Breakfast at Tiffany’s

Pistachio Nut and Cranberry Granola (For 6 – 8 Servings)

Preparation time: 10 min
Baking time: 25 min
Total time: 35 min
Difficulty: easy

Ingredients:

• 2 cups old fashioned oats
• 1/2 cup shelled pistachios; roughly chopped
• 1/2 cup dried cranberries
• 1/4 cup flaked coconut
• 1/3 cup honey
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Directions:

• Preheat oven to 300°F. Line a large baking sheet with parchment paper.
• In a large bowl, stir together the oats, pistachios, cranberries and coconut.
• In a small bowl, stir together the honey, coconut oil, vanilla extract and salt.
• Pour the wet mixture over the dry and stir until well coated.
• Spread the mixture in an even layer on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through.

Let cool on the baking sheet before serving.

Breakfast Muffins (For 6 Servings)

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Difficulty: easy

Ingredients:

• 1 pound sliced ham
• 12 large eggs
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 can stewed tomatoes

Directions:

• Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray.
• Place individual ham slices over each muffin cup and gently press down in the middle to fill the shape of the cup.
• In a medium bowl, whisk eggs and cream together and season with salt and pepper. Pour the egg mixture into the muffin cups with the ham until about 2/3rds full.
• Place muffin tin in the oven and bake for about 20 minutes, or until egg is just about set.
• Carefully remove from oven and set the oven to broil. Top each egg cup with some stewed tomatoes and return to the oven to broil for another 2 minutes.

Muesli Tart with Granadilla Sauce (For 10 – 12 Servings)

Preparation time: 10 min
Cooking time: 25 min
Total time: 35 min
Difficulty: easy

Ingredients:
For the sauce

• 1/3 cup water
• 1/3 cup sugar
• 1/3 cup passion fruit pulp
• 1/3 cup fresh mint; chopped

For the tart

• 1 1/2 cups sugar
• 1 lemon; zest of
• 2 large eggs
• 1/3 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoon almond extract
• 1/2 cup all-purpose flour
• 1 cup quick oats
• 1/2 cup sliced almonds
• 1 1/2 sticks unsalted butter; melted and cooled

Directions:

For the sauce:

Place all the ingredients in a medium saucepan over low to medium heat and boil until the liquid has been reduced by half or until sauce has reached preferred thickness, about 20 minutes. Set aside.

For the tart:

• Preheat oven to 350°F. Grease a 10-inch tart pan.
• Mix the sugar and lemon zest in a large bowl. Add in the eggs and beat until well combined. Add in the salt and both extracts and continue to beat until completely incorporated.
• Stir in the flour, oats and almondsand mix well. Lastly, fold in the melted butter.
• Pour the batter into the tart pan and bake for 25 minutes or until golden on top and at the edges.
• Let cool on a rack for 10 minutes before removing from pan. To serve, transfer to a serving platter and pour the sauce over the top.

Apricot and Pistachio Scones (For 8 Scones)

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min
Difficulty: easy

Ingredients:

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter; cold
• 2/3 cup milk
• 6 fresh apricots; pitted and roughly chopped
• 1/3 cup pistachios; finely chopped
• 1 egg; lightly whisked

Directions:

• Preheat oven to 400°F and grease a baking sheet.
• In alarge mixingbowl, add flour, baking powder and salt; whisk gently to combine. Cut in the cold butter and stir until it resembles a crumb mixture. Pour in the milk and continue to stir until it comes together to form a shaggy dough. Gently foldin the apricots and pistachios.
• Place the dough on a lightly floured surface and press it out with your hands. Using a 2-inch circle cutter, cut out 8 scones and place on the prepared baking sheet. Lightly brush the tops of the scones with the egg wash and bake for 12-15 minutes.

Corn Flapjack Stacks (For 6 Servings)

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min
Difficulty: easy

Ingredients:

For the flapjacks

• 1 large egg
• 1 can cream style corn; 14 ounces
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter; melted

To serve

• 1/2 pound arugula
• 1 cup cherry tomatoes; halved and roasted
• 12 slices cooked ham
• 1 avocado; sliced
• Freshly ground black pepper; to taste
• 1/4 cup honey

Directions:
For the flapjacks:

• In a medium bowl, beat together the egg and corn.
• In a separate large bowl, mix the flour, sugar, baking powder and salt. Slowly add in the wet ingredients until well combined. Add in the melted butter and stir until incorporated.
• Heat a griddle on medium heat and spray with cooking spray. Drop on about 1/4 cup of batter per flapjack. Cook for about 2 minutes, until the edges look set and there are bubbles on the surface. Flip and cook for an additional 2 minutes. Repeat the previous step with the remaining batter.

To serve:

Stack 3 flapjacks on a serving plate. Place a handful of arugula on top. Layer a 1/4 cup of tomatoes, 2 slices of ham and a few slices of avocado onto the arugula. Season with pepper to taste and drizzle with honey.

Serve and enjoy!

Oat Waffles (For 4 – 6 Servings)

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Difficulty: easy

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup quick cooking oats
• 3 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs; lightly beaten
• 1-1/2 cups whole milk
• 6 tablespoons butter; melted
• 2 tablespoons brown sugar
• 1 cup vanilla Greek yogurt
• 1/2 cup fresh blueberries
• 1/4 cup pomegranate seeds
• 1/2 cup fresh strawberries; halved

Directions:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until incorporated.
• Pour batter into a lightly greased waffle iron and cook according to manufacturer’s directions.
• To serve, top with yogurt and fresh fruit.