Hotel Breakfast Recipes

Feel the warmth of the Spanish sunshine with Anantara Villa Padierna Palace's traditional Andalusian breakfast spread, where warm bread, fresh tomato, salty Iberian ham, and olive oil are the star ingredients.

Ingredients:
Toasted bread
Tomato
Extra virgin olive oil
Salt
Coffee
Orange juice
Optional: Iberian ham

Preparation:
1. In a blender combine ripe and juicy tomatoes, a dribble of extra virgin olive oil and a sprinkle of salt. Blend until you have a relatively smooth consistency. Pour the mixture into a bowl, and serve on warm toasted bread.

2. For a savory addition, serve with Iberico ham.

3. Enjoy with coffee prepared the way you like it, and a refreshing glass of orange juice.

Porridge is a hearty way to start the morning – nutritious and filling, and some version of it is enjoyed around the world. Ashford Castle's recipe calls for Connemara Peated Single Malt, which gives the porridge a boost of smokiness, with a hint of honey, and vanilla oak. You'll want to try this take on porridge at the first signs on winter.

Ingredients:
For 4 people, you will need: 160gr oats
600ml milk or water
8ml Irish whiskey
1 tablespoon of honey
Pinch cinnamon
80gr berry compote

Preparation:
1. Place the oats and the milk or water in a large pan over medium heat.

2. Add a tiny pinch of sea salt and stir with a wooden spoon.

3. Add honey and cinnamon.

4. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

5. Serve hot, with 1 tablespoon of berry compote on top of each porridge and drizzle the whiskey all over.

You simply can't go wrong with perfect avocados slathered on top of crisp fried bread.

Ingredients:
Makes 4 avocado toasts
4 thick slices of fresh multigrain sourdough bread
5 ripe avocados
1 tablespoon chopped red onion
1 tablespoon lime juice
1 teaspoon sea salt
1/3 teaspoon black pepper
Cilantro leaf or micro cilantro
Crushed Aleppo pepper flakes
4 fresh organic eggs
Olive oil

Preparation:
1. Fry the bread in olive oil in a hot pan. Don`t be shy on the amount of olive oil. You want a golden crust on it, 1 minute on both sides, and then place it on a paper napkin to remove excess grease.

2. Take four avocados, peel, remove the pit and mash them with a fork. Take the fifth avocado, peel it, and slice it thinly.

3. Add the chopped onion, lime juice, sea salt, and black pepper to the mashed avocado, taste and determine if its needs more seasoning. You may be tempted, but don't eat all of the avocado yet.

4. Spread a thin layer on the toast, and cover with the avocados, sprinkle with sea salt, and Aleppo pepper flakes.

5. Now, poach eggs in water with salt for 2 minutes, take out of the water with a slotted spoon, and place on top of the avocado toast. Garnish with micro cilantro leaf and enjoy.

Original to Switzerland and invented around 1900 by the Swiss physician Maximilian Bircher-Brenner for patients in his hospital, nowadays muesli is a standard breakfast or light supper in Switzerland. Baur au Lac serves its own home-made version for breakfast. The best part of this recipe is you can prepare it the night before. You'll wake up to a creamy, sweet, and filling breakfast that will keep you satisfied throughout the morning.

Ingredients:
50g fine oat flakes
50g fine granulated sugar
125g curd cheese
125g plain yogurt
1dl heavy or whipping cream
1.5dl lemon juice
2.5dl orange juice
60g apples
60g pears
125g bananas
75g strawberries
30g blackberries
40g blueberries
50g raspberries

Preparation:
Mix oat flakes with sugar, yogurt, cream, curd cheese, lemon and orange juices. Add in peeled and grated pears and apples and mix well. Add berries and bananas. Let sit until soft and well combined.

Joschua Tepner, chef de cuisine at Excelsior Hotel Ernst's Hanse Stube restaurant shares a Bircher Muesli recipe from the hotel owner’s family. Every time the owner of the hotel comes to Cologne; he brings oat flakes from Switzerland so Joshua can prepare the recipe the traditional way.

Ingredients:
75g Swiss fine oat flakes
250g yogurt
1 ripe pear
1 green apple
½ banana
25ml freshly squeezed orange juice
25ml skim milk
12ml freshly squeezed lemon juice

Preparation:
1. Wash the apple and pear with hot water and remove the peel.

2. Grate the apple and pear on a vegetable slicer. Peel the banana and cut it into small pieces, depending on how sweet you want the Bircher Muesli, you can also use a whole banana.

