We all know that breakfast is the most important meal of the day, but with our busy lives and important meetings, a takeaway coffee is generally what we settle for! To help bring breakfast back to the top of our priorities list, we've found some delicious, nutritious and easy recipes made by top chefs...
Bruce Bromberg, chef and co-owner of Blue Ribbon Restaurants
'Poached eggs and sautéed greens. I use one pan to prepare the whole dish. It is clean, simple, and provides lots of energy for the day. I always add some hot sauce because it helps wake me up.'
Elizabeth Flakener, Citizen Cake and Orson
Elizabeth loves having daily morning juice as it helps her to detox. One of her juices include 1 red beet, 1 celery, 1 pound Granny Smith apples, 1 t horseradish, rosemary leaves, 1 T lemon juice and a pinch of salt. Combine all together and enjoy an nice healthy juice to kick start your morning!
Riccardo Zebro, chef at San Carlo Osteria Piemonte
'I love starting the day with a seasonal fruit salad. I prepare it the day before with a homemade syrup, and store it in the fridge overnight. To make the syrup:
- I heat four cups of water on the stove in a saucepan Add 1/2 cup of sugar, the zest of two lemons, one vanilla bean, and two star anise seeds. Once the mixture has come to a boil, I use a sieve to drain it, and let it cool. I then cut pineapple, melon, apples, pears, kiwi, peaches, grapes, and banana (or whatever fruit looks good at the market) into cubes, and in a separate bowl, pour the cooled syrup mixture over the fruit, coating it evenly. This is a great breakfast, and can be used as a healthy dessert, too.'
Elisabeth Prueitt, Co-owner of San Francisco's Tartine Bakery & Bar Tartine
Pastry chef Elisabeth Pruiett always mixes ground flax into her pancake batter. 'I’ve never felt great about the low nutritional value of pancakes—it’s like eating cake for breakfast—but the flax adds fiber, omega-3s and minerals.'
Erik Ramirez, chef at Llama Inn
'It’s easy, quick, and delicious: cold milk, nice crunchy cereal, and when it’s all done, you have the sweet milk leftover. Hassle-free.'
Jody Williams, owner and chef at Buvette
'Avocado toast, olive oil, sea salt, and a pinch of chili peppers. Fast, easy, and delicious.'
Stephanie Nass, founder and chef at Victory Club
'Homemade granola with vanilla Chobani yogurt and seasonal fruits. Today, I added oranges. It’s healthy, delicious, and beautiful.'