I think breakfast really is the most important meal of the day. OK, I know that science in the last few years proved that this dogma is not actually so correct. But I like to stick with it.
If a poor brekky doesn’t gratify my fussy morning palates I will be most likely cranky till lunch. God forbid that I wouldn’t have any breakfast for some reason. That’s just dark…
Fortunately my husband got this very early in our relationship and he knows all the emergency steps needed. Most of the times savory food paired with encouraging words helps. However sometimes it’s better to send me straight back to bed (if possible) and don’t even try to have any conversation. And in the worst cases combine all and maybe pray a little.
Do you also have difficult mornings?
Especially Monday mornings can be extra tricky, so I’m sharing this recipe for Spicy Vegetable Hash which you can make ahead and then only reheat and enjoy on these challenging days.
- 1 small butternut squash, peeled and cut into cubes
- 2 handfuls of brussel sprouts, cleaned, cut in halves and blanched
- 1 red pepper, cut into cubes
- 1 small green pepper, cut into cubes
- 1 small zucchini, cut into cubes
- 150g Parma ham (or bacon) diced
- Pinch of salt
- Pinch of cracked pepper
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp nutmeg
- 2 tsp fresh thyme
- 4 tbsp olive oil (not extra virgin)
- Place the vegetables (all cleaned and cut, Brussel sprouts blanched) into a big baking dish.
- Season the veggies with the listed seasonings and pour the olive oil over it.
- Mix everything well and put the vegetables in preheated oven (on the middle rail) under the grill on 200°C (about 392°F). Stir the veggies several times during the baking. After about 15 minutes taste the squash if it's cooked. If the squash is good, your breakfast is ready. If not, bake for additional 5-10 minutes.
- Serve. The Spicy Vegetable Hash tastes great with fried egg and Avocado Jalapeno Dip but you can be very creative here.
Looking for more brekky ideas? See my other breakfast recipes here.