Five recipes for delicious and quick breakfasts without eggs

Outbreak of highly pathogenic bird flu outbreak has led to a sharp rise in egg prices across the United States. This highly contagious viral infection has killed more than 23 million chickens this year alone. New York ForumDaily tells us what new things you can think of for breakfast besides scrambled eggs, omelets, and egg sandwiches.

Prices eggs in the US are very variable and change every day against the backdrop of the ongoing outbreak of bird flu. Due to the shortage, stores in New York even began selling them individually. So, today we will tell you what egg-free breakfast dishes you can please your family with.

5 Minute Greek Yogurt Parfait

The classic parfait (meaning “perfect”) is actually a French dessert that dates back to the 19th century. Originally, it was a smooth, creamy, custard-like dessert that was often served frozen. Nowadays, parfait usually refers to any kind of dessert with ingredients layered in a glass.

Fruit and yogurt parfaits are great for a super-quick breakfast. You can make them ahead of time if you like. Using thick Greek yogurt increases the protein content. You can use any fresh fruit you like.

Ingredients

• 325 grams Greek yogurt (approximately);
• 225 grams of chopped fresh fruit;
• 120 grams of granola;
• 85 grams of honey (4 tablespoons or to taste).

How to cook

Place 1-2 tablespoons of yogurt in the bottom of each glass, add a spoonful of fresh fruit, a spoonful of granola and about a teaspoon of honey.

Then repeat the layers again with the remaining ingredients.

Enjoy the parfait immediately or cover with plastic wrap and refrigerate for up to 3 days. If making ahead, add the top layer of granola just before serving.

Product selection

• Yogurt: Experts recommend an authentic Greek brand made only with milk or yogurt cultures, such as Chobani or FAGE.
• Possible fruit combinations: Try sliced ​​strawberries and kiwi, peach, nectarine or plum and pear, apple and blackberry, strawberry, blueberry and banana, apple and raspberry, mixed berries.
• Granola: Experts recommend high-quality, crunchy, low-sugar granola with seeds and nuts.

Smoked salmon spread

Spread smoked salmon spread on toasted bread and serve with cucumbers and tomatoes for a complete meal.

Ingredients

• 225 g cream cheese at room temperature;
• 1/2 cup sour cream;
• 1 tablespoon freshly squeezed lemon juice;
• 1 tablespoon chopped fresh dill;
• 1 teaspoon prepared horseradish (drain liquid);
• 1 / 2 a teaspoon of salt;
• 1/4 teaspoon freshly ground black pepper;
• 110g chopped smoked salmon.

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How to cook

Beat the cheese in an electric mixer with the paddle attachment until smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix. Add the smoked salmon and mix well again. Chill and serve with crackers, toast or buns.

Avocado and Bacon Toast

Avocado toast is a classic! A squeeze of lemon, bread seasoning and a drizzle of hot honey make this recipe delicious.

Ingredients

• 1 slice sourdough bread;
• 1 tablespoon mayonnaise;
• 1/2 avocado;
• lemon juice;
• a pinch of salt;
• 1 stalk of green onion;
• 14 grams of feta;
• 1 slice cooked bacon;
• hot honey;
• bagel seasoning.

How to cook

Heat a nonstick skillet and spray with cooking spray. Spread mayonnaise evenly over both sides of the bread. Toast the bread in the skillet until golden brown, about 3 to 4 minutes per side.

Mash the avocado with a fork. Sprinkle with lemon and season with salt. Spread the avocado on toast. Crumble the feta, bacon and chopped green onions on top. Drizzle with hot honey and sprinkle with bagel seasoning.

Tips

Bacon is best baked. For easy cleanup, line a baking sheet with aluminum foil and place the bacon slices on it. Bake at 180 ºC for 28-32 minutes, until crispy and cooked through.

Eggless Banana Muffins

This is a basic vegan muffin recipe. Spice them up with cinnamon, nuts, or chocolate chips. Make a few at a time and freeze them when cool.

For breakfast, whenever you need them, defrost them in the microwave for about 30 seconds.

Ingredients

• 200 g banana puree;
• 65 grams of sugar;
• 80 ml avocado oil;
• 120 ml almond milk;
• 5 ml vanilla extract;
• ½ teaspoon salt;
• 250 g flour;
• 8 g of baking powder;
• 2 g baking soda;
• 2 g cinnamon (optional);
• 50g chopped walnuts or pecans (optional).

How to cook

In a large bowl, mash the ripe bananas with a potato masher, fork, or the paddle attachment of your stand mixer until smooth and lump-free. The mixture should be very runny for an ultra-moist texture. Place the banana puree in a large mixing bowl with the avocado oil, vanilla extract, coconut sugar, and milk.

Using a spatula or silicone spoon, stir until smooth. Set aside.

In another bowl, mix dry ingredients: flour, baking powder, soda, cinnamon and salt.

Pour dry ingredients over liquid ingredients and stir until smooth.

Add chopped nuts and chocolate chips.

Preheat oven to 180°C. Line a 12-hole muffin tin with paper cups. Spray with cooking spray.

Fill each mold 1/4 full with the prepared batter.

Bake muffins for 30 to 40 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Let the muffins cool in the pans for 5 minutes.

Product selection

All you need to bake delicious eggless banana muffins are simple and healthy ingredients that you probably have at home right now.

Ripe bananas – the darker the better. You should use overripe bananas – then you will need less sugar. Bananas with black spots naturally contain a lot of natural sugar from fructose. This is a great way to avoid sugar in muffin recipes.

Coconut, brown, white or refined cane sugar – any granulated sweetener will do. The recipe works without added sugar.

Avocado oil is a great oil for baking. It contains healthy fats and makes muffins fluffy and moist. You can use any other oil you like.

Milk is optional: Experts prefer almond or soy. You can use your favorite plant-based milk alternative.

Baking powder and baking soda - to give the muffins a fluffy texture.

Vanilla extract - for flavor.

All-Purpose Flour - King Arthur's GF Blend.

Pancakes without eggs

Pancakes are a breakfast classic, and you don't need eggs to make them in this recipe. Just mix the dry ingredients in a bowl, then add melted butter, milk, and water to form the dough.

Ingredients

• 1 a glass of flour;
• 2 tablespoons granulated sugar;
• 2 teaspoons baking powder;
• ¼ teaspoon of salt;
• 4 tablespoons butter, divided into portions;
• 1 a glass of milk;
• 1 tablespoon butter;
• 1 tablespoon of water;
• 1 teaspoon of vanilla extract;
• for serving: pieces of butter, maple syrup, berries.

Instructions

1. Whisk together dry ingredients: flour, sugar, baking powder and salt.

2. Melt 2 tablespoons butter in a glass measuring cup, then add milk, butter, water and vanilla extract. Whisk well.

3. Pour the liquid ingredients into the dry ingredients and whisk until smooth. Don't overmix - lumps in pancake batter are completely normal!

4. You can cook the pancakes two at a time, for 4 batches (or 8 pancakes total). Melt ½ tablespoon butter in a skillet over medium-low heat. Add the pancake batter and cook on one side until bubbles form around the edges and the top begins to look dry. Flip and cook the other side for 1 minute, or until just set. Remove from heat and set aside to cool.

5. Use ½ tablespoon butter for each batch of 2 pancakes. Serve with extra pats of butter, maple syrup, and fresh berries.