A Guide to European Breakfasts: Delicious & Easy Recipes for Your Mornings

Table of contents :
Introduction
European Breakfast Drinks
The Perfect English Tea
Hot Chocolate – French Style
Spanish Coffee
European Breakfast Recipes
1. Classic European Style Breakfast Plate
2. Polish Sandwiches
3. Kielbasa Potato Skillet
4. Italian Oblong Cookies
5. Sweet Breakfast Muffins
6. French Toast
7. Scottish Potato Scones
8. Italian Sausage Egg Bake
9. Frittata
10. European Bread Bowls
11. Pizza Omelet
12. Complete Irish Breakfast
13. Greek Stapatsada
14. English Breakfast Frittata
15. Scottish Cheese Sandwich Cookie
16. Dutch Quick Breakfast
17. Buckwheat Dutch Pancakes
18. Spanish Bocadillo
19. German Farmer Style Breakfast
20. German Pancake Bowl
21. Balkan Potato Pie
22. Spanish Magdalena Muffins
23. German Pudding with Semolina
24. Russian Syrniki
25. Belgian Vanilla Waffles
26. Classic Breakfast Crepes
27. Egg Mish Mash
28. Crusty Breakfast Bread
29. French Wheat Bread Loaf
30. Rice Porridge
Conclusion
Author's Afterthoughts
About the Author

Citation preview

A Guide to European Breakfasts Delicious & Easy Recipes for Your Mornings

BY Nadia Santa Copyright 2021 Nadia Santa

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law. The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents Introduction European Breakfast Drinks The Perfect English Tea Hot Chocolate – French Style Spanish Coffee European Breakfast Recipes 1. Classic European Style Breakfast Plate 2. Polish Sandwiches 3. Kielbasa Potato Skillet 4. Italian Oblong Cookies 5. Sweet Breakfast Muffins 6. French Toast 7. Scottish Potato Scones 8. Italian Sausage Egg Bake 9. Frittata 10. European Bread Bowls 11. Pizza Omelet 12. Complete Irish Breakfast 13. Greek Stapatsada 14. English Breakfast Frittata 15. Scottish Cheese Sandwich Cookie 16. Dutch Quick Breakfast 17. Buckwheat Dutch Pancakes 18. Spanish Bocadillo 19. German Farmer Style Breakfast 20. German Pancake Bowl 21. Balkan Potato Pie 22. Spanish Magdalena Muffins

23. German Pudding with Semolina 24. Russian Syrniki 25. Belgian Vanilla Waffles 26. Classic Breakfast Crepes 27. Egg Mish Mash 28. Crusty Breakfast Bread 29. French Wheat Bread Loaf 30. Rice Porridge Conclusion Author's Afterthoughts About the Author

Introduction

Breakfast is the most important meal of the day. It's the start of the day, and with a good breakfast, a person has ample energy to go about their day. You understand that and have been making delicious and healthy breakfast for yourself and your family, but you’re running out of ideas, right? Everything you make is getting boring, and you want to try something new? Then, try European breakfast recipes. European food is classic and traditional and has a wide range of flavors and types. European breakfast dishes are versatile, ranging from Italian omelet, Norwegian rice porridge to French crepe. Eggs and ham are two popular items to use in the breakfast dishes, and they are often used to brighten up the flavor and add protein. In Europe, the main breakfast, like Omelet Mish Mash, is served with side items like bread. There are so many types of bread made in Europe like French crusty bread, baguette, toasted white/whole wheat bread and Dutch oven round bread, etc. While the savory breakfast dishes are more popular and preferred with items

like meat, eggs, cheese, vegetables like mushrooms (raw and sautéed), tomatoes and spinach, etc. Europeans love their sweets. In Europe, you can get sweet breakfast food like pancakes, crepes with a sweet filling and Dutch buckwheat pancakes. The European recipes in this cookbook are delicious and easy to make and won't take much of your time, perfect if you're a busy adult or a working mom.

European Breakfast Drinks While European Breakfast dishes are complete in themselves, a little something extra like tea or coffee is a good way to get your bearings in the morning when you’re half asleep. In different parts of Europe, coffee and tea (both green tea and milk tea) are prepared and served in different ways.

The Perfect English Tea Have some aromatic tea to start your day! Must-Need: 3 tsp loose tea (any variety like Earl Grey tea, Darjeeling tea, Assam tea or English breakfast tea), white sugar cubes or granulated sugar, clean water. Optional: Milk and lemon slices. What to Do: Take a kettle that is descaling regularly – for 2 people, use a 20-oz kettle – and pour cold water that has been freshly drawn into the kettle and boil it. Add loose tea to a teapot – use a 20-oz pot for 2 people – and pour boiling water into the pot. Let it brew for about 3-5 minutes or even longer. The brewing time depends on how strong you want the tea. Mix the tea once before pouring it into cups. Serve with lemon slices. If you’re using milk, add a little bit of it to the cups before the tea. Use a strainer to prevent any cream from getting into the cup. Then, pour in tea and sugar and serve.

Hot Chocolate – French Style This hot chocolate is rich and chocolaty, the perfect morning drink for chocolate lovers. Topped with whipped cream, it’s a great way to warm up in winter. Must-Need: ½ cup heavy cream, 8 oz bittersweet chocolate, 1 ½ cups whole milk, 2 tsp powdered sugar and 1 large bowl whipped cream. Optional: ½ tsp espresso powder What to Do: Place a medium-sized saucepan on medium heat and add in all of the ingredients (omit the espresso powder if not using it). Keep whisking everything till tiny bubbles begin to form on the sides but don’t let the mixture come to a boil. Take the saucepan from the heat and add in sliced chocolate. Stir the chocolate till it melts and is mixed. Place the saucepan on the stove and adjust the heat at low if the chocolate doesn’t melt. Pour the chocolate into 4 small cups or 2 big, long and intense cups. Top with whipped cream and serve.

Spanish Coffee Taste the Café cob Leche from Spain, a Spanish coffee with espresso and steamed milk. Must-Have: 1 oz espresso or any other really strong coffee that is brewed, 1 oz whole milk Optional: Sugar What to Do: Brew your coffee. You can use an espresso machine, a French press coffee maker or make it on the stove – make it strong. Add milk to a pot and heat it. Don’t let the milk come to a boil but heat it for as long as possible. Add milk to the coffee and mix well. You can add sugar if you want. Serve.

