The article explores alternative breakfast options to the traditional porridge, particularly in spring, highlighting dishes like bircher muesli and overnight oats. Chef Will Bowlby suggests soaking oats in coconut water paired with fresh fruits for a refreshing twist. Nia Burr recommends flavor-enhancing toppings for yogurt, while Hisham Assaad advocates for gourmet toast options with toppings like labneh, hummus, and poached eggs. These suggestions illustrate the versatility in breakfast choices and encourage creativity in preparing morning meals.
Bowlby suggests that soaking oats in coconut water with jaggery and fresh fruits like rhubarb or raspberries can be a delightful alternative to traditional porridge.
Nia Burr emphasizes the importance of adding flavorful elements to yoghurt, suggesting a mix of honey, citrus, and a rhubarb compote for a refreshing twist.
Hisham Assaad recommends using toasted sourdough or pitta bread with diverse toppings like labneh, hummus, or a poached egg for a fulfilling breakfast.
For a special breakfast, Assaad proposes creating a variety of dishes, such as chickpeas with yogurt and tahini served with seasoned chickpeas and garnishes.
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