Tag: breakfast
Cabelleros Pobres (Mexican French Toast)
Cabelleros Pobres (Mexican French Toast)
While you usually eat French toast for breakfast, this Mexican version called caballeros pobres(“poor knights”) is eaten as a dessert. Popular in the Yucatán, this French toast is served with a homemade syrup consisting of piloncillo sugar simmered with a whole cinnamon stick, cloves, anise seeds, and raisins. Since I’m not a huge fan of raisins, I chose to leave them out.
Servings: 2
Equipment
- electric hand mixer
Ingredients
- 3/4 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla
- 2 large eggs whites and yolks separated
- 4 slices bread thick sliced
- 1/4 cup vegetable oil
Syrup
- 1/2 cup water
- 1/2 cup piloncillo, panela, or brown sugar
- 1/2 small cinnamon stick
- 1 clove
- 1/8 tsp anise seeds
Instructions
- Simmer all of the syrup ingredients in a small pot over medium heat for 6-8 minutes until reduced and thick. Strain the whole spices and keep warm.
- Using an electric hand mixer, beat the egg whites until they peak.
- Beat in the egg yolks. Then whisk in the milk, sugar, and vanilla.
- Dip thick slices of bread in the egg batter on both sides. Let each slice absorb the batter.
- Heat up the cooking oil on a griddle over medium heat. Place the battered bread on the griddle.
- Cook the French toast for 5 minutes a side until browned. If your bread is 1” or more, press it down with a spatula to flatten it. You will want the inside cooked all the way through.
![Mexican, breakfast](https://stonedsoup.net/wp-content/uploads/2021/05/60F77B39-8077-4A1C-8572-F3B0E80AB1A8.jpeg)
Kuku Sabzi (Persian Herb and Leek Frittata)
Kuku Sabzi (Persian Herb and Leek Frittata)
I honestly was surprised how good this frittata was the first time I made it. I was skeptical because it seems to be an overload of herbs to egg ratio. It ended up being unbelievably flavorful and not overpowering whatsoever. You can also bake this in a springform pan in the oven at 400 degrees for around 15 minutes; making this a quiche instead of a frittata.
Servings: 4
Equipment
- food processor
Ingredients
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 medium leek washed; finely chopped
- 5 large eggs beaten
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 1/2 cups cilantro
- 1 1/2 cups dill
- 1 1/2 cups parsley
- 2 tbsp dried fenugreek leaves
Instructions
- Place all of the herbs in a food processor.
- Pulse until finely chopped.
- Sauté the onions and leeks for 10 minutes over medium heat. Let cool.
- Beat the eggs with the baking powder, salt, pepper, and turmeric.
- Stir in the herbs.
- Stir in the cooled onions and leeks.
- Heat up 3 tbsp of cooking oil in a large nonstick sauté pan over medium heat. Pour in the egg mixture and cover. Let set for 8 minutes.
- Uncover. Place under your oven’s preheated broiler for 1 minute to lightly brown the top. Let sit for 5 minutes before serving.
![Iranian, main course, breakfast, eggs](https://stonedsoup.net/wp-content/uploads/2021/03/1CB29910-AFEB-4C0D-AC4D-3501A73A6EDC.jpeg)
Mushaali
Mushaali
Mushaali is an oats, honey, and chia seeds porridge. Oats happen to be high in fiber, help lower blood pressure, and manages weight loss. Chia seeds add a boost of omega-3’s. Honey is used as a sweetener instead of processed sugar.
Servings: 1
Ingredients
- 1 cup rolled oats
- 2 cups whole milk
- 3 tbsp nuts pistachio, almonds, walnuts, etc.
- 1 tsp chia seeds
- 1 pinch black pepper
- 1 pinch salt
- 1 tbsp honey
Instructions
- Add the rolled oats, milk, chia seeds, and nuts of your choice to a small pot. Simmer over medium low heat for 5 minutes until the mushaali starts to thicken. Season with salt and pepper.
![Somali, breakfast](https://stonedsoup.net/wp-content/uploads/2021/02/11BCEF79-F668-46A8-9B9B-3ACF8BABDC1E.jpeg)