Breakfast Brulee? Yes. This inspired recipe comes from my favorite dessert and love of nutrition.  This  twist on the classic dessert, still captures the creamy texture while keeping with the sugar crunchy topping (the brulee!) but then adds a great addition of healthy fat (coconut) complex carbohydrates(quinoia)  and  rich in protein (egg whites, ricotta cheese, quinoa) , this breakfast is a perfect start for a fun for a special Sunday brunch with friends or to share at a celebration meal.

Coconut Quinoa Breakfast Brulee

3/4  cup dry quinoa

1/2 cup raw unsweetened coconut

1/2 tbs coconut oil 

1 can light coconut milk

4 egg whites, slightly beaten

1/2 tsp nutmeg

1 tsp pure vanilla

1 Tbsp honey

1/2 cup part skim ricotta cheese

For topping

3 Tbsp raw organic sugar

Spray 3 cooking souffles with non stick spray and set aside. In a skillet, melt coconut oil. Add quinoa and  coconut,  toasting until coconut is lightly brown about 3-4 minutes. Remove from heat. In sauce pan, add canned coconut milk, vanilla and nutmeg and bring to boil, stirring often. Add toasted coconut and quinoa to coconut milk. Slowly mix in egg whites. Simmer, covered 30-40 minutes, until quinoa is cooked through. Stir in ricotta cheese. Divide mix into reserved souffles. Top each souffle with 1 Tbsp sugar. Transfer to broiler oven and broil until sugar is melted and bubbly. Remove carefully and serve warm or refrigerate and serve chilled. 

The sweet topping compliments the mellow coconut filling. This brulee is mildly sweet, a perfect blend of crunchy and creamy textures and a very Manged blend of complex carbs, rich proteins, healthy fats and fiber rich.Beside,How  many times can you say you had brulee for breakfast?

What is the best brulee you have ever had?