The king of the meals is breakfast, Never skip it. Here are simple and healthy breakfast recipes to try.
Whole-Grain Breakfast Porridge
A rice cooker makes a comforting bowl of this four-grain porridge so easy to enjoy.
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 4 servings
Level: Easy
Ingredients
1/2 cup red or wild rice
1/2 cup steel-cut oats
1/4 cup pearl barley or farro
1/2 cup farina or wheat cereal
1 2-inch piece orange peel
1 cinnamon stick
1 to 2 tablespoons packed dark or light brown sugar
1/4 teaspoon salt
1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots)
Chopped nuts, maple syrup and/or milk, for serving (optional)
Directions
Up to 12 hours before serving, put the rice, oats, barley, and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don’t have a porridge setting on your rice cooker, program for 50 to 55 minutes.
Serve the warm porridge with nuts, syrup and/or milk, if desired.
Huevos Rancheros
A healthy version of the not so healthy one
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Ingredients
2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
Directions
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa, and cheese. Sprinkle with cilantro and serve with the remaining salsa.
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Souffle Pancake with Apple Pear Compote
A make-ahead fruit compote makes this quick fix a great addition to any brunch spread.
Total: 1 hr 30 min
Prep: 45 min
Cook: 45 min
Yield: 6 servings
Level: Intermediate
Ingredients
For the compote:
1 cup pitted prunes
4 black tea bags
1/2 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise and seeds scraped out
3 wide strips lemon zest
1/2 cup cognac or brandy
2 firm cooking apples (such as Fuji), peeled and cut into wedges
3 Bosc pears, peeled and cut into wedges
For the pancake:
4 tablespoons unsalted butter
4 large eggs
1/2 teaspoon salt
3/4 cup half-and-half
3/4 cup all-purpose flour
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon almond extract
Confectioners’ sugar, for dusting
Directions
Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.
Transfer the prunes and soaking liquid in a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.
Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt, and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice, and almond extract and blend.
Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners’ sugar; serve with the compote.
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