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9 Breakfast Recipes for Your Grill

9 Breakfast Recipes for Your Grill


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We’re bringing it full circle and starting our day at the grill as well

Turn a classic breakfast dish like steak and eggs into a grilled sensation.

The warm weather of summer is constantly pulling us outside. Whether it’s taking a lunch break down the street at the park, spending an extra hour or two under the stars at night, or spending a week camping in the outdoors, there’s no limit to the amount of time we can spend outdoors, which is why we love our grill so much.

Click here to see 9 Breakfast Recipes for Your Grill

The grill is such a trusted companion during the summer that helps us stay outside, and one that we use for lunch, dinner, dessert — and now breakfast. What’s better than starting your day at the grill? Grilling your breakfast allows you to whip up any of your favorite morning meals, from savory eggs to sweet donuts and biscuits, and it gives them a new palette of smoked and charred flavors.

You may think it’s not possible to make eggs on the grill without a cast-iron pan, but we’ve got two recipes that make it easy to do and will add even more flavor and nutritious value to your meal, like grilled portobello mushrooms and a grilled avocado and egg. If you’re that person who likes their sweets in the morning, grilled cornbread with blueberry honey butter or baklava honey biscuits easily come together on the grill and taste even sweeter when enjoyed in the outdoors.

Just because you’re in your bathrobe doesn’t mean you can’t fire up the grill. We’re bringing it full circle so you can enjoy breakfast, lunch, dinner, and dessert outside during the summer.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce


25 Amazing Breakfast-for-Dinner Recipe Ideas

Mitch Mandel and Thomas MacDonald

As the saying goes, breakfast is said to be the most important meal of the day. And with no shortage of delicious breakfast recipe options out there, it may also be the tastiest. So why not indulge in meals made for the morning at dinnertime, too?

To help you get a jumpstart on all your future breakfast-for-dinners, we put together a list of some of the yummiest dishes that are perfect to create, during the morning or night. From everything bagel casseroles to sunny-side-up egg pizzas, these recipes will have you coming back for seconds.

Here are the best breakfast-for-dinner recipes you're going to want to make again and again.


Here are our top 11 veg breakfast recipes.

The smell of this warm and paper thin dosa will kick start your day. This South Indian breakfast classic is easy to put together and a treat to wake up to.

Paper thin dosas made with semolina or sooji.

2. Poha

Originally a Mahrashtrian breakfast it can also be eaten as a light snack. Very high on nutrients, it can be altered according to your spice meter.

Poha is an easy, delicious and healthy breakfast recipe, popular in Maharashtra.​

3. Upma

Dal fry, suji, mustard seeds and cumin is all it takes to whip up a hot plate of upma. This traditional South Indian breakfast delight should be drizzled with lime juice and served with fresh coconut chutney or lime pickle.

Light, tangy and delicious! Upma is an easy and quick dish to prepare.

4. Sprouts Jalfrezi

Abundant in Vitamin C and Vitamin K, these under appreciated vegetables now get a delicious makeover. Enjoy the taste of jalfrezi with moong sprouts.
A healthier breakfast leads to a healthy fulfilling day.

5. Steamed Dhokla

If you're looking for something to bite into without having to count your calories, then try this eclectic mix of gram flour, turmeric, fruit salt and a pinch of sugar, steamed and topped with a sputtering tadka. Serve up the traditional taste of Gujarat in just 25 minutes!

A recipe that is steamed and made in just 30 minutes, using besan with a colorful, chili tempering.

6. Aloo Paratha

Soft dough stuffed with the spicy filling of mashed potatoes with coriander, chillies and other spices and then rolled out into big round parathas. It tastes best with a dollop of butter!

The classic North Indian breakfast!

7. Oats Idli

These oat idlis are low on carbs. Stuffed with carrots its is a favorite for people of all age groups. It is also a good way to include oats in your diet which is nutrient rich and helps you stay slim.

Oats being rich in minerals, vitamins and proteins gives this dish a high nutritive value without compromising on the delicious taste​.

8. Bread Poha

With almost no special ingredients, this quick recipe is a treat for those out of options. Pick up that boring loaf of bread and add some peanuts, chilli, peas and garnish with lemon for taste.

Easy to make, bread poha is one of the easiest breakfast dish you can prepare in a jiffy!

9. Bajre ka Thepla

This Gujarati delicacy is probably the easiest to make and a good alternative to those who find stuffed parathas' too heavy for their liking.

An easy to make Gujarati bread that you can pack for picnics and tiffin too.

10. Uttapam

What look like thick pancakes, are a tasty South Indian delicacy prepared made with the batter of rice, dhuli urad dal and fenugreek seeds.

