August 2017 Recipe Redux
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?!
I squinted, studying the small piece of paper in my hand. I tried to make out the lines of bold colors and tiny words using my finger to trace the path. I was officially lost. I had no idea which train station we were at or whether we were going east or west.
In exasperation, I turned and shrugged at my younger sister who was also looking intently at her phone. I could see her dark eyes darting back and forth, scanning the bright screen. Looking up, she pointed forward.
Thank goodness for phones and technology. Maps were useless. Or should I say that I was useless at reading maps.
Strolling along the pavements, we came across restaurant after restaurant. Lebanese food, Thai food, Italian food, Pides, Traditional Pubs, Tea shops, Cafes, Bakeries, Patisseries filled with gorgeous displays of extravagant cakes and dainty macarons. Block after block, the tiny streets were lined with vintage 1900 style brick buildings, red telephone boxes, tall black lampposts…
After sitting down in a retro cafe, we waited for our order, as I flipped through a cookbook. I jolted, looking up to see the waiter placing down 2 plates on the table next to ours: Thin seeded bread with a chunky layer of avocado mash, flaked salmon & teriyaki sauce.
I nudged Zoe immediately. We both watched in awe at how tasty it looked. I definitely regretted ordering the egg white frittata.
Toast with anything tastes amazing (of course with good quality bread) especially with avocado. In fact, after tasting the vast selection of gluten free breads in London it just confirmed my love for toast. Cafe after cafe, I simply couldn’t get it out of my mind, so much so Zoe and I decided to make toast for this month’s challenge!
The key to the best breakfast toast lies in the quality of the bread and of course your toppings! For a dinner twist to it, we have included some of our favorite dinner items from all over the world – hummus, mushroom stir fry, soft boiled eggs, guacamole and of course our ABSOLUTE CHILDHOOD favorite – my dad’s famous Cantonese Eggs and Tomatoes stir fry. This is a classic that every Chinese kid grows up with and I have to say my dad’s one is the best. Whenever we are on vacation all of us and my cousins beg my dad to make it. And finally the bonus recipe is here too! So today we present not 1 but 3 of OUR FAVORITE Cafe-style Breakfast TOAST:
- Mashed avocado and runny soft boiled egg
- Cantonese Scrambled eggs and tomatoes (My dad’s recipe)
- White Bean Hummus and Mixed Mushrooms
They all taste fabulous! It is honestly so hard to choose which was our favorite. You have a rich runny yolk paired with creamy avocado – making an extremely exquisite, rich, creamy breakfast. The Cantonese scrambled eggs and tomatoes was total comfort food for us growing up and a favorite of the whole family! As for the white bean hummus and mushroom stir fry – it is a delicious vegan option with the perfect harmony of fresh rosemary, earthy mushrooms and smooth hummus. Don’t they all look so pretty? Perfect to Instagram to make your friends jealous! All vegetarian, super inexpensive and gluten free! How can you say no to that?
- 1 slice GF bread (or your favorite bread)
- ¾ cup mixed mushrooms (shiitake, oyster, button)
- 1 clove garlic
- 1 sprig of rosemary
- ¼ cup Navy Beans
- Lemon Zest and juice
- salt and pepper
- Mash your beans with a fork. Season with salt, pepper, lemon juice. Grate a little lemon zest and mix well.
- Heat a non stick skillet over high heat. Add in your minced garlic and rosemary leaves. Stir fry until fragrant.
- Add in your mushrooms. Season with salt and pepper. Saute till cooked (5 minutes).
- Toast your bread, spread the mashed beans and arrange the mushrooms on top.
- 1 slice GF bread (or your favorite bread)
- ½ cup chopped tomatoes (Roma)
- 1 egg
- ½ tsp coconut sugar
- Salt and pepper
- Sprouts
- Finely dice your tomatoes.
- Heat a non stick pan over high heat. Add in your egg. Season with salt.
- Scramble and cook for 1-2 minutes till just set. Transfer onto a plate and set aside.
- In the same pan, add in your diced tomatoes and sugar. Press down onto the tomatoes to release the juices. Cook until soft and mushy for about 4-5 minutes. Be patient because the mushier your tomatoes the tastier it is.
- Add your eggs back in. Crack some black pepper.
- Toast your bread, arrange the scrambled eggs & tomato. Top with sprouts.
(This post is featured on Twinkly Tuesdays, Hearth and Soul, Full Plate Thursdays, Weekend Potluck)
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This post definitely had my mouth watering! What a gorgeous collection of recipes. I’m looking forward to trying them all. Thank you so much for sharing, and for being a part of Hearth and Soul. Pinning and sharing this post.
Thanks April!!!! 🙂 Please do and let us know which one your favorite is! 😉
Will do! And also just wanted to let you know that I’ve featured this post at Hearth and Soul this week. Have a great week ahead!
The vegan is my favourite but I love the versatility of the dish either way. Thanks for sharing this.
Thanks Karl!! Hope you get to try one of these out!!!
Tomato and egg!!! I love that you put it on toast–such a great idea! I’m definitely gonna have to try that one–that was always one of my favorite childhood dishes! :] (The other ones look amazing too, but tomato + egg will always have a special place in my heart!)
Thanks Farrah!!!!! Its OUR childhood favorite! probably one of the best things my dad makes! This toast definitely has a special place in my heart 🙂 so glad you agree! Hope you get to try this out!
I want to try all three recipes for this delicious toast! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Thanks Miz Helen!!! Please try it and tell us which one you like the best! We would love to know! Have a great weekend too!!!
What a beautiful selection of recipes and photographs. My Mum and I are big on toast – and I am so looking forward to trying your dad’s recipe for the scrambled egg – sounds so simple but delicious! I love to make scrambled egg with turmeric, coriander, chilli and tomatoes for breakfast and serve it with chapatis. Or I simply mix scrambled egg with spinach and have it with toasted sourdough. I wish it was the morning so I could eat breakfast now … 😉 😀
Thanks Eleanor! I hope you do try it! Your tomatoes and scrambled eggs sounds so delicious! Zoe and I love our spices so I definitely have to try it! I would to learn indian cooking/recipes from you! We should totally do an exchange of cultural/heritage recipes so time!
Love all of these options, especially the white bean hummus!
Thanks Karman! 🙂 I’m so glad you like it!
These all look really good and your photography is beautiful 🙂
Aww Thanks of much!! 🙂 you’re so sweet!! We appreciate it!
Very tasty recipe 🙂
Thanks so much Priyabrataa!! 🙂 Good luck with your blogging journey too!
Really nice ideas! 🙂 I love it
Thank you so much! 🙂 How sweet of you!!
Looks great! Will have to try the avocado and Cantonese egg ones. I’m not as much a fan of mushrooms. I wonder what else would be nice to place atop the navy bean one
Thank you Apryl! 🙂 I hope you do get to try it out because those were delicious!!!! Instead of mushrooms, other vegan options would be: roasted red bell peppers, avocado, grilled eggplant, cucumbers, radish, pomegranate seeds, cherry tomatoes, arugula – anything you like! It pretty much is like an Italian hummus!