Walter the Educator's Little Breakfast Cookbook

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com. Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a di

• Language: English
• Publisher: Silent King Books
• Release date: Sep 29, 2023
• ISBN: 9781088049273

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Walter's Sweet Potato and Kale Breakfast Hash

Ingredients:

1 large sweet potato, peeled and diced

1 cup kale, chopped

1 small red onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

4 eggs

Salt and pepper to taste

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, until they start to soften.

Add the diced red onion and minced garlic to the skillet and cook for an additional 5 minutes, until the onion becomes translucent.

Stir in the chopped kale and cook for another 3-4 minutes until the kale wilts.

Make four wells in the hash and crack an egg into each well. Sprinkle with salt and pepper to taste.

Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.

Serve the Sweet Potato and Kale Breakfast Hash hot, garnished with fresh herbs if desired.

Enjoy this unique and nutritious breakfast option that combines the earthiness of sweet potatoes with the vibrant flavors of kale and eggs!

Note: Feel free to add your own twist by incorporating additional spices or toppings like shredded cheese, chopped bacon, or avocado slices.

Two

Walter's Baked Oatmeal Cups with Fruit Compote

Ingredients:

2 cups rolled oats

2 ripe bananas, mashed

1 cup almond milk (or any milk of your choice)

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp cinnamon

Pinch of salt

Fruit Compote (see below)

Fruit Compote:

2 cups mixed berries (such as blueberries, raspberries, and strawberries)

2 tbsp honey

1 tbsp lemon juice

1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.

In a large mixing bowl, combine the rolled oats, mashed bananas, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt. Mix well until all the ingredients are fully combined.

Spoon the oatmeal mixture evenly into the muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until the oatmeal cups are firm and golden brown.

While the oatmeal cups are baking, prepare the fruit compote. In a small saucepan, combine