European Breakfast Recipes

1. Classic European Style Breakfast Plate

This European breakfast plate is complete and fulfilling with eggs for protein and greens like arugula provide much needed vitamins. Fruit like dates or orange wedges and ham complete the bundle. Serving Size: 2 Prep Time: 13 minutes Cooking Time: 7 minutes Total Time: 20 minutes Ingredients: Greens like arugula or pea shoots as required Cheese like brie to taste 4-6 pieces crusty bread 2-4 pieces plain ham, sliced thinly 2 eggs, soft-boiled Jam and butter to taste Fruits like orange or Medjool dates

Tomato Salad: 6 cherry tomatoes Salt and pepper to taste Extra virgin olive oil to taste A pinch or a sprinkle of lemon juice Instructions: In a pot with water, soft-boil the eggs for exactly 7 minutes and no longer. Place the eggs in cold water for a little while and then put them inside egg cups if you have them or in a small bowl. Make the tomato salad by adding the ingredients for the tomato salad in a bowl and mixing them. Slice the cheese if you desire. Take a plate and put the egg cup with the soft-boiled egg in the middle of the plate and place the other ingredients around the egg cup, like the cheese and the ham on one side, the orange wedges or dates on another side and the tomato salad at one side. Make two plates in total. You can layer jam or butter or both onto the crusty bread before putting it on the plate. You can even line a bread slice with ham and cheese and skip the jam and butter.

2. Polish Sandwiches

In Poland, these open-face sandwiches without a top bread slice are sold as street food, called zapiekanki, which means to bake. The sandwiches are a great breakfast meal since they have bread, meat, veggies and cheese. You can add a Greek taste to them by using olives instead of fried onions and chives and top with feta cheese instead of regular cheese. Serving Size: 4 Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Ingredients: 3 cups cheese, grated and melted 2 cups sautéed mushrooms Plain ham, sliced thinly or some other lunchmeat Mayonnaise to taste Ketchup for garnishing

1 long French loaf bread Sautéed Mushrooms: 8 oz mushrooms, fresh Chopped parsley for garnishing Salt to taste Oil as required Instructions: Sauté the mushrooms first. Clean the mushrooms with a paper towel that is a little wet. If the mushrooms are too dirty, add them into a bowl filled with cold water. Most of the dirt should rub off, but the wipe off the dirt that doesn’t get wiped off. When clean, remove the mushrooms from the bowl and place them on a clean kitchen towel. Make sure no dirty water comes on the kitchen towel. Gently pat the mushrooms to dry them. When the mushrooms are completely dry, start sautéing them. Slice the mushrooms (you can halve, chop or quarter them) and place them aside. Place a large skillet (the skillet should be big enough that the mushrooms don’t need to be stacked on top of each other but can be placed in a single layer) over high heat. Brush the base of the skillet with oil. Don’t add too much oil, just enough to coat the skillet’s base. Then, add in the mushrooms and cook. Frequently stir the mushrooms to allow the liquid from the mushrooms to evaporate and not make the mushrooms soggy. Add salt to the mushrooms and cook them for 5 minutes or till they turn a rich brown color and are soft and tender. Garnish with chopped parsley. Take the sautéed mushrooms off immediately or allow the parsley to wilt first. Measure out 2 cups for the sandwich. Slice the long French bread into 3 parts and then halve each part into 2 slices. If you’re using any other bread that is medium in size, slice it only into 2

parts. Place meat on top of one bread slice. Then, spread the sautéed mushrooms, veggies of choice like fried onions and chives and ham or salami. Top with cheese and use an oven to toast them and melt the cheese. Drizzle the mayo and tomato ketchup on top and serve. You can spread the mayo and tomato ketchup on the bread first before topping it with the other ingredients instead of drizzling it on top. Enjoy!

3. Kielbasa Potato Skillet

This is a delicious blend of kielbasa, Polish sausage, and potato hash browns. It’s an aesthetic hash brown dish to try for breakfast. Serving Size: 6 Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Ingredients: 1 thinly diced onion ½ tsp black pepper ½ tsp paprika 2 tbsp water 1 ring kielbasa 1 tbsp chopped parsley, fresh preferred ½ tsp Lawry’s seasoned salt (store-brought or homemade) 4 organic eggs, chickens not kept in cages preferred

1 cup chopped bell pepper (use all 3 colors) 1 bag southern style hash brown, 32 oz 1 tbsp unsalted butter Lawry’s Seasoned Salt (18 tsp): 4 tsp granulated white sugar ½ tsp onion powder ½ tsp cornstarch ¼ cup salt 1 tsp paprika ½ tsp garlic powder ½ tsp turmeric Instructions: Make Lawry’s copycat seasoning salt by combining all its ingredients in a small bowl. To store, add the seasoned salt into an air-tight container. If you want to use celery salt, take out 2 tbsp salt from the recipe and add 2 tbsp celery salt in its place. Slice the kielbasa ring into 1/2-inch moon shaped pieces and put them in a frying pan or skillet with a deep bottom. Add the frozen potatoes along with 2 tbsp water to the skillet and cover the pan with the lid. Cook for about 10 minutes on medium-high heat and mix after a few minutes in-between while it cooks. When done, stir in the bell peppers, onions and 1 tbsp butter. Add in paprika, pepper and seasoned salt and mix well to combine everything. Take the lid off and cook the ingredients for about 10 minutes and mix often. Stir in the parsley and mix well. Use a spoon to make 4 compression or holes in the potato mixture (don’t remove all the mixture from the holes, there should be some mixture in the bottom of the holes). Lower the heat to low and crack each egg in a bowl and pour one egg into one hole. Cover the skillet with the lid and cook the eggs for about 5 minutes. When the eggs are cooked and set, slice the kielbasa potato skillet into 4 pieces and serve hot. Garnish with parsley and enjoy!

4. Italian Oblong Cookies

These traditional breakfast cookies are a great way to start your day, especially if you like to dunk your cookies into hot tea. The cookies are soft on the inside and crunchy on the outside, a perfect combo for any delicious cookie. To store them, keep them in an air tight container for up to a week. Serving Size: 21 Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Ingredients: ¼ cup vegetable oil ¼ cup milk ½ tsp vanilla 2 tsp baking powder A pinch of salt

¾ cup sugar 1 egg 2 ¼ cups + 1 tbsp plain flour Instructions: Heat up the oven at 350°F and place parchment paper along the length of 2 baking trays or sheets. The egg should be at room temperature, so take the eggs out of the fridge beforehand and take the milk out from the fridge at least 30 minutes before starting on the recipe. In a bowl, add in the baking powder, salt and flour and combine well with a whisk. In another medium-sized bowl, add the sugar and egg and whisk well together for 2 to 3 minutes till the mixture turn frothy. Then, stir in the oil, vanilla and milk and mix well. When combined, add the dry ingredients to the mixture in batches – a small amount at a time - and mix well with a spatula or wooden spoon. You’re not going to beat the mixture but rather fold the flour mixture into the wet mixture. Sprinkle a flat surface with flour and take the mixture out from the bowl and onto the floured surface. Knead the mixture gently with your hands to mix everything and make a dough. The final dough should be a little sticky, so don’t keep on adding flour to make it smooth or less sticky. Take a piece of the dough into your hands and make it into an oblong shape (a circular roll). The oblong should be about 2 to 2 ½ inches x ¾ inches or 6 ½ inches x 2 cm, but you can make it freehand. Still, try to keep the size the same as much as possible. Place the oblong cookies onto the 2 baking trays after rolling them in the powdered sugar and place them into the oven for 10 to 15 minutes. Serve when baked. Bon Appetite!