A south Indian savaory pancake that is light, fluffy yet filling for a breakfast meal.

11. Grilled Veg Pesto Sandwich

Healthy, filling and delicious! This pesto veg sandwich is a delight that has all the ingredients to keep you going for long. You can serve this sandwich to kids and adults alike as a breakfast option or an evening snack. It can also be packed in your kid's tiffin.


20 Easy and Fun Breakfast Ideas for Your Next Camping Trip

Start your morning strong, so you can have fun all day long.

Going camping? We want to make sure you're starting the day off right, whether you're camping in the backyard, roughing it deep in the woods, in your RV or pop-up, or living it up at a high-end glamping site. So gear up on some good camping cookware, and peruse these breakfast recipes. (Here are some camping lunch and dinner recipes, which you may want as well.)

Pancakes make practically perfect campfire food: You can pre-make (and pack) the dry and wet ingredients separately, then mix them up right when you need them.

Of course, why make regular old pancakes when you could whip up these moist, fluffy ricotta pancakes, topped with a sweet fruit compote? Serve with a side of bacon for the ultimate treat.


9 delicious hotel breakfast recipes to elevate your weekend

Will you top your pancakes, inspired by The Bloomsbury hotel, with sweet berries or savoury smoky bacon? Credit: Rebecca Hope/Rebecca Hope

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I ’d happily argue that breakfast in bed is one of the best parts of staying in a hotel. Even better when the dishes are something a little more luxurious than what you might expect at home – perhaps a decadent lobster omelette or buttermilk waffles with vanilla mascarpone. Needless to say, a hotel stay is not on the cards until at least July for now – but that doesn’t mean you can’t rustle something up in the kitchen to make the weekend feel a little more special. Below we round up the very best recipes from UK hotels to up the ante on breakfast and brunch until you can visit them in person for the full experience.

‘Potty Eggs’ from The Newt in Somerset

The kitchen team at The Newt, an exceptional country house hotel, love this dish: ‘One of our signature breakfast dishes, Potty Eggs are wonderfully versatile – you can customise to your liking, swap fresh vegetables, add meat or leave it out. It allows our chefs to adapt to that day’s harvest from the gardens and at home, is a great way to use up odds and ends in your fridge.’

Serves two

2 handfuls of spinach or rainbow chard

2 handfuls of wild mushrooms, chopped

100g goats’, feta or mozzarella cheese

2 rashers of smoked bacon or pancetta (optional)

1 handful chopped parsley and mint from the garden

Optional extras: seeds, pine nuts, sliced radish

In a large pan, fry off the bacon or pancetta until golden. Add mushrooms, greens and chilli, and cook to wilt slightly. Crack your eggs on top, turn the heat to low and cook gently until whites are set. Season well, finish with fresh cheese and chopped herbs. Serve in the middle of the table, with plenty of toasted, heavily buttered bread to soak up the yolk.

Okonomyaki eggs from The Lanesborough, London

Chef Luca Antonious of The Lanesborough, a five-star hotel overlooking Hyde Park, shared: “I love to make this brunch dish at home as a ‘show-stopping’ dish – something a little different to treat your family on a lazy Sunday at home, and it’s also relatively healthy. It is one of our best-selling dishes in Céleste, our Michelin-starred restaurant at The Lanesborough.”

For six pancakes

3/4 cup (175g) all-purpose flour

1/2 cup (125ml) chicken stock (can be substituted with water)

3 cups (750g) finely shredded cabbage

2 green onions, finely chopped

4 slices bacon, cooked and crumbled

Toppings

1 green onion, finely sliced diagonally

2 cups (500g) dried bonito flakes

3 tbsp (45g) pickled ginger

3 tbsp (45g) toasted sesame seeds

1 tbsp (15ml) Worcestershire sauce

1 tbsp (15ml) Asian-style hot sauce

Stir flour with salt in a large bowl. In another bowl, whisk stock with eggs before whisking into flour mixture. Fold in cabbage, onions and bacon. In a large non-stick skillet, heat 1 tbsp (15ml) of the oil over medium-high heat pour 1/2 cup (125ml) of the batter into the pan, gently pressing down with spatula to flatten. Cook for 3 to 4 minutes or until bottom is browned flip over and cook for another 3 to 4 minutes. Repeat with remaining batter, adding more oil as necessary. Toppings: Serve with sprouts, green onion, bonito flakes, ginger, sesame seeds, soy sauce, Worcestershire sauce (or okonomiyaki sauce if you can find it) and hot sauce.

