Farm-stand ingredients and creative twists make for lighter, brighter morning meals. These delicious breakfasts will have you actually happy to leave your bed.
Silver Dollar Yogurt Pancakes With Strawberry-Mint Topping
SILVER DOLLAR YOGURT PANCAKES WITH STRAWBERRY-MINT TOPPING
START TO FINISH: 20 MINUTES
MAKES: 12 TO 15 PANCAKES
SERVES: 4
> 450g strawberries, hulled, halved if large
> 3 tbsp torn fresh mint
> 3 tbsp sugar
> 2 large eggs
> 1 cup plain whole-milk Greek yogurt
> ¼ cup all-purpose flour
> ¼ tsp salt
> ¼ tsp baking soda
> Unsalted butter, for the pan
1. Toss the strawberries, mint, and 1 tablespoon sugar in a medium bowl. Let stand until ready to serve.
2. Whisk the eggs in a medium bowl until very smooth. Add the yogurt and remaining 2 tablespoons sugar and whisk until smooth. Add the flour, salt, and baking soda and whisk just until smooth.
3. Heat a large nonstick skillet over medium heat. Rub just enough butter on the surface to coat (about ½ teaspoon), then use a measuring spoon to pour in 2 tablespoons of batter to form a round. Repeat to make 2 to 3 more rounds, spacing at least 5cm apart.
4. Cook until bubbles pop on the surface, about 2 minutes, then flip carefully and cook until the bottom is lightly browned, about 1 minute. Repeat with the remaining batter. Serve with the strawberries.
SO INDULGENT Greek yogurt gives these pancakes extra richness
FIND BALANCE Chewy dried and juicy fresh fruit – plus crunchy almonds and peppery arugula – infuse this dish with a world of texture and flavours.
TOASTED MILLET BREAKFAST BOWL WITH ARUGULA & BLUEBERRIES
START TO FINISH: 30 MINUTES
SERVES: 4 TO 6
> 1 cup millet Kosher salt
> 2 lemons
> 1 tbsp pure maple syrup
> 3 tbsp plus 2 tsp extra-virgin olive oil
> ¼ cup dried cranberries, chopped
> 1/2 cup sliced almonds, toasted
> 2 cups blueberries
> 2 cups baby arugula
1. Put the millet in a medium saucepan. Cook over medium heat, swirling the pan often, until evenly toasted, about 5 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a boil over high heat, then stir, cover, and reduce the heat to low. Simmer until the millet is tender and all the water is absorbed, about 10 minutes. Remove from the heat and let stand 5 minutes.
2. Meanwhile, zest the lemons into a large bowl. Halve the lemons and squeeze the juice from 3 halves into the bowl. Add the syrup, 3 tablespoons oil, and a pinch of salt. Whisk until smooth.
3. Fluff the millet with a fork and add to the bowl, along with the cranberries and half the almonds and blueberries. Toss until evenly coated. Season to taste with salt. Put the arugula in a medium bowl and drizzle with the remaining 2 teaspoons oil. Squeeze the remaining lemon half on top, season with salt, and toss until coated.
4. Divide the millet among serving bowls. Top with the arugula, remaining blueberries, and remaining almonds.
STANDOUTS In this clever spin on a frittata, spring vegetables top the eggs and take the starring role.
ARTICHOKE, BABY POTATO & PEPPER OPEN-FACED FRITTATA
START TO FINISH: 30 MINUTES
SERVES: 4
> 5 baby potatoes in different colors, scrubbed and halved at an angle
> Kosher salt and freshly ground black pepper
> 1 tbsp plus 2 tsp extra-virgin olive oil
> 1 small onion, finely diced
> 5 large eggs
> 3 mini peppers in different colors, stemmed, seeded, and halved at an angle
> 1 jar (280g) whole artichoke hearts, drained, squeezed dry, and halved
> 2 tbsp finely sliced flat-leaf parsley
1. Put the potatoes in a small saucepan and cover with cold water by 5cm. Generously sa t the water and boil over high heat. Boil until a paring knife slides through a potato easily, about 15 minutes. Drain well.
2. Meanwhile, heat 1 tablespoon oil in a 22cm nonstick skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. While the onion cooks, beat the eggs in a large bowl with a pinch each of salt and pepper. Scrape the onion into the eggs; stir well.
3. Return the skillet to the heat and add 1 teaspoon oil. Add the peppers and a pinch of salt and cook, stirring, about 2 minutes, until bright. Transfer to a plate.
4. Return the skillet to the heat and add the remaining teaspoon oil. Add the egg mixture and cook, stirring, until lightly scrambled but still very wet, about 30 seconds, then spread in an even layer. Reduce the heat to low. Quickly press the artichokes, peppers, and potatoes into the eggs so that they stick out but are anchored in the mixture. Continue cooking until the eggs are set, about 5 minutes.
5. Sprinkle with the parsley and serve.