5. Sweet Breakfast Muffins

These muffins are perfect for trying if you want to give your kids a treat in the morning – something sweet, soft and fluffy. The muffins follow a classic recipe to make, but dipping them into the butter and sugar cinnamon mixture makes them even more delicious and sweeter. You can remove the cinnamon if you’re not a fan of it. Serving Size: 18-20 Prep Time: 25 minutes Cooking Time: 20 minutes Total Time: 45 minutes Ingredients: 2/3 cup butter 1 cup milk 1 tsp pure vanilla extract 1 cup sugar 3 cups flour

1 tsp salt ¼ tsp nutmeg 2 eggs 1 tbsp baking powder Toppings: 2/4 cup sugar 1 ½ tsp cinnamon 1/3 cup butter, melted Instructions: Take the eggs, milk and butter out of the fridge so that they can come to room temperature. They need to be at room temperature. Heat up the oven at 350°F and use a brush to grease the muffin cups or tin with melted butter. Add the baking powder, nutmeg, flour and salt into a medium-sized bowl. Add the sugar and butter into a big bowl and use an electric mixer or a beater to beat them together till the mixture turns fluffy and light. Add in the eggs and mix till they are well combined into the mixture. Gradually, add in the flour to the mixture in batches and combine. Add the milk in-between the flour batches and mix well. Mix in the vanilla. Pour the batter into the greased muffin cups till each is 2/3 of the cup. Place the muffin cups into the oven and bake for around 20-25 minutes or till they began to become golden. Insert a toothpick to be sure if they are cooked. The toothpick should come out clean. Make the buttery topping while the muffins bake. In a bowl, add the melted butter – melt the butter for a few seconds in a saucepan, and don’t burn it. In another bowl, stir the cinnamon and sugar together. When the muffins are baked, leave them to cool for a bit and then remove them from the muffin pan. In the butter, dip each muffin’s top for about 10 minutes. Take it out of the butter and dip each muffin into the sugar-cinnamon mixture till they are covered with it.

Place the coated muffins in a platter and serve them warm.

6. French Toast

French toast is a classic French breakfast dish, and it’s quick and easy to make. You use any type of bread you want, like whole wheat bread – this recipe uses white bread. You can serve it without anything else or top the French toast with powdered sugar, maple syrup or fresh fruit like blueberry, banana and strawberry. Serving Size: 4 Prep Time: 5 minutes Cooking Time: 5 minutes Total Time: 10 minutes Ingredients: ½ cup heavy cream 2 big eggs 1 tbsp cinnamon (optional) 8 bread slices 1 tbsp butter

1 tbsp vanilla extract or essence 1 ½ cups milk 1 tbsp brown sugar Instructions: Add the milk, butter, vanilla extract, brown sugar, cream, cinnamon and eggs into a big bowl. Then, mix them together with an electric beater or a hand beater till the mixture turns fluffy and smooth. Place a big skillet or pan on medium heat and heat ½-1 tsp butter in it. While the pan heats and the butter melts, add a bread slice to the egg mixture and soak for a few seconds. Then, put the slice into the pan. Cook on each side for about 1 to 2 minutes and add another ½ tsp butter when you turn the slice. Cook till each side is a nice brown color. Make all the 8 bread slices like this and serve them on a plate. Dig in!

7. Scottish Potato Scones

Have some leftover mashed potatoes but don’t know what to do with them? Try out these Scottish scones made with mashed potatoes, egg and gram flour. Spread some butter on them and bon appetite to breakfast. Serving Size: 6 Prep Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes Ingredients: 1 oz melted butter 1 cup gram flour ½ tsp salt 1 pound boiled and mashed potatoes 1 tsp baking powder

1 egg, medium size Instructions: Preheat the oven at 395°F. Apply butter onto the baking sheet – can use parchment with butter as well (line the baking sheet with parchment paper and then grease the paper with butter). Place aside for now. In a big saucepan with water, cook the potatoes till soft and tender. Then, mash them. Add the mashed potatoes to a big bowl. Add the salt, baking powder, egg, flour and all the other ingredients to the mashed potatoes. Then, mix them all together to make a dough that is sticky. Sprinkle your workstation/slab with some extra gram flour to roll out the dough. Place the sticky dough onto a floor covered surface and use a rolling pin to flatten it till it becomes ½-inch thick. Keep sprinkling dry gram flour in-between the rolling process to easily flatten it. Slice the potato dough into saucer size circles or medium sized circles – as many as can be made with the whole dough - and divide each circle into 4 triangles or wedges of the same size. Place the wedges onto the greased with butter baking tray and place it into the oven and bake them for 15 minutes or till they are cooked and turn golden. Instead of making them in the oven, you can also make them on the stove. Then, use a heavy frying pan or a griddle and grease the pan with butter and fry on each side for about 5 minutes or till their color changes to golden and they rise up a little. Serve.

8. Italian Sausage Egg Bake

A quick egg bake with sausages, this dish is delicious and a hearty breakfast meal. You can switch out the ricotta with other cheese that you like. Serving Size: 8 Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Ingredients: ¼ cup Parmesan cheese, grated 1 jar first-roasted tomatoes and garlic pasta sauce, 24 oz 8 big eggs ¼ tsp salt ¾ cup ricotta cheese, part-skim 1 pound bulk Italian sausage ¼ cup soft butter 1 tbsp fresh basil, crushed or minced

¼ tsp black pepper 1 can drained fire-roasted diced tomatoes, 14 ½ oz 1 French bread demi-baguette, 4 oz Instructions: Heat up the oven at 350°F. Add the sausage to a medium-sized skillet or pan and cook them in medium high heat. Crumble the sausage meat and cook for 3 to 4 minutes or till the meat changes color from pink. Drain the fat from the pan. Add the tomatoes and the pasta sauce to the pan and mix. Place the skillet onto a 13x9-inch baking tray. Top the meat-sauce mixture with ricotta cheese. Crack each egg separately into a bowl. Do it gently so as to not break the yolk, and pour the egg on top of the ricotta cheese. Do the same with the remaining 2 eggs. Place all 3 eggs separate from each other on the ricotta cheese. Garnish the eggs with Parmesan cheese and salt and black pepper. Then, place the baking tray with the skillet into the oven and bake the dish for 30 to 35 minutes. It’s enough baking time to set and cook the egg whites and swell and thicken the egg yolk without making it hard. While the dish bakes, take bread slices and spread butter onto them. Put them in a baking tray but don’t grease the tray since the slices already have butter on them. Heat up a broiler and place the tray in the broiler for 3 to 4 minutes and cook each side till it turns golden brown (turn sides of the bread after 1 to 2 minutes till both sides of the bread slices change color. You can toast the bread slices on the stove or even in the oven if you want. When the egg dish is done, serve it on a platter along with the bread slices. Dig in!

