Name: Recipe: Breakfast Banana Split
Ingredients: 1 banana; 3 tablespoons yogurt; 1 teaspoon chopped chocolate; ½ peach, sliced; 1-2 tablespoons granola; 5 raspberries

Recipe: Breakfast Banana Split with Greek Yogurt and Granola

2 Hungry Birds - Sanne on December 6, 2024

Kick-start your morning with a delicious twist on a classic dessert! Who says you can’t have banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day. It’s easy to make and even easier to devour, so please give this delicious breakfast treat a try.

Notes

You can customize this recipe with other fruits or nuts as you prefer.

For a dairy-free version, substitute Greek yogurt with a plant-based alternative.

If you want a little extra sweetness, consider drizzling a small amount of honey or maple syrup on top.

We are using the nut free granola from Hungry Bird Eats, but you can use any granola of your choice.

Recipe: Breakfast Banana Split

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

serving

Who says you can’t have a banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day.

Ingredients

1 1 banana
3 tablespoons 3 yogurt
1 teaspoon 1 chopped chocolate
½ ½ peach, sliced
1-2 tablespoons 1-2 granola
5 5 raspberries

Directions

Peel and halve the banana: Cut the banana in half lengthwise and lay the two halves on a plate or in a shallow bowl.
Add the Greek yogurt: Spoon 3 tablespoons of Greek yogurt between the banana halves, creating a bed for the rest of your ingredients.
Add the peach: Dice the peach and add it on top of the yogurt. You can slice the other half of the peach and use it for decoration.
Sprinkle with Granola: Add 1-2 tablespoons of granola on top of the yogurt and peach. Feel free to add more if you desire a crunchier texture.
Add the Chocolate: Sprinkle the chopped chocolate over the top, letting it mingle with the granola and fruit.
Decorate with raspberries. Your Breakfast Banana Split is ready to be enjoyed! Dive in with a fork, a spoon, and a smile, and take pleasure in this wonderful morning treat.

Recipe: Greek yogurt with strawberries, granola and chocolate

2 Hungry Birds - Sanne on May 15, 2024

Dessert or breakfast? We haven’t really decided but one thing’s for sure – it’s amazing! Greek yogurt, Tina’s Cardamom + Cinnamon granola, fresh strawberries, and a sprinkle of Dark Drinking Chocolate from Lumineux. Yes, drinking chocolate! Great for making hot chocolate during the colder months, but even better as a topping for yogurt and desserts all year round and a perfect way to level up any breakfast bowl.

Notes

If you don’t have the Drinking Chocolate powder from Lumineux, you can use any kind of grated dark chocolate. You can also use any granola of your choice, but we think the Cardamom + Cinnamon Granola from Hungry Bird Eats goes particularly well with strawberries and chocolate.

Recipe: Greek yogurt with strawberries, granola and chocolate

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

serving

Ingredients

½ -1 cup ½ -1 yogurt
3-4 3-4 strawberries
2 teaspoons 2 Dark Drinking Chocolate – Lumineux
1 tablespoon 1 Cardamom + Cinnamon Granola – Hungry Bird Eats

Directions

Wash and slice the strawberries.
Spoon the Greek yogurt into a bowl, spreading it out evenly.
Sprinkle the granola over the yogurt. This will add a nice crunch to your bowl.
Arrange the sliced strawberries on top of the yogurt and the granola.
Sprinkle the Drinkking Chocolate powder over the yogurt.

Recipe: French Toast with Mascarpone & Lemon Curd

2 Hungry Birds - Tina on October 14, 2023

Tina: French toast has become part of the Sunday morning routine in my home. It’s easy to make, and my kids and my husband love the golden-brown slices, which are crisp on the outside and soft and fluffy inside. As you can see in the video below, my daughter Nova loves to help, whisking eggs, dipping slices of bread, and sprinkling just the right amount of cinnamon and sugar. It’s a testament to how easy this recipe is, – even a child can do it:)

For French toast, I always use brioche bread. It has a soft and tender crumb with a delicate, melt-in-your-mouth quality resulting in a more delicate and custard-like interior, as the bread readily absorbs the egg and milk mixture. You can of course use other kinds of soft white bread, but if you want the right kind of buttery flavor and irresistible bouncy texture, you should go for brioche.