Buttermilk waffles with vanilla mascarpone and granola from The Rectory, Cotswolds

Kris Biggs, Group Pastry Chef of The Rectory Hotel, a lovely low-key country house hotel, introduces the dish like so: “This is one of my favourite breakfast dishes or even brunch, I love the textures, the crunch of granola, freshness of the fruit and then the richness of the vanilla mascarpone.”

You will need a waffle iron (which is available from most supermarkets). Be sure to compare the timings below with those suggested on the waffle iron packaging.

Batter for four to six waffles

1 tsp bicarbonate of soda

Melt the butter in a saucepan, allow to cool. Whisk the buttermilk & eggs together. Sieve the dry ingredients into the egg mixture, whisk till a smooth batter. Slowly whisk the butter into the batter. Cook the waffles for 2.5 minutes or till golden brown

Vanilla Mascarpone

1/2 vanilla pod or 5 drops of vanilla essence

Split the vanilla pod in half, scrap the seeds with a small knife, add into a mixing bowl. Add the mascarpone and icing sugar, whisk together. Transfer into a container and chill for 30 mins before using.

The Rectory Granola

Heat up the sugar, honey, olive oil & salt. Mix together the oats with the sugar mixture. Transfer onto a tray and bake at 180C until golden brown. Allow to cool before transferring into a container. Toast the hazelnuts, coconut flakes & flaked almonds. Add to the mixture with the cranberries, raisins and pumpkin seeds.

To serve

Once your waffle is cooked, place onto a plate. Place a nice quenelle of vanilla mascarpone cream, scatter season berries or fruit over then add your granola.

Porridge with Drambuie soaked Scottish berries from Gleneagles, Perth and Kinross

Executive Chef Simon Attridge of Gleneagles, the five-star Scottish hotel, spa and golf resort, explains his choice: “Porridge is one of Scotland’s most famous exports, but it also has a long history at Gleneagles, with one of our former chefs, Norman Brockie, having won the prestigious Golden Spurtle World Championships. The porridge we serve in our Strathearn restaurant is based on Norman’s award-winning recipe. It’s a hearty, comforting and delicious dish and you can make it naughty or nice with any number of toppings. Scottish berries are among the best in the world and are just beginning to come into season right now – add a handful of raspberries and strawberries for a sweet and healthy kick or, if you’re feeling a bit decadent, a sweet, rich Drambuie syrup makes the perfect porridge partner with a sharp berry compote.”

For four servings

250g medium pinhead oatmeal

Toppings

A small dish of whipped cream

A spoonful of toasted oatmeal per serving

A spoonful of brown sugar per serving

A punnet of raspberries, soaked in Drambuie

Place water and oatmeal in pan and bring to the boil stirring continuously for 4 to 5 minutes. Remove from boil and add salt or sugar to taste. If making it with milk, use a thick bottom pan to stop the porridge from catching. Place in bowls and top with whipped cream, toasted oatmeal, brown sugar and raspberries which have been soaked in Drambuie.

Croissant eggs Benedict from No.11 Cadogan Gardens, London

Head Chef Chris Prow of Hans Bar & Grill at Chelsea bolthole No.11 Cadogan Gardens shares: “We take pride in our food and produce alike here – we like to be unique. To me serving the Eggs Benedict with a croissant adds a certain joie de vivre and luxuriousness to the dish and goes down a treat with our guests.

Serves as many as needed

Serrano ham, Prosciutto or conventional sliced ham

Croissants from your favourite delicatessen or bakery

Hollandaise sauce (see recipe below)

Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels. Slice croissant in half, toast it, place your favourite ham on top and gently heat in the oven to warm meat but be careful of burning the croissant. Finally, place your two poached eggs on top and drizzle lashings of your creamy Hollandaise sauce, before placing the other half of the croissant on top.

Hollandaise Sauce

Tablespoon white wine vinegar

Tiny pinch cayenne pepper

Melt 125g butter in a small saucepan and skim any white solids from the surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Black pudding Scotch egg with fruity brown sauce from Links House, Scottish Highlands

Chef Chris Dougan of Highland retreat Links House told The Telegraph: “The Breakfast Black Pudding Scotch Egg is not for the faint hearted! It brings together much loved classics and is deliciously filling and sets you off on the right foot for the day. Here at MARA in Links House, we like to put a subtle twist on our breakfast Black Pudding Scotch Egg by adding pea puree to the dish. Also unusual for breakfast, but works extremely well with both the fruitiness of the black pudding and sharpness of the brown sauce.”