3. Mix all other ingredients with the yogurt and leave well covered for 6-8 hours, or overnight in the refrigerator.

The Halekulani's popovers have been served for breakfast since 1917. “Similar to Yorkshire Pudding, with an airy interior and a golden crispy exterior, the pairing of poha berry jam with our warm signature popovers, is an experience that many of our return guests look forward to,” says Oswaldo Rabago, director of food and beverage operations at the hotel. Requiring only four ingredients, consider these decadent popovers a bit of an upgrade over your standard buttered toast.

Ingredients:
2 cups flour (plain)
½ quart milk
1 teaspoon salt
6 eggs

Preparation:
1. Combine milk and eggs and beat together.

2. Add sifted flour and salt to egg mixture and beat in slowly.

3. Pour into hot oiled muffin tins.

4. Bake in oven 450 degrees Fahrenheit for approximately 45 minutes.

This beloved dish served at the hotel's Lafayette Restaurant came into being when one day the pastry chef decided that since his dessert soufflé's were so popular, he should create one for breakfast too. create breakfast souffle. It became an instant best seller at the hotel.

Ingredients:
For the Pastry Cream:
160g milk
1 vanilla bean
60g dark brown sugar
20g oat bran flour
5g corn starch
4g ground cinnamon
2g ground nutmeg
2g ground cloves
2g salt
4 egg yolks
30g butter

For eight, 8oz ramekins:
Softened butter
Turbinado cane sugar

For the Soufflé:
4 egg whites
Splash of fresh lemon juice or cream of tartar

Preparation:
1. Prepare the pastry cream. In a medium sauce pot combine milk and vanilla bean and bring to a simmer.

2. In a bowl, stir together brown sugar, oat bran flour, cornstarch, cinnamon, nutmeg, cloves and salt.

3. Whisk in the egg yolks until mixture is pale yellow, smooth, and fluffy, about 2 minutes.

4. While whisking continuously, gradually add all of the milk mixture to the bowl with the other ingredients, and then return everything to pot over low to medium heat, and continue to whisk constantly until the pastry cream begins to thicken (about 4 minutes).

5. Continue cooking the cream for another 2 minutes or until it starts bubbling. Remove from heat and stir in the butter.

6. Strain and put into a bowl. Immediately place a plastic wrap directly on top of the cream. Chill for 2 hours.

7. Before cooking, brush the ramekins with softened butter from the bottom upwards then coat the ramekins with the sugar. Set aside.

8. Pre-heat the oven to 375 degrees Fahrenheit.

9. In the bowl of a standing mixer, combine egg whites and fresh lemon juice. Start whisking at a medium speed for about a minute. Increase the speed to the highest and mix until soft peaks form.

10. Remove the chilled pastry cream and, using a rubber spatula, smooth out the cream to ensure it is free of lumps.

11. When the egg whites are ready, add a third of the egg whites into the pastry cream and mix until homogenous. Add all remaining egg whites and fold gently until mixture is well incorporated.

12. Spoon the mixture evenly into 8oz ramekins, and give them a gentle tap to get rid of any air bubbles.

13. Bake the soufflé for 15 minutes. Serve with mixed berries and berry sauce.

If you're feeling adventurous, this savory dish featuring homemade bread topped with vegetables and prawns makes for a satisfying weekend brunch. Normally served as part of a 5 stage, 2 hour breakfast created by chef Marga Coll at Hotel de Mar, with this recipe you'll discover a small, but essential part of the elaborate on-property experience.

Ingredients:
2 garlic cloves
2 spring onions chopped
3 spoons of chopped parsley
2 grated tomatoes
50gr fresh spinach
¼ green pepper diced 12 medium-sized prawns
4 tablespoons of aioli
Fresh yeast
Flour
Sweet paprika
Arugula
Pine nuts
Olive oil
Salt

Preparation:
1. Dilute the yeast in a glass of water and mix with ½ glass of olive oil. Add ½ a teaspoon of salt and add the flour. Knead until the dough is a uniform mass and leave to ferment for ½ hour.

2. Meanwhile stir-fry the vegetables in a sauce-pan, starting with a bit of olive oil, garlic, and green pepper. Add the parsley and a little bit of sweet paprika, keeping an eye on the heat so it doesn't overcook. Incorporate the tomato, and once it is nearly cooked add the spring onion and flavor with salt and pepper to your like. Add the spinach last.

3. Return to your coca bread. Use even pressure to roll the dough away from you. Rotate the dough 90 degrees and repeat, turning the dough until it reaches the desired thickness (should be very slim). Prick with a fork and cook in the oven at 180 degrees Celsius for 4-5 minutes until golden brown and crunchy.

