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Comforting Sunday Breakfast

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A delightful breakfast spread featuring almond milk crepes, sweet potato hash, and a customizable bagel bar with smoked salmon and fresh toppings.

Ingredients

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  • 1 cup almond milk
  • 1 cup flour
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 medium sweet potatoes
  • 1 onion
  • 1 bell pepper
  • 4 bagels
  • 4 ounces cream cheese
  • 8 ounces smoked salmon
  • 1 avocado
  • Assorted toppings (capers, tomatoes, pickles)

Instructions

  1. Make the almond milk crepes: In a bowl, whisk together almond milk, flour, eggs, and salt until everything is well blended. Heat a non-stick skillet over medium heat, pour in a portion of the batter, and cook until golden brown on both sides. Repeat this process until all the batter is used up.
  2. Prepare the sweet potato hash: Peel and dice the sweet potatoes into small cubes. In a separate skillet, sauté the sweet potatoes with chopped onions and bell peppers. Cook until they are tender and flavorful, allowing the natural sugars to caramelize.
  3. Assemble the bagel bar: Gather fresh bagels, a generous spread of cream cheese, slices of smoked salmon, creamy avocado, and any toppings you desire, such as capers, tomatoes, or pickles.
  4. Serve all components together: Present the almond crepes, sweet potato hash, and bagel toppings on the table for a delightful, interactive breakfast experience.

Notes

Feel free to customize your bagel toppings and crepe fillings. Leftovers can be stored in separate airtight containers for up to 3 days.

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