Three recipes for breakfast on the go – Editing

Liberation chose a delicious sandwich, a chocolate brioche and a dried fruit bar to make at home to start the holiday off right.

This year, you promised yourself, that you would get into the good habit of getting up early to make time, before work or any other activity that fills your day, for a real breakfast. We don’t want to be rude, but good decisions, especially if made under the influence of pastis and the sun, we know how they end, in general: bad. Never mind, we picked a delicious sandwich recipe for breakfast, or breakfast sandwich, which you can make in advance (put it in the fridge if you made it the night before, in the freezer if you made a whole batch on Sunday, and heat it up in the toaster or in the oven until you do your morning wash). For those with a sweet tooth, we picked a recipe for chocolate brioche, which freezes just as easily, and a recipe for peanut/almond/sesame bars, which would also fit your post-sport cravings (you know, the one you’ll take seriously). This way, you’ll keep your decision to eat a homemade breakfast, but you can enjoy it on the way if you’re in a hurry.

The Cali Sisters “Egg Sandwich”

You’ll need two sandwiches: two brioche buns (some bakeries make these delicious); Four slices of smoked pork belly. A tablespoon of maple syrup. 2 organic eggs 100g of baby spinach 60g of old quality; soft butter; Vegetable oil; Salt and ground black pepper

Preheat the oven to 200 °C (6-7). Cut the cakes in half and butter them from the inside. Fry these sides in a very hot skillet. keep them. Place the smoked brisket slices on a baking tray lined with parchment paper. Spread maple syrup on top and bake for seven minutes, set aside.

In the same pan, heat a little oil, crack an egg into it (ideally, in a cookie cutter to get a round egg). Season with pepper and cook for 2 minutes to get a fried egg. Do the same for the second. keep them. In a frying pan, heat a piece of butter and add spinach. Fry them for a minute, salt and pepper. Reservation.

To assemble sandwiches, place bread bases on plates, distribute in equal parts Gouda cheese in small, thick pieces, then spinach, an egg for each sandwich, and a few slices of bacon with maple syrup. Close each loaf and serve.

This recipe is from Polpo, Shakshuka, Tacos, Ceviche, Cookies and Meatballs by Cali Sistersphotos by Emanuela Sino, design by Audrey Cosson, Hachette Cusin, 224 pages, 24.95 euros.

Chocolate brioche from Estérelle Payany

For about thirty brioche you need: two organic eggs; 160 grams of chocolate chips 30 grams of liquid honey 2 teaspoons of vanilla extract. 500 g of flour 20 g of powdered sugar a bag of dried baker’s yeast; Ten centimeters of sunflower oil, 1/2 teaspoon of salt, a little milk or beaten egg yolk.

Dissolve yeast in 25 cl of lukewarm water with honey. In a large bowl, mix flour, sugar and salt. Dig well, pour eggs, oil, vanilla and honey yeast. Mix with a wooden spoon. When all the liquid is incorporated, knead the dough by hand for ten minutes. It should gradually become less viscous. You can also use a crochet robot. Cover with a slightly damp cloth and let it rise for an hour.

Preheat the oven to 150 degrees (5). Break the dough with your fist to empty it. Flip onto a work surface, spread by hand, and sprinkle with chocolate chips. Knead quickly to distribute it evenly. Divide the dough into 30 equal portions (each should be about 40 grams). Put it on a baking tray greased with a little oil. Replace a damp cloth, cover it, and let it rest for a quarter of an hour.

Brush the brioche with a little milk or beaten egg yolk. Bake for twenty minutes. When you’re ready, the brioche is puffy and golden. Leave to cool on a wire rack after removing from the oven.

This recipe comes from 150 recipes to stop poisoning yourselfEstérelle Payany, Solar, 320 pages, €17.90.

Peanut, Almond & Sesame Curry Solomon Bars

For about sixteen bars you will need: 300 grams of peanut butter; 200 g of honey 250 g of rolled oats 2 tablespoons of sesame seeds. 50 grams of blanched almonds. 75 g of roasted almonds. A teaspoon of salt and optionally a tablespoon of olive oil.

In a medium saucepan, melt peanut butter and honey over low heat, until smooth, stirring regularly. This should take less than five minutes. Add the oats, one tablespoon of sesame seeds, two-thirds of the chopped almonds, toasted almonds, and salt. Mix well. The mixture should be completely dry, working well until it takes shape. If necessary, add 1 tablespoon of olive oil to soften the dough.

Spread the mixture with your hands on a plate or board. Shape the dough into a rectangle using a rolling pin. Sprinkle with remaining sesame seeds and chopped almonds. Smooth again with the roller. Cover tightly with cling film and place in the refrigerator for two hours. These bars will keep for four days in an airtight container.

This recipe is from Breakfast all day! 80 recipes to get off on the right foot!Carrie Solomon, La Martiniere, 224 pages, €25.


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