- Hey guys, I've got five new easy breakfast ideas
for you to try this month.
So, first we're gonna make a jammy egg toast.
I'm gonna start with the spread.
I just toast up one teaspoon of everything bagel seasoning.
You can get this at pretty much any store these days,
but basically get sesame seeds, dehydrated garlic,
dehydrated onions, and poppy seeds, and it's delicious.
Toasting it up like this really concentrates the flavors
and it just is a lot more pronounced
once you mix it in with the yogurt.
Then I'll let it cool slightly,
and I'll add it directly into some cold creamy Greek yogurt
and stir it up.
The yogurt is great because it's light
and it provides some extra protein in the morning.
So, now we're gonna make our jammy egg.
For me, I think a seven minute egg
is the perfect soft boiled, not too runny egg,
but it has enough runniness
so that it gives you that ooze that you want.
I have some boiling water here
and I'm gonna drop my eggs right out of the fridge
in for seven minutes.
To make them easier to peel,
I use this egg tool that pokes a hole at the bottom.
It just lets out all the air bubbles.
I'll have it linked for you below.
So, once our seven minutes are up,
I'll drop them into an ice bath to stop the cooking
and to cool the eggs down.
And once they're cool enough to handle
I'll peel them and cut them in half.
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Now, onto our toast.
I'm making a toast that doesn't require an avocado.
Imagine that.
So, on toasted bread, I'll spread our yogurt dip,
get our jammy egg on the toast.
You can smash it down
to make it a little easier to eat if you'd like.
And then for mine, I like to garnish it
with some micro greens, some fresh herbs like dill,
a nice drizzle of chili onion crunch
to have a little bit of spiciness to it.
And this is one of my favorite breakfasts.
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If you enjoy cereal and drink coffee in the morning,
you're gonna love this Vietnamese coffee granola.
To my mixing bowl, I'll add three cups of rolled oats,
sometimes called old fashioned oats.
And then for some crunch,
I'm gonna use a combination of cashews and pecans
using a cup each.
Did you guys know that Vietnam
is also one of the largest producers of cashews?
Of course, it had to go in this recipe. Then some seeds.
I'm using a little bit of chia seeds and pumpkin seeds.
These provide loads of fiber
and heart healthy omega-3 fatty acids.
Now, I just add a tablespoon of our ground espresso.
This is to give it that coffee essence
in the Vietnamese coffee.
If you don't wanna add
any of the coffee powder into your granola,
that's totally fine.
You can substitute it for cocoa powder,
even matcha powder, or just simply leave it all out.
A little bit of cinnamon, cardamom,
and a pinch of salt to balance out all the flavors.
Now I just pour in a quarter cup of coconut oil
to toast everything up.
And of course, condensed milk,
an essential part of Vietnamese coffee,
but this also helps to sweeten our granola
and hold everything together.
This is a great recipe you can make ahead of time
and just scoop up a little bit in the mornings.
So, you wanna give it a really good mix
so that everything is combined and distributed evenly.
We'll transfer it all to a baking sheet
lined with parchment paper,
And then into the oven it goes at 325 degrees,
low and slow, for about 40, 45 minutes
until it's nice and toasty.
I always make sure to give it a nice mix halfway through.
Once it's done, go ahead and take it out of the oven
and let it cool completely.
You can add dried fruits or chocolate chips
in here if you'd like, but I like keeping mine plain.
You can also store this
in an airtight container for a few weeks.
And to serve, just scoop it into a bowel,
top it with your favorite fruits like berries or bananas,
and pour in some milk to make a delicious and unique cereal
to start your mornings off right.
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Breakfast sandwiches are great way
to take your breakfast on the go.
And sometimes I like tucking mine into a pita.
So, here's a veggie scramble pita
with hints of Mediterranean flavors.
I'm just gonna cut up some veggies that I have on hand.
Some red bell peppers, zucchini, and a red onion.
And I'm just cutting about a quarter cup of each.
Then I'll mince one garlic clove.
If you guys want it to be even faster
so you don't have to prep all these vegetables,
you can use last night's leftover vegetables
like squash or broccoli, and those would work just as well.
Now, I'll prep my eggs,
breaking two into a goal and lightly beating it.
Give it a mix real quick.
Now to put everything together,
I'm gonna heat my frying pan on medium high heat
and then I'll just add a little bit of olive oil.
Once it gets hot, I'll saute the veggies together
for about two minutes until it's nice and softened.
I'll season it with a little bit of salt and pepper
and then I'll add a pinch of cumin and oregano
just to bring out all of the veggie flavors.
