We looove breakfast. We go to sleep dreaming about the next day’s meal – and it’s our main motivation for getting out of bed in the morning. That is, when there’s something delicious to be had! Instead of reaching for a power bar, or worse, skipping breakfast completely, make an effort to cook something substantial and delicious. And who better to inspire us than chef and 3 time cookbook author Libbie Summers?! Libbie is sharing 3 exciting breakfast recipes to kickstart your morning. Plus, a few tips for making them even simpler. And they are sure to leave you in a good mood too!
Libbie says, I’m a big believer that breakfast truly is the most important meal of the day. It needs to be delicious, filling, and (of course) beautiful. Here’s the Catch 22, I have less time for actually making breakfast this time of year, so I’ve learned to use a few tips and tricks for getting a delicious morning meal on the table quickly.
Thai Iced Coffee
Load your coffee pot the night before! This may sound simple, but spending a couple of minutes after dinner to set up your morning coffee starts the day off with less stress. And, never throw away leftover coffee. Save it in the fridge for a mid-day Thai Iced Coffee treat!
Ingredients, makes 1
8 oz. strong, cold coffee
2 tablespoons (or more) sweetened condensed milk
Directions: In a tall glass packed with ice pour 8 ounces of cold coffee. Drizzle in sweetened condensed milk to taste. Stir.
Keep a designated shelf in your freezer for smoothies like this Sunrise Smoothie created for Terra’s Kitchen! I fill individual quart zip-top bags with a mixture of fruits and greens that have gotten a little past their prime (you can also add seeds and nuts). My family pulls one bag out and pops it in the blender with a little liquid of choice and a scoop of protein powder for a healthy morning drink (no ice needed).
Ingredients, makes 1
1 cup Mango
1/2 cup Pineapple
4 oz Unsweetened Almond Milk
Greek Baked Eggs
Make it a one-pan breakfast! These Greek Baked Eggs go from pan to table for a fancy, speedy, and delicious morning meal that’s begging for a toast dipper!
Prep Time: 10 minutes
Cook Time: 9 minutes
Ingredients, Serves 2 to 3
3 tablespoons butter
1 tablespoon heavy cream
5 large eggs
5 Kalamata olives, pitted and roughly chopped
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Toasted bread, for dipping and sopping
1. Preheat oven to broil.
2. Place the oven rack on the first shelf. Add the butter and cream to the bottom of a shallow baking dish (I like to use a stoneware braising pan). Place under the broiler until the butter and cream mixture is hot and bubbly (about 3 to 4 minutes).
3. Break the eggs (keeping the yolks intact) into individual bowls and set aside. In a small bowl, stir together the olives, garlic and chopped herbs. Set aside.
4. Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper. Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes). Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.
Will you try them all?! Let us know what you think!