Breakfast

Yogurt Bowl with fruit, granola, chocolate chips, honey, and kosher salt

Quick and Easy Greek Yogurt Bowl

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This healthy and satisfying yogurt bowl is sweet and savory with fruit, honey, and a touch of salt!

A quick and easy Greek yogurt bowl is basically the perfect breakfast. Greek yogurt is a great source of protein, and yogurt is just such a trooper for breakfast since it’s portable and can be “dressed up” with a variety of toppings. I had fun with this particular topping combo one morning when I tried a pinch of kosher salt as the finishing touch. (Prefer sea salt or Himalayan salt? – those work too!) The blend of sweet and savory will make breakfast a little less one-dimensional in the flavor department. If you are making this yogurt bowl the night before eating it the next morning, I recommend holding back the granola and salt until you are ready to enjoy your morning meal. Skipping a weekday breakfast can leave you sluggish mid-morning- so make it easy for yourself and create a quick, easy Greek yogurt bowl you can look forward to eating!

Still debating on which salt to use as the finishing touch? Here is a good tutorial. For sea salt, I recommend the flaky (or coarse) variety, but this is a personal preference!

If you are looking for weekend brunch ideas- check out these This Lovely Kitchen posts:

Why you’ll love this recipe…

These yogurt bowl toppings come together for a perfect blend of salty and sweet! Here are the ingredients you’ll need

Greek Yogurt (My choice is the vanilla flavored, zero sugar from Chobani)

2. Fruit…such as Cherries and Figs

3. Bittersweet Chocolate Chips– I like Ghiradelli bittersweet chocolate baking chips (60% cocao).

4. your favorite Granola

5. Honey

6. and….the “secret” final touch that rounds out the flavor…a pinch of Kosher Salt!

Quick 5 Ingredient Greek Yogurt Bowl

Recipe by This Lovely KitchenCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Let this sweet and savory breakfast bowl add a little excitement to your morning. Great for an afternoon snack too.

Ingredients

1 cup Greek Yogurt (flavored or unflavored)
1/4 cup sliced fresh Figs
1/4 cup sliced Cherries
1 tablespoon Bittersweet Chocolate Chips
2 tablespoons granola
1-2 tablespoons honey
1 pinch Kosher Salt (or more to taste)

Directions

Place yogurt in bowl or container. Slice figs and cherries and sprinkle on top.
Add the chocolate chips and granola. Drizzle with honey and finish with salt!

Nutrition Facts

1 servings per container

Serving Size1g

Amount Per ServingCalories322
% Daily Value *
Total Fat 8g 13%
- Saturated Fat 3.5g 18%
- Trans Fat 3.5g
Cholesterol 10mg 4%
Sodium 221mg 10%
Potassium 254mg 8%
Total Carbohydrate 66.6g 23%
- Dietary Fiber 3g 12%
Protein 12g 24%

Vitamin C 5.1%
Iron 0.75%
Vitamin D 6.3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ebelskivers- Pancake Breakfast, anyone?

Appetizers, Breakfast DANISH BREAKFAST, EBELSKIVER, PANCAKE 1

It all started with an ebelskiver maker, but then again, isn’t that how any good culinary blog post starts? More like, it all started in my friend Betty’s North Carolina kitchen with a gadget that was hanging on her wall but wasn’t really getting the attention it deserved. The gadget in question was a skillet filled with half-spherical indentions. I could tell that it used it for the batter, but beyond that, I was in need of a lesson. Little did I know I was about to get schooled on ebelskivers.

Ebelskivers are Danish pancakes that are almost crepe-like in their delicacy. Because of their oval appearance, they require a special skillet to create their unique texture and shape. You can find recipes online where the ebelskiver dough balls are dropped into oil in a regular frying pan. Using a special pan makes for a healthier item. When “flipping” the ebelskivers, it may help to have two utensils such as two spoons. I chose to use two skewers because that’s what I had on hand, which worked reasonably well. A spoon would work as well. They cook quickly- so don’t stray too far from your post.

You can go in the direction of savory or sweet. I traveled both paths. Diced onions, prosciutto, and shredded mozzarella cheese will make for a delicious filling for the savory ones, and strawberries with a homemade caramel sauce can be the sweet finish. For this recipe, you will need an ebelskiver pan available here.