Then we'll add our eggs.
I'm just gonna scramble it lightly
until it's cooked but runny, kind of like a soft scramble,
and then we'll turn off the heat.
It'll continue to cook as we add our feta cheese in there.
And then for some extra herby freshness
I'm gonna add in some dill,
but you can add mint, parsley, even some basil,
whatever you have on hand.
One last mix, and then we'll scoop it all
into our warmed pita.
I've just cut the top quarter of the pita
so we have plenty of space to tuck in our scramble.
If you wanna add extra greens,
I like to add arugula, kale or spinach in there too.
I love this breakfast
because it has all of my favorite flavors.
It's filling, keeps me full
without feeling too heavy all morning.
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This is a cinnamon toast crunch of a different kind.
I'm gonna be making a cinnamon sugar French toast
that's a real treat and takes only minutes to make.
Mm.
I'm using a pretty flat bowl here
so that we can easily soak our bread in later.
So, I'm gonna start with my custard base
right into one bowl.
We'll add two eggs, half a cup of milk,
two teaspoons of maple syrup,
one teaspoon of vanilla extract,
half a teaspoon of cinnamon and a pinch of salt.
I'll whisk it all up and then we'll let the mixture sit
for about five minutes to let the flavors marry.
And then for a cinnamon sugar sprinkle on top,
in a little bowl I'm just gonna add
one tablespoon of cane sugar
and then half a teaspoon of cinnamon.
A little goes a really long way,
so we just needed like a little light sprinkling of it.
Now for the bread.
You can use any sliced bread that you have on hand.
But for French toast, I prefer using brioche
because it gets nice and fluffy when you cook it up.
And with a loaf like this,
I can make it as thin or as thick as I want.
To cook this off
I just heat my pan onto medium high heat
and then I add some butter onto the pan.
As it's heating up, I'm just gonna dip my bread
into our egg custard mixture
for about 30 seconds on each side.
And then once the butter starts to bubble
I just drop the bread right on top.
I usually know it's ready to flip
when it starts to bubble on the side like this,
but you always wanna kind of take a peek
to see if it's golden brown.
And it's ready to flip.
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- Mommy, what are you doing?
- Now, once it's done, I'm gonna put it onto my plate.
And while the toast has cooled slightly
I'll sprinkle the cinnamon sugar right on top.
This helps the cinnamon sugar
to stick to the French toast but not melt
so it leaves us with a nice crunch.
Okay, that's enough. That's enough.
That's enough, that's enough.
I'm not gonna do any maple syrup here
because we have plenty of sugar,
but we're gonna add a dollop of some yogurt.
Sometimes the kids prefer strawberry yogurt,
but I like to use plain yogurt
because it has a nice balance.
Then I'll just top it off
with some fresh fruits like strawberries and bananas.
And this is a super easy breakfast
that we make at least once a week.
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Do you like it?
- Uh-huh.
Yes.
- Mm.
You don't need to wait until weekend brunch
to enjoy huevos rancheros.
I've pared it down using some shortcuts
to make it suitable for an everyday breakfast.
And it comes together in about 10 minutes.
I like to add some freshness to this breakfast
by making fresh pico de gallo.
I just chop up a ripe tomato then add it to a bowl,
followed by a quarter of an onion chopped,
one clove of garlic that I've minced
and some chopped cilantro.
We'll flavor it up with some salt, cumin
and a squeeze of lime
and you have the perfect fresh topping
that you can use for dinner too.
Now, to make the huevos rancheros.
I just take my tortilla
and char it up in the cast iron like this.
Then I'll spread in some canned refried black beans.
You can of course, make the refried bean fresh,
but I just find that the canned versions
are great, flavorful and easy in a pinch.
Then we fry up our egg
which I just cooked in the same cast iron with some hot oil
until it's over easy.
Eggs, beans and tortillas
can pretty much always be found in our pantry.
And then I'll transfer it onto our tortilla.
A scoop of our fresh salsa right on top.
And then to give it another kick,
I like to add some hot sauce like Cholula
to add some nice spice.
A sprinkling of cheese like queso fresco,
sometimes feta or whatever you have on hand.
Avocado finally makes an appearance in our breakfast,
just if you have it.
Nate has a variation of this breakfast
at least three times a week,
and it's one of his favorite meals.
Brunch can't get any easier than this.
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Mm.
For more breakfast ideas,
be sure to check out last month's breakfast video.
Thank you so much for watching.
I'll see you guys next time. Bye.