Recipe: Spring Break step by step with pictures | Handy.Recipes

Spring Break

Cooked spring breakfast

Time to cook: 30 minutes

Total Servings: 2

Nutritional Value

Seems simple, but you'll find a lot to like in this breakfast! Very tasty open sandwich with basil oil + fruit salad with limoncello dressed with Greek yogurt and lemon curd!

Author of the recipe

Ingredients for spring breakfast:

  • Butter (85g for the lemon curd + 50g for the basil butter) - 135 g
  • Sugar (for lemon curd) - 1 glass
  • Eggs (2 pieces for the lemon curd and 2 for the sandwich) - 4 Eggs
  • Egg yolk (for lemon curd) - 2 pcs
  • Lemon juice (for lemon curd) - 2/3 glass
  • Ham (prosciutto ) - 150 g
  • Radish - 2 pcs
  • Parmesan - 20 g
  • Basil ( green, leaves) - 6 pcs
  • Bread (Any bread you like) - 4 pcs
  • Seasoning (salt pepper)
  • Liqueur (limoncello ) - 2 tablespoon
  • Fruit (I have banana, mango, pineapple, apple, strawberry) - 300 g
  • Honey - 2 tablespoon
  • Yogurt (plain, ideally Greek) - 150 g

How to cook spring breakfast step by step with photos

The first thing we do is make lemon curd, it can be kept in the refrigerator for more than 10 days, and in the freezer for 2 months. It is perfect for any baked goods, or you can just spread it on bread or cookies, for those who love lemon! It can be made ahead of time and then you need less time to make the fruit salad. In a large bowl beat the butter and sugar with a mixer for about 2 minutes. Gradually add the eggs and egg yolks. Add lemon juice, if you want a more lemon color, add the zest of half a lemon. After the lemon juice is added, the mixture will look like sour milk. Don't be alarmed!

We then pour it into a saucepan and heat over low heat, so that it becomes homogeneous and has a sour milk effect. Increase the heat to medium and simmer constantly, stirring until the mixture thickens. Let it come to a boil under no circumstances, the temperature should not exceed 77C.

Pour into a jar and put it in the fridge, it's a perfect recipe for lemon curd!

Now for the butter and basil. Whisk the butter with the basil leaves, salt and pepper. Then put it in the fridge.

It's the fruit salad's turn! ♪ Use fruit that you've got ♪. Wash and peel the fruit and cut into medium cubes. Add the limoncello and stir it up and leave it in the fridge for about 10 minutes. One more thing, if you want your salad to include bananas, they should be added at the very end.

Prepare the dressing for the salad. Again, very simple, mix yogurt and honey and lemon curd. A couple of tablespoons of kurdah is enough, but here on the amateur add one at first mix and try, if it seems a little add on your taste!

Now we make the sandwich. Boil a couple of hard-boiled eggs. Take your favorite bread and cut off a couple of slices per serving. We put it in a toaster, or under the grill, whichever you prefer. Now spread our butter on the bread, then put the prosciutto ham. Let's cool and peel boiled eggs, then slice them and put them on top of the ham. Finely slice the radish and salt. This is our next layer. Using a slicer or slicing machine, cut thin strips of Parmesan on top. The sandwich is done!

Take out our coleslaw and don't forget about the banana, if you want it, now's the time. Then we spoon it into bowls and pour the dressing. Make aromatic tea or brew your favorite coffee! Enjoy your spring breakfast!!

Nutritional Value:

Whole Dish:
9824.9 Calories
252.5 g
218.1 g
1722.1 g
Per Serving:
4912.5 Calories
126.3 g
109.1 g
861.1 g
219.3 Calories
5.6 g
4.9 g
38.4 g

Chicken Egg, Lemon, Ham, Lemon Juice, Sugar, Yogurt, Basil, Honey, Parmesan, Bread, Fruit, Custard, Egg Yolk, Radish, Liqueur, Starters, Sandwiches, Open Sandwich

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