These breakfasts will allow you to feel in a five -star hotel. Will have to try, but it's worth it

During the New Year holidays of 2021, the maximum number of Russians sits at home. But the effect of presence at breakfast in a five -star hotel can also be simulated in your kitchen - however, you will have to get out of yourself. But, believe me, these recipes are worth it!

Benedict eggs with red fish

The authorship of the recipe is often attributed to the American McLera named Benedict, who, for breakfast with one hangover in the morning of 1894, at the restaurant of the New York Hotel Valdorf, asked for an egg-paste on a toast with a bacon and a spoon of Dutch sauce. Since then, there have been a lot of variations of this dish-and “Florentine eggs” with spinach, and “Benedict in kalifornia” with avocados. We like the “Hemingway eggs” with red fish instead of bacon (what does the old Ham have no idea have no idea). In English recipes, an English muffin is often mentioned as a bread base-it is something like a thick, ugly pancake or a flat bun, which is cut along and fried. Such can be baked yourself, but it is easier to take ordinary white toast bread, fried to crispy crust in a toaster or in a frying pan.

The most difficult thing in this recipe is the Pashot eggs, but as soon as you master this method, we promise that from now on you will cook eggs just like that, because they are good with absolutely everything-with bread, with asparagus, with salad, with a polo, and so on. In the classical method of making eggs, a Pashot (for example, in Gordon Ramsi ) is a broken egg is lowered into the water in a pan over medium heat, which is twisted into a whirlpool. Sometimes a few drops of vinegar are also added to the water so that the protein grabs faster.

But there is a simple life hack that will save you from these manipulations. It is enough to cut the quadrators of the food film according to the number of portions, lay such a square on the bottom of a bowl or glass, grease with a small amount of olive or vegetable oil (so that the protein does not stick to the film), carefully break one egg there, tie the edges of the film in a knot of the khinkali, and lower it into the pan. Just make sure that the ends of the nodule do not touch the hot slab. You need to cook such a bag for 2-4 minutes, depending on what yolk you love is completely liquid or stronger. The plus of this method is that in one container you can prepare several portions at once.

Classic Dutch sauce is almost mayonnaise, only instead of vegetable oil there is a butter there, so it will not work in advance, the oil will freeze in the refrigerator. Fortunately, this is quickly: first beat the three yolks with lemon juice, salt and pepper with a blender, and then pour melted butter (100 grams) there with a thin stream, continuing to beat until the sauce thickens.

Now it remains only to put on a toast a slice of salmon, trout or other red fish, on top - a plowing egg, and pour everything with sauce. Bon appetit! By the way, Benedict eggs go perfectly with the Mimosa cocktail - this is just a sparkling white wine with orange juice.

French toast with a liquor and berries

Here, as with Olivier, which in the whole world, except Russia, is called a "Russian salad." "French toast" in French is just called Pain Perdu, that is, forgotten bread. Of course, to soak a piece of stale bread in eggs and milk, and then not the French invented to fry - such advice is found in the Apitsievsky Corps, the only preserved ancient Roman recipes.

These croutons can be made salted, but for some reason they are best combined with “sweet” spices such as cinnamon and vanilla. The ideal bread for them is a half of the Baget, forgotten a couple of days ago in the bread, which is no longer cut into thin pieces, but has not yet finally delayed. But the usual toasty is also suitable.

Take eggs at the rate of 1 piece per 2 toasts. Milk for 3 eggs takes somewhere half a liter bottle, that is, about 150 ml per piece, but this is purely speculative, if someone claims that he knows accurate proportions, do not believe him. Beat eggs with milk (you can replace part of the milk with fat cream, the more tastier it turns out), sugar at the rate of a tablespoon without a hill per egg, a pinch of cinnamon and a drop of vanilla essence. Well, as a liquor, which you like more: orange, Amaretto, but which bar is found in the bar, such a lie. If there is no liquor, take cognac calmly (it is clear that if you cook children, then do not take alcohol).

Now the slices of bread must be soaked in the egg-milk mixture for about half an hour (an hour, if the bread is completely stale), until it absorbs almost the entire liquid. At this time, you can make a berry sauce. Take a cup of any frozen berries - strawberries, raspberries and cherries, for example - pour boiling water, bring to a boil and immediately reduce the fire to a minimum. Add a tablespoon of sugar, liquor and a teaspoon of starch diluted in cold water. Stir well and cook a little more on the minimum heat until the sauce thickens.

