eggs in half and separate the egg whites and yolks into two separate bowls.
5. Mix the egg yolks with a teaspoon of sugar, black pepper powder for seasoning and Japanese mayonnaise until smooth and creamy.
6. Cut the egg whites into small pieces and fold them into the creamy egg yolk mixture.
7. Add the egg salad between two pieces of bread and put a heavy plate on top to let stand for five minutes.

Japanese French Toast

Preparation time: 10 minutes (+ 1 hour soaking)
Cooking time: 10 minutes
Serves: 2

Japanese French Toast

Image: Shutterstock

Ingredients
2 large eggs
2 slices of thick bread
1 tablespoon of sugar
1 tbsp Mirin (Japanese sweet rice wine and can be replaced with rice vinegar, dry white wine)
1 tablespoon of soy sauce
¼ cup cream
Oil for grilling

To serve
Maple syrup
Granulated sugar
whipped cream (optional)

Method
1. Cut the crusts off the bread slices and set them aside.
2. In a bowl, break the eggs and whisk them with the cream, soy sauce, mirin and sugar. For extra smooth French toast, strain the mixture.
3. Soak the bread for at least an hour on both sides, turning it over carefully. It is best to cover the bowl and store it in the fridge.
4. Heat a nonstick skillet over low heat. Brush it with oil then place the bread soaked in eggs. Cover and cook over low heat for 10 to 15 minutes. Once it’s lightly browned/golden on the bottom side, gently flip it over to cook the other side until it’s golden brown and the toast is puffed.
5. Remove to a plate and serve with powdered sugar, maple syrup and whipped cream.

Tips:
• Toasted bread tastes best when the bread has the softness and ability to absorb pastry cream. Best to buy unsliced ​​bread so you can cut it into thick slices for extra fluffy French toast.
• Soak bread as long as desired, evenly on both sides to ensure pastry cream saturates and soaks completely. This is not a French toast recipe that has a dry interior. You can even soak overnight and make it in the morning as a super tasty breakfast.

Shakshuka

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Shakshuka

Image: Shutterstock

Ingredients
2 tablespoons olive oil
4 large eggs
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoons of paprika
1 teaspoon of cumin
¼ teaspoon red chilli powder
4 cups diced ripe tomatoes or 2 cans diced tomatoes
2 tablespoons of tomato paste
Salt and pepper to taste
2 tablespoons chopped fresh cilantro or parsley, for garnish
Feta cheese, to garnish

Method
1. Heat the olive oil in a large sauté pan over medium heat. Add the chopped onions and bell pepper and cook for five to seven minutes or until the onions turn translucent.
2. Add the garlic and spices and cook for an additional minute.
3. Add the crushed tomatoes and mash the tomatoes with a large spatula. Add the tomato paste and cook for one minute. Season with salt and pepper. Lower the heat and let the sauce simmer for a few minutes.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for seven to eight minutes, or until the eggs are cooked to your liking.
5. Garnish the dish, in the pan, with chopped parsley or cilantro, sprinkle feta cheese on top and the dish is ready to serve.

Recipes courtesy: ISE Foods Inc. (ISE Eggs)

Read also : These recipes will make you drool over breakfast



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