Two Fresh Veggie Breakfast Recipes for Spring

Two Fresh Veggie Breakfast Recipes for Spring

With spring finally upon us, people are swapping boots for running shoes, replacing their winter wardrobe with a breezier one, and buying sunscreen in bulk.

But to us, spring is all about the fresh, fun foods that are at their prime this season.

That’s especially true to the delectable, crisp produce that’ll slowly fill farmer’s markets.

To start the new reason right, executive chef Bill Telepan, of New York City’s Oceana restaurant shared two of his best springtime recipes with Health.com. They each feature produce that symbolize the spring season: peas and asparagus.

Each dish is easy to prepare, healthy, fun, and of course, extremely tasty. We break down the recipes below!

Pea Pancakes

Pea pancakes with poached egg and asparagus

  • 4 oz. sugar snap peas, strings removed
  • ½ cup shelled English peas
  • 2 Tbsp. milk
  • 1 Tbsp. heavy cream
  • 1 large egg
  • ¼ cup all-purpose flour
  • ¼ tsp. sugar
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • Unsalted butter, for skillet

Related: Four Fascinating Breakfast Facts

The Pancake:

  1. Begin by preheating your oven to 450ºF. Have a bowl of ice water nearby and ready to go.
  2. Now, bring a pan of lightly salted water to a boil. Add sugar snap peas, cooking them for about 2 minutes. Remove with a slotted spoon, and transfer to the ice water to chill for another couple of minutes. Take them out with a slotted spoon once more, and place the peas in another bowl.
  3. Add English peas to the same boiling water and cook until tender, or roughly 2 to 4 minutes (depending on size). Transfer the contents to the ice water, and chill for 2 minutes. Strain and switch to a separate small bowl.
  4. Moving on to your blender, purée the sugar snap peas with milk. Reallocate to a mixing bowl; whisk in cream and egg. Then, add flour, sugar, salt, and baking powder. Purée the English peas in a food processor, and mix into the batter you just prepared.
  5. Melt 1⁄2 tsp. butter in a medium, ovenproof, non-stick pan over high heat. Swirl the butter around pan. Use 2 tbsp. of batter to form a pancake 3 inches in diameter. You should be able to cook two at a time.
  6. After 1 to 2 minutes, or when the edges start to lightly brown, place in the oven for another 2 minutes. Flip the pancakes and return to oven until they are lightly brown, for about 4 minutes or so. Repeat with remaining batter, adding more butter to skillet as needed.

The Topping:

  • 1 lb. shelled English peas (1½ cups)
  • 8 oz. 
 sugar snap peas, strings removed, peas cut into 3 pieces on the bias (1½ cups)
  • 3 Tbsp. unsalted butter
  • ½ cup vegetable stock or water
  • 1 oz. pea leaves
  • 2 tsp. finely sliced fresh mint
  • Salt
  1. Have an additional bowl of ice water ready. Bring a pan of lightly salted water to a boil. Add English peas to the boiling water; cook for 30 seconds. Drain, then transfer to ice water to chill for 2 minutes. Drain the peas once more.
  2. Place sugar snap peas, butter, vegetable stock, and a pinch of salt in a pot and bring to a boil over high heat. Add the English peas and pea leaves, then cook until reduced to a glaze, roughly 3 to 5 minutes. Spoon the topping over the pancakes and season with salt.
  3. Garnish with sliced mint, and enjoy!

Related: Mermaid Toast: The Next Big Breakfast Craze

Asparagus With Roasted Shallots and Mustard Seeds

Grilled green asparagus with sauce

  • 6 Tbsp. extra virgin olive oil
  • 2 large shallots, peeled and thickly sliced
  • Salt
  • 1 Tbsp. lemon juice
  • 1 tsp. red wine vinegar
  • 2 tsp. grainy mustard
  • 8 oz. asparagus, peeled and cut into 2-inch pieces
  • 1 Tbsp. black mustard seeds
  • 2 Tbsp. vegetable stock or water
  1. Start by preheating your oven to 400°F. Put 1 tbsp. of olive oil into a small, ovenproof skillet. Add shallots to the pan; sprinkle with salt. Cook on high heat, until shallots start sizzling. Cover with a lid or foil and place in the oven until tender, which should be approximately 10 to 15 minutes. Remove from oven and let stand & cool.
  2. For the vinaigrette: In a mixing bowl, whisk together lemon juice, vinegar, mustard, and a pinch of salt. Slowly drizzle in 4 tablespoons of the olive oil while whisking.
  3. Warm a medium skillet on high heat and add oil. When the oil is just below the smoking point, add asparagus and cook until lightly brown, about 3 to 5 minutes (depending on thickness). Add shallots, and toss for 30 seconds. Take the skillet off the flame, add mustard seeds, and roast for 20 to 30 seconds. Finally, add stock (or water) to prevent further browning.
  4. Place asparagus in a serving bowl and toss with vinaigrette. Bon appetite!
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