Want to combine breakfast and lunch? Why not choose late breakfast? This Anglo-Saxon specialty comes in a thousand and one ways, to adapt to tastes and seasons!
do you know late breakfast ? It is a combination of breakfast (breakfast) and lunch (lunch). It is a meal that is usually taken from late morning until early afternoon (afternoon in USA). It is characterized by a selection of several small, tasty and sweet dishes, accompanied by a drink of tea, coffee and fruit juices.
Among the repetitive elements of a brunch, we find the traditional elements of a continental breakfast, such as toast, jam, cereals, fruit juices, pancakes or crepes, but also delicious elements, such as eggs, bacon or potatoes.
Brenche is available according to the regions of the world that approve it. The English will add beans, grains, muffins or jam. Americans and Canadians, meanwhile, will be eating pancakes with maple syrup or cabbage sauce. Scandinavians will finally consume smoked fish and Swedish bread.
Thus, the brunch can take many forms and adapt to the tastes of everyone.
To let yourself be seduced by the adventure, this sliding show presents a selection of 12 balanced, delicious and sweet recipes that should of course be rejected according to your wishes!
Subscribe to the Top Santé newsletter to get the latest news for free
© Shutterstock / Dani Vincek
2/12 –
Scrambled eggs and mushrooms
For 2 people. Peel a squash, grate it and chop it into 200 gr. Mushrooms. Peel a squash, grate it and squeeze the juice. Beat 4 eggs in a bowl and arrange with salt and pepper. Boil the mushrooms and garlic on low heat with a little olive oil and add salt and pepper. Then cook the eggs with the mushrooms, or in another pan, for 4 to 5 minutes, stirring regularly. Serve the eggs with the mushrooms. Sprinkle with minced chickpeas or parsley.
© Shutterstock / from my point of view
3/12 –
Kiwi, banana, mango and pomegranate salad
For 4 people. Peel a squash, grate it and chop 1 mango, 1 apple, 2 bananas and 3 kiwis. Cut 1 pomegranate into four and gather its berries. Arrange all the pieces in a salad bowl, add the juice of 1 lime, as well as a little cane sugar if necessary.
© Shutterstock / Ekaterina Kondratova
4/12 –
Smoothie with spinach, kiwi and banana
For 2 people. Peel a squash, grate it and chop 2 kiwis, 2 bananas and 1 large ginger. Mix everything in a blender, add 4 handfuls of baby spinach, 10 mint or basil leaves and 40 cl of almond milk. Stir again and serve in cups before sprinkling the preparation with some chia seeds.
© Shutterstock / Elena Otvodenko
5/12 –
Grapefruit, citrus and ginger juice
For 4 people. Squeeze the juice from 4 grapefruits, 8 oranges and 2 lemons. Add a piece of minced ginger and a little honey or sugar. Mix again, filter and serve.
© Shutterstock
6/12 –
Orange carpaccio
For 2 people. Peel a squash, grate it and squeeze the juice. Cut a pomegranate into 4 and remove its berries. Arrange the oranges in a bowl and sprinkle with the pomegranate seeds. Squeeze the juice of a 4th orange and mix it with a little cinnamon and minced mint. Then sprinkle the dish with this juice and serve.
© Shutterstock / photo margouillat
7/12 –
Waffles with sweet potatoes
For ten waffles. Peel a squash, grate it and chop it into 400 g. Steam (5 min in a pressure cooker, from the appearance of a valve whistle) before mashing. Mix in a salad bowl 60 gr of corn starch, 65 gr of flour, 5 cl of milk, 1 bag of baking powder, 40 gr of melted butter, minced parsley, salt and pepper. Then add the sweet potato puree and mix again. Let it rest for 30 minutes by covering the container in advance. Then cook the preparation on a waffle iron. Serve with a salad, guacamole or a fried egg.
© Shutterstock
8/12 –
Toast with avocado and salmon
For 4 people. Peel a squash, grate it and squeeze the juice. Arrange them with salt, pepper and chili. Spread this guacamole on slices of toasted bread with wholemeal flour and add smoked salmon slices. If necessary, add an extra lemon juice before tasting.
© Shutterstock / Anna_Pustynnikova
9/12 –
Cabbage salad was lightened
For 4 people. Grind 2 carrots and. Red cabbage. In a salad bowl, mix 125 gr cream cheese with 1 tablespoon mustard and 2 tablespoons cider vinegar. Arrange them with salt and pepper and add the chickpeas or fresh parsley. Add the vegetables and stir. Adjust the spices if necessary.
© Shutterstock
10/12 –
Bowl of fruit and granules
For 4 people. Arrange 4 white cheeses in 4 bowls. Peel a squash, grate it and chop 1 banana and 1 mango. Arrange the fruit on top of the cottage cheese. Finish by adding a few granules and then serve immediately. If necessary, add a little agave syrup to sweeten the cottage cheese.
© Shutterstock / Elena Eryomenko
11/12 –
Tortillas
For 4 people. Peel a squash, grate it and chop it into small cubes. 750 g potatoes and 2 onions. Boil the vegetables, covered, in a high pan with olive oil on low heat for about 30 minutes. Beat 6 eggs, salt and pepper. Once the vegetables are cooked, discard the egg mixture. Let the tortillas cook on low heat. Once the end is cooked, turn the omelette over using a plate to cook the second side. Finally slide the tortilla into a plate to cut into squares and then serve.
© Shutterstock / Nickola_Che
12/12 –
Grilled avocados
For 4 people. In a bowl mix 10 cl olive oil, juice of 2 lemons, 1 tablespoon honey, 1 tablespoon parmesan, 1 bunch of minced coriander, salt and pepper. Cut 4 avocados in half, remove their core and cut the meat with a knife to form a net. Spread the sauce on each portion. Heat a frying pan, place the avocado meat on the bottom side and cook for 2 to 3 minutes. Turn them on the other side, cook them again for 3 minutes. You can eat the avocado as it is, or peel it and cut it into strips before serving.