9. Frittata

Frittata can be attributed to Italy and is considered an egg-base dish that is Italian. You can use only green peppers if your budget doesn’t allow for all of the 3 colors and use cheddar cheese instead of Romano cheese. Serving Size: 4 Prep Time: 20 minutes Cooking Time: 8-10 minutes Total Time: 30 minutes Ingredients: 1 onion, medium size 1/8 tsp salt 1 green pepper, medium size 5 big eggs 1 Jalapeno pepper, seeds removed 1/8 tsp black pepper 1 ¼ cups egg substitute of any type and brand

1 sweet red pepper, medium size 1 tbsp olive oil 1 minced or crushed garlic clove 1 tbsp Romano cheese, shredded Instructions: Chop and slice the onion, green pepper, red pepper and Jalapeno. Add eggs, salt and pepper, egg substitute and Romano cheese to a medium bowl and combine all the ingredients well with a whisk till they are mixed together. Place a big non-stick pan or skillet on medium high heat and add olive oil. Heat the oil and add in the onion and pepper (red and green). Cook them till they turn soft and tender. Then, add in the minced garlic and sauté it for 1 minute. Then, stir in the egg mixture. The eggs should set at the edges of the pan right when you add them. Keep cooking the eggs till they are fully set or for 8 to 10 minutes without covering the skillet. While frittata cooks, push the cooked parts towards the center and tilt the pan to allow the uncooked part of the frittata eggs to slip underneath to get cooked. When cooked, slice the frittata into a wedge and serve. Bon Appetite!

10. European Bread Bowls

These bowls are a quick and delightful recipe that calls on a cook’s creativity. You can fill the bowls with other ingredients, too, like replace the onion and peppers with bacon or pancetta. Serving Size: 4 Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes Ingredients: 4 big eggs 1/8 tsp salt ¼ cup fresh mushrooms, thinly sliced ¼ cup fontina or Gruyere cheese, grated

4 crusty hard rolls, 4-inch in width 1/8 tsp black pepper ½ cup pancetta, sliced Instructions: Heat up the oven at 350°F. Place a small pan or skillet on medium heat and add in the pancetta and cook it till it turns brown. Stir often while the pancetta cooks, and when cooked, use a slotted spoon to take it out of the pan and place it on paper towels to drain it. Take one roll and slice off a thin slice from the top of the roll. Do the same with the remaining 3 rolls. Make the bottom of the roll hollow, and the thick shell should still be 1/2inch thick after you cut the thin slice off. The removed thin slices can be used later, so don’t discard them. Take a baking tray that isn’t greased with oil or butter and put the think shells onto the tray. Add in the pancetta and mushrooms to the thick bread shells and carefully and gently crack one egg into each of the bread roll shells. Garnish each egg with salt and black pepper and then with cheese of your choice. Place the breakfast bowls into the oven and bake them for about 18 to 20 minutes. Bake till the whites are cooked and are fully set, and the yolks have started to swell and thicken but haven’t turned hard yet. Serve when done. Enjoy!

11. Pizza Omelet

This is a mix between egg omelet and pizza, two things that Italy is famous for! You’ll love the flavor of the marinara sauce with the eggs, veggies and cheese. Serving Size: 1 Prep Time: 5-10 minutes Cooking Time: 20 minutes Total Time: 25-30 minutes Ingredients: 1/4 cup warmed spaghetti or marinara sauce 3/4 cup fresh mushrooms, chopped 2 tsp olive oil 1/8 tsp salt 1/4 cup part-skim mozzarella cheese, grated 3 tbsp water 2 tbsp onion, sliced

1/8 tsp pepper 3 eggs 1 tbsp butter Instructions: Add olive oil to a small or medium non-stick pan or skillet and heat it up a little. Add in the onion and mushrooms and sauté till they turn soft and tender. When done, take them out from the pan and place them aside for now. In a bowl, mix the water, salt, eggs and pepper with a whisk. Add butter to the same pan and set the flame to medium-high. Add the eggwater mixture to the pan and twirl the pan to spread the eggs to the length of the pan. Push the cooked part of the eggs as they cook to the center from the edges and allow the uncooked parts to flow beneath so that they can be cooked. When the eggs are cooked, add the sautéed onion and mushrooms to one side of the cooked egg, covering half the circular egg with it. Top the sautéed vegetables with cheese and fold the empty side over the veggie filling. Let the cheese melt a little but don’t burn the omelet. When the omelet is done, serve on a plate and top with marinara or spaghetti sauce. Bon Appetite!

12. Complete Irish Breakfast

This is made with black bacon, Irish sausages, baked beans, fried eggs, black pudding, tomatoes, mushrooms and hash browns. It’s a great mix between veggies and meat. The breakfast plate can’t be Irish or complete without black pudding, so don’t skip it over. You can replace it with white pudding that is made with pork fat. Serving Size: 4 Prep Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes Ingredients: 8 black pudding slices 1 big tomato, chopped into quarters 8 sausages 4 eggs 8 bacon slices

4 hash browns Oil or butter 1 can baked beans, 14 oz 8 cleaned mushrooms, sliced into quarters Instructions: Heat up the oven at 400°F. Line a baking tray with parchment paper. Put the hash browns, sliced black pudding and sausages on the baking tray and bake them in the oven. After almost 10 minutes in the oven, flip the hash browns, pudding slices and the sausages to evenly cook them on both sides. When they are cooked, remove them from the oven. Meanwhile, add a small amount of oil or butter, e.g., 1 tbsp, into a skillet and heat it up. When hot, fry the sliced bacon till it’s completely cooked. When done, place the cooked bacon on an aluminum foil sheet and wrap the sheet around the slices to keep them warm. Add the tomatoes and mushrooms to the same skillet you cooked the bacon in and fry them. You may need to add ½ tbsp to 1 tbsp butter or oil. When they are done, place them in the aluminum foil to keep warm. Use a paper towel to clean the skillet and coat it with a small amount of oil. Set the heat to low medium. When the oil and skillet are heated up, add the eggs, one at a time, and fry to your preferences (sunny-side up, etc.). Cover the skillet with the lid to quickly cook the eggs. Use a microwave to heat the beans to your liking. You can warm them on the skillet as well. Serve all the ingredients on separate plates (same ingredients in one plate) or make a mixed platter by arranging them on a baking tray or a large plate. Dig in!

