14 Sweet and Savory Breakfast and Brunch Recipes

Ingredients

• Raspberry syrup
• Milk
• Cocoa powder
• Espresso
• Ice
• Croissant

Directions

1. Prepare 2 clear glasses for the finished drink.
2. Add raspberry syrup to the milk and mix well. Pour evenly into the glasses. Add ice cubes.
3. Brew 2 portions of espresso using any convenient method: in a cezve, moka pot, or espresso machine. Add cocoa powder to the coffee and stir.
4. Carefully pour the coffee drink into the glasses with raspberry milk.
5. Serve the macchiato with mini croissants.

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

• Semolina
• Milk
• Water
• Salt
• Poppy seeds
• Sugar
• Butter

Directions

1. Prepare all the necessary ingredients and a small saucepan.
2. Place the poppy seeds in a small bowl, cover with hot water, and let them soak for 10–15 minutes. Drain the water and rinse the seeds.
3. In a saucepan, combine the milk, semolina, salt, and prepared poppy seeds. Mix well, breaking up any lumps. Place the saucepan over medium heat. Stirring constantly with a whisk or spoon, bring the mixture to a boil. Cook for 1 minute, without stopping the stirring.
4. Remove the saucepan from the heat, cover with a lid, and let it stand for 10–15 minutes. During this time, the semolina will fully swell and the porridge will thicken.
5. Add the butter and sugar to the infused porridge, and stir.
6. You can garnish the semolina porridge with poppy seeds with grated chocolate, coconut flakes, or banana slices.

Nutrition (per 100 g)

Ingredients

• Frozen blueberries
• Sugar
• Cream cheese
• Camembert
• Toast bread

Directions

1. Prepare a saucepan, a frying pan, and a baking sheet.
2. Transfer the frozen blueberries to the saucepan and add the sugar. Mix everything and place the pan over medium heat. Cook the jam, stirring occasionally, until it thickens slightly. This will take about 1 hour.
3. Heat a frying pan over medium heat. Place the bread slices and toast them on both sides until lightly golden. Let the slices cool slightly and spread each with cream cheese.
4. Cut the Camembert into thin slices. Place 3–4 slices of cheese on two pieces of bread. Transfer them to a baking sheet and place in a preheated oven at 180 °C for 1–2 minutes to melt the cheese.
5. Spread 2–3 tbsp of blueberry jam on the remaining pieces of bread. Combine the slices with cheese and the slices with jam.
6. Carefully cut the sandwiches in half and serve immediately while they are hot.

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

• 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

• 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)

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

• 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

• 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

• Ryazhenka
• Semolina
• Dates
• Cocoa powder
• Baking powder
• Halva
• Clarified butter
• Vegetable oil
• Semolina

Directions

1. Prepare a blender and a baking pan.
2. Mix the ryazhenka with 1 glass of semolina and let it sit for 20 minutes.
3. Remove the pits from the dates, if any. Chop the pulp in a blender. Add the dried fruit to the swollen semolina.
4. Add cocoa powder and baking powder to the ingredients. Mix until they are evenly distributed. Add the clarified butter and mix well again.
5. Preheat the oven to 180 °C. Grease the baking pan with vegetable oil and sprinkle with 2 tbsp. of semolina. Pour the batter into the pan and level it. Crumble the halva and sprinkle the batter with this crumble. Place the preparation in the hot oven for 45–50 minutes.
6. Let the cake cool slightly and slice it into portions before serving.

Nutrition (per 100 g)

Ingredients

• Toast bread
• Olive oil
• Ricotta
• Frozen blueberries
• Honey
• Lemon

Directions

1. Take the blueberries out of the freezer. There's no need to thaw the berries. Prepare a grater, a saucepan, a frying pan, and a whisk.
2. Place the blueberries in the saucepan. Add the honey and squeeze the juice from half of the lemon. Grate the zest from the half lemon and add most of it to the saucepan. Place the saucepan over medium heat and cook the berries until thickened. This will take about 10 minutes.
3. Heat the frying pan with olive oil. Toast the bread slices all at once or one by one until lightly golden. It's enough to heat them for 1 minute per side. Let the toasts cool slightly.
4. Lightly whip the ricotta with a whisk or mixer. The cheese will become more airy. Spread the whipped ricotta on the toasts.
5. Top the cheese with the blueberry jam. Garnish the toasts with the reserved zest and serve with freshly brewed tea or coffee.

Nutrition (per 100 g)

Ingredients

• Kefir
• Banana
• Soft cottage cheese
• Muesli
• Raisins
• Ground cinnamon

Directions

1. Peel the banana. Rinse and pat dry the raisins. Prepare the blender.
2. Cut the banana in half. Place one part in the blender bowl along with the cottage cheese. Add the kefir and cinnamon. Blend everything until smooth.
3. Transfer the bowl base to a deep bowl. Slice the remaining banana half into rounds and arrange on top.
4. Garnish the finished bowl with granola and raisins and serve immediately.

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)