Best breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Best breakfast recipes

Source:- Google.com.pk

Warm grapefruit and orange with toasted coconut

An invigorating, caramelised, citrus fusion, mellowed with sweet, toasted coconut – a great start to your day.

Serves 2–3

2 large pink grapefruit
3 oranges
1 tbsp brown sugar
15g unsalted butter, cubed
75g desiccated coconut

Preheat the grill to high.
Using a sharp knife, cut the peel from the grapefruit and oranges, then slice the flesh into 1cm-thick rings.
Arrange in a shallow baking dish. Sprinkle with the brown sugar and dot with the butter.
Grill until the fruit is lightly browned. Sprinkle with the coconut and return to the grill until just toasted. Serve immediately.

The full Italian

Not the lightest of breakfasts – more of a hefty brunch to fuel a long walk or some other mildly strenuous exertion. Get the best‑quality sausages and eggs you can find, and give the onions plenty of time to soften and sweeten while you lose yourself in the newspaper and sip your coffee.

Serves 8

2 red onions, finely sliced
2 tbsp white wine vinegar
1 heaped tsp caster sugar
A knob of butter
2 x 500g rings Tuscan or Cumberland sausage
Olive oil
2 eggs
A splash of milk
A pinch of fresh rosemary, chopped
8 slices of day-old bread
Salt and black pepper

Put the onions in a small saucepan with the vinegar, sugar and butter. Cover and leave to sweat over the lowest heat for about 30 minutes, stirring occasionally.
At the same time, fry the sausages over a medium heat, turning occasionally, for about 12 minutes. Alternatively, roast them in the oven at 200C/400F/gas mark 6, with a small glug of olive oil, for about 15-20 minutes, turning halfway through.
Whisk the eggs, milk, rosemary and seasoning together in a shallow bowl. Submerge each slice of bread in the egg mixture until well soaked and stack the slices up in the bowl, ready for the pan.
When the onions have about 5 minutes left to cook, add a small glug of olive oil to a nonstick frying pan over a medium heat and tip in the eggy bread (along with any excess egg from the bowl). Fry on both sides until browned and crisp.
Divide the sausages and serve with the onions scattered over the eggy bread.

Almond croissants

A great way to use up croissants just past their best. You can make the syrup and the almond cream up to a day in advance and refrigerate. The filled croissants will last for a day.

Makes 6-8

6-8 croissants, around a day old
2 tbsp flaked almonds
Icing sugar, for dusting

For the syrup

250ml water
2 tbsp sugar
3 tbsp light rum (optional)

For the filling

100g sugar
100g whole blanched almonds, or ground almonds
A pinch of salt
100g unsalted butter, diced
2 egg yolks
1 egg white

Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with parchment paper.
First, prepare the syrup. Combine the water, sugar and rum (if using) in a saucepan. Bring to a slow boil over medium heat, and simmer for a minute, stirring to dissolve the sugar. Remove from the heat, transfer into a shallow bowl and leave to cool completely.
Next, prepare the almond filling. Whizz the sugar, almonds and salt in a food processor until finely ground. Add the butter and mix again until well blended. Add the egg yolks and egg white one by one, and process until creamy.
Dip each croissant individually into the syrup, coating both sides and the ends well – the croissant should be quite moist.
Slice each croissant in half horizontally and place on the baking tray. Spread the inside with about 2 tbsp of the almond filling and place the top back on. Spread another 1 tbsp of the filling on the top and sprinkle with flaked almonds. Repeat with the remaining croissants.
Bake for 12-15 minutes, until the almond mixture has set and turned golden. Transfer to a cooling rack, dust with icing sugar and serve slightly warm or at room temperature.

Omelette Arnold Bennett

It's not clear how Arnold Bennett managed to produce such a prodigious amount of work while subsisting on the dish named after him. Try writing a series of critically acclaimed bestsellers set in Stoke-on-Trent after eating this omelette. Impossible, isn't it? Mr Bennett was clearly a man apart.

Serves 2

200ml whole milk
1 bay leaf
1 tsp black peppercorns
A pinch of grated fresh nutmeg
250g smoked haddock (undyed)
3 tbsp hollandaise
5 large eggs
Black pepper

For the bechamel sauce

30g unsalted butter
2 tbsp plain flour
100g gruyère cheese
50ml single cream

Put the milk, bay leaf, peppercorns, nutmeg and haddock in a saucepan. Gently bring to the boil, then take off the heat and leave for 5 minutes.
Take the fish out, remove its skin and gently flake the flesh. Strain the milk and set aside.
Now for the bechamel sauce base. Melt half the butter in a saucepan. Add the flour and mix well to form a roux. When it starts to smell biscuity, add a little of the warm, strained milk and mix thoroughly to avoid lumps. Gradually add all the milk. When it is all integrated, add half the cheese. Cook the mixture for about 4 minutes, stirring frequently. Add the cream.
Now it all comes together. Turn the grill on to its highest setting. Mix the haddock, cheesy bechamel and the hollandaise together. Whisk up the eggs.
Melt the remaining butter in a medium-sized, heavy-based frying pan. When it is bubbling, add the eggs so that they coat the inside of the pan, stirring the mixture gently to keep it light. When it is set around the edges and base but still runny on top, add the fish mixture and a little pepper.
Sprinkle the rest of the cheese on top, then put the pan under the grill until it colours and bubbles. The inside should be delightfully gooey. Cut in half and then serve.