Category: breakfast/brunch

Warm Peaches and Yogurt

warm peaches and yogurt - trust in kim

 

This is a slightly fancier version of what I normally eat in the morning.  My usual breakfast consists of yogurt and whatever fruit is in season, plus some homemade granola if I’m planning on cycling to work or somewhere else. I recently had a friend visiting who was allergic to fresh peaches; knowing how much she loves them, I decided to cook them a bit so she could eat them for breakfast.  Adding yogurt to the warm fruit makes it seem a little like melted ice cream and fruit – pretty decadent for breakfast!

One of the great things about this recipe is that the peaches can be slightly under-ripened.

What you need:

1 peach. sliced (or substitute with a nectarine or a few apricots

1 tablespoon apricot jam

some blueberries or other fruits of your choice

plain yogurt

granola (optional)

1 teaspoon butter

What you do: 

1.  Heat the butter in a frying pan, then add the peach slices and jam.  Cook them, flipping after a few minutes, until they are slightly tender. Stir to coat the peaches with the jam.

2. Place the peaches in bowls, then add some yogurt.  Add some blueberries and granola if you’re using it, and you’re set!

Eggs with Veggies and Guajillo Chili Salsa

eggs with veg and guajillo chili - trust in kim

For breakfast this morning I took a little inventory of the fridge contents and made up this meal.  It’s just some fried veg mixed with guajillo chili salsa, and added to some scrambled eggs.  Feel free to substitute for another kind of salsa, and substitute mushrooms or tomatoes if you have them. It is, after all, a clean-out-the-fridge recipe. Use what you’ve got!

The amounts really depend on how many people you are serving, and how much you like the various ingredients.  The amounts suggested in brackets are for two people.

This recipe draws on the omelette-making I learned about in Spain, and the Mexican cooking I learned about with Eric Fischer at Altamar Restaurant in Tulum, Mexico.

What you need:

eggs, lightly beaten with a fork (4)

sweet onion, chopped (1/4 cup)

red bell pepper, chopped (1/2 a pepper)

garlic, finely minced (2 cloves)

avocado, chopped (1/2 an avocado)

olive oil (2-4 teaspoons)

salt and pepper to taste

guajillo chili salsa (or another salsa or some hot sauce) (2 teaspoons)

What you do:

1. Heat a little olive oil in a frying pan on medium heat. Add the onions and cook for about 2 minutes, then add the peppers and cook for a few more minutes.  If the pan is getting a little dry you can add some water to let the peppers soften up a little.  Add the garlic and cook for about another minute. Add some salsa and mix it in.

2. In another fying pan, heat some olive oil to medium-high heat.  Add the egg and let it bubble a little.  Rather than stirring the eggs around, push them away from the edge of the pan and let the uncooked egg move to the edges of the pan.  When the egg is just cooked, serve it alongside the veggies.  Serve immediately with some avocado on top!cooking eggs - trust in kim