Tag Archives: interesting breakfast recipes

Green eggs on toast, featuring Giovanni Rana pesto

The people at Giovanni Rana were kind enough to send me some pastas and sauces to try out and I really wanted to think of fun ways to experiment with them. You’ll see a recipe with their amazingly fresh ravioli next week, but this week, I was really excited to share this easy breakfast idea that takes ordinary scrambled eggs to the next level.

Giovanni Rana Pesto

Giovanni Rana hails from a small Italian village and has been making pasta for over 50 years. He started out making fresh pasta by hand and delivering it to customers on a motor scooter, and is now the man and name behind Italy’s number one fresh pasta purveyor. You’ll be happy to know his one-of-a-kind operation has expanded stateside and his products are now readily available in many stores. New Yorkers are particularly lucky, as there is now a Rana restaurant as well, aptly located in Chelsea Market.

Giovanni Rana’s pesto is as good as homemade and is made with 100% real Genovese basil. Besides this breakfast, you can mix it into fresh al dente pasta or use it as a condiment for sandwiches.

Giovanni Rana Pesto

(Yield: 1 serving)

Ingredients:

1 tbsp butter
2 eggs
1 tsp Giovanni Rana pesto
2 thin slices crusty bread (like ciabatta), toasted
4 slices brie cheese

Procedure: In a small bowl, beat eggs with pesto. Place a small skillet over medium heat; when it’s hot, melt butter in the skillet. Pour eggs into the skillet. Using a wooden spatula, gently stir the eggs, moving from the outside in. Continue gently stirring until the eggs are solid, and remove from heat. Do not overcook. Place eggs atop toast and cheese; serve immediately.

Giovanni Rana Pesto

If you had to eat the same one breakfast forever, what would you choose?

Disclaimer: I received complementary Giovanni Rana products for review on this blog. I was not otherwise compensated for this post. All opinions are my own.

Green breakfast smoothie

In an increasing effort to adapt a mostly plant-based diet (and to wean myself off of the deli bacon-egg-and-cheese sandwiches that I love too much), the majority of my breakfasts lately have come in liquid form and packed with fruits and vegetables. Drinking your first meal of the day is inherently healthier than eating it because it’s easier for the body to digest - to break the night’s fast.

This green breakfast smoothie is packed with fiber, vitamins and minerals - and it’s vegan! And although it’s actually green, the taste is spinach is totally masked by the other ingredients. Everybody wins!

Green breakfast smoothie

(Yield: 1 large smoothie - about 20 oz)

Ingredients:

2 ice cubes

3/4 c sweetened almond milk (I use Silk PureAlmond Original)

1 banana, chopped

1/4 c raspberries

1/2 c baby spinach leaves, packed

2 tbsp oats

Procedure: Place all ingredients into a blender and blend until smooth. Then press the ‘whip’ function (if available) and whip for an additional 5 seconds. Serve immediately, in a chilled glass.

Green breakfast smoothie

What’s your usual breakfast like?

Curried sweet potato hash

Ever since I had my first breakfast hash at brunch in District Commons, I realized that hash is one of the greatest things to ever happen to breakfast. Caramelized vegetables studded with bits of salty meat and topped with a runny egg - I mean, it’s completely irresistible.

This recipe is meat-less but it’s so flavorful that it doesn’t feel like anything’s missing. The way the sweetness of the sweet potatoes, carrots and onion mixes with the fragrance of curry is divine and unique, and I foresee myself returning to this flavor combination again and again in the future.

Curried sweet potato hash (16) copy

It is also important to point out that sweet potatoes are a power food. They are a low calorie food that is high in fiber and potassium, but most notably in Vitamin A, which acts as a powerful antioxidant and aids in preserving eyesight. They are very versatile so they’re easy to incorporate into any diet.

(Yield: 4 servings)

Ingredients:

2 tbsp extra virgin olive oil

2 medium sweet potatoes, cut into 3/4″ cubes

1 yellow onion, diced

1 portobello mushroom, diced

1 large carrot, diced

2 garlic cloves, minced

1 tsp yellow curry powder

1-2 (to taste) tsp red curry paste

Salt + pepper

1 tbsp chopped cilantro

1 tbsp Butter

4 eggs

Procedure: Heat a large skillet over medium heat and add oil. Add all vegetables and cook, stirring frequently, for about 10 min.

Curried sweet potato hash (2) copy

Then season with a generous pinch of salt and add garlic and curries. Stir and cook for a few more min, until potatoes are fork tender. Turn heat off, stir in cilantro, taste and re-season if necessary, and keep warm on the stove. Meanwhile, heat a griddle or skillet over medium-high heat. Melt butter on griddle. Gently break eggs onto griddle and season with salt and pepper. Cook until edges are browned and middle is set. Divide hash amongst four plates and top each one with an egg. Serve hot.

Curried sweet potato hash (12) copy

Curried sweet potato hash (33) copy

What is your favorite way to cook sweet potatoes?