JJ Johnson’s French Toast with Blueberry Compote
Serves 2 to 4 • @chefjj
This is a family recipe that I love to cook with my kids. The berry compote adds a nice balance to the richness of the French toast.
- 1 large loaf brioche diced into 2-inch cubes (about 3 cups)
- 6 large eggs, beaten
- 3 cups milk
- 1/2 cup granulated sugar
- 1/4 dark brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 2 tsps. vanilla extract
- 2 cups fresh frozen mixed berries (such as strawberries, blueberries or boysenberry)
- 2 tbsps granulated sugar
- 1/4 cup orange juice
- 1/2 tsp orange zest (optional)
Preheat oven to 350 degrees.
Arrange the brioche cubes on a large sheetpan and toast in the oven for 3 to 5 minutes, stirring to evenly toast. Pull the bread from the oven when it begins to lightly brown and develop a sweet aroma. Let cool.
Generously butter a 9” x 13” baking dish and place the bread in it.
In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, cinnamon, salt and vanilla extract. Evenly pour the egg mixture over the bread. Gently press down on the bread with your palms to encourage the top layer to absorb the liquid. Cover with plastic wrap and refrigerate for at least 30 minutes.
Remove the brioche and egg mixture from the refrigerator and let rest for 10 minutes at room temperature. Replace the plastic wrap with aluminum foil.
Bake the French toast for 20 minutes. Then, uncover it and bake for 15 to 20 minutes longer, until the bread is nicely toasted and there’s no liquid puddling on the bottom.
While the French toast is baking, make the berry compote. In a medium saucepan, combine the berries, sugar and orange juice over medium-high heat. Bring to a simmer and cook for 1 minute, stirring constantly, until the sauce has thickened. Reduce the heat to low and keep warm. Serve the warm French toast topped with 2 tablespoons of the berry compote.
Earthy Andy’s Dairy-Free Coconut Yogurt + OG Earthy Granola
Serves 2 • @earthyandy
As a kid we would sometimes wake up to the smell of baked granola that we would top on yogurt for a quick, delicious breakfast. It is such a happy memory for me that I wanted to keep it going for our kids. The smell of baking granola is reason enough to whip up a batch, and I promise you it tastes even better! And if you’re looking for a simple, healthy and delicious dairy-free homemade yogurt recipe try our family favorite shared here too.
Dairy-Free Coconut Yogurt
- 1 14 oz can full-fat unsweetened coconut milk
- 2 probiotic capsules with 50 billion live cultures
- 1 vanilla bean or 1 tsp vanilla paste (optional)
- Mason jar
- Rubber band or string
Shake up the can of coconut milk to mix before opening. Pour the coconut milk into a mason jar. Empty the contents of the probiotic capsules into your coconut milk and discard the capsule shells. Stir the probiotic powder into the coconut milk until completely dissolved.
If using, cut the vanilla bean lengthwise down the center and use a spoon to scrape the seeds from one half of the bean into your coconut milk. (Save the other half for another recipe.) Cover the top of the mason jar with a single layer of cheesecloth and secure it with a rubber band or string. Leave on your kitchen counter for 24 hours.
The top layer should have a thick and airy texture. Stir the yogurt for 10 to 15 seconds, secure the cheesecloth back on the jar, and let sit for an additional 24 hours.
After allowing your yogurt to sit for a full 48 hours, remove the cheesecloth and once again, mix in the thick and creamy top layer with the rest. Cover your mason jar with a lid and place in the fridge to thicken up and chill for an additional 4 to 6 hours.
Enjoy your yogurt with your favorite toppings. Add a sweetener like agave syrup or coconut sugar if you like. Yogurt is a waiting game, but it’s worth it!
OG Earthy Granola
- 1/3 cup maple syrup
- 1/3 cup packed coconut sugar
- 4 tsps pure vanilla extract
- 1/2 tsp sea salt
- 1/2 cup coconut oil, melted
- 5 cups gluten-free old-fashioned rolled oats
- 2 cups raw almonds or pistachios, coarsely chopped
- 2 cups mixed dried fruit of your choice (suggestions: dried blueberries, cherries, mango, shredded coconut)
Adjust an oven rack to the upper middle position and preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, coconut sugar, vanilla and salt, then whisk in the coconut oil. Fold in the oats and almonds until thoroughly coated.
Transfer the oat mixture to the lined baking sheet and spread across in an even layer. Using a stiff metal spatula, compress the oat mixture until very compact.
