5 under 30-minute breakfast recipes

The weekend is just round the corner. Everyone has been working hard all week so why wake up early to go anywhere for breakfast when you can have it in bed? :)

I know most of us urbanites don’t cook because we simply cannot be bothered with the hassle of cooking and washing, but we all know, the way to a men’s heart is through his stomach. And for the men, you know there’s no better way to show your love on a lazy Sunday morning than through your burnt toast. (P.s. Most girls are usually so impressed that you got your butt into the kitchen that it doesn’t matter if you don’t cook like a Michelin starred chef.)

Anyway, here are some simple 30 minute under breakfast recipes for you to prepare for your loved ones:

Egg in a Nest

Egg in a Nest

Ingredients

  • 2 (1-inch-thick) slices bread
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Cut or tear a 2-inch hole out of the center of each slice of bread.
  2. Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.

 Picture and recipe from http://www.chow.com/recipes/10663-egg-in-a-nest

Goat Cheese and Fresh Herb Omelette

Goat Cheese and Fresh Herb Omelet

Ingredients

  • 2 tablespoons fresh chèvre (goat cheese), at room temperature (about 1 ounce)
  • 2 teaspoons finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
  • 3 large eggs
  • 2 teaspoons whole milk
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter

Instructions

  1. In a small bowl and using a rubber spatula, mash the goat cheese with the measured herbs until combined; set aside.
  2. Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
  3. Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
  4. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Evenly spoon the goat cheese mixture down the middle third of the egg mixture.
  5. Remove the pan from heat. Using the spatula, fold a third of the omelette over and onto itself. Gently push the folded side of the omelette toward the edge of the pan. Tilt the pan over the serving plate and roll the omelette onto the plate, seam side down.
  6. Garnish with additional herbs and serve immediately

Picture and recipe from http://www.chow.com/recipes/29550-goat-cheese-and-fresh-herb-omelet.

Whole-Wheat Apple Pancakes

Apple Pancake

 Ingredients

  • 1 cup low-fat buttermilk
  • 3/4 cup nonfat milk
  • 2 large eggs
  • 1 tablespoon honey
  • 6 tablespoons pure maple syrup
  • 1 medium apple, diced
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat four
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
  2. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
  3. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
  4. Place 2 pancakes on each plate. Drizzle with the syrup.

Picture and recipe from http://www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-apple-pancakes-recipe/index.html.

Kale and Tomato Eggs Benedict

FNK_Healthy-Kale-and-Tomato-Eggs-Benedict_s4x3_lg

Ingredients

Blender Mustard-Hollandaise Sauce:

  • 2 tablespoons light mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon juice
  • Pinch cayenne pepper

Eggs Benedict:

  • 1/4 cup white vinegar
  • 1 tablespoon olive oil
  • 2 ounces Canadian bacon, cut into small chunks
  • 1 shallot, thinly sliced
  • 8 cups petite kale or baby spinach
  • Freshly ground black pepper
  • 2 whole wheat English muffins, split
  • 1 large ripe tomato, cut into 4 slices
  • 4 large eggs

Instructions

For the hollandaise sauce:

Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.

For the eggs benedict:

  1. Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
  2. Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
  3. Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture.
  4. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each benedict. Drizzle with hollandaise and serve.

Picture and recipe from http://www.foodnetwork.com/recipes/kale-and-tomato-eggs-benedict-recipe/index.html.

Creamy, Fruity Stuffed French Toast Hearts

l_R179727

Ingredients

  • 3 large eggs, beaten
  • 1/2 cup milk
  • A couple of 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

Instructions

  1. 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.
  2. Warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
  3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
  4. 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.

Picture and recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/kid-recipes/creamy–fruity-stuffed-french-toast-hearts

 

It’s three days to the weekend. Make sure you get all your ingredients! Remember, nobody likes to do all the cooking and cleaning alone! Do offer to wash the dishes together as a way to show appreciation to your partner. Well then, happy soaping dishes together!

Leave a Reply

Your email address will not be published. Required fields are marked *