13. Greek Stapatsada

Start your day like Greeks with this egg and tomato scramble topped with feta cheese. The dish is a quick and easy recipe that you can whip up in just 20 minutes and put on your table. Serve with bread like soft bread or crusty bread. Serving Size: 3 Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Ingredients: 35.27 oz finely chopped or grated tomatoes A pinch of sugar Salt to taste Fresh ground black pepper to taste 6 whisked/beaten eggs 4 to 5 tbsp olive oil

5 oz crumbled feta cheese, optional Instructions: Set the heat to high and place a big saucepan over it. Add in olive oil, and when it is heated up, stir in the tomatoes with the seasoning (salt and pepper) and mix well. If you’re using feta cheese, add little salt since the cheese has salt too. Bring the tomato sauce to a boil. Then, lower the heat to medium. Cook the tomato sauce at medium till a lot of the juices evaporate or for about 10 to 15 minutes. In a medium bowl, crack the eggs. Then, beat them with a whisk. Add the whisked eggs to the tomato sauce and mix with a spoon. Keep cooking the dish till the eggs get cooked. When done, garnish the strapatsada with herbs of your choice like basil, oregano, fresh dill or mint. Sprinkle crumbled feta cheese on top to serve and dig in.

14. English Breakfast Frittata

Sausages, eggs and tomatoes come together for this frittata that can be made in just one-pan. It’s the best English frittata to start your day. Serving Size: 4 Prep Time: 10 minutes Cooking Time: 25-30 minutes Total Time: 35-45 minutes Ingredients: 8 big eggs, free-range 2 medium potatoes 8 chipolatas Shredded cheddar, about a handful 2 tbsp olive oil 12 cherry tomatoes 6 sliced streaky bacon rashers A bunch of sliced spring onions, as needed

Instructions: Set the grill to medium high and heat it up. Add water (about 2 cups water, but you may need more since it depends on the size of the pan as well) and ¼ tsp salt to the water. Bring it to a boil and then add the potatoes to it and cook them for 4 to 5 minutes in the boiling water. When done, drain the water from the potatoes. In a large skillet or pan, add olive oil and heat it up. When hot, add the potatoes and fry them for about 5 minutes. When fired, place them on a plate and put them aside for now. In the same pan, fry the bacon on high heat till they turn crisp or for 5 minutes. Then, add the bacon to the fried potatoes. Lower the heat to medium high and add the sausages to the same pan. Don’t add any oil; the sausages will get cooked in the leftover bacon fat. Then, cook the sausages for 5 to 6 minutes so that they are completely cooked. When the sausages are cooked, add the potatoes and bacon back to the pan and stir in the cherry tomatoes and spring onions as well. Mix well. In a bowl, crack all the eggs and add in a seasoning of your choice (1/2 tsp salt, ½ tsp pepper, ½ tsp red chili). Then, beat them with a whisk and add the egg mixture into the pan. Set the heat to low and cook the frittata for about 6 to 7 minutes or till the eggs are almost solid/set. Garnish the frittata with cheese and place the pan under the grill till the frittata is set and its top turns brown. This should take about 5 minutes. Serve and enjoy!

15. Scottish Cheese Sandwich Cookie

A complete highland breakfast meal, you’ll love this Scottish cookie with cheese, green onions and other bread/cookie dough ingredients. The cookie is tender on the inside, and you get a slightly sweet taste among the savory bites due to the honey. The egg wash will give the cookie a nice golden-brown color that will just make it pop. Serving Size: 8-12 Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Ingredients: ¼ cup green onions, diced ½ cup grated Scottish cheddar or any other type ¾ cup milk 1 tbsp pure honey 1/3 cup cold butter, sliced into cubes

2 cups plain flour Fresh ground black pepper to taste ¾ tsp salt 1 beaten egg 4 tsp baking powder Instructions: Heat up the oven at 450°F. Place parchment paper on a baking tray to cover its length. In a food processor’s bowl or a simple big bowl, add in the honey, salt, baking powder and flour and mix well. Then, add the butter into the processor’s bowl. Cut into the cold butter cubes with the metal blade and keep cutting till the mixture combines and turns crumbly. Mix in the green onions, milk and grated cheese but only mix till the dry batter becomes moist. Take a spoon and scoop up a piece of the dough and place it onto the parchment lined tray (if you’re not using parchment paper, use a tray that is not greased with oil or butter). One tray should hold 8 to 12 dough pieces. Be sure to place them with 2 inches between them. Pop into the preheated oven and bake till they turn a nice golden-brown color, which should take 12-15 minutes. Cut the bread/biscuits in half and make a sandwich with ham, fried egg, spinach, arugula or any other greens that you like. Drizzle the fillings with whole grain mustard, top with the top slice and serve.

16. Dutch Quick Breakfast

Called uitsmijter in Dutch, this dish originates in Europe and is popular throughout the world for its simplicity. You can change the white bread with whole-wheat bread or whole-grain bread and use smoked ham or replace the ham with crunchy bacon. You can also add in avocado slices to add greens to the sandwich and use sharp cheddar or Monterey Jack cheese instead of Gouda. Serving Size: 1 Prep Time: 2 minutes Cooking Time: 5 minutes Total Time: 7 minutes Ingredients: 2 big cheese slices like Gouda 1 tsp butter 2 white bread slices 2 eggs

Salt to taste Black pepper to taste 2 shaved boiled ham slices Instructions: Add the butter to a skillet and melt it. Then, crack the eggs and fry them to your liking. Remove the eggs from the stove when the bottom part is set and then cover the skillet with a lid and cook the eggs with steam. Cook till the top part of the eggs is set and firm. Slightly toast the slices of bread, or you can use fresh slices without toasting them. Put the toasted slices onto a plate. Then, layer the slices with ham, fried eggs and garnish with cheese. Sprinkle salt and pepper and serve.

17. Buckwheat Dutch Pancakes

These Dutch pancakes are known as poffertjes, and they are a classic dish that you can have as a breakfast or a light snack. The combination of white flour and buckwheat flour make the small pancakes fluffier than regular ones. Serving Size: 4 Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 80 minutes Ingredients: 1 tbsp milk 1 tsp instant yeast, level 1 tsp sugar 2 eggs ½ tsp salt 1 cup buckwheat flour 1 ¼ cups milk, warm

1 tbsp butter, may need more to serve 1 cup white flour Instructions: In a small bowl, add yeast and 1 tbsp milk. Stir slightly and allow the yeast to dissolve in the milk. Mix eggs, white flour, 5/8 cup warm milk (1/2 the entire milk), salt, buckwheat flour, yeast mixture and sugar in a medium bowl. Use a whisk to combine the ingredients till the mixture turns smooth. Pour in the other ½ of the milk (should be warm) and mix again. Wrap the bowl with plastic wrap and let the mixture rest for at least 1 hour. Take a poffertjes pan or a frying pan and set the heat to medium (may need to adjust as the pancakes cook). Add 1 tbsp butter to it. When the butter has melted and begins sizzling, add the batter in a circular motion to the pan to make mini pancakes. You can use a tablespoon or a large spoon to make one pancake in one go. With a large pan, you can make 3 pancakes at one time. Flip the poffertjes when the bottom side is cooked and is set. Use a slotted ladle or 2 forks to turn the pancakes. When all the batter has been cooked, serve the poffertjes in a platter and sprinkle powdered sugar over them with a sieve. Bon Appetite!

