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Blueberry Pancakes

1 cup pancake mix


1/2 cup unsweetened almond milk


3 eggs


5 tablespoons OLIVE & VINE Summer Blueberry balsamic vinegar, divided


1/2 cup blueberries


2 teaspoons OLIVE & VINE Meyer Lemon olive oil

Preheat griddle or large skillet to medium-high. Combine pancake mix, milk and eggs. Fold in blueberries and one teaspoon balsamic vinegar. Coat the hot griddle or skillet with the Meyer Lemon oil. Make pancakes according to instructions. Serve with the remaining Blueberry balsamic as the syrup.

Serves 4.

Truffled Scrambled Eggs

5 large eggs

1/2 teaspoon truffle salt 

1 tablespoon unsalted butter

1/2 teaspoon OLIVE & VINE White Truffle infused olive oil

2 chives, thinly sliced

2 tablespoons crème fraiche

white pepper, to taste 

 

Whisk the eggs until frothy. Add the truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted, add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche, chives and white pepper, and continue folding gently until everything is incorporated.

Serves 2.