Quick & Simple Breakfast Recipes With Gordon Ramsay

The secret to a great hash brown is the potatoes. I prefer to use really rich waxy potatoes. They cook better but the most important thing is that they stay together. We are not going to cut the onion. All the potatoes, actually, we are going to grate them. The potatoes are very delicious. crispy, I mean really crunchy, now the onion that way you get that nice balance of onion flavor running through every little bit of potato, season with salt, pepper, olive oil and km, give it a really good mix and then squeeze all that water and look. in all that juice that we squeezed in there it's really important the more liquid you remove, the crispier your hash browns will be.

A large frying pan, put it in once it's hot, pour in a good splash of olive oil, that confirms how important it is to have your pan really hot to sear the grated potato onion, so take the spoon and just pat it on. What we're trying to do now is make it really nice and compact, surround the outside of the pan with little flecks of butter that you just made. Gently slide them along the back and the onions will caramelize. Here's a great tip to flip your hash browns

quick

ly and easily. Take a plate, place it on top, just turn it over and then slide it in very

quick

ly.

You will see the color we have. I already have that nice crunchy potato texture. I'm going to use the hash brown as a base for my baked eggs. Crack your eggs nice and smooth, just a little bit of cayenne to make the eggs a bit. spicy then in a preheated oven for six to eight minutes meanwhile on my bacon and now I'm giving it a classic American twist. One thing I could never understand when I started eating a lot of American

breakfast

was the sweetness of bacon. I've grown to love that combination of sweet and smoky flavors and it's so easy to make in the skillet and just olive oil, brown sugar, salt, pepper and butter, bacon and as it cooks it becomes irresistibly caramelized and golden brown. 10 for gas and my glazed bacon absolutely ready, beautiful now my hash browns and baked eggs are ready look how beautiful just place your spatula underneath on your plate and that bacon puts beauty on top of the baked eggs and that hash brown underneath and you can See why the best

breakfast

s. in the world they are always in America This is an all-American superhero that offers breakfast eggs baked in hash browns with glazed bacon and birch muesli Traditionally prepared the night before and left in the refrigerator.

I find it a little too heavy and a little heavy, so it's the same principles but much lighter. First the yogurt. I think yogurt with live, raw milk is better. They are full of calcium enzymes and probiotics that help the body absorb nutrients. It's interesting because children especially would prefer their muesli with milk, but yogurt. much better for them, I like to prepare it literally 10 minutes before I want to serve it because it doesn't get heavy yogurt in apple juice, which is a great way to sweeten the muesli, a couple of tablespoons, give that little mix, now sprinkle the Oatmeal , I like to put two thirds now to absorb and almost double in size, and the last third of the oats at the end.

Oatmeal has a low glycemic index, meaning it releases energy slowly so you can keep going until lunch. I like a lot. when it falls off the spoon you can literally see in seconds that it has become thicker than the rest of the oatmeal so I have different textures. Now mix well and it literally takes three or four minutes to prepare. Let's get a dry pan. about incredibly healthy almonds roast them taste even better crumble them in the pan toast them lightly, which gives a really nice crunch to the top of the muesli roll them around the pan so they toast evenly in a bowl the exciting thing about playing your own music is that you are in control blackberries summer raspberries strawberries and that changes the berries not only taste great, they are full of antioxidants and vitamin C and K, so just sprinkle the top of your muesli with your blackberries generously over the blackberries, the sweetness, the tartness, the tartness and then just sprinkle it over your delicious almonds.

I really like it crispy on top so be generous, it looks fantastic, the perfect way to start the day. My quick birch muesli not only tastes amazing, it makes you feel fantastic. It's my best healthy breakfast, there really is no better way to start the day. I have never forgotten it. I think I was about six years old when Mom brought this huge tray of bread and egg to the table and it was like, wow, we've died and gone to heaven. Start with slightly stale bread that's four or five days old if it's a fresh bread, then it absorbs too much egg and therefore becomes soggy, never fry it and it remains crispy and if it is I will not use it with breadcrumbs.

