Three original gourmet breakfast recipes

Three original gourmet breakfast recipes

Oatmeal? Boring, but useful and simple. The secret to turning ordinary porridge into an exquisite dish is simple: apple-honey topping. Cook the usual serving of cereal in milk or water. Lightly fry the apple pieces in a dry frying pan (preferably hard fruits) and pour into a plate. Then dissolve a couple of tablespoons of honey in a skillet, add a spoonful of butter, cinnamon and nutmeg to taste. Return the apple slices to the honey caramel and simmer for a couple more minutes. Pour the porridge with the finished topping.

Shakshuka is an Israeli dish that is perfect for those who like to refuel thoroughly. The modified morning version of the omelet with seasonings is as easy as shelling pears: In a greased frying pan, throw some seasonings to taste — cumin, hot peppers, basil, thyme. Season with spices, add fresh tomatoes and simmer for 5 to 7 minutes. Season with salt, add a pinch of sugar, stir the sauce. Transfer the sauce to a baking sheet, make a few indentations, beat the eggs into them, salt again and bake until tender. Sprinkle the shakshuka with herbs and grated cheese.

Fish frittata is a light but satisfying breakfast. Sauté a few tablespoons of canned tuna with a little chopped red onion. Separate the whites from three chicken eggs, beat them with salt, add chopped young asparagus, tomatoes (or cherry tomatoes), green onions. Pour the protein-vegetable mixture over the fish in a baking sheet and bake for about a quarter of an hour. Garnish with herbs, cheese and bell pepper slices before serving.

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