Delicious and high-fiber-density breakfast filled with hairy amaranth (huauzontle), eggs, and jicama (Mexican potato). The perfect Halloween breakfast before the candy indulgence!
This post is all about how to make a healthy, high-density breakfast with hairy amaranth (huauzontle), eggs, ham, and jicama.
Spooky graveyard breakfast for Halloween
Introducing a delightful Halloween breakfast that will captivate and delight the kids! Crafted from wholesome ingredients like the huauzontle florets, eggs, ham, and jicama. This charming mini graveyard dish boasts a hauntingly delicious and irresistibly tasty flavour!
Our family has a deep appreciation for breakfast. Therefore, before embarking on our candy-seeking adventure door-to-door, we absolutely need a nutritious breakfast.
This hairy amaranth breakfast has become our quintessential Halloween breakfast tradition!
Some other Halloween breakfast recipes we also adore include the Spooky Healthy Breakfast Bowl and our Cute Halloween Screamers.
Ingredients to make this easy graveyard breakfast hash
Huauzontle
Huauzontle, also known as Hairy Amaranth in English, is a Mexican green vegetable that belongs to the quinoa family. Furthermore, it is known for its nutritious seeds. The taste is mild and earthy. Somewhat similar to spinach or other leafy greens.
The flower clusters of huauzontle can be prepared by steaming them, similar to broccoli, or by frying them in an egg batter with cheese.
If you cannot find huauzontle, you can easily substitute it with spinach or broccoli for this recipe.
Eggs
Eggs are incorporated into this dish. For us, we typically give one egg per child and two eggs per adult. While any type of eggs will suffice, I do suggest using free-range eggs with orange yolks for this recipe.
Organic free-range eggs have more omega-3 fatty acids (almost twice the amount)! Omega-3s are necessary fats your body needs, but they also help fight rheumatoid arthritis, depression, Alzheimer's, and so much more.
Ham
Ham or bacon works for this recipe. I like to use smoked ham or bacon to give more flavour.
Sausages
The type of sausage I used for this recipe is the Argentina chorizo. It looks like a pale chorizo sausage, but instead of using the red peppers to give it that distinctive red colour. Argentina chorizo uses herbs instead.
Substitute: you can use any of your favourite sausages for this recipe.
Jicama
Jicama is also known as the Mexican potato. Jicama is normally eaten without the skin. It has a very fresh starchy taste. Mexicans love to eat it with Tajin, lemon, and some hot sauce.
decoration
The ghost is a decorative element sourced from a Halloween decoration garland I purchased at the dollar store. For this recipe, I cut around 3-5 pieces from it and placed them randomly in the dish.
If you have children under the age of 3, I recommend showing them the decorations and, before eating, ensure they are removed, as they could pose a choking hazard.
How to Cook Huauzontle
To start, grab a huauzontle branch and begin plucking the small florets located at the branch's tip. Then place a handful of these florets into a bowl of water and give them a thorough rinse. Afterward, strain the water and set the rinsed florets aside.
In a large pot, bring a generous amount of water to a boil. Add the huauzontle florets and promptly boil them for 2 minutes. Once done, strain the water. Your huauzontle is now ready to be cooked with the other ingredients.
This post is all about how to make a healthy, high-density breakfast with hairy amaranth, eggs, ham, and jicama.
Other Halloween Recipes You May Also Like
Hairy Amaranth (Huauzontle) Breakfast Graveyard
Ingredients
- ½ cup huauzontle florets
- 1 jicama
- 4 ham slices thinly cut
- 1 argentina sausage or any sausage of your choice
- 4-5 large eggs
- salt and pepper
- ghost decorations
Instructions
- Prepare huauzontole: take the stems of the huauzontle plant and pick out the florets. Quickly soak it in water and drain the water. Bring a pot of water to boil and quickly cook it for 2 minutes. Drain and set aside.
- Prepare jicama: cut off the ends of the jicama root and using a vegetable peeler, take out all the skin. Slice ¼ inch of the jicama. Using a paring knife, start to carve out mini graveyard shapes from the jicama slice. You probably need around 5-7 pieces.
- To cook: In a frying pan, add 1 tsp of oil. Lightly sautée the ham until slightly brown and add the sausage slices. Cook for 5 minute.
- Add in the eggs. Scramble the eggs until it is half cooked, and add in the huauzontle florets. Keep stirring and breaking up the eggs. Add salt and pepper.
- Place everything in a shallow bowl. Randomly and spacing the gravestone evenly around the plate. Then add in your ghost spacing it evenly around the plate as well. Enjoy! If you have children 3 and under, do not leave the food unattended with the plastic ghosts. They need to be taken out when children are ready to eat and not within their reach. All small plastics can be a choking hazard.