4. Place the vegetable stir-fry on top of the coca followed by the raw prawns, seasoned with salt and pepper. Finish the dish with a drizzle of aioli and put it back in the oven broil for 3-4 minutes. Serve with some arugula leaves and pine nuts.

Fluffy and completely smothered with chocolate, Katikies Pancakes are a signature breakfast dish of the hotel, created by executive chef, Aggelos Bakopoulos, and made with pure ingredients, like organic eggs, homemade jams and fresh fruit. These are easy to recreate at home for those in need of a sweet escape.

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Preparation:
1. In a small bowl, combine flour, sugar, baking powder and salt.

2. In a separate bowl, combine eggs, milk and shortening. Once well combined, stir the wet ingredients into the dry ingredients until moistened.

3. Pour 1/4 cup of batter onto a greased hot griddle or hot pan. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Repeat until you've used up the batter.

4. Serve with fruit of your choice, chocolate pralines, maple syrup, or honey.

For a hearty meal packed with nutrients and superfoods, give Malibu Beach Inn's grain bowl a try - morning, noon, or night. “I created this recipe as an opportunity to highlight the incredible produce and fresh fare of Malibu,” says chef Ryan Caldwell.

Ingredients:
Black quinoa
Okinawa potato
1 avocado
1 egg
Lemon vinaigrette
2 cups oil
1/2 cup lemon Juice
1/4 tablespoon chopped thyme
1 garlic clove
1/4 tablespoon honey

Preparation:
1: Bring quinoa to boil in a large pot of water, seasoned with salt. Boil quinoa in enough water so that the grains can move when boiling, keeping them from clumping.

2: Cook until almost done, about 30 minutes once simmering. The quinoa should have a slight texture to it, not entirely soft, and the grains should have popped.

3. Set it aside until you're ready to plate.

4. While the quinoa is cooking, coat potatoes with salt, pepper, and canola oil; wrap in foil, and roast at 400 degrees for approximately 30-45 minutes, or until soft all the way through. Cool entirely before cutting.

5. To assemble the bowl, toss 8 oz quinoa with pomegranate seeds, lemon vinaigrette, and mixed greens. Top with 4-5 slices chilled roasted Okinawa potatoes, cilantro, quarter of an avocado, and one sunny side up egg.

6. Garnish with a little lemon vinaigrette on the potato, and Aleppo pepper on the egg.

The recipe for traditional Irish soda bread dates back to the 1800’s. It makes for a versatile bread that works well with either sweet or savory toppings. At The Marker, executive chef, Gareth Mullins, serves his version with breakfast, and with soups and chowders on his ever evolving menus. "It is very popular with our guests and our most requested recipe," he says.

Ingredients:
250g whole meal flour
250g plain flour
8g salt
20g baking soda
50g brown sugar
75g porridge oats
1 tablespoon flax seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
560g Irish buttermilk

Preparation:
1. Mix all the dry ingredients by hand in a mixing bowl.

2. Add the buttermilk and mix by hand until the dough is wet.

3. Pour the dough into a buttered bread loaf tin.

4. Bake at 160 degrees Celsius for 50 minutes to an hour.

5. Remove the bread from the loaf tin and allow to cool on a wire rack. Serve with your favorite jam, butter, or even smoked salmon.

Yes, you do need these Thai-style breakfast donuts served with an aromatic pandan custard in your life. Served all over Thailand, this recipe from pastry chef, Khun Nok, receives particularly rave reviews.

Ingredients:
For the donuts:
1 cup flour
1 teaspoon active dry yeast
1/4 teaspoon salt
1 teaspoon sugar
1/8 teaspoon baking soda
1/2 cup water
Oil for frying

For the pandan custard
2 egg yolks
80g sugar
80g palm sugar
250ml coconut milk
30g corn flour
5 pandan leaves (or any flavor you'd like to infuse in the custard like vanilla or coffee)

Preparation:
1. Begin by preparing the dough for your donuts the night before. Place the flour in bowl. In a separate jug mix your water with sugar, dry yeast, salt, baking soda, and mix well until dissolved.

2. Combine the wet ingredients with the flour and mix dough. Cover and keep at room temperature overnight.

3. The next day take it out of your bowl and roll it to about 1 inch thick, cut to desired shape and deep fry until golden brown with your oil at 160 degrees Celsius. Set aside on a paper towel to absorb excess grease.

4. Prepare your custard. Place coconut milk and palm sugar in a thick bottomed pan and place on medium heat. Stir gently to dissolve the sugar. Once dissolved add the pandan leaves and warm the milk until hot (not boiling) and leave to cool at room temperature, then strain your infused coconut milk.

