Morning Bliss on a Plate

Crispy toast, fragrant asparagus, and soft eggs in a creamy pesto sauce - a simple yet irresistible breakfast by Nastasia Suslina @podsousom. This recipe is all about balance: fresh, light ingredients combined with comforting richness. Quick to make, beautiful to serve, and perfect for slow, joyful mornings.

Method:

Boil the eggs for 5 minutes, then place in cold water, peel, and cut in half.
Chop the asparagus and blanch in salted water for 3 minutes.
Mix cream cheese and double cream in a bowl, then gently fold in the pesto.
Plate the eggs and asparagus, season with black pepper, and serve with toasted bread.
Ready in under 15 minutes — pure comfort and flavour to start your day right ❤️
Save this recipe and bring a little indulgence to your mornings ✨

Ingredients:

🥚 2 eggs

🥚 50 g cream cheese

🥚 20 g double cream (20% fat)

🥚 20 g pesto

🥚 100 g fresh asparagus (optional)

🥚 Black pepper, to taste

Dutch Baby _Nastasya

What if your everyday pancake transformed into a spectacular, tall, fluffy dessert with beautifully crisp edges?

For us, of course, this is a very unusual pancake-more like a delicate, airy cake. But when a dish is delicious, it doesn’t matter what you call it: a pancake, a cake, or something else. One thing is certain: it’s a dessert worth making.

Meet the Dutch Baby—light, airy, golden, with crisp edges and a perfectly puffed centre, ready to be filled with juicy baked cherries. This #Recipes_from_Wilmax creation is based on the original recipe by Nastasia Suslina

Ingredients

For the baked cherries:

• 150 g cherries, pitted

• 1 tbsp honey

• 1 tbsp port wine (optional)

• 1 tsp olive oil

For the Dutch Baby (15 cm baking dish):

• 15 g butter

• 2 eggs

• 20 g sugar

• 80 g milk

• 45 g flour

• A pinch of salt

• Vanilla extract

• Powdered sugar and almond slivers, to serve

Method

1️⃣ Toss the cherries with olive oil and port wine, then bake at 220°C for about 15 minutes. Let them cool slightly and stir in the honey.

2️⃣ Whisk together the eggs, sugar and vanilla. Add the milk, flour and salt, mixing until smooth. Let the batter rest for 10 minutes.

3️⃣ Place the butter in a ceramic baking dish or cast-iron skillet and heat it in the oven until fully melted and hot.

4️⃣ Carefully pour in the batter and bake for 15 minutes, without opening the oven door, until beautifully puffed and golden.

5️⃣ Fill the centre with the baked cherries, dust with powdered sugar and finish with almond slivers.

Served in the matte black Monolith bakeware, this dessert looks even more striking. The rich black finish creates the perfect contrast with the vibrant cherries and snowy powdered sugar—ideal for a cosy weekend brunch or elegant restaurant presentation.