Black pudding for two

Finely dice the onion, and bacon, then cook the bacon on a medium heat until crisp. Remove from the pan and add the onions to same pan, cook on gentle heat until translucent. Place the sugar, thyme and vinegar in a pan, bring to simmer and reduce by 1/4. In a large bowl mix the blood, oats, spice, sultanas, barley, onions and bacon. Pass the reduced sugar syrup through a fine sieve into the dry mix, add the water and season with a good pinch of salt. Line a baking tray with cling film, place the mix in the tray and wrap tightly in film, then foil. Steam the mix for 45-50mins

Fruity Brown Sauce

100 g Granny smith apples (peeled, cored and chopped)

750g chopped tomatoes (tinned)

Reserve the sugar, add all other ingredients to a heavy based pan, bring to a simmer for about 50 mins until all ingredients are tender, increase the heat to a gentle boil, add the sugar, simmer for a further 10 mins till all sugar is dissolved, blitz and pass through a sieve.

Place an egg in boiling water for 5 mins, cool immediately under cold water and peel. On the work surface place a sheet of cling film. Crumble the black pudding, take 75g and press on the cling film (using a rolling pin will help for a more even finish. Place the peeled egg in the center of the black pudding. Bring the edges of the clingfilm together to encase the egg in the blackpudding. Chill this for at least 1 hour in the fridge. When chilled for 1 hour and firm, dip the egg in breadcrumbs. Fry at 180c until golden brown

To assemble

Cut the egg down the centre and serve in the center of a plate, season the yolk with rock salt and black pepper, serve the brown sauce on the side.

Buttermilk pancakes from The Bloomsbury, London

Byron Moussouris, Executive Head Chef at The Bloomsbury's restaurant Dalloway Terrace, shared: “Pancakes are a great weekend treat, one of our most popular and 'grammable dishes on Dalloway Terrace. We can't wait to get back up and running but in the meantime here's our popular recipe for you to make at home - go wild with the toppings!”

For two

350g (12oz) self-raising gluten-free flour

1 tsp bicarbonate of soda

400 ml (14 fl oz) semi-skimmed milk

85g (3oz) unsalted butter, melted, plus extra for frying

1 orange juiced and zested

Toppings of lemon curd, berries and maple syrup or streaky back bacon and maple syrup

In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a separate bowl or jug, mix together the buttermilk, milk, eggs, lime zest, orange

juice and zest and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter. Serve with with your choice of sweet or savoury toppings.

Lobster omelette from The Goring, London

This recipe comes from Richard Galli, Executive Chef of The Goring, including Michelin-starred restaurant, The Dining Room.

You will need

4 x 24cm oven proof dishes

Thermidor glaze

120ml shellfish stock (available from good supermarkets and specialist retailers)

Melt the butter in a heavy bottomed saucepan, add the flour and mix with a spatula until a smooth paste forms and comes away from the sides of the pan. Continue to cook over a low heat for about three minutes constantly working with the spatula. Once the flour and butter mix has cooked out remove from the heat and add the egg yolk, stock, mustard and parmesan and mix until smooth. Now add the milk, cream and lemon juice, and salt and pepper to taste. Mix well to incorporate and reserve for later.

Omelette

240g fresh cooked lobster meat

Pre-heat oven to 220oC with grill on. Take 3 eggs per omelette. Lightly beat the eggs in a bowl, seasoning with salt and pepper. Gently cook in an individual non-stick pan, folding constantly until an omelette begins to form but is still runny on top. Slide each omelette onto an ovenproof dish, runny side up. Take 60g of lobster meat and place on top of each omelette, add a generous spoonful of the thermidor glaze on top of the omelette and spread a smooth layer over the top. Place the omelettes in the oven and grill for about 3 minutes or until golden brown. Transfer each omelette onto a warmed plate and serve immediately garnished with a little chives.

Notes

Top-quality shellfish stock is key for the dish. Ask a fishmonger for part cooked lobster and ask them to remove the meat for you. One lobster is enough for four people. You can substitute the lobster meat for fresh picked white crab meat if you prefer/more readily available. You can keep the thermidor glaze in the fridge for up to 3 days.

Sweetcorn fritters, harissa and poached eggs from Thyme, Cotswolds

Charlie Hibbert, Head Chef of the Ox Barn at Thyme, an epicurean country-chic hotel with a first-class restaurant, shared, "This is a hearty brunch, full of flavour from the smokey harissa and fragrant coriander, complimenting the sweet and buttery corn – the ultimate Sunday morning feast.”

Serves four

Kernels cut from 2 fresh cobs

4 sliced spring onions (reserve a small handful)

1 bunch coriander, chopped (reserve a small handful)

To serve

Sift the flour, baking powder salt into a mixing bowl. In a separate bowl, mix the eggs and milk. Add the egg mix to the dry ingredients and whisk until the batter is smooth and uniform. In another bowl, mix the corn kernels with about two thirds of the spring onions and chopped coriander and add in just enough batter to combine them, you may not need it all.