Recipe Card

Recipe by This Lovely KitchenCourse: Brunch, BreakfastDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

eggs – 3 large, separated
sugar – 2 tablespoons
salt – 1/2 teaspoon
all-purpose flour – 2 cups
baking powder – 1 teaspoon
baking soda – 1 teaspoon
buttermilk – 2 cups
butter – 2 tablespoons

Directions

Beat egg yolks with sugar and salt.
Whisk together the flour, baking powder, and baking soda in a separate bowl.
Add dry ingredients to the yolk mixture alternating with buttermilk.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter with a rubber spatula.
Brush the pan with a small amount of butter and heat until it begins to bubble. Fill each cup with 2/3 cup of batter.
After 3-5 minutes, turn ebelskivers using wooden chopsticks or skewers and cook for another 2-3 minutes or until golden brown. Repeat until all of the batter has been used.

Crepes

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Need an impressive brunch idea in your back pocket?

Crepes are lighter than a pancake but still feel like something kinda special for the weekend.

Recipe Card

Recipe by This Lovely KitchenCourse: Breakfast, BrunchCuisine: FrenchDifficulty: Easy

Servings

servings

Ingredients

1 Cup Milk
1 Cup Cake Flour
2 Eggs
1/4 tsp Salt
Butter for Cooking

Directions

Combine milk, cake flour, eggs, and salt. Whisk or blend until smooth.
The batter should flow easily but not be runny. Adjust consistency if necessary with additional tablespoons of either Milk or Flour.
Heat a large frying pan to medium-high heat.
Peel the end off of a stick of butter and hold it by the still sealed end.
Rub the butter around to coat the pan.
The heat should be such that the butter goes quiet in about 5 seconds and begins to brown, but not so hot that the butter quickly burns.
Once the butter has slightly browned, pour about 1/3 cup of batter into the middle of the pan. Swirl the batter around to coat the pan evenly with a thin layer of batter.
Watch the batter. As soon as the shiny wet raw look of the batter disappears, use a turner to loosen the bottom of the crepe from the pan.
Make sure the crepe is completely loose by jerking the pan around and seeing that it moves freely in the pan.
Using the flipper or your fingertips, flip the crepe in the pan.
Cook another minute until the other side begins to brown.
Flip again onto a plate or make a stack on an oven tray to keep warm while you make the others.
When plating the crepes, make sure that the first cooked side is down if you plan to roll the crepes. The first cooked side has a more attractive browning pattern and will be outside of the rolled crepe if it is plated down.
Sprinkle 1 tsp of powdered sugar and 1/2 tsp of maple syrup into the crepe and roll. Sprinkle rolled crepe again with both. You can also add fruit or greek yogurt inside the crepe. Alternatively, try savory crepes with ingredients like cheese, meats, or even scrambled eggs.

Eggs Benedict Florentine

Breakfast breakfast, brunch, eggs 1

Sauces can be intimidating. Never made your own hollandaise sauce? Here’s a great hollandaise sauce recipe for two! I love this recipe- it’s simple and basically takes the guesswork out of the equation. You don’t have to worry about using a double boiler with this recipe. Eggs Benedict lovers each have their own favorite flavor persuasion- perhaps Canadian bacon, crab cakes, salmon….my favorite is Eggs Benedict Florentine. The proper version of Eggs Benedict Florentine contains spinach, usually to replace the meat, and I like to throw some tomato on there too (my preference is for chopped tomatoes). Enjoy!

Recipe Card

Recipe by This Lovely KitchenCourse: BreakfastDifficulty: Easy

Servings

servings

Hollandaise Sauce for 2:

Ingredients

2 Tbsp Butter
Juice of 1/2 Lemon
1 Egg Yolk
1 Dash Paprika
1 Pinch Salt
1 Pinch Ground Black Pepper

Directions

Melt the butter in a small pan and immediately remove it from the heat.
Squeeze the lemon juice into the pan to help cool the butter.
Add the Paprika, Salt & Pepper.
Once the pan and butter are cool, add the egg yolk and whisk into the butter/lemon juice.
With the burner on low, repeatedly move the pan onto and then off of the burner while continuously whisking.
As soon as the sauce starts to thicken, immediately use a spatula to transfer the completed sauce into a serving dish.
Heat 1 teaspoon olive oil in a medium-sized pan. Add 4 cups of fresh spinach and saute until wilted or about 2 minutes. Salt to taste. Remove from heat and set aside. Dice one tomato and set it aside.
Cook 4 eggs (2 eggs per person) to your preference. Place 1 egg on top of each English muffin slice. Divide the sauteed spinach and chopped tomatoes evenly over the 4 muffins with eggs. Pour the hollandaise sauce evenly over each egg. Salt and pepper to taste.