5. Place your egg yolks, white sugar and corn flour in a bowl and beat well with a whisk until fully incorporated. Then add your room temperature coconut milk and whisk to combine thoroughly.

6. Add this mixture to a thick bottomed pan on low to medium heat and stir constantly until thick. Chill until ready to serve.

"No one should be deprived of pancakes, no matter their dietary requirements," says Pedro Campas, pastry chef at Savoy Palace in Portugal. "Our gluten-free pancakes are fluffy, delicious and, best of all, easy to make."

Ingredients:
1 ripe banana
1 egg
4 tablespoons oat flakes
1 teaspoon ground cinnamon
Pinch of salt

Preparation:
1. Put the banana into a mixing bowl and mash with a fork, and mix it well with the egg.

2. Add the oat flakes, cinnamon, and salt and stir. Leave to rest for 10 minutes.

3. Heat a small, non-stick frying pan and lightly oil the surface. Pour a small amount of the mixture into the pan, and cook for a few minutes until golden brown on the bottom. Turn over, and cook until golden on the other side.

4. Serve with honey and fresh fruit.

This is not your typical bowl of cereal. For those who prefer a bit of drama at the table, this signature dish from Sensira Resort & Spa is ideal for a surprise and delight moment.

Ingredients:
250gr potatoes
200gr sour cream
40gr butter
2 oysters
25gr onion
1gr truffle oil
3gr pepper
5gr salt
30gr dry ice

Preparation:
1. Boil the potatoes in water. When soft, mix and smash them with sour cream and hot butter. Season with salt and pepper. Transfer to a double boiler to keep the potatoes warm.

2. In a skillet, add butter, onion, and finely chopped bacon to cook. Add the oysters and cook for 30 mores seconds.

3. To plate, fill a deep bowl with dry ice, and cover it three or four cleaned stones. This will form the base on which you will rest the oyster shells. Take out the potato mixture and fill each oyster shell with the mixture. Rest the oysters on top of the potatoes, and decorate with the sauteed onions and drizzle with truffle oil.

4. Upon serving, pour hot water into the dry ice, to create the fog effect, sure to impress your breakfast mates.

Normally prepared with potatoes from Chiloé Island, chicken eggs from Curacaví, and organic greens from Santiago, at home, you can upgrade your basic bacon and eggs with this crunchy, crispy, delicious rösti from The Singular Santiago.

Ingredients:
For the potato rösti: 150gr potato 10cc olive oil 2gr shredded thyme Salt and pepper

Preparation:
1. Peel and grate the potatoes. Squeeze the grated potatoes with a kitchen towel to remove as much excess liquid as possible.

2. Mix the potato, olive oil, shredded thyme, salt and pepper in a bowl. Turn the mixed ingredients into a round shape in a non-stick frying pan over low heat until brown on both sides for 6 to 8 minutes.

3. Serve with fried eggs on top of the rösti, and place bacon on top of the eggs. Garnish with sauteed mushrooms, roasted cherry tomatoes and greens, if desired.

Chef Pedro Pinto from the hotel's restaurant Atlantico proposes a simple yet tasty dish from his new breakfast menu. Transport yourself to Portugal by closing your eyes and imagine you’re on Villa Vita Parc Resort's beautiful terrace, with a view of the infinity pool and the blue ocean beyond it. Then take a bite of this classic combination of creamy hollandaise, softly poached eggs, and barely-cooked spinach finished with a bit of caviar.

Ingredients:
For the hollandaise sauce:
4 egg yolks
10cl white wine
5cl vinegar
100g ghee
Juice of half a lemon
Salt & pepper

Eggs Florentine:
1 organic blue egg
Bread cut in a circle 40g spinach
5g butter
Salt & pepper
3g caviar

Preparation:
1. Start with the hollandaise sauce. Cook the clarified butter and set aside. Add the wine, the vinegar and the egg yolk and whisk in bain marie until it reaches an adequate consistency. After cooling, add the clarified butter. Season with salt and pepper and lemon juice.

2. To poach the eggs, place water and white vinegar in water and bring to boil. When it is boiling, with the aid of a spoon or whisk, create circular movements in the water until it makes a swirl, and lower the heat. With the water swirling, drop the egg in the water, in the middle of the swirl, and leave it to cook for 3-4 minutes.

3. In the meantime, sauté the spinach with butter, salt, and pepper, and set aside.

4. Plate your toasted bread at the base, and layer the spinach on top. Then add the poached egg, and cover with hollandaise sauce.

5. Finish with a spoon of caviar.