- Hey guys, I've got five
new easy breakfast ideas for you to try this month. So, first we're gonna
make a jammy egg toast. I'm gonna start with the spread. I just toast up one teaspoon
of everything bagel seasoning. You can get this at pretty
much any store these days, but basically get sesame
seeds, dehydrated garlic, dehydrated onions, and poppy
seeds, and it's delicious. Toasting it up like this
really concentrates the flavors and it just is a lot more pronounced once you mix it in with the yogurt. Then I'll let it cool slightly, and I'll add it directly into
some cold creamy Greek yogurt and stir it up. The yogurt is great because it's light and it provides some extra
protein in the morning. So, now we're gonna make our jammy egg. For me, I think a seven minute egg is the perfect soft
boiled, not too runny egg, but it has enough runniness so that it gives you
that ooze that you want. I have some boiling water here and I'm gonna drop my eggs
right out of the fridge in for seven minutes. To make them easier to peel, I use this egg tool that
pokes a hole at the bottom. It just lets out all the air bubbles. I'll have it linked for you below. So, once our seven minutes are up, I'll drop them into an ice
bath to stop the cooking and to cool the eggs down. And once they're cool enough to handle I'll peel them and cut them in half. (mellow music) Now, onto our toast. I'm making a toast that
doesn't require an avocado. Imagine that. So, on toasted bread, I'll
spread our yogurt dip, get our jammy egg on the toast. You can smash it down to make it a little easier
to eat if you'd like. And then for mine, I like to garnish it with some micro greens,
some fresh herbs like dill, a nice drizzle of chili onion crunch to have a little bit of spiciness to it. And this is one of my favorite breakfasts. (mellow music) If you enjoy cereal and
drink coffee in the morning, you're gonna love this
Vietnamese coffee granola. To my mixing bowl, I'll add
three cups of rolled oats, sometimes called old fashioned oats. And then for some crunch, I'm gonna use a combination
of cashews and pecans using a cup each. Did you guys know that Vietnam is also one of the largest
producers of cashews? Of course, it had to go in
this recipe. Then some seeds. I'm using a little bit of
chia seeds and pumpkin seeds. These provide loads of fiber and heart healthy omega-3 fatty acids. Now, I just add a tablespoon
of our ground espresso. This is to give it that coffee essence in the Vietnamese coffee. If you don't wanna add any of the coffee powder
into your granola, that's totally fine. You can substitute it for cocoa powder, even matcha powder, or just
simply leave it all out. A little bit of cinnamon, cardamom, and a pinch of salt to
balance out all the flavors. Now I just pour in a
quarter cup of coconut oil to toast everything up. And of course, condensed milk, an essential part of Vietnamese coffee, but this also helps to sweeten our granola and hold everything together. This is a great recipe
you can make ahead of time and just scoop up a little
bit in the mornings. So, you wanna give it a really good mix so that everything is combined
and distributed evenly. We'll transfer it all to a baking sheet lined with parchment paper, And then into the oven
it goes at 325 degrees, low and slow, for about 40, 45 minutes until it's nice and toasty. I always make sure to give it
a nice mix halfway through. Once it's done, go ahead
and take it out of the oven and let it cool completely. You can add dried fruits
or chocolate chips in here if you'd like, but
I like keeping mine plain. You can also store this in an airtight container for a few weeks. And to serve, just scoop it into a bowel, top it with your favorite
fruits like berries or bananas, and pour in some milk to make
a delicious and unique cereal to start your mornings off right. (mellow music) Breakfast sandwiches are great way to take your breakfast on the go. And sometimes I like
tucking mine into a pita. So, here's a veggie scramble pita with hints of Mediterranean flavors. I'm just gonna cut up some
veggies that I have on hand. Some red bell peppers,
zucchini, and a red onion. And I'm just cutting about
a quarter cup of each. Then I'll mince one garlic clove. If you guys want it to be even faster so you don't have to prep
all these vegetables, you can use last night's
leftover vegetables like squash or broccoli, and
those would work just as well. Now, I'll prep my eggs, breaking two into a goal
and lightly beating it. Give it a mix real quick. Now to put everything together, I'm gonna heat my frying
pan on medium high heat and then I'll just add a
little bit of olive oil. Once it gets hot, I'll
saute the veggies together for about two minutes until
it's nice and softened. I'll season it with a little
