The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes. Алексей Сабадырь
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Coconut Yogurt Parfait with Nuts and Seeds offers a refreshing and nutritious breakfast option packed with flavors and textures to kickstart your day!
Caprese Breakfast Sandwich
Ingredients:
2 slices of whole-grain bread
2 large eggs
2 slices of fresh mozzarella cheese
1 medium tomato, sliced
Fresh basil leaves
Olive oil
Balsamic glaze (optional)
Salt and pepper to taste
Instructions:
Slice the tomato and fresh mozzarella cheese.
Wash and dry the fresh basil leaves.
Crack the eggs into a bowl and beat lightly. Season with salt and pepper.
Cook the Eggs:
Heat a non-stick skillet over medium heat and add a little olive oil.
Pour the beaten eggs into the skillet and cook until the edges start to set.
Gently fold the edges of the eggs toward the center using a spatula to create a round shape. Cook until the eggs are fully set. Remove from heat.
Assemble the Sandwich:
Take one slice of bread and layer it with the cooked eggs.
Place the slices of fresh mozzarella cheese on top of the eggs.
Add the sliced tomatoes on top of the cheese.
Layer fresh basil leaves over the tomatoes.
Drizzle a little balsamic glaze (if using) over the basil leaves for added flavor.
Place the second slice of bread on top to complete the sandwich.
Cook the Sandwich:
Heat a clean skillet or panini press over medium heat.
Brush the outsides of the sandwich lightly with olive oil.
Place the assembled sandwich onto the skillet or panini press and cook for 3—4 minutes on each side until the bread turns golden brown and the cheese begins to melt.
Once the sandwich is cooked to your liking, remove it from the heat.
Cut the sandwich in half diagonally or into quarters.
Serve immediately while warm and enjoy your delicious Caprese breakfast sandwich!
Feel free to adjust the ingredients or add extra toppings like avocado, spinach, or your favorite sauce to customize the sandwich to your taste.
Sweet Potato and Black Bean Hash
Ingredients:
2 medium-sized sweet potatoes, peeled and diced into small cubes
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro or parsley for garnish
Optional toppings: avocado slices, salsa, sour cream, or a fried egg
Instructions:
Preheat your oven to 400° F (200° C).
Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well coated.
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