Fry the toasts in a pan in butter to crust, put on a plate, pour on top with berry sauce and sprinkle with sugar powder for beauty or pour with whipped cream. Ideal for your storis!

Pancakes with bacon and maple syrup

This classic American breakfast was still quite difficult to cook in Russia - we had no suitable bacon or maple syrup. But during a long study of battles on the expansion forums in Russia, a bacon was found, almost perfect for this recipe, it is sold in any Bill. And the “imported” maple syrup has long been in the “Tasteville”.

We will take a recipe for ideal American pancakes from the main television housewife of the United States, Marta Stuart, adapting it to more familiar Russian measures. But before proceeding with the pancakes, fry the bacon strips in a pan without oil to the crust, and so that they are perfectly crispy, put them on a napkin or paper towel that absorbs excess fat.

So, on 8-10 pancakes you will need 160 grams of flour, 250 ml of milk and 3 tablespoons of vegetable oil (without smell!) Or melted creamy. Mix them with two tablespoons of sugar, half a teaspoon of bakery powder, a pinch of salt, an egg and a drop of vanilla essence and beat everything with a whisk or blender. In order for the pancakes to turn out to be almost perfectly round as in the picture, try to scoop the same amount of the mixture with a ladle and pour it on the lubricated oil, without excess (oil is already in the pancake test!) Spiral from the center to the edge of the future pancake.

Now fry pancakes and put them in a neat pile, spilling each layer with about a teaspoon of syrup and melted butter and shifting with bacon. How the dough for pancakes ends - so ready. Pour the stack again with a syrup on top and eat up. You can eat one at a time, but you can, like Americans, cut the whole stack from top to bottom, like a pancake pie!

And if you want the next level, more complicated, then take a gram of 100 frozen blueberries, without defrosting, pour flour berries and very carefully intervene them in the dough. Bake pancakes should be done before the blueberries are thawed - otherwise they will turn out green.

Bonus: muffins from a persimmon with buckwheat!

Bread from bananas? What about the muffins from the persimmons! We peered this recipe on our favorite American Food52 website, but for Russian conditions it is even better. In our vegetables, excellent winter varieties are sold, sweet, soft and not at all viscous, which perfectly combine with buckwheat flour in this at the same time dessert and breakfast. You will have enough of one large persimmon type of “bull -hearted heart” for 200 grams for 200 muffins. Just clean the skin, remove the seeds, if they are, and open the pulp with a fork, you don’t have to do anything else.

You will also need: 140 grams of ordinary flour (but better than a half -tint or other flour of coarse grinding - it perfectly holds a loose porous structure) and 50 buckwheat, on the tip of a knife of soda, bakery powder and salt, 110 grams of butter, 200 grams of sugar and 2 eggs. Sugar can be ordinary, but if you find a dark reed, this will only improve your muffins. For the filling, take nuts and dried fruits in any combination - you want walnuts and raisins, you want prunes and pumpkin seeds, which you like best. Large fruits of the type of dates need to be chopped, and crushed nuts, but not into dust. There is enough nutmeg for spices, but you can take a confectionery mixture: muskat, cardamom, cloves, cinnamon. Add no more than what is placed on the tip of the knife, otherwise your muffins will be bitter.

The most time -consuming part of the recipe is to whip oil, eggs and sugar until a homogeneous mass until the oil lights up. It will take 4-5 minutes of intensive whipping with a manual mixer or whisk. But if you have a planetary mixer, then he will do everything for you. We advise dry ingredients to mix in advance with sifted flour in a separate container so as not to spend time on this stage. When the beaten oil is ready, add the pulp of persimmons, nuts and dried fruits, as well as a dry mixture there. Now mix with a mixer all together, only not for long, literally 10 seconds, so as not to re -break the mixture. And it is better to mix manually at all, with a fork. Lumps are normal!

Lubricate the bottom and walls of the mold for muffins, sprinkle with flour and put the dough there so that each mold is filled with no more than ⅔, and send for 180 degrees for 25 minutes for 25 minutes. Remove and let the muffins cool, and then eat them warm, smearing with ricotte or with beaten cream. But they will reach the perfect consistency by morning, so leave a couple of pieces for the next breakfast!

Alexey and Maya Kovalevs ( "More oil!" )