tell me some new innovative and tasty breakfast dishes ?

Question

i am really bored of eating those parathas, sandwiches, bread pakodas, maggie, noodles, corn flakes, fruits, juices, milk
so pls tell me some really new tasty dishes.

Answer 1

BREAKFAST CREPES
1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
Additional butter for cooking
Additional sugar or clear jelly such as apple or apricot for serving

Special equipment:
Iron skillet or crêpe pan
Flexible metal or plastic spatula




In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.

Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.

Note:
Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.

Makes approximately 12-15 crêpes.

Answer 2

1

Answer 3

Breakfast Casserole

1/2 x (16 ounce) package ground pork breakfast sausage (you can use turkey sausage too)
6 x eggs
1/2 x (10.75 ounce) can condensed cream of mushroom soup
1/2 x (10.75 ounce) can evaporated milk
1/2 x (4.5 ounce) can sliced mushrooms, drained
1/2 x (32 ounce) package frozen potato rounds
1/4 cup shredded Cheddar cheese
(add onions if you like)

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Bake in preheated oven for 45 to 50 minutes.
Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
Makes 6 servings

Answer 4

It's not new, but it's good...

"Corned Beef Hash" - Serves 6

4 cups cooked corned beef; diced
2 tbsp. butter
4 cups cooked potatoes; diced
1 medium onion; diced
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 cup milk
6 poached eggs

Melt butter in a heavy frying pan; add chopped meat, potatoes, onion, seasonings and enough milk to moisten. Stir until well blended. Cook slowly for 1 hour. When brown on bottom, fold over like an omelet and serve on a warm platter. Garnish with poached eggs.

Answer 5

Hearty Breakfast Skillet

1/2 lb (8oz) pork sausage
2 cups frozen shredded hash brown potatoes
1 can rotel
1/2 lb (8oz) velveeta cheese, cut up
6 eggs

Brown sausage in large non-stick skillet on medium-high heat: drain. Add potatoes and rotel, cook 5 minutes and top with velveeta. Beat eggs and 2 tablespoons water with wire whisk in medium bowl. Pour evenly over ingredients in skillet; cover and reduce heat to low. Cook 10-12 minutes or until egg mixture is set in center and velveeta is melted. Let stand for 5 minutes before cutting into wedges with non-stick spatula. Makes 6 servings.

Answer 6

Eggs benedict.

Pouch (boil)2 egges in water with about 2 tablespoons of vinegar for about 4 mins. Seperate 3 egg yolks in a bowl along with 2 tablespoons of lemon juice and whisk in about 3/4 of a cup of butter. Toast a biscut and fry up some bacon. Take the eggs out of your poaching liquid and throw them on top of the two halves of the biscut. throw a couple sliced of bacon on top and top with your egg sauce(hollandaise). With some hash browns on the side it makes an excellent dish.

Answer 7

Get 2 Aunt Bessie's yorkshire puddings ..... pop them in the oven for 10 mins whilst making up some scrambled eggs and chopped bacon ..... stir in some spring onions finely chopped .... get the yorkies out the oven and stuff one with egg mixture and pop the other one on top to make a type of "bun". Also nice with a spoonful of beans.
ENJOY xx

Answer 8

Veggie kabobs on the grill!!!! I recomment eggplant, tomato, onion chunks, peppers (eco-friendly, purple, or yellow), mushrooms, tiny potatoes. i propose microwaving the potatoes somewhat first, in view that they take a lot longer to practice dinner. also, you should use purple or red potatoes to truly provide some tremendous color. purely baste them with a speedy maranade (Lawry's makes some solid ones) formerly you throw them on the grill! So speedy, ordinary, healthful, and strong. those are continually powerful and that i'm not even a vegetarian. you may also make Cous Cous. There are some tremendous belongings you may do to cous cous. And Caprese salad. Tomatoes, clean basil, clean mozzerella, a touch EVOO, and salt & pepper. Voila! it is also conceivable to upload a touch bit Balsamic in case you want! :)

Answer 9

Last week we decided to go Gujju and make Pav-Bhaji for BF. It was good. Belive me this was such a change in the routine in 35 yers of having BF. Try something like that.

Answer 10

Right now I am having a traditional greek dessert, Yiaourti me meli, but why not sweets for breakfast. It consists of yogurt, nuts (can use walnuts, pecans, even pine nuts) and honey. For a variation use a little vanilla or try different types of honey.