recipes

A Delicious Breakfast Menu That Fights Food Waste!

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Today, Christiann is sharing her tips on how to make a delicious, savory breakfast spread with Imperfect fruits and veggies.

Welcome back to Part II of my Reusing Your Produce series! The last article shared tips on how to use Imperfect produce to decorate a table. I used grapefruits because they are so beautiful, colorful, and textured — you can even use them for table decor. Most importantly, grapefruits can be reused the next day!

To show you how easy it can be to reuse produce for your breakfast spread, I am sharing a mimosa recipe. If you are wondering what to pair with your mimosa, I’ve got you covered. Keep reading!

Imperfect Grapefruit Mimosas

Ingredients

1 large imperfect pink grapefruit
Champagne
High-speed blender

Instructions

Peel grapefruit, removing rind entirely and most of the white.
Place in high-speed blender and puree until creamy and smooth.
In a champagne glass, pour ⅓ full with grapefruit juice.
Top off with champagne.

As a bonus, I am sharing recipes that will be perfect to pair with your mimosa! What’s better than a delicious morning meal? My love of weekend brunch is well-known and needless to say, mimosas and brunch go hand in hand. Pair your mimosa with this breakfast toast made with cashew hollandaise, fried eggs, and fresh herbs. Divine!

Breakfast Toast with Cashew Hollandaise, Fried Eggs, and Fresh Herbs

Ingredients

4 slices of bread, toasted
12 oz. (1 ½ c) raw cashew hollandaise spread (see recipe below)
4 fried eggs
Fresh dill, small bunch
Watercress (or spinach), small bunch
1 whole lemon, juiced and zested
Salt and pepper, to finish

Instructions

Begin by toasting 4 pieces of bread
Rinse and lightly chop dill and watercress, set aside
Fry eggs in cast iron skillet over medium-low heat
Spread hollandaise on toast
Layer on fried eggs
Garnish with watercress and dill
Sprinkle with finely grated lemon zest and juice
Finish with olive oil, sea salt, and fresh cracked pepper

Raw Cashew Hollandaise Spread

Ingredients

88g (½ c) cashews, soaked for 4 hours
4 oz (½ c) almond milk
4 oz (½ c) olive oil
4 Tbsp lemon juice, fresh squeezed
4 tsp nutritional yeast
1 tsp sriracha
¼ tsp smoked paprika
¼ tsp salt

Instructions

Drain cashews
In a high-speed blender add all ingredients
Puree until smooth and creamy
Enjoy fresh as hollandaise or chill in the fridge for several hours for a more firm spreadable texture
Note: keeps for up to 10 days in the fridge when stored in an airtight container

Let us know how your brunch turns out. Share your moments on social media by tagging @imperfectfoods and @christiannkoepke!