Bake until lightly browned, 30 to 35 minutes, rotating the pan once halfway through baking. Remove the granola from the oven, spoon into a bowl, and stir in the dried fruit. Allow the mixture to cool before breaking the granola into pieces.
Store the granola in a glass jar on the counter for up to a month
Chef Chrissy Tracey’s Vegan Blueberry Scones
Serves 6 to 8 • @eatwithchrissyy
Blueberry scones? Yes, please! This recipe boasts complex flavors focused around fresh fruit and bright lemon, it’s quick, and yields scones that are super moist. Truly a fantastic breakfast staple! The added plus? Blueberries are high in antioxidants.
I used to bake these scones for local coffee shops, and they would sell out almost immediately! A real crowd-pleaser, these scones appeal to both vegans and non-vegans alike. Enjoy with coffee!
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp ground flaxseed
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 tsp almond extract (optional)
- 1 tsp vanilla extract
- 1 stick vegan butter, cold and cubed (Country Crock brand preferred)
- 1 cup fresh blueberries
- 3/4 cup oat milk
- zest of 1 lemon
- 1 tbsp turbinado sugar, for sprinkling
- 1 tbsp vegan cream (I love the Silk brand)
- 1 tbsp maple syrup
- 1 tbsp vegan cream
- juice of 1/2 lemon
- 3/4 cup icing sugar
Preheat the oven to 415 degrees.
In a large bowl, whisk together flour, baking powder, flax seed, lemon zest, salt and sugar.
In a large measuring cup, mix oat milk, almond extract and vanilla extract. Set aside.
Add the cold butter to the dry mix. Using your hands, combine the butter with the dry ingredients until large coarse crumbs form.
Slowly add in the wet ingredients, using a rubber spatula until the mixture loosely comes together. Add the blueberries and continue mixing the ingredients until they form a nice cohesive ball. If the dough is too wet, add more flour, 1/2 tbsp at a time, until it is tacky.
Place the dough onto a lightly floured mat or cutting board and form it into a circle, about 1 inch high. Cut into 8 equal pieces using a dough cutter. Place scones on a parchment-lined baking sheet with about 2 inches of room between each scone.
In a small dish, mix vegan cream and maple syrup until combined. Using a pastry brush, baste the top of each scone with the mixture. Finally, dust the scones with turbinado sugar, and bake on the middle rack of the oven for 20-25 minutes, or until the tops are golden and slightly cracked.
Remove scones from the oven and allow to cool for 30 minutes.
In a small bowl, mix icing ingredients. Using a whisk, drizzle the scones with icing.
Molly Baz’s Pastrami, Egg and Cheese Burrito with Dill Pickle Salsa
Serves 2 • @mollybaz
Get the largest tortillas you can find for these bad boys. They’re stuffed to the brim with deliciousness and a small tortilla will make it difficult to roll it up in a tidy manner. If you absolutely cannot find large tortillas, you could improvise here and turn these into breakfast tacos, too. Whatever you do, do not skimp on the crisping step at the end—it is an essential part of enjoying this dish.
Dill Pickle Salsa
- 6 baby dill pickles, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1/4 cup pickle brine
- 2 cups dill leaves
- 1/2 cup extra-virgin olive oil, divided, plus more
- In a food processor, combine the chopped pickles, garlic, dill leaves, 1/4 cup extra-virgin olive oil and pickle brine. Blitz until lightly chunky and salsa-like in consistency. Transfer to a small bowl.
Pastrami, Egg and Cheese Burrito
- 1 russet potato, peeled
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 1/4 red onion, thinly sliced
- 8 oz pastrami or corned beef, coarsely chopped
- 2 large burrito-size flour tortillas (12 to 14 in)
- 4 slices American cheese
- Sour cream, for serving
- Finely grate the peeled russet potato on the large holes of a box grater. Transfer the grated potato to a clean dish towel and wring out as much moisture as possible. Set the potatoes aside.
- In a medium bowl, whisk together the eggs and a big pinch of salt until very well combined and no streaks remain. Season with freshly ground black pepper. Set aside.
Cook the potatoes, pastrami, and eggs:
- Heat 1/4 cup olive oil in a large non-stick skillet over medium heat. Once simmering, add the grated potatoes. Season with salt and lots of black pepper and stir to combine. Use a spatula to pat them down into a single layer and cook undisturbed until deeply golden brown underneath (take a peek and check!), about 6 minutes. Flip the potatoes and cook until crisp on both sides, but still tender in the middle, 3 to 4 minutes longer.
