Savoury breakfast: ideas and recipes for the healthy morning meal

Homemade, health conscious, exotic, regional: the many variants of breakfast

Whether it is with the classic toast slices spread with strawberry jams or jams or other fruits, or with a good homemade donut, the appointment with breakfast is a must. Often it becomes the time to experiment with some variation according to gluttony, inspiration or the needs of the moment and without limiting the imagination. Just looking outside our borders, in fact, to discover how the first meal of the day is much more varied than what our habits suggest. From the Indian naan to the English porridge, every country has its own traditions, even at breakfast as every region.

Savoury breakfast

For all those who - for taste or necessity - do not want to start the day with a sweet meal, we have selected 4 recipes for a savoury breakfast. Healthy, comfort, opulent, however ideal to start the day with the right foot.

Yogurt with vegetables and salted granola - O|nest

The restaurant of Lea Pedrinella (in the kitchen) and Lorenza Licciardello (dining room and in charge of the cellar) is a dynamic space. Wine bar with kitchen, bistro, cafeteria, secret garden and a space designed for meeting and sharing. And obviously also take away and delivery, for every moment of the day, a varied proposal that also includes fruit, vegetables, cold cuts, wines and beers.

O|nest – Milano – via Gerolamo Turroni, 2 - 351 857 8998 –   https://www.onestmilano.com/?

Salted granola yogurt

Salted granola

200 g. oats

20 g. hazelnuts

20 g. almonds

20 g. sunflower seeds

10 g. flax seeds

20 g. cashew nuts

30 g. dried tomatoes

1 tuft of wild fennel

20 g. evo oil

1/2 glass H2o

salt

pepper

Mix all the ingredients together in a low copper pan until everything is moist. Spread the mixture in a baking tray – with baking paper – thick as a finger. Place in the oven, already hot and ventilated, at 155 degrees for 15 minutes. If there is a steam function, activate it once the cooking is finished. Let it cool to allow the granola to dry. It can be stored in a hermetic container in a cool, dry place for more than one month.

Purea of vegetables

1 delicate pumpkin

sage

1/2 lime

pepper

salt

Cut the pumpkin into 8 slices, place it in a baking tray with baking paper. Add oil, salt and pepper and bake at 160 degrees for 25 minutes. If there’s a steam function, activate it. Let the pumpkin cool and, with the car of a spoon, remove the pulp and put it in a copper pan, and blend it with fresh sage and half lime. Of course, vegetables can be replaced with any seasonal vegetables.

Compose the salty breakfast! In a wide-bottomed glass, put the pumpkin puree, add yogurt, garnish with salted granola and season with a dash of oil and pepper.

Croque-Madame/Monsieur - Ditta Artigianale

With its two locations, one in Via de' Neri and the other in Oltrarno, Ditta Artigianale, of Francesco Sanapo, is one of the points of reference for specialty coffees. But in addition to the wonderful selection of single-origins with various extractions, it also offers a tasty and fun cuisine that takes place at different times of the day. Also in take away version.

Ditta Artigianale | Firenze | via de’ Neri, 32 R | tel. 0552741541 | www.dittaartigianale.it/it/catalogo.aspx

Ditta Artigianale Oltrarno | Firenze | via dello Sprone, 3

Ingredients (for 4 people)

8 slices of bread loaf

160 g. of cooked ham

240 g. of emmental or edamer (12 slices)

200 g. of béchamel

4 eggs

butter or oil (for frying eggs)

Spread the béchamel on all eight slices of bread, then place the sliced ham on four, covering it with a slice of cheese, while on each of the other four slices of bread place two slices of cheese. Prepare the slices of pancarrè with the ham on a baking tray covered with baking paper and bake in a preheated oven at 200 °C. After a couple of minutes, when the cheese starts to melt, remove the baking tray. Place the slices of bread with cheese on the slices with ham to make four sandwiches. Bake again, finishing the cooking, which will end when the sandwiches have reached a pleasant golden brown (about 6-7min. ).

In the meantime, prepare 4 ox-eye eggs, that will turn our Croque-Monsieur into Croque-Madame. Once baked, lay the eggs on the sandwiches, then season with salt and pepper and serve immediately. To enrich the dish we can accompany it with green salad and / or slices of avocado.

To prepare the béchamel sauce

250 ml. of whole fresh milk

15 g. of butter

15 g. of flour

salt and nutmeg q. b. In a sauce pan, melt the butter over a soft heat. Add the flour and stir for about two minutes (attention: it shouldn’t change colour). Add the cold milk and bring to a boil without ever stopping stirring. Cook about 3-4 minutes from the time the milk starts to boil; add salt and nutmeg. Remove from heat and allow the sauce to cool, stirring occasionally.