Recipe: French Toast with Mascarpone & Lemon Curd

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch

Servings

servings

Ingredients

French toast
6-8 6-8 thick slices brioche bread
½ cup ½ milk
2 2 eggs
1 teaspoon 1 vanilla extract
½ teaspoon ½ cinnamon
½ teaspoon ½ cardamom
2 teaspoons 2 sugar (more if you prefer a sweeter flavor)
Butter for frying
Mascarpone cream
½ cup ½ mascarpone cheese
½ cup ½ heavy cream
1 tablespoon 1 lemon curd
Garnish
Fresh berries
Maple syrup

Directions

Mascarpone cream
Whip together heavy cream lemon curd and mascarpone until it’s fluffy and little peaks have started to form. Put in the fridge for later use.
French toast
Start by slicing your Brioche bread into thick slices, about 3/4 to 1 inch thick. Fresh, slightly stale, or day-old Brioche works well.
In a mixing bowl, crack the eggs and whisk them until they are well-beaten. Add the milk, vanilla extract, ground cinnamon, ground cardamom (if using), and sugar to the eggs. Whisk everything together until well combined.
Preheat a skillet or griddle over medium heat and add a knob of butter to coat the surface.
Dip each slice of Brioche into the egg mixture, ensuring that both sides are thoroughly coated. Allow any excess mixture to drip off.
Place the soaked Brioche slices onto the preheated skillet or griddle. Cook until the bottom side is golden brown, which typically takes 2-3 minutes.
Gently flip the slices with a spatula and continue cooking until the other side is also golden brown and the bread is cooked through. This should take another 2-3 minutes. Once both sides are perfectly golden and the interior is custardy, remove the French toast from the skillet. Serve the French toast immediately while it’s still warm.
Arrange a couple of slices on a plate along with a dollop of Mascarpone cream. Garnish with fresh berries and drizzle with maple syrup.

Recipe: Pandan kaya toast

2 Hungry Birds - Sanne on October 11, 2023

Kaya toast is a popular and beloved breakfast or snack item in Malaysia and Singapore, where the toast is a staple item in traditional coffee shops known as kopitiams, where people gather to savor this tasty and comforting treat while enjoying the charming ambiance of these nostalgic eateries.

Kaya is a sweet and creamy spread made from a mixture of coconut milk, eggs, sugar (often palm sugar or white sugar), and a fragrant infusion of pandan leaves. The combination of these ingredients gives Kaya a rich, custard-like consistency and a unique, slightly floral flavor. The bread used for Kaya toast is typically white bread, often sliced thinly. The slices are toasted until they become crispy and golden brown. Traditional Kaya toast is known for its perfectly crispy yet slightly chewy texture. In addition to the Kaya spread, a generous amount of butter is usually added to the toast. The butter complements the sweetness of the Kaya with a rich, creamy, and slightly salty flavor.

To prepare Kaya toast, the toasted bread is generously slathered with a layer of Kaya and butter, and then the slices are usually cut into bite-sized portions, making it easy to enjoy as a snack or a quick breakfast. It’s often served with a side of soft-boiled eggs and a cup of hot coffee or tea, creating a complete and satisfying meal. Start your morning with Kaya toast and a cup of coffee, and you’ll be set for a productive day:)

If you don’t have time to make your own kaya spread, you can buy the delicious authentic pandan kaya from Auria’s Malaysian Kitchen in our shop:

Recipe: Kaya toast

Recipe by 2 Hungry Birds Course: breakfastCuisine: Malaysia, Singapore

Servings

sandwiches

Ingredients

Kaya butter
4 4 large eggs
1 cup 1 (200g) palm sugar (granulated white sugar works too)
1 cup 1 coconut milk
4-6 4-6 pandan leaves
Butter and toast
4 4 slices of white bread
Soften salted butter