18. Spanish Bocadillo

A tasty sandwich with crusty bread, fried green peppers, Serrano ham and pork loins, this bocadillo is light and fulfilling. You can use cured ham, tuna or even fired squid in the bocadillo. Cheese also goes well with the sandwich if you like cheese in bread. The sandwich tastes great with fried potatoes as a side dish or salad. Serving Size: 1 Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Ingredients: 4 tomato slices 2 pork loin slices, thin Garlic aioli or mjo picón, as needed 2 Italian green peppers 3 cured Serrano ham slices

Olive oil to taste A big bread roll or ½ baguette, any other crusty bread. Flaky salt to taste Instructions: Place a small saucepan over medium heat. Then, add 1 tsp olive oil to it. Heat the oil. Make a slit on the surface of the peppers with a knife and add them to the oil when it’s hot. Fry them till they turn crisp and soft. When fried, place the peppers onto a paper towel so that oil gets soaked into the paper towel. Garnish salt on the pepper and put them aside for now. Add the pork loin to the pan. Then, cook it in the oil till it turns golden-brown and it is completely cooked inside. May need to add more oil e.g., 1 tbsp to cook it. Cut the crusty in half and slightly toast it in the pan. Spread a bit of olive oil on each of the bread slices and top one slice with peppers, ham and pork loins. You can place the pork first, followed by the ham. Top everything with tomato slices and the other bread slice. Serve. Add the mojo picón/ garlic aioli in a small bowl and serve alongside the bocadillo as a dipping sauce. Enjoy!

19. German Farmer Style Breakfast

This breakfast is fit for someone who has a long day ahead of him/her. It’s tasty and healthy and will provide much-needed energy. Serving Size: 4 Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes Ingredients: 3 tbsp extra-virgin olive oil or bacon fat 1 to 2 cups ham, sliced 3 large potatoes 2 cups bell peppers 4 beaten eggs ¼ cup parsley, chopped Salt to taste 2 cups white onions and green

Instructions: Chop the vegetables. Remove the skins of the potatoes and slice them into quarters in the lengthwise direction. Roughly slice the bell pepper, dice the onions and chop the green part of the green onions to use as well. Add water to the saucepan with a little bit of salt and boil the potatoes in it for about 10 to 15 minutes. Boil them till they are almost cooked; use a fork to check if they are cooked or not. When done, drain the water and douse the potatoes in cold water to prevent further cooking. Slice the potatoes into squares of 1-inch and place them aside for now. Over medium-high heat, place a big skillet and add 2 tbsp olive oil or bacon fat and heat it up. When heated, add the bell peppers and onions. Adjust the heat to high now to brown them and cook them for 2 to 3 minutes. Frequently stir the veggies while they cook. Use a ladle to push the veggies to one side and then add in the potatoes along with 1 tbsp bacon fat or olive oil. For about 2 minutes, cook the potatoes to brown them and often stir them. Garnish the potatoes with salt while cooking them. Stir in the ham and mix it with the potatoes and stir the ham frequently till it gets heated. This should take 1 to 2 minutes at most. Combine the ham, potatoes and vegetables together. Then, add in chopped parsley and combine. Crack the eggs directly into the bowl or crack them into a bowl to spot and remove spoiled eggs. Mix the eggs with the other ingredient in the pan by stirring with a spoon. When the eggs are firm and set, take the pan from the heat and serve. Drizzle ketchup on top or serve with bread. Dig in!

20. German Pancake Bowl

This German pancake has crisp sides and can be served with fruit and whipped cream. You can eat the pancake directly from the pan without dividing and serving it. Serving Size: 4-6 Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Ingredients: 3 big eggs A pinch of salt 2/3 cup plain flour 4 tbsp butter, unsalted 2/3 cup whole milk 2/4 cup blueberries 3 tbsp white granulated sugar

¾ cup raspberries Instructions: Heat up the oven at 400°F and place a cast iron skillet (about 10-inch should be enough) in the oven to heat it up. Take the butter out from the fridge since you need butter at room temperature for this recipe. Add milk, eggs, flour, salt and sugar to a medium-sized bowl and whisk everything together. Take the skillet out from the oven. Then, add butter to it. Let the butter melt and swirl it around the pan. Use a large spoon, a measuring cup or a ladle to pour batter into the pan. Place the skillet back into the oven. Then, bake the pancake. Cook it till it gets set and the edges of the pancake have turned brown. A pancake should bake in 18-20 minutes. Place blueberries and raspberries on top of the pancake. You can slice toasted almonds to top the pancake with and even dust some confectioners’ sugar over the pancake to sweeten the pot even more. Serve.

21. Balkan Potato Pie

Have leftover hash browns? No worries, make this pie that stars the hash browns and be free from the worry of disposing of them. Serving Size: 6 Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes Ingredients: 1 big yellow onion 10 ½ oz flour 10 oz sour cream ½ tsp ground black pepper 3 tbsp oil 3 garlic cloves 1 tbsp salt 1 pound potatoes

9 oz water, lukewarm 2 tbsp butter Instructions: Heat up the oven at 480°F. Grease a 20-inch pan with oil and place it in the oven to heat it up. Remove the skin from the potatoes and onions and shred or grate them together. You need to remove starch from the grated onions and potatoes, so squeeze them to release as much as you possibly can. Mix in flour, water, pepper and salt and combine well to mix the ingredients together. Pour the mixture into the pan – take it out of the oven to transfer the pie into it. Use a spatula or a spoon to even the edges of the pie. Keep it in the oven for about 30 to 35 minutes and turn the pan (change its position to evenly cook the pie) after 15 minutes during the entire baking process. You will need to turn the pan 2 to 3 times at most. When done, take the pan out and use a brush to spread butter (take melted butter) on top of the pie. Allow the pie to cool down and while it cools, add garlic and sour cream in a small bowl and combine well till the mixture turns smooth. Slice the pie into 4 to 6 pieces and top each piece with the sour cream mixture. Serve and enjoy!

