3 Recipes For Your Spring Breakfast Menu // Cook With Me
Recipes in this Video
The Spring Breakfast Salad with Egg celebrates the fresh produce of the season, often enjoyed in American households as a light and nutritious start to the day. Combining vibrant greens with protein-rich eggs and creamy avocado, it reflects a growing trend towards healthy, balanced breakfasts. This dish can easily be adapted with seasonal ingredients and is perfect for leisurely weekend brunches or meal prep for busy weekdays.
Ingredients
- ●mixed greens
- ●hard-boiled eggs
- ●cherry tomatoes
- ●cucumber
- ●radishes
- ●avocado
- ●feta cheese
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Prepare hard-boiled eggs by placing them in boiling water for 9-12 minutes.
- 2Cool the eggs in ice water, then peel and slice them.
- 3Wash and dry the mixed greens thoroughly.
- 4Slice the cucumber, radishes, and cherry tomatoes.
- 5Cut the avocado in half, remove the pit, and slice it.
- 6In a large bowl, combine the mixed greens, cucumber, radishes, and cherry tomatoes.
- 7Add the sliced avocado and hard-boiled eggs on top of the salad.
- 8Crumble feta cheese over the salad ingredients.
- 9Drizzle olive oil and lemon juice over the salad.
- 10Season with salt and black pepper to taste.
- 11Garnish with fresh herbs of your choice.
- 12Toss gently to combine all ingredients before serving.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese is lower in fat and adds a tangy flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
Also Known As
Ingredients
- ●1 cup sourdough starter
- ●3 large eggs
- ●1/2 cup milk
- ●1/2 cup all-purpose flour
- ●1/4 tsp salt
- ●2 tbsp unsalted butter
- ●Powdered sugar for serving (optional)
- ●Fresh fruit for serving (optional)
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a mixing bowl, whisk together the sourdough starter, eggs, milk, flour, and salt until smooth.
- 3In a cast-iron skillet or oven-safe pan, melt the butter over medium heat until it is bubbly and slightly browned.
- 4Pour the batter into the skillet over the melted butter, making sure it is evenly distributed.
- 5Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- 6Remove the skillet from the oven and let it cool for a minute before slicing.
- 7Dust with powdered sugar and top with fresh fruit if desired.
- 8Serve immediately.
Equipment
Ingredients
- ●1 cup sourdough starter
- ●1/2 cup unsalted butter, melted
- ●1 cup granulated sugar
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1 tbsp lemon zest
- ●1/4 cup fresh lemon juice
- ●2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 cup fresh blueberries
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- 2In a large mixing bowl, combine the sourdough starter, melted butter, and granulated sugar. Mix until well combined.
- 3Add the eggs, milk, vanilla extract, lemon zest, and lemon juice to the mixture. Stir until smooth.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6Gently fold in the fresh blueberries into the batter.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
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