01.24.19

A COLORFUL BREAKFAST

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

i’m a big breakfast fan. i’m not one of those people who can skip it and somehow not eat until lunch. i fall asleep thinking of coffee and breakfast and wake up hungry! ivan wanted to make this colorful breakfast spread and i was in full support. we blanched the chard for just a minute or so in boiling salted water but you could also sauté which would be delicious as well. if you do blanch it just do it until the leaves turn bright green. we also garnished with the stems because they are so pretty and i ate those as well, i hear they’re very good for you?! for the egg, we follow bon appetit recipe for their ramen egg and it turns out perfectly. make sure you put the eggs in an ice bath after they are done boil to ensure they don’t continue cooking and slightly crack the shells, it will make them easier to peel.  – joanie

a colorful breakfast | designlovefest

makes 3-4 servings 

• 4 small flatbreads
• 1 15oz can chickpeas (skins removed, it’s annoying to do but worth it!)
• some chopped fresh herbs for garnish, we used Italian parsley and mint
• 3-4 eggs
• sesame seeds
• 3 large chard leaves
• lemons

spiced yogurt 
• 1/2 cup greek yogurt
• 1/2 teaspoon sea salt
• 2 teaspoons lemon juice
• 1/2 teaspoon white pepper
• 1 small garlic cloves minced

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

• preheat your oven to 350. take your chickpeas (skins removed!) and put them on a baking sheet lined with parchment. drizzle a little olive oil on them, not too much or they won’t get crispy! and sprinkle with salt. put in the oven for 10 minutes, give them a shake and then 10 more minutes or until golden brown!

• prep your soft boiled eggs as instructed here. while that is happening prepped the yogurt sauce, for the garlic mince it finely and then using the edge of the knife press into the garlic until it forms a paste (see photo above). add that and the lemon, salt and white pepper into the yogurt, return to the fridge.

• bring some salted water to a boil, once boiling add the chard leafs, (i just shoved mine into the pan whole). leave them in for a minute or two and then drain and set aside.

• we put the flat bread in a panini press to get those lines but you can toast it too. brush with a little olive oil and toast or pan fry until crispy.

• now assemble! put a smear of the yogurt sauce, cut one of the soft eggs in half, add some slices of the flat bread, some chard and a big handful of the chickpeas. finish with fresh herbs and sesame seeds!

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

images by ivan solis
styling by joanie cusack 

2 COMMENTS

Add your own

    This looks really good! yum 🙂

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