22. Spanish Magdalena Muffins

Start your day Spanish style with these Spanish muffins, Magdalenas. Magdalenas are made with lemon zest and olive oil, and they can be made with cacao as well. You can use some other oil instead of extra-virgin olive oil, and they are simple to make and taste great. Serving Size: 24 Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Ingredients: 2 tbsp baking powder (use 1 Spanish packet as well) 1 cup sugar 1 cup flour A pinch of salt 1 cup extra-virgin olive oil ½ lemon, zested

3 eggs 1 cup whole milk Instructions: In a big bowl, add sugar and the eggs and beat them with a whisk till the sugar gets fully dissolved. Stir in the salt and lemon zest and mix well. Add a little bit of olive oil to the bowl and mix. Keep adding oil in batches and mix after each addition. Pour in milk in batches, too, and mix after each batch. Pass the baking powder and flour through a sieve and add them both to the bowl. Use a rubber spatula to fold or mix the flour in the wet ingredients. Keep mixing till everything is well combined. Use plastic wrap to cover the batter and allow it to rest for 30 minutes in the fridge. Heat up the oven at 400°F and place muffin wrappers in the holes in the muffin tray. Take out the batter from the fridge and pour it into the muffin wrappers. Each wrapper should be 2/3 filled. Top each muffin with sugar – a small pinch – and place the muffin tray on the middle rack in the oven. Bake the muffins for about 15-20 minutes. Only open the oven when the muffins are almost cooked, like 14-15 minutes after putting them in. If you open them early, the muffins won’t rise. To check if they are cooked, insert a toothpick into the center of one muffin. If it’s clean, the muffins are baked. Allow your muffin Magdalena to cool for about 5 minutes. Serve and Enjoy!

23. German Pudding with Semolina

This sweet pudding is the best breakfast dish if you prefer light meals in the morning. The whole milk makes the pudding creamy, but you can replace it with rice milk, coconut milk or soy milk. Serving Size: 2 Prep Time: 2 minutes Cooking Time: 20 minutes Total Time: 22 minutes Ingredients: 1/3 cup semolina 2 cups milk 1 ½ tbsp sugar Instructions: Add sugar and milk in a saucepan and mix them well. Adjust the heat to medium and allow the milk mixture to come to a boil.

Immediately take off the milk from the stove as soon as it boils so that it doesn’t over boil. Add semolina to the milk and stir well. Then, place the saucepan back onto the stove at medium heat. Allow the mixture to come to a boil, and keep stirring the mixture while it boils. When the mixture thickens but it can still be poured, divide the mixture into 2 serving bowls. Sprinkle topping your like are cereal or biscuit or berries and serve. You can cool the puddings too. Bon Appetite!

24. Russian Syrniki

These cheese pancakes are an interesting breakfast dish and a perfect fit for you if you love cheese. Serving Size: 5 Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Ingredients: ¼ tsp salt 1 egg 1 cup well drained quark cheese 5 tbsp plain flour 3 tbsp sugar 1 ½ tsp vanilla sugar, not compulsory 1 egg

Instructions: In a medium bowl, add sugar and egg and whisk them till they combine and the mixture becomes smooth. Add in the flour, salt, quark cheese and vanilla sugar if using and combine everything together. Keep mixing till the dough forms. The dough should be sticky and thick in consistency. Make 5-6 parts of the dough and form each part into a ball and cover the balls with some flour. Make the balls into discs shape (syrniki) by lightly flattening each ball. Place a skillet on medium low flame and add oil to the skillet to fry the pancakes. Add the syrniki discs to the skillet and fry each side for 5 minutes till both sides are brown. Serve with jam or sour cream and dig in.

25. Belgian Vanilla Waffles

These Belgian waffles are a nice blend of crispiness and fluffiness (they’re fluffy and soft on the inside). The waffles are light and airy and are the best breakfast if you have a sweet tooth. You can serve them with your favorite toppings like fruit, chocolate or maple syrup and more. Serving Size: 8 Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Ingredients: 1 tbsp baking powder 2 cups milk 2 big eggs, whites and yolk separated 2 ¼ cups plain flour ½ cup vegetable oil 3 tbsp white sugar

1 tsp Vanilla extract 1 tsp cinnamon ½ tsp salt Instructions: Heat up the waffle pan and take non-stick cooking spray and spray it on the pan. Add baking powder, flour, cinnamon, salt and flour to a big bowl am mix well with a whisk. Add the egg whites to another medium-sized bowl and beat them with an electric hand mixer till stiff peaks are formed. Add vegetable oil, vanilla extract, egg yolks and milk together in another medium-sized bowl and mix well. Stir in the egg yolk mixture with the flour mixture and combine well. Then, add the whipped egg whites and fold them into the mixture till combined. When the waffle batter is ready, add some of the batter to the waffle pan. The amount depends on the waffle pan but start with ¼ to ½ cup batter and add more if the pan permits. Follow the manufactures instructions to cook it. It should be done when the waffle has turn brown and is slightly crunchy. You can cook it for more time to make it even crispier. Stack the waffles on a plate, then top with powdered sugar, syrup or butter. Bon Appetite!

26. Classic Breakfast Crepes

Crepes are a breakfast classic and originate from France. These light and airy crepes paired with melted cheese and ham are a classic breakfast crepe, and they’re a great way to start your day. You can change the cheese to your preferences like Swiss, Cheddar and Gruyere to change the taste. You can also make a sweet crepe using the crepe recipe. Just switch out the fillings with jam, or butter or cream and banana and add 1-2 tbsp white sugar. Serving Size: 6 Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 50 minutes Ingredients: Crepe Batter: 1 cup plain white flour ½ cup water

2 eggs 3 tbsp melted butter, cool ¾ cup 2% or whole milk Additional butter for frying Filling: 6 oz or 6 slices chopped or grated cheese 6 oz or 6 slices chopped ham Instructions: In a blender, add the milk, water, flour, melted butter that has been cooled and flour and pulse till everything is well mixed. Don’t overmix or the batter will clump together and will be ruined. Put the batter in the fridge for at least 20 minutes. Take a 10 inches pan or skillet and grease it will butter – you don’t need to much, just enough to brush the base of the skillet – and place the skillet on the stove to heat it. With a ladle, add the batter to the skillet – 1 ladle at one time – and move the pan in a circular motion, basically swirl it to spread the batter to the entire pan and make a round crepe. Cook the crepe for about one minute and turn it over with a spatula and cook the other side for another minute – it might take less time for this side to cook, so stay alert. Take 1 crepe and place a ham slice and cheese slice on it. Fold the crepe with the fillings into a triangular shape. Place the folded crepe into the pan and melt the cheese inside it. Make more crepes and serve. Enjoy!

27. Egg Mish Mash

Mish Mash is a traditional omelet breakfast dish from Bulgaria. It is a full meal with protein, veggies and cheese, and you can serve it with toasts or homemade bread. You can use raw peppers if you want; the recipe uses roasted peppers. Serving Size: 4 Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 50 minutes Ingredients: 2 red bell peppers 1 onion 2 tbsp parsley, chopped 2 green bell peppers

2 minced garlic cloves 2 tbsp parsley, chopped Salt and pepper to taste 1 pound crumbled feta cheese (Sirene) 2 tbsp vegetable oil 3 tomatoes 6 whisked eggs Instructions: Peel and roast the bell peppers and peel the tomatoes and remove the seeds from them. Dice and chop the onion. Place a heavy skillet on medium heat. Then, add vegetable oil. When it’s hot, add in garlic and onions first. For around 2 minutes or till the onions turn tender, sauté them. Don’t cook the onions all the way; they just need to turn soft. Stir in the green and red bell pepper and combine well. Then, place a lid on the skillet and cook the peppers for around 5 minutes. Mix in the tomatoes and cook them for 5-7 minutes with the skillet covered with a lid. Stir in the cheese and combine well. Add in the beaten eggs and mix a little till the mixture turns is less watery or liquid. Garnish the mish mash with chopped parsley and cook it for around 1 minute. Take it off from the heat and serve. Bon Appetite!