Heat 2 tablespoons of oil in a frying pan over a medium heat. Dollop a tablespoon of the mixed batter for each fritter into the frying pan. Cook for two minutes on one side, or until golden brown, then flip over and repeat. Set the cooked fritters aside in a cool place to keep warm while you cook the rest.

Take a deep pan, filled with water – you want a lot of water for two reasons. Firstly, so when the egg is dropped in it forms a tear drop shape, rather than sitting on the bottom of the pan. And secondly, a higher volume of water means the egg doesn’t lower the overall temperature, so the water can continue to simmer.

Bring the pot of water to the boil and add in a splash of vinegar. When it is simmering crack your egg into a cup and gently tip the egg into the water. Repeat with the other eggs and cook them for 3 minutes. To serve, mix together the yoghurt and harissa. Place two fritters on the plate, and top with the poached eggs and a spoonful of yoghurt, and scatter over the reserved spring onions and coriander. Finish with a drizzle of olive oil.


9 Healthy and Creative Dragon Fruit Recipes

Even if you can’t jet off to paradise this summer, you can still bring a touch of the exotic into your kitchen by way of the pitaya, or dragon fruit. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavor reminiscent of melons. Your taste buds are about to be tickled pink!

A member of the cactus family, dragon fruit is packed with nutritional goodies like calcium, which helps strengthen bones, and fiber, which keeps hunger at bay. Beyond that, the tiny edible seeds inside are loaded with omega-6 and omega-3, two essential fatty acids that your body can’t produce on its own. One cup of dragon fruit also delivers a whopping 192 percent of your daily vitamin C, which helps support your immune system.

Hit up a specialty grocery store or farmers’ market to get your hands on this pink fruit. Or, look for pitaya smoothie packs in the freezer aisle, for a pre-blended option that’s even easier to use. From puddings and salsas to parfaits and pancakes, these nine healthy recipes will make dragon fruit your new go-to produce pick.

9 Healthy Dragon Fruit Recipes

1. Pitaya Parfait
Finally, evidence that coughing up the dough for that food processor was worth it. For a guilt-free parfait, whip up a crumbled crust of dried mulberries, dates, and cinnamon. Next, layer the crust and pitaya mix in your favorite glass and top with an assortment of fruit. Mix and match berries to create your own edible food art. This recipe yields two to four parfaits, so invite your squad over for a drool-worthy bite. Photo and recipe: Jenna Davila / Live Pure

2. Pink Dragon Fruit Soda
Craving some carbonation? With this foolproof recipe you can get your fix, with none of the artificial ingredients usually found in soda. This simple drink marries dragon fruit with lime juice, soda water and a hint of sweetness. If you’re keeping an eye on your sugar intake, use stevia instead of simple syrup. Photo and recipe: Brandon Matzek / Kitchen Konfidence

3. Coconut, Pineapple, and Pitaya Pancakes
Start sending out brunch invites — you’re going to want an excuse to show off these picture-perfect short stacks. Thanks to oat and coconut flour, this recipe is better for you than flapjacks made from the white or refined stuff. Best of all, the pink sauce doesn’t take a crazy amount of effort. Blend pitaya smoothie packs with pineapple juice and stevia drops and you’re good to go. Photo and recipe: Corina Nielsen / Live Fit

4. Dragon Fruit Smoothie
Mild enough to play well with other fruits but with a unique flavor all its own, dragon fruit is about to be the new star of your smoothie game. For this easy recipe, take your taste buds to the tropics by adding bananas, coconut water and pineapple to your pink fruit. The bright, punchy color is a feast for your eyes, too. Photo and recipe: Jennifer Chong / JChong Studio

5. Dragon Fruit Pudding
Store-bought pudding cups have nothing on these elegant snacks. Revamp the classic after-school treat with this version full of sophisticated flavors and zero preservatives. Combine dragon fruit with rambutan, another exotic find, for a simple blend requiring just a few ingredients. Pro tip: Plan ahead. You’ll have to let this one chill for at least four hours. Photo and recipe: Nik Sharma / A Brown Table

6. Dragon Fruit Salsa
Planning a Mexican feast? Think outside the box by using pitaya to pump up your salsa. This savory mix of dragon fruit, onions, cilantro and lime juice will help enhance any meal. Enjoy it with chips, drizzle it on top of tacos, or pair it with your latest grilled masterpiece. Photo and recipe: Valerie Mitchell / Mama Likes to Cook

