Food & Drink

Fast breakfasts can still have style

Avocado toast
Avocado toast Charlotte Observer

Of all the meals that are easy to put on autopilot, the best example would be breakfast.

Doesn’t breakfast deserve better than that, though? We dug around through international flavors, simple but good ingredients and a few easy techniques to come up with some things that will launch your day with a little style.

A couple, like 5-minute skillet granola and a homemade version of toaster pastries, can be made in advance. Avena, an oatmeal version of the Mexican drink horchata, is so fast, it’s practically instant. Others, like eggs baked in ham cups, would be perfect when you’re facing a busy weekend day. Even avocado toast can be tweaked for big flavor.

5-minute skillet granola

Makes about 1 1/4 cups

Cinnamon sugar butter:

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons sugar

1 tablespoon ground cinnamon

1/4 teaspoon fine sea salt

Granola:

3 tablespoons cinnamon sugar butter

1 tablespoon honey

1 cup quick oats (not instant or old-fashioned rolled oats)

1/4 cup chopped walnuts

Cinnamon sugar butter: Place all ingredients in a food processor and process until blended. Set aside what you need for the granola, then shape the remainder into a log, wrap in parchment paper, roll and refrigerate or freeze.

Line a baking sheet with parchment paper and set aside. Melt 3 tablespoons cinnamon sugar butter in a nonstick skillet over medium heat. Add the honey and swirl to coat the pan. Pour in the oats, stirring constantly. Cook 3 to 4 minutes, until they just start to change from beige to golden brown. Add the walnuts and cook about 1 minute longer.

Spread on the lined pan. It will crisp a little as it cools. Refrigerate in an airtight container about a week, or freeze up to 3 months.

From “The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking,” by Emilie Raffa (Page Street, 2016)

Lemon chili avocado toast

Makes 4 servings

2 ripe avocadoes

Juice of 1 lemon

1/2 teaspoon each sea salt and freshly ground pepper

4 slices whole grain bread

1 teaspoon red pepper flakes

Cut the avocados in half, remove the pits and peel. Place the flesh in a small bowl. Add the lemon juice, salt and pepper. Mash well with a fork and set aside.

Toast the bread. Spread each slice with avocado mixture. Sprinkle with red pepper flakes and serve.

From “The Quick Six Fix,” by Stuart O’Keefe (William Morrow, 2016)

Avena oatmeal smoothies

Makes 2 servings

1 cup old-fashioned rolled oats

6 cups milk (we tested it with cashew milk), divided

2 tablespoons sugar, or to taste

About 1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

Place the oatmeal in a bowl and add enough milk to completely cover it, about 3-4 cups. Cover and refrigerate overnight.

Place the soaked oatmeal in a blender and add the remaining milk, sugar, cinnamon and vanilla. Blend until smooth. Serve cold.

Adapted from “America’s Best Breakfasts: Favorite Local Recipes From Coast to Coast,” by Lee Brian Schrager and Adeena Sussman (Clarkson Potter, 2016)

Baked ham cups

Yield: 4 servings

Nonstick cooking spray

4 thin slices ham

4 eggs

2 English muffins

Salt and pepper to taste

Hot sauce (optional)

Preheat oven to 400 degrees. Spray 4 cups of a muffin pan with nonstick spray.

Press a slice of ham into each muffin cup, overlapping the edges of the slices. Crack an egg into each lined cup.

Place muffin tin in the oven and bake 11 to 12 minutes, until the egg whites are set and the yolk is just filmed over.

Toast the English muffin halves while the eggs are cooking.

Run a knife around each muffin cup to loosen the egg, then use a serving spoon to lift it out. Place each egg cup on an English muffin half. Sprinkle with salt and pepper and a few drops of hot sauce if you like. Serve warm.

PBJ Pop Tarts

Yield: 4 servings

Using prepared pie dough to make toaster pastries is easy. Adding a little peanut butter gives them oomph, and we use fruit preserves because they’re thicker than jam or jelly. Skipping the icing makes them easy to reheat in a toaster oven.

1 (2-crust) package pie dough

4 tablespoons peanut butter

6 tablespoons fruit preserves

Unroll one pie crust on a work surface. Cut in half lengthwise, then cut each half in half crosswise. Stack two quarters and trim off the curved side. Repeat with the other crust. You should have 5 1/2-by-4-inch rectangles.

Place 1 tablespoon peanut butter on one piece and spread out a little, leaving a full 1-inch border around each side. Top with about 1 1/2 tablespoon preserves. Top with a second piece of dough, matching up the edges. Use a fork to crimp around the sides and prick the center several times. Place on a baking sheet. Continue with the remaining pieces of dough to make 4 pastries.

Bake at 375 degrees for about 15 minutes, until lightly browned around the edges. Cool. Reheat or serve cold.

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