12 Easy Breakfast Recipes to Start Your Day

Ingredients

• Banana
• Oatmeal
• Honey
• Dark chocolate
• Walnuts

Directions

1. Preheat the oven to 180 °C. Line a baking sheet with parchment paper. Break the chocolate into pieces. Peel the bananas.
2. In a deep bowl, mash the bananas with a fork into a puree. Add the oatmeal and honey, and mix well.
3. Spread the mixture onto the parchment, cover with a second sheet, and roll out with a rolling pin into a layer about 1 cm thick. Try to make the edges even.
4. Remove the top sheet of paper. With a knife, first cut the layer vertically into strips 3–4 cm wide, then horizontally into rectangular bars of the desired size. You don't need to separate them, just mark the lines.
5. Transfer the layer along with the bottom parchment onto the baking sheet. Place in the oven preheated to 180 °C and bake for 12–15 minutes until golden brown.
6. Melt the chocolate in a double boiler or in the microwave in 15–20 second bursts, stirring. Drizzle the melted chocolate over the cooled bars using a teaspoon and garnish with whole walnuts. Let the chocolate set completely at room temperature or place the bars in the refrigerator for 10 minutes.
7. Serve the oatmeal bars with your favorite drink or wrap them in kraft paper to take with you.

Nutrition (per 100 g)

Ingredients

• Honey
• Mozzarella
• Eggs
• Chili pepper
• Salt
• Ground black pepper

Directions

1. Rinse the chili. Prepare a frying pan and a grater.
2. Slice the chili into rings. Coarsely grate the mozzarella.
3. Heat a frying pan over medium heat and add the honey and chili rings. Heat the honey for 1–2 minutes. As soon as it starts to bubble, remove the chili rings. Spread the mozzarella evenly over the melted honey. Wait for the cheese to start melting.
4. Crack the eggs over the melted cheese, season with salt and pepper. Reduce the heat to low, cover the pan with a lid, and wait for the eggs to set. This will take 2–3 minutes. Carefully remove the omelet from the pan and fold it in half.
5. Transfer the omelet to a plate and serve immediately.

Nutrition (per 100 g)

Ingredients

• Croissant
• Tuna chunks in own juice
• Mayonnaise
• Celery stalk
• Red onion
• Olives
• Parsley
• Dill
• Lemon
• Salt
• Ground black pepper

Directions

1. Drain the liquid from the tuna cans. Squeeze the lemon juice.
2. Finely chop the celery, red onion, and olives. Chop the dill and parsley.
3. Mash the tuna fillet in a deep bowl. Add all the chopped ingredients to it.
4. Add the mayonnaise, pour in the lemon juice, and mix the mass until smooth. Taste and season with pepper and salt as desired.
5. Cut the croissants in half lengthwise, stopping about 1 cm from the end. Open each croissant and fill with the filling.
6. Serve the croissants immediately, before they become soggy from the filling.

Nutrition (per 100 g)

Ingredients

• Cottage cheese
• Chicken egg
• Cheese
• Bread flour
• Vegetable oil
• Dill
• Salt
• Ground black pepper

Directions

1. Prepare a small pot and a frying pan. Rinse and dry the dill.
2. Hard-boil 1 egg. To do this, place it in a pot, cover with water, and cook for 10 minutes. Start timing after the water comes to a boil. Transfer the cooked egg to cold water, cool, and peel.
3. Cut the boiled egg into medium cubes, coarsely grate the cheese, and finely chop the herbs. Combine all ingredients in a deep bowl.
4. Add the cottage cheese, salt, and pepper to the bowl. Crack in the remaining egg and mix until smooth.
5. Wet your hands with water and shape the blanks. Fry them in hot oil on both sides. Each side needs about 2–3 minutes.
6. Serve the pies immediately after cooking. They will be delicious both hot and cold.

Nutrition (per 100 g)

Ingredients

• Kefir
• Eggs
• Sugar
• Bread flour
• Crackers
• Baking soda
• Ground cinnamon
• Jam
• Butter
• Poppy seeds
• Walnuts

Directions

1. Sift the flour. Prepare a mixer, blender, and an 18 cm (7 inch) springform pan.
2. Beat the eggs with sugar. You don't need to achieve a fluffy foam, just mix until smooth. Pour the kefir into the egg mixture and beat again with a mixer at medium speed.
3. Grind the crackers into fine crumbs using a blender. Add cinnamon and baking soda to the crumbs, mix well.
4. Add the flour to the kefir mixture in small portions. Mix after each addition, breaking up any lumps. After the flour, add the cracker crumbs and knead a smooth dough.
5. Preheat the oven to 200 °C (390 °F). Grease the pan with butter and transfer half of the dough into it. Spread and level the jam.
6. Spread the remaining dough evenly, sprinkle evenly with poppy seeds and crushed walnuts. Bake the pie in the preheated oven at 200 °C (390 °F) for 15–20 minutes.
7. Let the pie cool slightly after baking, remove it from the pan, and cut into pieces.