7. Dragon Fruit Berry Bliss Chia Pudding
Prepare this dessert-like breakfast the night before and you’ll wake up to a morning meal that’s more filling than your average bowl of cereal. As your chia seeds absorb almond milk, they create a satiating gel that serves up omega-3 fatty acids, antioxidants, calcium and fiber. Mix up the pudding in individual containers, then top it off with berries and nuts for an energizing breakfast that you can toss in your bag as you’re heading out the door. Photo and recipe: Breakfast Criminals / Breakfast Criminals

8. Dragon Fruit, Pomegranate & Macadamia Salad with Creamy Mint & Lime Dressing
You don’t need to drop cash on a specialty salad just to get out of your lunch rut. This inventive recipe introduces dragon fruit to your typical mix of greens in a nutrient-packed bowl that’s bursting with color. Pomegranate seeds add antioxidants while avocado and macadamia nuts offer heart-healthy fats. Bonus: The savory dressing gets its creaminess from avocado instead of dairy, so it’s ideal for those with lactose intolerance. Photo and recipe: Julie Cove / Alkaline Sisters

9. Pitaya Breakfast Bowl
The best thing about this hot pink mix isn’t its color, but its versatility. Eat it for breakfast to start your day off on the right foot, or add protein powder to turn it into the ideal post-workout snack. Using a frozen pitaya smoothie pack as a base, sprinkle on the recipe’s recommended bee pollen, berries, and cacao nibs to turn your bowl into a nutritional powerhouse. Photo and recipe: Masha Davydova/ Golubka Kitchen


Ninja Foodi air fryer recipes

  • Here&rsquos a basic air fryer wings recipe that is always a winner
    • This is how to cook air fryer frozen wings too
    • This bacon wrapped air fryer steak is over the top, seriously.

    If you love Asian inspired meals, try our easy air fryer won tons some night. Use ground beef or sausage with teriyaki sauce and cabbage.

    Make our air fryer whole chicken is a healthy choice for dinner. Pair with air fryer bread and done.

    Did you know you could bake in an air fryer? You can!! We&rsquove done it here and with air fryer cookies too!


    Our Best Breakfast Recipes

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    Breakfast Bread Pudding

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    Blueberry Scones with Lemon Glaze

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    Mini Kale Shakshuka

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    This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.

    Best Breakfast Potatoes Ever

    The name pretty much says it all. The Pioneer Woman's take on breakfast potatoes is the best-ever, and it's all thanks to your screaming-hot oven.

    Red Velvet Cake Mix Cinnamon Rolls

    Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.

    Breakfast Burritos with Chorizo

    Filling and flavorful, this breakfast burrito is packed with chorizo, eggs, hash browns and beans. When paired with a fiery tomatillo salsa, the grab-and-go breakfast is simply amazing.

    Blueberry Coffee Cake Muffins

    French Toast

    The Best Cinnamon Rolls

    Once you've tried "from-scratch" cinnamon rolls, you'll never go back! They're light and pillowy and full of buttery cinnamon goodness on the inside.

    Muffin Tin Baked Eggs

    No crust needed for Trisha&rsquos baked egg muffins. She mixes a base of kale, Cheddar and roasted red pepper, then cracks an egg on top to bind it all together.

    Healthy Banana Bread Muffins

    Using very ripe bananas keeps these muffins moist and minimizes the amount of sugar you add.

    Homemade Breakfast Tarts

    Say goodbye to store-bought breakfast tarts. Ree fills a homemade dough with a dollop of berry jam, then tops the tarts with a quick and colorful mixed berry glaze.

    Peach Pie Smoothie

    Chocolate-Hazelnut Babka French Toast with Caramelized Bananas

    Start the day on a sweet note with Bobby&rsquos decadent dish. He uses bakery-purchased chocolate-hazelnut babka for a twist on the traditional French toast, then caramelizes bananas for an extra-special topping.

    Acai Breakfast Bowl

    While acai bowls are relatively new in the United States, they've been a staple in Brazil since, well forever. Acai is a purple berrylike fruit of a palm tree native to Central and South America. It's packed with antioxidants (anthocyanins) and omega-3 fatty acids. We used unsweetened frozen puree, which has a pleasant flavor with slight olive oil notes. Add the traditional toppings and this bowl is loaded with fiber.

    Huevos Rancheros

    Though they look extravagant, Sunny&rsquos huevos rancheros come together in just 10 minutes. Homemade tomato-jalapeno salsa comes together in a skillet while she fries the eggs in a separate pan.

    Overnight Oats

    Whip this up before you go to bed and your future self will thank you.

