Tag Archives: breakfast

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

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Serve it with a buttered toast and coffee. It’s healthy and delicious!

Mini Nutella Scones

Nutella, can we say YUMMY?! I LOVE Nutella so when I saw this recipe in “Baked Explorations: Classic American Desserts Reinvented” by Matt Lewis and Renato Poliafito, I just had to try it. I knew my friend Tracy would love it too so I made two batches to share! Didn’t change a THING and they turned out amazing.

Yields: About 15 Mini Scones (just depends on how small you cut it)

Ingredients: (this is exactly from their book except for things I put in parenthesis)
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark unsweetened cocoa powder like Valrhona (I used a generic brand unsweetened cocoa)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts, coarsely chopped
1/2 cup Nutella

Directions: (I usually have it listed as a “Guide” but their directions worked VERY well!)
Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
In a separate bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incorporate. Flatten the dough into a rectangle approximately 6 by 12 inches. ( it doesn’t need to precise) and spread 1/4 cup of the Nutella on top in a criss cross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.

Cut the dough into 6 or 8 wedges (cut wedges in half for mini scones) and place them on the prepared baking sheet. Bake the scones for 18-20 minutes (12-15 minutes for mini scones), rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
*Baked Note*
Matt & Renato’s advice: Do Not Knead Too Much. Stop working the dough the minute it comes together and don’t worry if there are a few dry bits scattered throughout.

Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.

Assemble the Nutella Scones:
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.

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Store in an air tight container (best eaten same day as baked – still good next 2-3 days too)

Monkey Toast

Bananas are good for ya!


Ingredients: Serves

4 slices of bread – toasted (I used Hawaiian sweet bread)

2 Tbs cream cheese (or however little or a lot you want)

1 ripe banana – sliced

Agave nectar or honey to drizzle

Cinnamon to sprinkle

Guide: 

Spread cream cheese on all 4 toasts

Assemble the bananas on two toasts

Drizzle agave nectar or honey (however much you’d like)

Sprinkle cinnamon (however much you’d like)

Complete sandwich by placing remaining toasts on top

Cut in half and serve

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Almost like having stuffed french toast for breakfast…no… not really, but it’s SWEET and YUMMY

Try changing it up:

Instead of cream cheese: Semi drained ricotta cheese or cottage cheese

Instead of bananas: Other fruits such as pineapples, sliced strawberries, blueberries (just make sure they’re not too wet)

Mini Lemon Blueberry Scones

I used to be in love with Starbucks’ mini vanilla bean scones BUT, I feel they’re a tad bit more on the dry side than before, and I got bored of just having vanilla. I know scones are meant to be dry, but I personally like them more on the moist side so I came up with this recipe.

Ingredients: 40+ mini scones
4 1/2 cups all purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp kosher salt
1/2 cup dried blueberries (whole)
1/3 cup dried blueberries (chopped – knife will get sticky!)
2 sticks of cold butter diced up (keep them cold until it’s time to use it)
1 cup butter milk (add 1 Tbs of fresh lemon juice into a measuring cup, and fill it up with milk up to 1 cup line)
1/4 lemon zest (about 3 lemons)
1 egg beaten
Small amount of milk to brush the scones with prior to baking

Ingredients: Lemon sugar glaze
2 cups confectioner’s sugar (powdered sugar)
6 Tbs fresh lemon juice (about 3 lemons)
1 stick of vanilla bean (optional)

Guide:
Preheat oven to 350 degrees F

Combine flour, baking power, baking soda, sugar, salt, blueberries, lemon zest in a standing mixer bowl
Attatch the paddle and mix on slow until combined
Add the cold butter into the dry mixture and mix on slow until butter is pea sized (or a tad bigger is ok too!)
Whisk the egg and buttermilk together until combined, pour into the dry mixture slowly
Mix just until the dough is combined, almost on the flaky side, do not over mix
Put some flour on your hand, dump the dough out of the bowl onto a floured surface and press it together so it forms a ball (don’t’ handle it too much since the heat of your hands will melt the butter)
Press down on the ball and make it into a big 3/4″ thick disk
Cut it into long rectangular strips, then cut it across to make small triangles
Place 1/2 of them on a baking sheet lined with parchment paper, and brush the top with milk
Pop them in the oven, and bake for 18-22 minutes, just until the edges are light brown
Once their done, place them on a cooling rack for at least 10 minutes

Make the lemon sugar glaze by combining confectioner’s sugar and lemon juice
Scrape the vanilla bean out and add beans in the sugar mixture (discard outer case)
Dunk the top of the scones into the sugar mixture and let it sit for 30 minutes or so until the sugar glaze hardens

Store in an air tight container (best eaten same day as baked – pretty good next couple of days too)

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These scones are perfectly delicious without the glaze too – just not as sweet!

You can also make big scones out of this recipe. It’s up to you! Just increase the the length of baking time by a few minutes and check occasionally until you see the edges turn light brown

You can also use fresh blueberries instead of dried ones but I like the chewiness of the dried ones. If you’re going to use fresh ones, reduce amount of buttermilk since the berries contains a lot of moisture and can make the dough too wet

Try using dried cranberries in place of blueberries to change things up a bit too!


Healthy yet DELICIOUS kalewich!

This is by far one of my favorite weekday pick-me-up breakfasts!

(First saw this recipe in Power Foods cookbook couple years ago and been addicted since!)

Ingredients: Serves 2

1 Tbs extra virgin olive oil

2-3 cloves of garlic – smashed w/ the side of your knife

1 bunch of kale – washed, leaves torn into bite sized pieces, stems removed

Splash of water to steam cook the kale (I eyeball it but about 4-5 Tbs)

Fresh juice of 1/2 lemon

Salt and ground pepper to flavor

1-2 eggs

2 slices of your favorite bread toasted (open face sandwich)

1-3 Tbs of Ricotta Cheese to spread all over the toast (optional)

Guide:

Heat oil in a pan over medium-high heat

Cook the garlic for a min or so (don’t let it burn!)

Add kale and water & cover immediately (the popping sizzling sound is so fun!)

Stir occasionally until the kale looks bright green and tender, about 8 min (you can always try a piece)

Squeeze the lemon juice all over the kale and stir

Add salt and pepper to taste

Spread toast with ricotta cheese (or not)

Top toasts with kale mixture

Cook the eggs one at a time (however you like it) & place it on top of the kale

*I usually like my eggs runny but for this sandwich, I cook it all the way so I can take it to work and eat it at my desk without making a mess!

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Admire how delicious it looks, inhale the aroma, and take a big bite!