Eggs in a basket make a fun breakfast, and although traditionally you make them by cutting a circle out of bread slices, pouring an egg inside and frying, I like to make mine baked. I think the presentation is nicer, and the bread, sprayed with butter flavored cooking spray and baked, is crisp and delicious. Baking does mean that the yolks will not be runny anymore, and this can be an advantage or a disadvantage, depending on your personal preferences. If you like runny yolks, frying is probably the way to go.
I usually serve eggs in a basket for breakfast, but it’s easy to turn this dish into a lunch or a dinner if you spread tomato sauce (prepared, or the one I make for my thin crust pizza – see paragraph 4) or pesto on the bread before shaping it and filling with eggs. You can also sprinkle the eggs with grated Parmesan cheese before baking.
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How pretty is that! I saw the idea on Pinterest and of course had to try it. It’s the simplest recipe – you fry eggs, but you fry them inside bell pepper molds, which makes for a pretty presentation and is also very tasty, as the bell peppers become soft and slightly caramelized.
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I love steel cut oats. They take longer to cook than rolled oats, so I make them on the weekend, but they compensate with their wonderful, toothsome texture and their rich, nutty flavor. The following recipe for still cut oats was adapted from one of my favorite cookbooks, The New Best Recipe.
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In these cottage cheese pancakes, the low ratio of flour to cheese, plus the cottage cheese curds that get melted as you cook the pancakes, result in delicate, moist and very flavorful little cakes – so good in fact that they do not need syrup. They’re somewhat more difficult to flip than regular pancakes, because they’re less sturdy, so flip them slowly and carefully with a wide spatula and don’t worry if a couple of them get a little squished and lose their shape when you flip them – the wonderful flavor will compensate for any shape mishaps (speaking from experience here).
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Pancakes don’t get any healthier than this. Ripe bananas, shredded coconut and eggs are the only three ingredients in this grain-free, gluten-free banana pancakes recipe. The recipe might look suspicious, but they are very easy to make, retain their shape in the skillet, and come out as fluffy as regular pancakes. I found them sweet enough to be served alone, but I’m sure they’ll be great with some warm maple syrup – a tablespoon per person is plenty.
Keep in mind that while the fat content, and the saturated fat content here is high, it’s in fact a healthy form of saturated fat, found in coconut.
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Chewy, sweet, chocolaty and delightful, these homemade granola bars are made with wonderful, wholesome ingredients – oats, dark chocolate and honey. Very satisfying. I love them with my morning coffee!
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One of my family’s favorite high-protein breakfasts is steak and eggs, so obviously I wanted to find a way to make it quick. I achieve this by using lean, thin-cut sirloin tips. Because it’s a very lean cut of meat, it can be dry and chewy, unless very thinly cut (1/4-inch thick) and quickly fried as cutlets, which is what I do. A quick sear on each side in a hot skillet – 30 seconds or so per side – is all it takes, and despite being a “lesser” cut in terms of texture, sirloin tips are very flavorful. On a bed of arugula, the egg yolk provides all the sauce one needs, and the combination makes a very filling, tasty, and high-protein breakfast that keeps me full for hours.
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I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
