Five simple breakfast recipes

Breakfast is believed to be the most important part of the day. According to many studies, it is the first meal that starts all processes in the body after sleep, and people who do not neglect breakfast have stronger immunity and do not get sick as often. It also helps control cholesterol and sugar levels in the body. In general, we can say that breakfast should be at the top of your morning to-do list.

And yet, despite the obvious benefits, many people, including the editor of this text, rush to drink a cup of coffee in the morning instead of a healthy breakfast; This is guaranteed to increase anxiety levels and give phantom energy to a few people. hour. Therefore, the editorial office decided to change the situation and get used to having breakfast in the morning. The first step was to find recipes that do not take much time, but at the same time contain enough useful elements for a cheerful and productive start to the day. We asked chefs to come up with five simple, healthy and delicious breakfast recipes that anyone can whip up quickly in the morning. But before you go grocery shopping, we want to tell you about a great promotion from SBP.

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Anyway, let’s move on to the recipes now.

Dmitry Gusarov, chief of Kalabasa

Sort the buckwheat, add hot water and leave for two hours. The whole grain will absorb the water and become soft but crumbly.

Then prepare the Parmesan foam. All ingredients should be combined in a saucepan, heated until smooth and pureed in a blender.

To obtain an airy consistency when serving, the mass must be cooled to room temperature and immersed in a special siphon. If you don’t have a siphon, you can use the cheese sauce as is, it won’t affect the taste.

Then we prepare the parmesan pesto. All you have to do is take the basil leaves. All components must be combined in a blender and mixed into a homogeneous mass.

Lightly fry boiled buckwheat in butter. Finally add the truffle oil, heat it a little and remove it from the stove.

Put the buckwheat in your favorite dish, make a small depression in the middle and put a boiled egg in it.

Then top the buckwheat with eggs with Parmesan foam, add spicy pesto sauce and your favorite herbs.

Vladimir Bogozhavets, Maroon’s brand chief

Clean the millet and rinse it in plenty of water. Cook in a saucepan with water for 12-15 minutes until half cooked, add salt and sugar.

For the sauce, peel the pumpkin, remove its seeds and slice it thinly. Add butter and sauté for 10 minutes. Add boiled milk to sautéed pumpkin and puree in a blender until smooth.

Next you need to cut the pumpkin into cubes. Put the pumpkin cubes, butter, sugar in a preheated pan and cook for 5-7 minutes until half cooked. After it cools down.

Put the porridge in a deep bowl, add the pumpkin sauce, pumpkin cubes and a piece of butter.

Brand chief Vladimir Bogozhavets and chef Artur Kholikov, Meraki

Add cottage cheese, rice flour, eggs, powdered sugar, salt to a bowl and mix well.

Make cheesecakes of about 70 grams each and place them in the refrigerator for 15-20 minutes.

Heat the olive oil well in a pan, add the cheesecakes and fry until golden on both sides. Then put the cheesecakes in the oven at 180°C for another five minutes.

Serve with sour cream and fresh fruits.

Sergey Kuznetsov, chief of the Moscow region

Grate the zucchini, add flour, egg, finely chopped parsley, salt and black pepper and mix.

Pour olive oil into a hot pan and fry the pancakes for 1.5 minutes on each side. Then place the pancakes in the oven at 180°C for 8 minutes.

Serve zucchini pancakes with sour cream and salad mixture.

Alexander Rusakov, Tilda’s chef

Beat the eggs with sugar and salt with a mixer until fluffy. Add milk, boiling water and vegetable oil. Continuing to beat, add the sifted flour, then add the melted butter and strain the resulting mass through a sieve. Fry thin pancakes and fold them into triangles.

To prepare the sauce, combine all the ingredients in a saucepan and cook over medium heat for 15-20 minutes (until it reduces by 1/3 in volume), then strain. Fry two pancakes in a buttered pan until golden brown and pour 80 grams of the prepared sauce. Place the crepes in a deep plate, add a scoop of vanilla ice cream and pour the remaining sauce into the pan, sprinkle with chopped pistachios.

Relkama. JSC “NSPK”, TIN: 7706812159, erid: 2SDnjcz6AGY