Breakfast is our favorite meal. There’s nothing more satisfying than a delicious breakfast. Stop for a moment and recite your favorite breakfast items… we’ll give you a second… go!
There’s no way your mouth didn’t water while you combed your imagination. Eggs, hash browns, bacon, sausage, ham, pancakes, croissants crepes, French toast, corn beef hash, fruit salad, the list goes on and on.
Our issue with breakfast is that we find it difficult to be creative when preparing it at home. Crack a few eggs, burn a little toast, and fry up bacon. Don’t get us wrong, it’s good, and we still love it, but occasionally, enjoying a restaurant quality meal at home is what we really want.
So with this in mind, we convinced a friend (who happens to be a professional chef) to whip up some simple yet impressive breakfast options. Don’t be intimidated by how each dish was plated, one thing we learned during this breakfast session, is that making food look pretty on the plate is all about layering and wiping. Layer your elements, and wipe your dish.
So, without further ado we present… BREAKFAST.
Ps. If you try the recipes and love them make sure you share!
Sour Coconut Pancakes
- 3 egg yolks
- 3 egg whites
- 3/4 cup sour cream
- 1 cup flour
- ¼ cup coconut milk (canned)
- 1 T baking powder
- 1 T salt
- 1 T sugar
- 1 T butter
Mix all ingredients except for the egg whites into a smooth batter. Whip egg whites in a separate bowl until soft peaks. Fold your whites into the batter. In a nonstick pan melt the butter over medium heat. Cook the batter 2-3 minutes on both sides or till golden brown. Cover with a baking towel and keep warm for serving.
- 3 pints of blackberries
- ½ cup of sugar
- 1 T salt
- 4 cups water
- 1 cinnamon stick
Bring all ingredients to a simmer in a pot. Cook for 30 mins or until it reaches a syrupy consistency. Reserve cold.
Kiwi Sour Cream
- ½ cup sour cream
- 10 leaves of mint (thinly sliced)
- 4 Golden Kiwi (chopped)
- ¼ cup of coconut milk (canned)
Mix all ingredients in a bowl and let rest. Take two pancakes, slather the sour cream mixture and stack. Dab a small spoonful on top and drizzle the blackberry jam on top and to garnish. As a final touch place the sliced kiwi atop the pancakes.
English Muffins with a Soft Poached Egg
- 2 T of instant dry yeast
- ¼ cup of milk
- 1 T sugar
- 1 Cup Flour
- 1 T salt
- 1/2 cup water
Heat milk on stove until it is warm to the touch. Add yeast and sugar and mix well. Let stand for 10 minutes. Add flour and salt to your stand mixer make sure to use the paddle attachment. Add milk to the mixture until it’s fully incorporated.
Change paddle attachment to the dough hook and mix for 20 minutes. Roll dough on a nonstick surface to ½” thickness. Cover and refrigerate for 1 hour.
Punch circles with a 4” cookie cutter. Place the pan over medium heat on your stove top or griddle. Add muffins and cook on one side for 3 mins. Flip and continue to cook for 2 minutes.
Add 1 tablespoon of water to the pan and let muffins steam for an additional minute.
Soft Poached Eggs
Place eggs in a pot cold water over high heat. Once the water comes to a simmer cover and removes from heat. Set a 7-minute timer, once it sounds remove the eggs from the water and serve immediately.
* Quick Tip (the perfect slice of bacon)- Start with thick cut bacon in a nonstick pan with a 1/3 cup of water over medium heat. This will help render fat from the bacon and allow for more even cooking. Once the water has evaporated cook for 5 minutes on each side over a low heat.
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