    Breakfast PLT (Pancetta, Lettuce & Tomato)

    An upgrade on the classic BLT, Giada piles mini-bagels with a mustard-goat cheese spread, pancetta, quail eggs, tomato and arugula. She uses quail eggs because they&rsquore smaller than traditional eggs, but taste exactly the same.

    Shakshuka

    This Middle Eastern breakfast is a tasty way to start the day. Bake the eggs in a thick tomato sauce, then serve with warm pita bread to mop up the juices.

    The Best Cheddar and Herb Chaffle

    A chaffle is a low-carb, cheese-and-egg-based waffle that's taken the keto world by storm. One look at its fluffy texture and crispy edges and it's easy to see why.

    Basic Crepe Recipe

    You don't have to go to a fancy restaurant to have crepes. All you need is a nonstick skillet (and a few pantry ingredients!). Nonstick is key for crepes, which ensures that the batter won't stick to the pan.

    Biscuit Egg-in-a-Hole

    What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! Even better, this recipe makes enough to feed six hungry people.

    Breakfast Crescent Ring

    The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.

    Pancake Bread

    Made with maple syrup and brown sugar, this is a sweet bread guaranteed to please. It keeps well in the freezer too &mdash just throw a slice in the toaster to reheat.

    French Toast Roll-Ups

    Follow this kid-friendly base recipe, then choose from four filling options for an easy portable breakfast.

    Huevos 'Ranch'eros

    Ranch-flavored tortilla chips are the star of this Mexican brunch dish. After frying, serve the chips with a tomato-bean sauce, fried eggs and your favorite toppings.

    Wafflemaker Hash Browns

    Breakfast prep is a breeze when you use a waffle iron to cook frozen shredded hash browns.

    Easy Cheese Danish

    Grilled French Toast

    Who says you can&rsquot cook breakfast on the grill? Prep the apple-berry compote and apple-mascarpone ahead of time and enjoy breakfast outside with grilled French toast.

    Egg-in-a-Hole Sandwich

    You don&rsquot want to miss Ree&rsquos breakfast BLT. She uses two slices of egg-in-a-hole as the bread for her sandwich, then stuffs the inside with all the fixin&rsquos.

    Shakshuka with Feta

    Molly adds harissa, a spicy Moroccan pepper paste, to her take on this tomatoey baked egg dish that's perfect for a weekend breakfast.

    Corned Beef Homie Home Fries

    Guy's loaded home fries aren't just home fries the Diners, Drive-Ins and Dives star claims they're a full-blown meal.

    Farmer's Breakfast

    This hearty breakfast, complete with eggs, three different types of meat and a side of crispy potatoes, isn&rsquot just for farmers anymore.

    Jumbo Maple-Pecan Scone

    Bacon Lattice Breakfast Pie

    Enjoy an eggy and delicious quiche without having to roll out any homemade dough? Count us in. Really, though, we could never deny the appeal of a bacon lattice!

    Sunny’s Big Ole Tex-Mex Burrito Omelet

    Eggs in Purgatory with Sausage

    Put an Italian spin on brunch with this hearty recipe. Eggs poach right in the marinara sauce, while sausage and toasted ciabatta add texture to this saucy dish.

    Ellie's English-Muffin Breakfast Pizza

    Ellie Krieger uses ripe tomatoes, fresh basil and part-skim mozzarella to give this portable breakfast dish Old World Italian flare. Top the toasty mini-pizzas with chopped Canadian bacon and a drizzle of olive oil.

    Strawberry Shortcake French Toast

    Apple-Apricot Breakfast Lasagna

    Omelet in a Bag

    Weekend-style breakfasts are possible mid-week when you use Ree&rsquos breakfast hack: place the omelet fixings in a boil-proof bag ahead of time and, when you&rsquore ready to eat, pop the whole bag into a pot of simmering water for a mess-free meal that&rsquos cooked in just about 15 minutes.

    The Neelys' Grilled Steak and Eggs With Beer and Molasses Sauce

    Mama Kaye's Salmon Breakfast Croquettes

    Food Network Magazine secured this recipe right from the White House it's an old favorite of the Obamas from the girls&rsquo godmother and family friend &ldquoMama Kaye&rdquo Wilson.

    Baked Gruyere and Sausage Omelet

    The Neelys' French Toast Panini With Grilled Bananas

    Spanish Omelet With Romesco Sauce

    Corned Beef Hash

    Rachael’s Scrambled Eggs With Smoked Salmon

    Almost-Famous Cinnamon Buns

    Fluffy Pancakes

    Whipped egg whites make these pancakes light in texture and give them extra height.

