Epic Breakfast Spreads

We’re thrilled to partner with renowned Chef Billy Parisi to create Epic Breakfast Spread Recipes using the new Braun Household Collection. Check out the full link here  


For the Creamer:

  • 1 cup of half and half
  • ½ cup of condensed sweetened milk
  • 1 teaspoon of vanilla

For the Eggs:

  • 6 eggs
  • ½ cup of heavy whipping cream
  • 2 slices of prosciutto ham, thinly sliced
  • 1 cup of roasted cherry tomatoes
  • ½ cup of sliced reconstituted porcini mushrooms
  • 1 cup of baby spinach
  • 1 cup of shredded cheddar cheese
  • ½ cup of boursin cream cheese
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste

For the Smoothie:

  • 1 cup of full fat Greek yogurt
  • ½ cu of whole milk
  • 1 tablespoon of honey
  • ½ cup of oats1 cup of assorted strawberries, blueberries, raspberries and blackberries

  1. Creamer: Combine all ingredients together in a bowl and whisk. Keep Cool
  2. Eggs: Preheat the oven to 400°.
  3. In a bowl whisk together the eggs, whipping cream and salt and pepper until light and fluffy. About 3 to 4 minutes.
  4. Next, fold in the sliced prosciutto, tomatoes, mushrooms, spinach, and cheddar cheese and pour them evenly into ramekins that have been sprayed with non-stick spray. Top off with the boursin cream cheese.
  5. Bake them at 400° for 20 to 25 minutes or until they are cooked through and lightly browned on top.
  6. Garnish with fresh chiffonade basil and serve immediately.
  7. Smoothie: Place all ingredients into a blender and blend on high speed until smooth.

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