Nutrition (per 100 g)

Ingredients

• Chicken egg white
• Cottage cheese
• Fresh herbs
• Vegetable oil
• Salt

Directions

1. Prepare a mixer and a frying pan with a lid.
2. Whisk the egg whites with salt until light and foamy. Add the cottage cheese and chopped herbs. Mix well.
3. Heat the frying pan with vegetable oil over low heat and pour in the omelet mixture. Cover with a lid and cook over low heat for 3–4 minutes.
4. Wait until the surface of the omelet sets slightly, then flip it over. Cover again with the lid and cook until lightly golden. This will take another 3–4 minutes.
5. Serve the omelet immediately after cooking.

Nutrition (per 100 g)

Ingredients

• Tortilla
• Russian cheese
• Boiled sausage
• Chicken egg
• Tomato sauce
• Water
• Salt
• Ground black pepper

Directions

1. Soak the toothpicks in water for 5 minutes so they don't burn. Prepare a pan with a good non-stick coating.
2. Cut the cheese into 8 sticks, 5 cm long and 1 cm thick. Coarsely grate the remaining cheese, about 70 g. Slice the sausage thinly.
3. Place 4 cheese sticks on the four sides of the tortilla, 1 cm from the edge. Fold the edges of the tortilla inward so they wrap around the cheese. Secure each folded edge with a toothpick to form sides. Repeat with the second tortilla.
4. Place 1 tbsp. of tomato sauce in the center of each tortilla and spread it evenly, avoiding the sides. Top the sauce with grated cheese and two slices of sausage on each side.
5. Carefully crack one egg into the center of each boat. Season the yolk with salt and pepper to taste.
6. Heat the pan over medium heat. Place one boat and cook for 2–3 minutes over medium heat. Add 1 tbsp. of water and cover with a lid. Cook for 7–8 minutes until the egg white sets. Repeat with the second boat.
7. Transfer the finished boats to plates, remove the toothpicks, and serve immediately.

Nutrition (per 100 g)

Ingredients

• Buckwheat
• Water
• Pesto sauce
• Butter
• Salt
• Heavy cream 33% fat
• Milk
• Parmesan
• Ground black pepper
• Chicken egg
• Table vinegar

Directions

1. Rinse the buckwheat, bring the water to a boil. Prepare a heatproof bowl, a saucepan for the mousse, a blender, a skillet for the buckwheat, and a pot for the poached eggs.
2. Place the buckwheat in a heatproof bowl, season with salt, and pour over the hot water. Cover the bowl with a lid or plate and let the groats soak for 2 hours.
3. Finely grate the Parmesan. Pour the cream and milk into a saucepan, add the grated cheese and a pinch of salt. Heat the mixture over medium heat, stirring, until the cheese is completely melted. Remove the saucepan from the heat and blend the mousse with an immersion blender until smooth.
4. Drain any excess water from the buckwheat, if any remains. Melt the butter in a skillet. Add the soaked buckwheat and sauté over medium heat for 5–7 minutes, stirring.
5. Prepare the poached eggs. Pour water and 1 tsp of vinegar into a pot. Bring the mixture to a boil over medium heat, then reduce the heat. Crack an egg into a sieve to remove excess liquid, create a whirlpool in the water with a spoon, and gently slide the egg into the center. Cook for 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking. Repeat for the remaining eggs.
6. Mound the buckwheat onto a deep plate, making a well in the center with a spoon. Add 1 tbsp of pesto to the well and place a poached egg on top. Drizzle everything with the cheese mousse. Serve each portion this way.

Nutrition (per 100 g)

Ingredients

• Toast bread
• Mayonnaise
• Mustard
• Ham
• Hard cheese
• Tomato
• Fresh herbs
• Chicken egg yolk

Directions

1. Wash the tomato and herbs. Prepare the air fryer.
2. Mix the mayonnaise with the mustard. Spread the mixture on 2 slices of bread. Top each with 2 slices of ham and cheese.
3. Cut a heart-shaped hole in the center of the remaining bread slices. This is easily done with a special cookie cutter or simply with a sharp, thin knife. Place the bread slices on top of the cheese.
4. Finely chop half of the tomato and the herbs. Mix the chopped ingredients. Using a teaspoon, transfer the mixture into the heart-shaped cavity on the bread.
5. Transfer the sandwiches to the air fryer basket lined with parchment paper. Add an egg yolk to each sandwich. Place the yolk on top of the tomatoes. Bake for 3–5 minutes at 180 °C.
6. Serve the sandwiches immediately, while they are still warm.

