breakfast

Benedict and Florentine eggs

Eggs Benedict & Florentine eggs (DREAM BREAKFAST for 2)

Eggs Benedict and Florentine eggs are known as a staple of a dream breakfast and even brunch! Many people, however, assume that they are pretty difficult to make and either avoid them completely in their home cooking, or cook only some of their components at home and rest purchase ready-made. In reality, though, both eggs Benedict and Florentine eggs are pretty straightforward to cooking, and quite doable for anyone with beginner-intermediate cooking skills. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] For the eggs Benedict you will need: 1 Poached egg 20 ml Hollandaise sauce 1 English Muffin 1 Bacon strip Fry the bacon in its own fat and assemble your Egg Benedict in the following order (bottom to top): English muffin (whole, or half) Bacon Poached egg Hollandaise sauce [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For the Florentine eggs you will need: 1 Poached egg 1 English muffin 20 ml Hollandaise sauce 20 g Spinach 5 g Butter Quickly saute spinach in butter (season to taste, if necessary), and assemble your Florentine egg in the same order as Egg Benedict (spinach here instead of bacon). For an easy SOURDOUGH BREAD recipe, click HERE You can also see more of my video recipes HERE

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English muffins

Absolutely delicious English Muffins (breakfast ideas)

Need some ideas for a special breakfast? Here’s a perfect one just for you! English muffins with poached eggs, a.k.a. eggs Benedict. Although the whole process of cooking English muffins takes about 4 hours (3 inactive hours, while the dough is rising), it’s totally doable to make them fresh for breakfast. Just prepare the dough a day ahead, leave in the fridge to proof overnight and cook them fresh (10 min to fry) the next morning. These savoury muffins are mostly known for being an essential component in Eggs Benedict and part of MacMuffin at McDonnalds Mac Breakfast. Nevertheless, you will also absolutely love to have them with butter and jam, instead of bread in various sandwiches and even in French toast. [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] Preparation time: 3.5 hours Cooking time: 10 min Per servings: 4 servings Ingredients: Bread flour (25 g for starter & 95 g later for dough) – 120 g Active dry yeast (1 g for starter & 1 g later for dough) – 2 g Water (room temp.) – 33 g Milk (3.5%) – 63 g White sugar – 6 g Butter (softened) – 6 g Kosher salt – 1 g Cornmeal (for dusting) Equipment & tools: Large saute pan Directions: Mix together 25 g of flour, 1 g of yeast and water. Cover with plastic wrap and let the starter bloom at room temperature for 1.5 hours. Uncover the starter and mix it together with the rest of the yeast, sugar, milk, butter and salt. Mix for about 30 sec and then add the rest of the flour. Mix everything together and work the dough for about 2 min (important not to over mix). Farm a ball, put it back in a bowl, cover with plastic wrap and let it bloom for another 1.5 hours at room temperature. Dough should grown twice in size. Transfer the dough on a work surface, fold twice and divide into 4 equal parts (55 g each). Form 4 balls and press them together to make small disks (about 1 inch in height). Line them up on a tray, cover with plastic/towel and let them grow a bit at room temperature for another 3o min. Melt some butter on a frying pan, reduce the heat to low and start frying. Approximately, 5 min on one side and 5 on another. Voila! Your amazing English muffins are ready, serve them warm and enjoy! [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For easy Dutch Oven Bread, click HERE. You can also see more of my video recipes HERE. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget]

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Avocado-apple spread

Avocado-apple spread

Avocado, avocado, avocado… If you follow my recipes and blogs, you already know just how complicated my relationship with avocado used to be and how IN LOVE with it I am today. This recipe is another variation on my favourite guacamole… maybe one day I will gather the courage and share with you the recipe of my guacamole, which as you might guess, is not the classical version 😛 Meanwhile, please enjoy my avocado-apple spread, savoury and sweet and just perfect for a Sunday breakfast or a brunch! Preparation time: 10 min Cooking time: 2 min Per servings: 2 Ingredients: 2 small/medium avocados 1/2 medium apple (I use Honeycrisp variety; use any red and sweet variety, if the first is unavailable) 1 tsp salt 1 tbsp olive oil ½ lemon, juiced A pinch of chile powder 1 tsp sweet paprika powder 10 hazelnuts Bread of your choice Equipment & tools: Frying pan Directions: Chop the hazelnuts roughly and fry/grill them for about 2 min on a frying pan. Don’t forget to toss them continuously to avoid burned affect. Also, don’t use any oil, they’ll get roasted just fine without it. Cut the avocados in half, remove the seed, scoop out the flesh in a bowl and puree it using a fork. Add the lemon juice, salt, paprika, chile and olive oil, and mix. Meanwhile cut the apple with the skin on small dice (app. 3*3 mm). Add chopped apples to the avocado mix and mix again. Cut the bread of your choice to thing slices (app. 1/5-1 cm). I’ve used amazing dark bread from Bartholomew Bakery, but you can use any whole wheat version that you like. Spread the Avocado-Apple mix on top of your toast generously, sprinkle with the roasted hazelnuts and enjoy 🙂 Bonus tip: The type of bread that I was using for this recipe already has a really rough texture, but if you are using a softer variety, it’s a great idea to toast it prior to applying the spread on.  *Toasting your bread, will prevent it from being soaked with the spread/filling that you will put on top of it 😉

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