Bread with egg is essential in France, they call it pan perdue, the lost bread. Now egg bread is great on its own, but serving it with stewed apples is delicious, so the secret to keeping the skin on is that it has so much flavour. on the skin and also prevents the apple from breaking down too quickly. They get these nice chunks instead of kind of applesauce. Now heat the pan and sprinkle a couple of tablespoons of sugar. Reduce the sugar until you get a light caramel. It's amazing how cheap this is to make and yet it was so filling.

If you don't have apples, this recipe will work with pretty much any fruit you have, don't be afraid to mix up a pear and an apple. banana and pineapple, just chew them lightly, add the caramel, you get a little knob of butter which makes the nice caramel apple flavor very

simple

, now you can see what is happening, the apples are caramelizing but they remain intact because the skin of the apple and the caramels become this delicious, rich caramel sauce once you've glazed all the apples a couple of tablespoons of water, bring that bowl and let it cook now the eggs three whole eggs beat the eggs add a few four tablespoons of milk you want the egg to be thick and rich and then lightly sprinkle a couple of tablespoons of sugar which sweetens the mixture and when you start frying the bread it caramelizes it beautifully a teaspoon of cinnamon powder which gives the bread that spicy deliciousness really nice the apples are glazed beautifully and put them on a low heat and put a frying pan now for the bread, a teaspoon of oil and keep the butter from burning when it starts to foam, put the bread in, it will be quite quick now that you don't leave . the bread soak and in the pan once the egg bread has browned turn it for 90 seconds on each side so the butter gives that nice golden color to that beautiful egg absolutely beautiful is quite remarkable aren't they a couple of eggs a splash of milk leftover apples? and suddenly you have this amazing breakfast, now my apples are all glazed beautifully, take a good spoonful of that amazing juice and drizzle it over mmm wow, if my mom saw me doing this she would kill me. getting fancy again no, no, I'm using a touch of iced sugar to make it look awesome and that for me takes me back to when I was six years old and I thought I just won the lottery, that's amazing, thank you. brett, you're not getting more breakfast for your money.

My mother's incredibly delicious cinnamon and egg bread with quickly stewed apples. You think about the flavor and texture of avocado. It's phenomenal. I want to make it a little more vibrant. Black sesame seeds. A good pinch. of chili flakes, I like it quite spicy, a touch of salt and a touch of pepper, so it's a nice dry combination of lemon zest, black sesame seeds and the heat of the chili. This is a light, healthy, quick but very tasty sourdough bread. Three nice thick slices open. season them lightly, a little olive oil brings the whole crust to life and rubs in all that seasoning, but you can use chipotle, you can use a baguette, but the richness of the sourdough with the silky creaminess of the avocado is mind-blowing and then put grill to temperature and push them down, go the extra mile, we've all put bread in a toaster, but the difference in roasting bread this way is extraordinary, that nice smoky charcoal flavor is taken away by the gas, beautiful, now the avocado it has.

You have to treat them with love, respect, press the end here and your thumb softens, you can see the avocado is ripe, never press here you just end up bruising it, cut it until you feel that stone in the middle and then it just rolls and then it's . just gently twist the stone a little and cut it into quarters with the back of your knife, remove the skin if the avocado is nice and ripe it should all fall off in slices, just take out the quarters and push them into the bread. When the avocado is ripe, the better the flavor will be, but look for those that do not have soft spots or imperfections that could suggest bruises, squeeze the lemon to prevent the avocado from discoloring and then prepare the crisp to place on top, sprinkle it in a very generous and light. we have the fragrance of the lemon zest, the crunch of the sesame seeds, the heat, that little chili flake that just wakes up the avocado, they look expensive, for me it's a delicious, light start to the day.

Avocado on toasted sourdough with lemon and black. sprinkle sesame