Nourishing breakfast recipes
- Written by Maple from Canada Australia
Maple Banana Toast
A simple and easy recipe that anyone can whip up in a matter of fifteen minutes. Soft toasted brioche bread is topped with sweet and soft slices of fresh banana before drizzled with a mouth-watering pure maple caramel sauce that completes the dish making this the perfect morning snack or breakfast.
Ingredients
FOR THE BANANA TOAST:
4 brioche or bread slices
4 bananas
4 tbsp toasted almond flakes
4 tbsp toasted pistachios
FOR THE MAPLE CARAMEL:
½ cup pure maple syrup (preferably amber for its rich taste)
¼ cup double cream
1 tbsp unsalted butter, softened
½ tsp sea salt
Method
TO MAKE THE MAPLE CARAMEL:
Pour the maple syrup and double cream into a heavy-based saucepan.
Boil both ingredients on medium heat for 1 minute. Stir continuously.
Take off the heat then carefully stir in the butter and sea salt until the butter has dissolved and pour into a jar.
TO MAKE THE BANANA TOAST:
Toast brioche and slice the banana.
Layer sliced bananas on the toast and pour over the maple caramel.
Roughly chop the pistachios.
In a dry pan, lightly toast the almond flakes and pistachios.
Sprinkle the almond flakes and pistachios on top and enjoy!
Link to recipe: https://maplefromcanada.au/recipes/maple-banana-toast/
A simple and easy recipe that anyone can whip up in a matter of fifteen minutes. Soft toasted brioche bread is topped with sweet and soft slices of fresh banana before drizzled with a mouth-watering pure maple caramel sauce that completes the dish making this the perfect morning snack or breakfast.
Maple Eggs Benedict with Bacon
Nothing says indulgence quite like a classic eggs Benedict on a sunny weekend morning. This version takes it up a notch with the addition of pure Canadian maple syrup, making your weekends a little sweeter. The nourishing and nutritious recipe features poached eggs with runny yolks placed on crispy bacon and freshly toasted English muffins for sweet and savoury flavours.
Ingredients
MAPLE HOLLANDAISE SAUCE WITH CHIVES
2/3 cup salted butter
3 egg yolks
1 tbsp cold water
3 tbsp maple sugar
1 tbsp maple vinegar or lemon juice
2 tbsp fresh chives, chopped
Salt and pepper
POACHED EGGS
1 tsp vinegar
1/2 tsp salt
8 eggs
PLUS
4 English muffins, split
12 slices cooked bacon
Method
MAPLE HOLLANDAISE SAUCE WITH CHIVES
Melt the butter in a small pan over low heat. Keep warm.
Fashion a double boiler with a pot and a bowl. Put water into the pot to the depth of about 5 cm (2 in), so that the bowl will not touch it. Put the bowl on your work surface. Bring the water to a boil and let it simmer.
In the bowl, whip the egg yolks together with the cold water, maple sugar, and maple vinegar or lemon juice.
Set the bowl onto the pot, whisking the mixture constantly until it’s thick and frothy.
Return the bowl to the work surface and whisk in the hot melted butter. The sauce will be too runny if it’s not hot enough. If this is the case, put the bowl back onto the simmering pot and heat for 2 – 3 minutes, whisking the sauce constantly until you get the consistency you like. If it gets too thick, whisk in about 15 ml (1 tbsp) of hot water.
Add the chives, and season with salt and pepper to taste.
POACHED EGGS
Add the vinegar and salt to the water in the pot. Bring it to a boil, then reduce heat to return it to a simmer.
Break an egg into a small bowl and then slide it delicately into the hot water. Do this, one by one, with all the eggs. Increase the heat so the water simmers gently and cook 4 minutes. Use a slotted spoon to remove the eggs, and drain.
ASSEMBLY
While the eggs cook, toast the English muffins under the broiler in the oven or in a toaster.
Top the English muffin halves with bacon and a poached egg.
Place 2 muffin halves on each plate, top with maple hollandaise sauce, and serve immediately.
Link: https://maplefromcanada.au/recipes/maple-eggs-benedict-with-bacon/