bit of salt and pepper and then I'll add a pinch
of cumin and oregano just to bring out all
of the veggie flavors. Then we'll add our eggs. I'm just gonna scramble it lightly until it's cooked but runny,
kind of like a soft scramble, and then we'll turn off the heat. It'll continue to cook as we
add our feta cheese in there. And then for some extra herby freshness I'm gonna add in some dill, but you can add mint,
parsley, even some basil, whatever you have on hand. One last mix, and then we'll scoop it all into our warmed pita. I've just cut the top quarter of the pita so we have plenty of space
to tuck in our scramble. If you wanna add extra greens, I like to add arugula, kale
or spinach in there too. I love this breakfast because it has all of my favorite flavors. It's filling, keeps me full without feeling too heavy all morning. (mellow music) This is a cinnamon toast
crunch of a different kind. I'm gonna be making a
cinnamon sugar French toast that's a real treat and
takes only minutes to make. Mm. I'm using a pretty flat bowl here so that we can easily
soak our bread in later. So, I'm gonna start with my custard base right into one bowl. We'll add two eggs, half a cup of milk, two teaspoons of maple syrup, one teaspoon of vanilla extract, half a teaspoon of cinnamon
and a pinch of salt. I'll whisk it all up and then
we'll let the mixture sit for about five minutes
to let the flavors marry. And then for a cinnamon
sugar sprinkle on top, in a little bowl I'm just gonna add one tablespoon of cane sugar and then half a teaspoon of cinnamon. A little goes a really long way, so we just needed like a
little light sprinkling of it. Now for the bread. You can use any sliced
bread that you have on hand. But for French toast,
I prefer using brioche because it gets nice and
fluffy when you cook it up. And with a loaf like this, I can make it as thin
or as thick as I want. To cook this off I just heat my pan onto medium high heat and then I add some butter onto the pan. As it's heating up, I'm
just gonna dip my bread into our egg custard mixture for about 30 seconds on each side. And then once the butter starts to bubble I just drop the bread right on top. I usually know it's ready to flip when it starts to bubble
on the side like this, but you always wanna kind of take a peek to see if it's golden brown. And it's ready to flip. (mellow music) - Mommy, what are you doing? - Now, once it's done, I'm
gonna put it onto my plate. And while the toast has cooled slightly I'll sprinkle the cinnamon
sugar right on top. This helps the cinnamon sugar to stick to the French toast but not melt so it leaves us with a nice crunch. Okay, that's enough. That's enough. That's enough, that's enough. I'm not gonna do any maple syrup here because we have plenty of sugar, but we're gonna add a
dollop of some yogurt. Sometimes the kids
prefer strawberry yogurt, but I like to use plain yogurt because it has a nice balance. Then I'll just top it off with some fresh fruits like
strawberries and bananas. And this is a super easy breakfast that we make at least once a week. (mellow music) Do you like it? - Uh-huh. Yes. - Mm. You don't need to wait
until weekend brunch to enjoy huevos rancheros. I've pared it down using some shortcuts to make it suitable for
an everyday breakfast. And it comes together in about 10 minutes. I like to add some
freshness to this breakfast by making fresh pico de gallo. I just chop up a ripe tomato
then add it to a bowl, followed by a quarter of an onion chopped, one clove of garlic that I've minced and some chopped cilantro. We'll flavor it up with some salt, cumin and a squeeze of lime and you have the perfect fresh topping that you can use for dinner too. Now, to make the huevos rancheros. I just take my tortilla and char it up in the cast iron like this. Then I'll spread in some
canned refried black beans. You can of course, make
the refried bean fresh, but I just find that the canned versions are great, flavorful and easy in a pinch. Then we fry up our egg which I just cooked in the same
cast iron with some hot oil until it's over easy. Eggs, beans and tortillas can pretty much always
be found in our pantry. And then I'll transfer
it onto our tortilla. A scoop of our fresh salsa right on top. And then to give it another kick, I like to add some hot sauce like Cholula to add some nice spice. A sprinkling of cheese like queso fresco, sometimes feta or
whatever you have on hand. Avocado finally makes an
appearance in our breakfast, just if you have it. Nate has a variation of this breakfast at least three times a week, and it's one of his favorite meals. Brunch can't get any easier than this. (mellow music) Mm. For more breakfast ideas, be sure to check out last
month's breakfast video. Thank you so much for watching. I'll see you guys next time. Bye.