28. Crusty Breakfast Bread

A Dutch oven – a special type of pot - traps the steam and results in crusty bread, but if you don’t have a Dutch oven, use a pot that is oven safe with a tight sheet pan or a lid. If your pot is stainless steel, no need to preheat it at all. The tight lid/sheet pan will act like a Dutch oven and traps the steam to bake bread. Another option is to place rolled dough on a baking sheet and place an oven-safe dish/pot filled water in the rack below the one the dough is placed in. The dish of water will provide the steam to bake bread. Serving Size: 4 Prep Time: 12 hours 10 minutes Cooking Time: 45 minutes Total Time: 12 hours 55 minutes Ingredients: ½ tsp Instant yeast 1 ½ cups water, room temperature 3 cups plain flour, organic flour preferred

1 ½ tsp salt Instructions: Combine the yeast, flour and salt in a big bowl and then pour in water and use a spatula to mix well till everything is combined. Wrap the bowl with plastic wrap and let it proof (ride up and double in size) for around 12 to 18 hours. Best to make dough at night so you can bake it in the morning. When the dough has rested for 12 hours at least, start baking it. Preheat the oven at 450°F. When the oven is at 450°F, place the Dutch oven into the preheated oven to heat it up for 30 minutes. While the oven heats up, place the dough in a floured, flat surface – surface dusted with flour. Turn the dough a couple of times with a vegetable scooper to make a ball, even the sides to form it into a ball. On the flat surface, put parchment paper and put the rolled dough into it. Wrap the dough with plastic wrap. Then, allow it to rest till the Dutch oven is heated. When the Dutch oven has heated, after 30 minutes, remove it from the oven and put the dough along with the parchment paper in it and place the lid on top. Place the Dutch oven in the oven and bake the bread for 30 minutes. When 30 minutes have passed, remove the lid and cook the bread for a further 15 to 20 minutes in the oven. When the bread is baked, take it out, rest it for 5 minutes and slice it into slices. Serve with butter, jam or omelet. Dig in.

29. French Wheat Bread Loaf

A beautiful country-side bread, this French country bread is made with wheat, bread flour, salt, yeast and warm water. The bread has a good amount of wheat that doesn’t make it feel heavy, and you can still taste the wheat. Serving Size: 30 Prep Time: 30 minutes and 1 day Cooking Time: 40 minutes Total Time: 1 day Ingredients: 2 tsp salt 1 ½ cups bread flour 1 cup whole wheat flour 2 cups water, warm 4 ½ cups bread flour, divided into 2 parts Starter:

1 cup water, warm ½ tsp active dry yeast Instructions: Add 1 cup warm water and ½ tsp active dry yeast in a non-metal bowl of medium size and dissolve the yeast in the water. Add in 1 ½ cups of bread flour and combine everything together. Wrap the bowl with plastic wrap. Then, allow the dough to rest overnight. Place the bowl in a place with room temperature. Best to make it the night before for breakfast. In the morning, add 2 cups warm water and 2 tsp yeast to a big bowl and dissolve the yeast in the water. Then, add the starter (the overnight one), 3 cups bread flour, salt and wheat flour to the bowl. Mix well. When the ingredients have combined to form a rough dough, take the dough out from the bowl and place it on a flat surface dusted lightly with flour. Knead the dough with your hands till it turns elastic and smooth. The kneading should take you about 8 minutes. Take a big bowl and slightly grease it with oil and put the dough inside the bowl. Move the dough in the bowl to cover it with the oil. Place a damp, clean kitchen cloth on top of the bowl to cover it and put the bowl in a warm place to allow the dough to rise. Keep the bowl there for 1 hour; the dough should double by then. Meanwhile, take 2 loaf pans that are 9x5-inch and grease them. Uncover the dough and deflate it first, then take the dough out onto a flat and floured surface. Separate the dough into 2 parts and make loaves. Put the loaves into the greased loaf pans and place a damp cloth on the pan and leave them alone for 45 minutes to allow the dough to rise. Heat up the oven at 425°F. After 45 minutes, place the loaf pans in the oven and bake the loaves for 30 minutes or till the top parts turns golden-brown. To check if cooked through, lightly tap the bottom part of the loaf; it should sound empty or hallow. Serve with butter or jam or whatever you prefer. Dig in.

30. Rice Porridge

This thick and creamy rice porridge is best for light and wholesome breakfasts, and it’s a good dish to try in winter. The warm porridge will warm you up. It’s a Norwegian porridge recipe, and it’s warm just like the people there. Its flavor is so rich and delicious that even if you’re not a porridge fan, you’ll eat it all. Serving Size: 3 Prep Time: 5 minutes Cooking Time: 60 minutes Total Time: 65 minutes Ingredients: 1 tbsp white granulated sugar 1 ½ cup water 1 tsp kosher salt 1 tbsp honey 1 tbsp butter

2 tsp vanilla extract 3/4 cup white medium grain rice 2 ½ cups 1% milk Instructions: Add water and rice to a pot of medium size and allow it to come to a boil. Then, set the heat to low and gently simmer the mixture. Place a lid on the pot and simmer like this for 10 minutes or till the water gets soaked/absorbed into the rice. Pour in 1/3 of the entire milk and mix well. Place the lid to cover the pot and cook till the mixture has a thick consistency. After the mixture thickens – should take 5 to 10 minutes -, add more milk and allow the mixture to thicken again and then add more milk and do the same. Keep adding milk and thickening the mixture till all the milk is used up. The whole adding milk and cooking to make the mixture thick should take 45 to 55 minutes. Then, mix in honey, salt, sugar, vanilla extract and butter and combine well. Remove the pot from the heat and pour it into serving bowls to serve. Top each bowl with butter, cinnamon powder or dried cranberries. Enjoy!

Conclusion There you have it, an epic collection of easy, quick and delicious breakfast recipes from Europe for you to try and brighten your table with. I hope by reaching the end of this cookbook, you’ve found that Europeans aren’t as bland since they present so much more than just fried egg and toast. The dishes are versatile and use a wide variety of healthy and essential ingredients. Pick a recipe from the cookbook and get down to it, and you’ll see how fun and easy it is to make and serve a tasty, pretty and complete breakfast. Good luck!

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it. With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond. I only ask one thing, please let me know what you thought of the book. Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it. My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a part-time job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts. Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant. Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family. Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.