The secret of a good breakfast
What makes a house a home are the moments we share, among them: breakfast. A moment of peace and enjoyment, with which to begin to tell the story of our day.
Chef and hotel and catering entrepreneur Cristina Oria reveals her favorite and essential recipes to take the first meal of the day to another level.
Blueberry muffins
Ricotta cheese, peach, and Iberian ham toast
70‘
Cristina
Oria
Blueberry muffins
Ingredients
- 2 medium eggs
- 100g wheat flour
- 100g sugar
- 40g melted butter
- juice of 1 lemon
- zest of 1 lemon
- 1/2 teaspoon of baking powder
- 75g fresh blueberries
Toppings
- 60g flour
- 100g sugar
- 56g butter
- pinch of salt
Preparation
Mix the flour, sugar, salt, and butter with your hands until it forms a sandy mixture. Reserve the mixture until baking the muffins.
Beat eggs and sugar with a mixer or by hand (more preparation time) until you get a white and creamy mixture.
Add lemon zest, lemon juice and melted butter to the mixture. Mix again.
Sift the flour with the baking powder. Add to the mixture little by little until the flour is integrated.
Add the blueberries and mix again.
Fill the paper cups, only 2/3, with the mixture.
Finally, add the topping on top.
Bake at 180 ºC - 40 minutes.
Ricotta cheese, peach, and Iberian ham toast
Ingredients
- 228g ricotta cheese
- 15ml olive oil
- 1 tablespoon of cream
- 1 fresh peach
- 200g Iberian ham
- 2 tablespoons of brown sugar
Preparation
Cut 1 peach into slices.
Fry the slices in a hot frying pan.
Add a little vinegar and brown sugar.
Turn the slices over and repeat the same process.
Cut the bread into slices and place in the pan with the peach juice.
Toast over medium heat until golden brown.
Place the ricotta cheese, salt and a dash of cream in a bowl.
Mix ricotta cheese, salt, and a splash of cream to form the base of the toast.
Remove the toast from the pan to assemble all the ingredients.
Spread the cheese first, then add the peaches, and finally, plenty of Iberian ham.