7 Healthy breakfast recipes to help kick-start your morning

Spice up your morning with these easy and hearty dishes to start your day off right.

Kale Salad

5 cups curly kale, chopped
½ avocado
2 tbsp lemon juice, freshly squeezed
¼ tsp sea salt
1 cup chickpeas
1 roasted sweet potato
3 tbsp toasted pumpkin seeds
dash of fennel seeds and black sesame seeds

Place the chopped kale in a large mixing bowl. Add the avocado, lemon juice, and sea salt. Add the chickpeas, sweet potato, and seeds. Add seasoning and serve.
Recipe courtesy: Chef Ashish Khanduri, Executive Chef, Elior India

Apple & Oats Smoothie

½ red apple
½ banana
1 barspoon rolled oats
1 barspoon ground cinnamon
2 barspoon blueberry powder
10 ml honey
150 ml almond milk

In a blender add all the ingredients and some ice. Blend and serve.
Recipe courtesy: Bar Manager Aditya Jain of The Allis Mumbai at Soho House

Avocado Toast & Poached Eggs

20 ml white vinegar
2 medium-sized free-range eggs
thick slices of sour dough bread
2 avocados
chives, chopped
1 lemon
chilli flakes (optional)
salt and pepper to taste

Fill a medium-sized saucepan with water and bring to the boil. Once the water is boiling, add vinegar and some salt. Crack open one egg at a time and gently place them in the water. Reduce the heat and let the eggs cook (it should take 3 minutes for a nice medium cooked poached egg). Meanwhile, toast the bread—it’s all about timing to bring this super simple dish together. Next step: avocados. Cut them down the middle, being careful not to cut any fingers. Remove the stone and pop the avocado out of its skin into a bowl. Add the chopped chives, squeeze of lemon juice, salt and pepper. Smooth this mixture over the hot sourdough bread. Remove the eggs from the water and place on top. Finish with some dry chilli flakes and bon appetite!
Recipe courtesy: Head Chef Luca D’Amora, The Allis Mumbai at Soho House

Waffle with Seasonal Compote & Honey

2 cups all purpose flour
2 eggs
1 cup milk
1 tblsp sugar
3 tsp baking powder
a pinch of salt

Whisk all the ingredients together to form a smooth lump free waffle batter and let it rest for about 15 min before use. On a preheated waffle iron pour one ladle of the waffle batter and spread evenly across the waffle iron’s surface. Let it cook for about 3 min. Cut the waffle in four pieces and serve with whipped cream and a seasonal preserve.
Recipe courtesy: Out Of The Blue, Bandra, Mumbai

Grilled Plum with Hung Curd & Homemade Granola

4 plums
5 g brown sugar
10 g hung curd
20 ml honey
a pinch orange zest
25 g homemade granola
a sprig of mint

Cut the plums in half, remove the seeds and sprinkle brown sugar on them. Grill the pieces lightly. Whisk hung curd to a smooth consistency and drizzle honey on top. Place a dollop of the hung curd on a half plump. Grate some orange zest on top. Sprinkle some homemade granola and garnish with a mint sprig.
Recipe courtesy: Chef Ranjan Rajani, Executive Chef, Hotel Sahara Star, Mumbai

Bagel with Ham & Egg

1 bagel
2 eggs
8 ml cream
5 g Parmesan cheese
salt and pepper to taste
1 slice of ham

Cut the bagel into two equal halves to get two open faces and toast them. In a bowl whisk the eggs, cream, cheese and seasoning till the mix looks pale yellow. Take a pan and on medium heat add some butter and pour the egg mix in. Scramble the eggs gently with a wooden spoon. It should take about a minute to cook the eggs to a runny consistency. Then transfer to a plate. Grill the ham slice. Take the bottom half of the toasted bagel and place the grilled ham and pile up the fluffy scrambled egg. Finally place the other toasted half on the egg to form a sandwich and serve.
Recipe courtesy: Out Of The Blue, Bandra, Mumbai

Cauliflower & Kale Frittata

Serves: 4
2 tblsp extra-virgin olive oil
1 small onion, sliced
2 cups small cauliflower florets
¼ cup water
5 cups kale, chopped
3 cloves garlic, minced
1 tsp fresh thyme, chopped
½ teaspoon salt
½ teaspoon ground pepper
8 large eggs
½ tsp smoked paprika
½ cup crumbled goat cheese

Preheat the oven. Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, until it starts to brown (2 to 4 minutes). Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and ¼ teaspoon each salt and pepper. Cook, while stirring often, until the kale is wilted, about 2 to 3 minutes. Whisk eggs, paprika and the remaining ¼ teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set, and the bottom is brown, for about 4 to 5 minutes. Transfer the pan to the oven and broil until the top of the frittata is just cooked (about 2 to 3 minutes).
Recipe courtesy: Chef Ashish Khanduri, Executive Chef, Elior India