Nutrition (per 100 g)

Ingredients

• Bread flour
• Water
• Dry yeast
• Granulated sugar
• Butter
• Eggs
• Salt
• Onion powder
• Eggs
• Water
• Sesame seed mix
• Poppy seeds
• Dried onion
• Dried garlic
• Sea salt

Directions

1. Sift the flour. Prepare a mixer, pastry brush, baking sheet, and parchment paper.
2. Heat the water to approximately 37–40 °C. The liquid should be warm, not hot. Dissolve the yeast and 1 tbsp of sugar in it. Let it stand for 15 minutes to activate the yeast.
3. Add the remaining sugar to the flour along with the salt and onion powder.
4. Melt the butter in the microwave in short bursts. Let it cool to room temperature and pour it into the sponge. Crack 3 eggs into it and mix.
5. Combine the wet ingredients with the flour mixture, turn the mixer to medium speed, and knead the dough for 8–10 minutes. Then transfer it to a table and continue kneading by hand for another 5 minutes.
6. Return the dough to the bowl, cover it with plastic wrap, and place it in a warm place for 1 hour to rise. Punch down the dough and leave for another 30 minutes. Total proofing time is 1.5 hours.
7. Divide the dough into 3 equal parts and roll each into a rope about 50–60 cm long. Braid the ropes into a loose braid.
8. Line the baking sheet with parchment paper and transfer the shaped dough onto it. Cover the challah with a towel and leave for 30 minutes. Preheat the oven to 190 °C.
9. Mix all the topping ingredients: sesame seeds, poppy seeds, dried onion and garlic, and sea salt. Whisk the remaining egg with water and apply the mixture to the dough.
10. Brush the shaped dough with egg and sprinkle with the spice mixture. Place in the oven preheated to 190 °C for 35–40 minutes. Leave the finished bread on the baking sheet for 30 minutes, then transfer to a wire rack.
11. Slice the challah and serve with butter or any other spread.

Nutrition (per 100 g)

Ingredients

• Ground coffee
• Water
• 10% fat cream
• Honey
• Ground cinnamon
• Chocolate bar

Directions

1. Prepare a cezve or coffee machine for brewing coffee. You'll also need a milk frother for frothing the cream, a fine-mesh strainer for filtering the coffee, and two tall glasses with a capacity of 200–250 ml.
2. Add ground coffee to the cezve and pour in hot water. Place over medium heat and brew for 3–5 minutes without bringing to a vigorous boil. As soon as the foam starts to rise, remove from heat. If using a coffee machine, brew 4 portions of espresso (about 120 ml of prepared coffee).
3. In a small saucepan or pot, heat the cream over medium heat without bringing it to a boil.
4. Place honey in the glasses. Pour in the hot cream. Then add the prepared coffee, straining it through a fine-mesh strainer to remove the grounds. Froth the drink. If you have a milk frother or mixer, whip until a thick foam forms.
5. Before serving, sprinkle the honey Raf with ground cinnamon. Serve the coffee with peanut bars—they will nicely complement the honey flavor of the drink.

Nutrition (per 100 g)

Ingredients

• Cottage cheese
• Sugar
• Vanilla sugar
• Butter
• Eggs
• Bread flour
• Apples
• Salt
• Cinnamon
• Refined sunflower oil
• Vanilla ice cream

Directions

1. Take the butter out of the refrigerator to bring it to room temperature. Wash the apple. Prepare a baking dish or multicooker bowl, an immersion blender, and a mixer.
2. Blend the cottage cheese with an immersion blender. Add the softened butter and continue blending for another 1–2 minutes. The mixture should become smooth and airy.
3. Separate the eggs into whites and yolks. Add the yolks, both types of sugar, salt, and flour to the cottage cheese. Mix the mass until smooth. Peel the apples and cut them into small cubes. Add the fruit to the cottage cheese and mix again.
4. In a separate bowl, beat the egg whites with a mixer until fluffy. Gently fold the egg whites into the cottage cheese mixture using a spatula.
5. Grease the multicooker bowl with sunflower oil. Transfer the cottage cheese base to the bowl. Cook the pudding for 40–50 minutes in the 'Baking' mode. Let the pudding cool completely in the bowl. Cover the bowl with a plate of a suitable diameter and carefully invert it to remove the baked pudding.
6. Sprinkle the pudding with cinnamon, cut into portions, and serve with a scoop of vanilla ice cream.

Nutrition (per 100 g)