Directions

Kaya spread
Wash thee thoroughly and tie them in a knot. In a saucepan, gently heat the coconut milk and the knotted pandan leaves over low heat. Allow it to simmer for about 10-15 minutes to infuse the flavor.
In a separate bowl, beat the eggs until they are well mixed. Add the sugar to the beaten eggs and mix until the sugar dissolves.
Strain the infused coconut milk and add it to the egg and sugar mixture. Mix everything thoroughly.
Pour the mixture back into a saucepan and cook over low heat, stirring constantly. Be patient, as this can take some time. The mixture will thicken as it cooks. This process can take anywhere from 30 minutes to an hour, depending on the heat and the consistency you desire.
Once you achieve the desired consistency, remove the Kaya from the heat and let it cool. It will thicken further as it cools. Store your homemade Kaya in an airtight container in the refrigerator.
Making the kaya toast
Toast slices of white bread until they are crispy and golden brown. You can use a toaster or a griddle with a little butter for extra flavor.
While the bread is still warm, spread a generous amount of softened butter on one slice and a layer of Kaya on another. The combination of the butter’s richness and the sweet Kaya is what makes Kaya toast so delicious.
Press the buttered and Kaya slices together to create a sandwich. You can cut it into bite-sized pieces if you prefer.
Enjoy your homemade Kaya toast with a cup of hot coffee or tea.

Recipe: Crispy sunflower rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Recipe: Crispy sunflower rolls

Recipe by 2 Hungry Birds – Tina Course: BakingCuisine: Denmark

Servings

rolls

The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Ingredients

17.6 oz 17.6 (500g) cold water
0.28 oz 0.28 (8g) dry yeast or 20 grams of fresh yeast
5.8 oz 5.8 (165g) white whole wheat flour (or normal whole wheat flour)
8.8 oz 8.8 (250g) all-purpose flour
2.1 oz 2.1 (60g) sunflower seeds
1.5 teaspoons 1.5 (8g) salt
Decoration
Sunflower seeds or pumpkin seeds

Directions

Make the dough in the evening the day before you want to bake the rolls.
With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid. Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
Repeat step 3 with the other baking sheets of rolls. Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!

Recipe: Spicy Shakshuka

2 Hungry Birds - Tina on August 15, 2023

Shakshuka is a versatile and delightful dish that’s traditionally enjoyed for breakfast, but it also shines as a hearty lunch or even dinner option. At its core, Shakshuka features eggs poached in a rich tomato sauce, often spiced and simmered to perfection.

I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.

What’s truly wonderful about this dish is its simplicity. Not only are the ingredients commonly available, but the preparation is also straightforward. You can cook it in a large skillet to serve a crowd or, as is my preference, create individual servings using ramekins. This ensures each person gets their perfectly poached egg nestled in a bed of luscious tomato sauce.

Recipe: Spicy Shakshuka

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch

Servings

servings

Ingredients

3 tablespoons 3 olive oil
3 3 jalapeños, stemmed, seeded, and finely chopped
1 1 shallot, chopped
4 4 cloves garlic, crushed and minced
1 teaspoon 1 ground cumin
1 tablespoon 1 paprika
1 pinch 1 cayenne pepper
1 can 1 (28 oz.) whole peeled tomatoes with juices
Salt and pepper
12 12 eggs
½ cup ½ feta cheese, crumbled
1 tablespoon 1 parsley, chopped
Toasted sliced bread/baguette or pita bread

Directions

Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
Preheat oven to 375ºF
In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

2 Hungry Birds - Sanne on July 23, 2023

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. This delightful Dragon Fruit Breakfast Bowl with Greek yogurt and granola looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Want something sweeter? Drizzle with honey. Want more fruit? Add berries, mango or young coconut. You can also replace the Greek yogurt with vanilla ice cream or coconut ice cream and serve it as a refreshing summer dessert.

We are using the nut free Cardamom & Cinnamon Granola from Hungry Bird Eats, which we think works particularly well with the dragon fruit flavor, but feel free to use any granola you like.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

servings

Ingredients

1 1 dragon fruit
10 tablespoons 10 Greek yogurt
4 tablespoons 4 granola
Fresh mint leaves (optional, for garnish)

Directions

Wash the dragon fruit under running water to remove any dirt or impurities.
Carefully slice the dragon fruit in half.
Using a melon baller or a small spoon, gently scoop out small, round dragon fruit balls from the flesh. Set them aside. Scoop out any remaining dragon fruit flesh.
Add 3 tablespoons of Greek yogurt to each of the the dragon fruit halves.
Now, it’s time to add those delightful dragon fruit balls to the yogurt bed. Carefully place them on top of the yogurt, arranging them in a visually pleasing pattern.
Add 2 tablespoons of Greek yogurt on top of the dragon fruit balls.
It’s granola time! Sprinkle your favorite granola over the yogurt and dragon fruit.
Garnish with fresh mint leaves and serve immediately.