- Use the spatula to fold the potato pancake in half in the skillet in order to make some room for the pastrami. With the potatoes still in the skillet, add the chopped pastrami and return to medium heat. Cook, stirring the meat once or twice, until beginning to brown at the edges and heated through, about 3 minutes. Transfer the potatoes and pastrami to a plate.
- Return the skillet to the burner over medium heat, adding a splash of oil if none remains. Add the eggs and cook, stirring in large sweeping figure eight motions until custardy but set, about 1 minute. Transfer to a plate.
- Lay 2 large tortillas out on your work surface. Divide the crispy potatoes among both tortillas, breaking them up and arranging them in the lower half of the burrito.
- Place 2 slices of american cheese on top of the potatoes.
- Divide the eggs and pastrami between the tortillas, arranging on top.
- Top with sliced onions and a few spoonfuls of pickle salsa.
- Wrap up the burritos, tucking in the sides so nothing falls out.
Crisp and serve:
- Arrange both burritos in the non-stick skillet, seam side down. Place over medium heat and cook, turning the burritos every 1 to 2 minutes, until golden brown and crisp all over.
- Cut in half and serve with the remaining salsa and sour cream alongside.
Eduardo Garcia’s Huevos Rancheros
Serves 2 to 4 • @chefeduardogarcia
Huevos Rancheros is akin to what biscuits and gravy is in America. Wholesome, filling and with a sensorial embrace that every good savory breakfast dish should pack in spades. Buen provecho!
- 1 tbsp avocado oil
- 1/4 tsp cumin seed
- 4 garlic cloves, smashed and peeled
- 1 cup dried black beans, picked through for stones
- 1/4 onion, peeled and cut into 3 pieces
- 1/8 tsp ground chipotle chili pepper
- 1/2 tsp dried Mexican oregano
- 10 black peppercorns
- 2 bay leaves
- 1/4 tsp ground cumin
- 1 1/4 tsp kosher salt
Eggs, Goat Cheese and Squash Blossoms
- 4 squash blossoms, stamen removed
- 1/4 cup chilled goat cheese
- 3 tbsps plus 1 tsp avocado oil, divided
- 2 bunches (about 4 cups) mixed greens (spinach, magenta lambs quarters or baby kale)
- 1 garlic clove, thinly sliced
- 1/2 tsp kosher salt, divided
- 1/8 tsp black pepper
- 1/8 tsp black pepper
- 4 large eggs
- 1/2 cup prepared salsa roja or verde (Montana Mex Sweet or Spicy Habanero sauce)
- 4 corn tortillas, warmed
- 2 tsps thyme blossoms and leaves
To make the beans, heat a medium-size saucepan over medium heat. Add the oil, cumin seed and garlic and cook for 1 minute or until fragrant.
Add the beans and onion to the pan and stir to coat the beans in the flavorful oil. Cover with 7 cups of water and bring to a simmer over medium-high heat. Reduce the heat to medium-low to maintain a gentle simmer.
Using a ladle, skim the surface of the liquid to remove any impurities. Stir in the chipotle powder, oregano, peppercorns, bay leaves and ground cumin.
Cook the beans, stirring occasionally until soft and tender, about 2 1/2 to 3 hours. Add more water if needed along the way.
Stir in the salt and cool slightly. Store the beans in their liquid. This can be done ahead of time, stored in the refrigerator and heated gently for serving.
Eggs, Goat Cheese and Squash Blossoms
Divide the goat cheese into 4 pieces and form each piece into an oval. Gently open the squash blossoms and place 1 oval of cheese into each flower. Close the flower around the cheese.
Heat a griddle over medium-high heat. Add 2 tbsps of avocado oil and heat for another 30 seconds. Add the greens to the hot pan and cook, tossing occasionally until just wilted, about 1 minute.
Make a small space in the greens and add 1 teaspoon more oil. Add the garlic to the space and season the greens and garlic with 1/4 teaspoon salt. Toss again to mix the greens with the garlic and cook until aromatic and the garlic is just beginning to brown, about another minute.
Add the remaining tbsp of oil around the greens and crack the 4 eggs around the greens in the center. Place the stuffed blossoms randomly in between the eggs. Season the eggs and blossoms with 1/4 to 1/2 tsp salt and 1/8 tsp pepper. Cook until the egg whites are set and the yolks are still runny, about 2 minutes.
Drizzle with salsa roja or verde and heat it through for 30 seconds. Garnish eggs with fresh thyme blossoms and leaves. Serve the dish on the griddle with warm corn tortillas and black beans on the side.