    The Best Cheddar and Herb Chaffle

    A chaffle is a low-carb, cheese-and-egg-based waffle that's taken the keto world by storm, thanks to its fluffy texture and crispy edges. We opted to use Cheddar for the cheese and added scallions and parsley for a sweet and savory twist on the popular dish. For the fluffiest chaffle, use only finely shredded cheese&ndash&ndashit will blend better with the egg than large shreds.

    Instant Pot Chocolate Chip Banana Pancake Bites

    These banana pancake bites are loaded with chocolate chips and a touch of ground cinnamon. Plus, they come together quickly in your Instant Pot®. Serve with warm maple syrup for dipping.

    Grilled Ham, Egg and Cheese Breakfast Sandwiches for a Crowd

    Why stay stuck in the kitchen when you can grill breakfast for a crowd instead? Not only are these pull-apart sandwiches easier to make outdoors, they are deliciously gooey and satisfying. Trust us: When you flip one side of the sandwich over onto itself, there will be lots of oohs and ahhs.

    French Press Coffee

    Once you get the hang of using it, a French press delivers consistent results and a heavier-bodied brew. Plus it makes your morning coffee ritual much more enjoyable. There are a few prerequisites: Coffee that is too finely ground will make your final product murky and give it an oily sheen and bitter flavor. If you do not have a coffee grinder, ask the person in the coffee section of the grocery store or your local coffee shop to grind the beans for French press. Water temperature also matters&mdashtoo hot and it can cause the brew to taste burnt. How long to let it steep is subjective so experiment to find your own target time.

    Quick and Easy Bacon, Egg and Cheese

    Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.

    Cold Brew Iced Coffee

    This recipe makes just two servings of cold brew, so if you're new to the method, it will be a good test batch to see exactly how strong you want your steep to be. Once you've found your sweet spot of brewing time, you can double, triple or even quadruple the yield. The strained concentrate will keep tightly sealed in the fridge for up to a week.

    2-Ingredient Bagels

    These shortcut bagels call for just two ingredients and take less than an hour to come together&mdashno yeast or rising time required thanks to the use of self-rising flour. And unlike in traditional recipes, you don't need to par-boil the bagels before baking. You may want to brush the top of the bagels with egg wash and sprinkle with your favorite toppings, though they will taste great without this extra step.

    Hong Kong Egg Tarts

    Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

    Tortilla Breakfast Wrap

    Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.

    Oatmeal-Glazed Breakfast Cake

    This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.


    Shop Grill Mates

    Take your grilling to the next level with these expertly blended flavors.

    Steak Lover's Pizza Chipotle Sausage Bolillos Plant-Based Pita Burgers with Creamy Mustard Sauce Garlic Mashed New Potatoes Smoky Brown Sugar Bourbon Chicken & Vegetable Kabobs Sweet Heat Mustard Grilled Salmon Montreal Salsa Chicken Montreal Grilled Potato Salad

    Reviews

    A delicious twist (if it can be called that) on a classic. Definitely will make again.

    "2 cups of half and half? Really? 16 percent of your daily fat for one slice? I teach cooking to high school kids and this is not going into my roster of recipes. I don't doubt it tastes good, but this is not how I want to teach young people to maximize flavor and health. LOVESTOPUTTER / 06.17.2015" hope you've been moved to janitor--more appropriate position for a dimwit like you.

    This is an easy and delicious recipe. Will definitely be a repeat recipe. For those of you who are so upset about the fat, you are about 10 years behind nutrition research. You should be more concerned about the carbs.

    Complaining about the recipe without even trying it? Really? 16% of the daily fat intake for one piece does leave 84%. Unless you are eating this every single morning there is nothing wrong with indulging. Whether you lighten up the recipe, try to lighten up your reviews.

    Would definitely make with fat-free half and half, and scale down the recipe only because it's just the two of us. Looks yummy!

    Regarding the reviewer who was concerned about the amount of half and half, while I have not tried this particular recipe, I make similar French toast all the time with low fat milk and it is fine. Don't throw out the entire recipe before you try a healthier substitution. I am going to try this and do it on the grill. It sounds like fun. But I will substitute my low fat milk.

    2 cups of half and half? Really? 16 percent of your daily fat for one slice? I teach cooking to high school kids and this is not going into my roster of recipes. I don't doubt it tastes good, but this is not how I want to teach young people to maximize flavor and health.

    Made this today. It was wonderful - and simple! We used a cast iron skillet instead of a grill pan, but it still came out great. I think I soaked the bread a little too long. It took a little longer to cook, and I didn't have enough egg mixture to make it through the entire loaf. Lesson learned for next time.


    Watch the video: Pancakes με βρώμη σε 2 εύκολη συνταγή για υγιεινό πρωινό. sophias beauty World


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