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Quick and Easy Hollandaise Sauce in the Microwave
Breakfast French

Quick and Easy Hollandaise Sauce in the Microwave

4.7

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks in a bowl.
  3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
  4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
  6. 6 Enjoy!

By scottki

Instant Pot Apple Butter
Breakfast American

Instant Pot Apple Butter

5.0

Prep
30 min
Cook
80 min
Total
140 min

Instructions

  1. 1 Combine about 4 inches water and lemon juice in a multi-functional pressure cooker (such as Instant Pot). Add apples as you slice them to avoid browning.
  2. 2 Drain lemon water from Instant Pot; stir brown sugar, white sugar, honey, apple juice, cinnamon sticks, and ground cloves into apples in Pot. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove and discard cinnamon sticks.
  4. 4 Purée apple butter with an immersion blender until smooth; stir well with a spoon. Close and lock the lid. Select Slow Cooker function according to the manufacturer's instructions. Set the timer for 60 minutes.
  5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check consistency by dropping a small spoonful of apple butter onto a plate. Refrigerate 10 minutes; if apple butter appears to be thick enough to spread with a knife, it is ready. Continue cooking if apple butter appears too thin and runny, 1 hour more.

By Buckwheat Queen

Fresh Strawberry Jam
Breakfast American

Fresh Strawberry Jam

4.8

Prep
10 min
Cook
105 min
Total
1585 min

Instructions

  1. 1 Place chopped apples, water, and chopped lemon in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes.
  2. 2 Strain apple mixture through a fine-mesh-sieve into a bowl to separate liquid from pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 ½ cups pectin purée. A bit more or less will work fine.
  3. 3 Place hulled strawberries in the bowl of a food processor; pulse until puréed, about 1 minute. Transfer to a saucepan; attach a candy thermometer to the saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat; reduce heat to medium and simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 ¼ cups sugar.
  4. 4 Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Off heat, whisk in lemon juice.
  5. 5 Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack into hot, sterilized jars while jam is still hot, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cool to room temperature uncovered. Tops with lids and screw rings on tightly. Refrigerate before serving to allow sugar and pectin to thicken jam, 1 to 2 days.

By John Mitzewich

Lemon Blueberry Power Loaf
Breakfast

Lemon Blueberry Power Loaf

5.0

Prep
10 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x4-inch loaf pan with parchment paper.
  2. 2 Blend orange juice, milk, lemon, egg, oil, and vanilla extract in a blender until smooth.
  3. 3 Mix flour, sugar, hemp hearts, blueberries, baking soda, and salt together in a medium bowl. Pour in the orange juice mixture; stir to combine. Do not overmix. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes. Let cool for 5 minutes before removing from pan.

By LouLou

Blueberry Lemon Breakfast Quinoa
Breakfast American

Blueberry Lemon Breakfast Quinoa

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
  2. 2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
  3. 3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

By France Cevallos

Easy Egg and Avocado Toast
Breakfast American

Easy Egg and Avocado Toast

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Toast bread on the highest setting until dark golden brown all over.
  2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
  3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Baked Pancakes
Breakfast American

Baked Pancakes

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place butter in a 9-inch pie dish. Place in the preheating oven until butter is melted, 5 to 10 minutes.
  3. 3 Meanwhile, whisk together flour, milk, eggs, white sugar, and salt in a bowl. Pour mixture into butter in dish.
  4. 4 Bake in the preheated oven until the edges are light brown, and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  5. 5 Sprinkle lemon juice over pancake and dust with confectioners' sugar. Serve warm.

By cinders

Finnish Oven Pancakes
Breakfast European

Finnish Oven Pancakes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
  2. 2 Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
  3. 3 Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
  4. 4 Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

By John Wironen

South African Koeksisters
Breakfast European

South African Koeksisters

4.3

Prep
20 min
Cook
25 min
Total
555 min

Instructions

  1. 1 Make the syrup: Bring sugar, water, lemon zest, ginger, and lemon juice to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and cool syrup to room temperature, 30 to 45 minutes. Transfer to bowl, cover, and refrigerate until the flavors blend, 8 hours to overnight.
  2. 2 Make the koeksisters: Sift flour, baking powder, and salt into in a bowl. Add butter and rub with your fingertips until the mixture has a cornmeal texture. Add milk and stir until a smooth dough forms. Wrap dough in plastic wrap and let rest for at least 2 hours.
  3. 3 Turn dough out onto a lightly floured surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut into 28 half-inch wide strips. Twist two strips together and pinch the ends to seal. Repeat with remaining strips. Cover with a clean cloth and let rest for 15 minutes.
  4. 4 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Pour some of the cold syrup into a bowl; return remaining syrup to the refrigerator.
  5. 5 Fry three koeksisters in hot oil until fragrant and golden brown, 2 to 5 minutes. Remove with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer to the wire rack to cool. Repeat to fry and dip remaining koeksisters, replenishing cold syrup as necessary.

By Allrecipes Member

Blueberry Lemon Loaf
Breakfast American

Blueberry Lemon Loaf

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. 3 Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. 4 Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. 5 Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. 7 Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By TABLESPOON

Lemon-Blueberry Pancakes
Breakfast American

Lemon-Blueberry Pancakes

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Sift together flour, baking powder, sugar, and salt in a large bowl.
  2. 2 Whisk milk and egg together in a small bowl; whisk into flour mixture until blended. Stir in melted butter and lemon zest.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cupfuls onto the griddle; drop a few blueberries on top, then cover each with a little more batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By IronChefLaurie

Greek Yogurt Blueberry-Lemon Pancakes
Breakfast American

Greek Yogurt Blueberry-Lemon Pancakes

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, sugar, and salt together in a large bowl.
  2. 2 Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.
  3. 3 Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  4. 4 Cook until pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

By lutzflcat

Pull-Apart Easter Blossom Bread
Breakfast American

Pull-Apart Easter Blossom Bread

4.7

Prep
45 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
  2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
  3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
  4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
  5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
  6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
  7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
  8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
  9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
  10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
  11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
  12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Chicken Arroz Caldo (Chicken Rice Porridge)
Breakfast Southeast Asian

Chicken Arroz Caldo (Chicken Rice Porridge)

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
  3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
  4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
  5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
  6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Mascarpone Stuffed French Toast with Peaches
Breakfast American

Mascarpone Stuffed French Toast with Peaches

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
  2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
  3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
  4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
  5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Lemon Ricotta Pancakes with Blueberry Sauce
Breakfast American

Lemon Ricotta Pancakes with Blueberry Sauce

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
  2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
  3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
  4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Eggy Veggie Bake
Breakfast American

Eggy Veggie Bake

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  2. 2 Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  3. 3 Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

By VenturaMama77

Tsoureki (Greek Easter Bread)
Breakfast Greek

Tsoureki (Greek Easter Bread)

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover