The Weekly 5: Holiday-worthy breakfasts
Mushroom tartines, blueberry muffins, sweet potato hash + more 🥞
Hi friends,
As evidenced by my last email, I’ve got breakfast on the brain this week.
I’m a morning person through and through, so one of my favorite parts of having time off for the holidays is the chance to make a fancy, leisurely breakfast. Nothing gets me going like getting out the canister of flour and whisking up a batter, all while still in my pajamas and fuzzy socks. This scene can only be improved by snow falling outside the window, and I am so keeping my fingers crossed for that.
Below, I’ve rounded up a handful of festive breakfast options - some sweet, some savory. As always, let me know if you end up making one of these - I love hearing from you! (You can leave a comment on the recipe page, tag me on Instagram with your creation, and just reply to this email.)
1. Mushroom Tartines
My plant-based answer to French croque monsieur. This luxurious open-faced sandwich features sautéed mushrooms and a melty cashew “cheese” sauce on sourdough bread with a swipe of Dijon mustard.
2. Fluffy Blueberry-Lemon Muffins
The key to these ultra light and fluffy muffins is almond flour. They’re really easy to whip up (you don’t need a stand mixer, blender, or anything), and can be made with fresh or frozen blueberries - or raspberries. (P.S. Catch the recipe video on Instagram!)
3. Sweet Potato Brussels Sprout Hash
Squishy sweet potatoes mingle with crunchy shaved Brussels sprouts, black beans, and lots of smoky spices. The hash is completed with a dollop of tangy yogurt, plus some avocado toast because why not. (This recipe makes 2 generous portions so it’s perfect for a party of two.)
4. Chickpea Flour “Frittata”
Did you know chickpea flour makes the perfect base for an eggless frittata? The technique is surprisingly simple and doesn’t require any special equipment. This version is laced with fried onions, tomatoes, and spinach, and I love to serve it with cilantro cashew cream.
5. Cornmeal Pancakes
Don’t stone me for this, but I think regular pancakes can be a little blah. Apart from fun toppings, I like to zhuzh up the personality of the batter itself with cornmeal. It adds little bits of crunch and a hint of natural sweetness.