Enhanced Recipesculinary collection
Home
CoursesView CuisinesWhat Can I Make?My Kitchen

3 Recipes For Your Spring Breakfast Menu // Cook With Me

Login to Save
436 views👍 27
moon + magnolia
moon + magnolia
15 recipes on Enhanced Recipes
Follow moon + magnolia to prioritize their recipes in your meal plans, pantry matches, and suggestions

Recipes in this Video

3 recipes
vegetariangluten-freenut-freesoy-free

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

  1. 1Prepare hard-boiled eggs by placing them in boiling water for 9-12 minutes.
  2. 2Cool the eggs in ice water, then peel and slice them.
  3. 3Wash and dry the mixed greens thoroughly.
  4. 4Slice the cucumber, radishes, and cherry tomatoes.
  5. 5Cut the avocado in half, remove the pit, and slice it.
  6. 6In a large bowl, combine the mixed greens, cucumber, radishes, and cherry tomatoes.
  7. 7Add the sliced avocado and hard-boiled eggs on top of the salad.
  8. 8Crumble feta cheese over the salad ingredients.
  9. 9Drizzle olive oil and lemon juice over the salad.
  10. 10Season with salt and black pepper to taste.
  11. 11Garnish with fresh herbs of your choice.
  12. 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.

🌶️🌶️🌶️Lowmilkeggs

Also Known As

Breakfast SaladSpring Salad

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

  1. 1Preheat your oven to 425°F (220°C).
  2. 2In a mixing bowl, whisk together the sourdough starter, eggs, milk, flour, and salt until smooth.
  3. 3In a cast-iron skillet or oven-safe pan, melt the butter over medium heat until it is bubbly and slightly browned.
  4. 4Pour the batter into the skillet over the melted butter, making sure it is evenly distributed.
  5. 5Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
  6. 6Remove the skillet from the oven and let it cool for a minute before slicing.
  7. 7Dust with powdered sugar and top with fresh fruit if desired.
  8. 8Serve immediately.

Equipment

Mixing bowlWhiskCast-iron skillet or oven-safe panMeasuring cupsMeasuring spoons

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

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. 2In a large mixing bowl, combine the sourdough starter, melted butter, and granulated sugar. Mix until well combined.
  3. 3Add the eggs, milk, vanilla extract, lemon zest, and lemon juice to the mixture. Stir until smooth.
  4. 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. 6Gently fold in the fresh blueberries into the batter.
  7. 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

muffin tinmixing bowlswhiskspatulameasuring cupsmeasuring spoons

Similar American Videos

(24 videos)

Similar Dishes From Other Cuisines

(23 videos)