Shop Hungry Bird Eats Granola:

Recipe: Healthy Banana Pancakes

2 Hungry Birds - Tina on July 13, 2023

My little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet. My boy loved them right away and so did my husband:)

The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eater.

Healthy Banana Pancakes

Recipe by 2 Hungry Birds – Tina Course: Dessert, Breakfast

Servings

5-6

pancakes

Ingredients

Dry ingredients
¼ cup ¼ (35 grams) whole wheat flour
¾ cup ¾ (100 grams) all purpose flour
2 teaspoons 2 (7 grams) baking powder
¼ cup ¼ (23 grams) oats
1 tablespoon 1 (8 grams) chia seeds
1 tablespoon 1 (10 grams) flax seed
¼ teaspoon ¼ salt
¼ teaspoon ¼ ground cardamom
Wet ingredients
1 1 egg (whipped)
2 2 ripe bananas
1 cup 1 milk
1 tablespoon 1 agave
For frying
1 tablespoon 1 sunflower oil

Directions

Combine the dry ingredients together in a small bowl
In a separate bigger bowl mix the wet ingredients together.
Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.

Recipe: Mushroom and Leek Frittata

2 Hungry Birds - Tina on July 5, 2023

I have never been a big lover of scrambled eggs – they are usually too plain for me. So when I cook eggs, I make frittatas, which are easy to make and have a wonderful flavor.

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

The photo in this post is of a frittata that was in the oven for a little longer than I intended, since my guests all arrived late. The frittata was still amazing, but I prefer cooking it a little less to create small pockets of melting cheese, which are fabulously mouth melting.

Recipe: Mushroom and Leek Frittata

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Lunch, Brunch

Servings

servings

Ingredients

2 tablespoons 2 olive oil
6-8 oz 6-8 white button mushrooms, sliced
1 1 large leek, chopped
¼ cup ¼ milk
3 3 scallions, chopped (save a bit for garnish)
4 oz 4 white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
Salt and pepper
A pinch of thyme

Directions

In a saucepan, heat the olive oil until hot and then add the mushrooms. Sauté until lightly browned, then add salt and pepper and keep sautéing until he mushrooms are well done.
Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
Pour the eggs and vegetable mixture in a quiche dish and bake in the oven at 390 °F (200°C) until the top is slightly browned and the egg mixture is baked.
Sprinkle with scallions and serve immediately.

Recipe: Breakfast Smoothie with Berries, banana and Chocolate

2 Hungry Birds - Tina on March 3, 2023

Tina: There is nothing better than to wake up to a beautiful sunny morning, and the best way to start my day is with a smoothie. My mum drinks two big smoothies everyday, one for breakfast and one for dessert, and she has great hair and skin for age 60. I hope that I will stay as healthy and young looking as she has.

My friend Tina B. inspired me to buy the Magic Bullet a few years ago. Despite what it may sound like (!), it’s actually a mini-blender. It is a smart tool that can be used for making several different smoothies (or other foods) at almost the same time, such as when my husband and I don’t want to use the same ingredients. It is very compact which is great for my little storage space, and is very easy to clean. (I hate cleaning big appliances).

Make sure to check your teeth before you leave for work. As attractive as your hair and skin might be after a smoothie, the blueberries between your teeth may be the only attention you get! 🙂

Recipe: Breakfast Smoothie with Berries, banana and Chocolate

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Drinks, Smoothies

Servings

smoothie

There is nothing better than to wake up to a beautiful sunny morning, and the best way to start my day is with a smoothie. My mum drinks two big smoothies everyday, one for breakfast and one for dessert, and she has great hair and skin for age 60. I hope that I will stay as healthy and young looking as she has.

Ingredients

5-6 5-6 frozen strawberries
8-10 8-10 frozen blackberries
¼ cup ¼ blueberries
½ ½ banana
3-4 tablespoons 3-4 plain organic yogurt
10 10 raw almonds
1 1 small piece (1″ x 1″) dark chocolate
1-2 tablespoons 1-2 Grapenuts or other cereals

Directions

Give the frozen berries a little spin in the microwave. Slightly thawing the fruit is better for the blender blades and it keeps the smoothie drinkable rather that edible – Mamma’s advice).
Add the rest of the ingredients and blend it in your blender. Drink and enjoy!