We always recommend varying your breakfasts, especially on weekends when you have just a little more time! By eating a variety of foods, you get all the nutrients your body needs. This keeps your body fit and healthy, so vary and enjoy the Whitsun breakfasts below.
We share our favorite breakfasts for the weekend. It's okay to indulge a little then, after all.
Enjoy!
Oven eggs with bread soldiers
Ingredients (2 persons)
- 4 grote eieren
- 250 grams cherry tomatoes, halved
- 30 gram mozzarella light, in grove stukken
- 1/4 red pepper, seedless, very finely chopped
- 2-3 sneetjes boeren-volkorenbrood
- 1 tablespoon olive oil
- 1 theelepel rozemarijn
- Snufje peper en zout
Benodigdheden
- ovenvaste koekenpan of ovenschaal (Ø 20-22 cm)
Bereiden
- Verwarm de oven voor op 180 ºC en vet de ovenvaste koekenpan of ovenschaal in met de helft van de olijfolie.
- Breek de eieren boven de ingevette koekenpan of ovenschaal en verdeel de gedroogde kruiden, cherrytomaatjes en mozzarella erover. Als je van pit houdt kun je er fijngehakte rode peper overheen strooien.
- Zet de eitjes in de oven en laat ze in 10-15 minuten stollen.
- Smeer intussen de sneetjes brood in met de rest van de olijfolie en bestrooi ze met een snufje zout. Leg ze de laatste 5 minuten naast de eieren in de oven zodat het brood krokant wordt.
- Snijd het geroosterde brood in reepjes en breng de eieren op smaak met zout en peper. Serveer de eieren samen met de broodsoldaatjes waarmee je in het eigeel kunt dippen.
- Tip: Voor het ontbijt misschien een beetje te veel, maar voor de lunch een top-aanvuller: maak met een spiraalsnijder dunne slierten van ½ courgette en bak ze mee in de oven. Ook lekker als toevoeging zijn aspergebroccoli, paprikareepjes en halve sjalotjes.
Weekendwafels van courgette met zalm en gepocheerd ei
Ingrediënten (2 personen)
- 1 zucchini
- 80 gram havermeel
- 50 milliliters of skimmed milk
- 1 ei
- 1/2 teaspoon baking powder
- 1 eetlepel olijfolie
- 1 Pinch of salt and pepper
- Topping:
- 1/2 apple
- 1/2 sjalotje
- 1 tablespoon white wine vinegar
- 2 eieren
- 2 tablespoon of cottage cheese
- 150 gram zalmfilet
- 2 Pieces of alfalfa
Supplies
- Grater
- Clean tea towel
- Waffle iron
- Steel pan
- Plastic foil (optional)
Preparing
- Grate the zucchini. Place the zucchini grater in a clean tea towel, twist the tea towel and squeeze the moisture out of the zucchini.
- Put the oat flour together with the baking powder, milk and 1 egg in a bowl and stir into a smooth batter. Stir in the zucchini zest and season with salt and pepper. Is the batter still a little too thick? Then add a dash of extra milk.
- Heat the waffle iron and grease it with a little olive oil. Bake the waffles according to the instructions of your waffle iron. Don't have a waffle iron? You can also make pancakes from the batter.
- Remove the core of the apple and cut it into very thin slices. Peel and finely chop the shallot.
- Bring a saucepan of water to a boil, add the white wine vinegar and stir the water vigorously to form a whirlpool. Break the eggs just above the swirl and cook them for 3.5 minutes in gently boiling water. Finding this a bit exciting? You can also wrap the eggs separately in plastic wrap and gently lower them into the boiling water -guaranteed success!
- Top the waffles with a tablespoon of Hüttenkäse or pesto, the salmon, some apple slices, finely chopped shallot and poached egg. Top with alfalfa and enjoy!
- Tip: If you want to make a vegetarian waffle, you can also replace the salmon with slices of blanched fennel.
Overnight oats with orange and apricot
Ingredients (2 persons)
- Voor de overnight oats: abrikoos
- 80 grams of oatmeal
- 1 appel
- 250 milliliters skimmed milk
- 1 theelepel citroensap
- To granulate:
- 1/2 sinaasappel
- 1 apricot
- 2 theelepel Hero abrikozenjam minder suiker
- 4 pistachios, chopped
- 1/2 fig
Preparing
- Prepare much of this breakfast the night before. Grate the apple and put it together with the oatmeal, milk and lemon juice in a container with a lid. Put in the refrigerator.
- The next day for the topping, peel and halve the orange. Remove as many white skins as possible and cut one half into four slices and divide the other half into wedges.
- Halve the apricot and remove the stone. Cut the flesh into wedges.
- Stir in the overnight oats. Spoon a teaspoon of jam into each glass. Spoon two tablespoons of oats on top and stir gently, creating a swirl.
- Press two orange slices down the side of a glass into the oats - one on the left and one on the right. Scoop in the rest of the oats.
- Add the orange and apricot slices and finally sprinkle the chopped pistachios and fig on top.
- Tip: *Are you vegan? Then replace the skim milk with a plant-based variety, such as oat milk.
- Have more time and want to make the apricot or plum jam yourself? Here you go!Apricot Jam Ingredients: - 2 apricots or plums - 3-4 tbsp water - 1 tsp sweetener (NewFysic recommends stevia) - 1 tsp lemon juice - ½ tsp chia seeds
- 1. Halve the apricots and remove the stone. Dice the flesh and put them in a saucepan along with the water, sweetener and lemon juice.
- 2. Bring the jam to a boil over low heat - stirring frequently. Simmer gently for 10 minutes, then stir in the chia seeds. Leave on low heat for another 5-10 minutes until the jam thickens, stirring frequently. If necessary, add a splash of water if the jam becomes too dry. Allow to cool.
