“Liberation” has selected a tasty sandwich, chocolate brioche and a dried fruit bar to make at home to start the day right.
This year, you promised yourself, you will get into the good habit of getting up early to have time, before work or any other activity that occupies your day, to have a proper breakfast. We don’t want to be prudish, but good decisions, especially taken under the influence of pastis and the sun, we know how it generally ends: badly. Never mind, we have selected a tasty sandwich recipe for breakfast, or breakfast sandwich, which you can prepare in advance (put it in the fridge if you do it the night before, in the freezer if you make a whole batch on Sunday, and heat it up in the toaster or in the oven for morning washing). For those with a sweet tooth, we’ve chosen a chocolate brioche recipe that freezes just as easily, and a peanut/almond/sesame bar recipe that will also be suitable for post-sport cravings (you know, the one you want make you serious). This way, you will stick to your decision to eat a home-cooked breakfast, but which you can enjoy on the road if you are in a hurry.
Cali Sister’s “Egg Sandwich”
For two sandwiches you will need: two brioche buns (some bakeries make delicious ones); four slices of smoked pork belly; a tablespoon of maple syrup; two organic eggs; 100 grams of baby spinach; 60 grams of aged gouda; soft butter; vegetable oil; salt, ground black pepper
Preheat the oven to 200°C (th. 6-7). Cut the buns in half and butter both insides. Brown these sides in a very hot frying pan. Reserve them. Place the smoked breast slices on a baking tray lined with baking paper. Spread the maple syrup on top and bake for seven minutes Set aside.
Heat some oil in the same pan, crack an egg into it (ideally in a cookie cutter to get a round egg). Season with pepper and cook for two minutes to make a fried egg. Do the same for the other one. Reserve them. Heat a knob of butter in a frying pan and add the spinach. Brown them for a minute, salt and pepper. Order.
To assemble your sandwiches, place the bottoms of the buns on plates, spread the Gouda cheese in equal pieces into small thick pieces, then the spinach, one egg per each. sandwich and a few slices of bacon with maple syrup. Close each loaf and serve.
This recipe is taken from Polpo, Shakshuka, Tacos, Ceviche, Cookies, Meatballs by Cali Sistersphotographs by Emanuela Cino, styling by Audrey Cosson, Hachette Cuisine, 224 pp, €24.95.
Chocolate brioches from Estérelle Payany
For about thirty brioches you will need: two organic eggs; 160 grams of chocolate chips; 30 grams of liquid honey; two teaspoons of vanilla extract; 500 grams of flour; 20 grams of powdered sugar; a bag of dehydrated baker’s yeast; ten centiliters of sunflower oil; 1/2 teaspoon salt; a little milk or a beaten egg yolk.
Dissolve the yeast in 25 cl of lukewarm water with the honey. In a large bowl, combine the flour, sugar and salt. Dig a well, pour eggs, oil, vanilla, honey yeast. Mix with a wooden spoon. When all the liquid is incorporated, knead the dough by hand for about ten minutes; it should gradually become less sticky. You can also use a crochet robot. Cover with a slightly damp cloth and leave to rise for an hour.
Preheat the oven to 150 degrees (th. 5). Break the dough with your fist to degas it. Turn it over on the work surface, spread it roughly by hand, sprinkle with chocolate chips. Knead quickly to distribute them evenly. Divide the dough into 30 equal portions (each should be approximately 40 grams). Place them on a lightly oiled baking sheet. Put a damp cloth back on, cover and let it rest for fifteen minutes.
Brush the brioches with a little milk or beaten egg yolk. Bake for approximately twenty minutes. When ready, the brioches are puffy and golden. Leave to cool on a wire rack after removing from the oven.
This recipe comes from 150 recipes to stop poisoning yourselfEstérelle Payany, Solar, 320 pages, €17.90.
Carrie Solomon’s Peanut, Almond and Sesame Bars
For about sixteen bars you will need: 300 grams of peanut butter; 200 grams of honey; 250 grams of rolled oats; two tablespoons of sesame seeds; 50 grams of sliced almonds; 75 grams of roasted almonds; a teaspoon of salt; possibly a tablespoon of olive oil.
In a medium saucepan, melt peanut butter and honey over low heat until smooth, stirring frequently. This should take less than five minutes. Add oatmeal, a spoonful of sesame seeds, 2/3 of the sliced almonds, the toasted almonds and the salt. Mix well. The mixture should be quite dry, work it well so that it takes shape. Optionally add a tablespoon of olive oil to soften the dough.
Spread the mixture with your hands on a plate or board. Shape the dough into a rectangular shape using a rolling pin. Sprinkle with the remaining sesame seeds and slivered almonds. Smooth again with the roller. Cover well with cling film and put in the fridge for two hours. These bars will keep for four days in an airtight container.
This recipe is taken from Breakfast all day! 80 recipes to get you started!Carrie Solomon, La Martinière, 224 pp, €25.