Friday, 5 July 2013

The Breakfast Club

If those of you that know me, you’ll know how much I love breakfast- and I mean all kinds of breakfast ideas. From cereals to eggs, to baked goods and fruit. For me, sitting down to a meal in the morning helps me to take a moment and think. It also helps to set aims for the day ahead.

Do you know that breakfast is the most important meal of the day? Of course you do, we all heard it growing up from our parents. But on a serious note, a good breakfast provides the nutrients that people need to start their day off right
Sometimes a healthy breakfast of fiber and fruit is right up my ally, other times, a full English breakfast after a long night out is what I need to get through the day.  

If you are a foodie like me, and can't go a day without a good breakfast, then have a look below at some great breakfast ideas to do this weekend for yourself or your families. These recipes are not mine, but have been sourced from various places

The healthier options

Roasted Asparagus and Eggs

Reduced balsamic vinegar mimics an aged vinegar and lends sweets to this spring dish.

·       1 medium thick asparagus bunch, tough ends removed
·       2 tablespoons olive oil
·       Coarse salt
·       1/2 cup balsamic vinegar
·       1 teaspoon light-brown sugar
·       1 tablespoon cider vinegar
·       4 large eggs
·       2 tablespoons shaved Parmesan


1.       Toss asparagus with oil and add to a preheated cast iron pan . Make sure the pan is on a high heat. the idea is to chargrill the asparagus. Do this for about 5 minutes or until medium brown and slightly crunchy.

2.        In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.

3.        Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.

4.        Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Coddled Eggs in Tea cups

A little butter is all you need to ease these eggs from their cups. Plus, it adds flavor without too much fat.

·       1 teaspoon unsalted butter, cut into 4 pieces, softened
·       4 large eggs
·       4 English muffins, split
·       2 teaspoons finely chopped fresh herbs, such as chives, tarragon, parsley, chervil, or dill
·       Sea salt and freshly ground pepper

1.        Butter insides of 4 tea cups with 1 piece of butter each. Crack 1 egg into each tea cup. Bring 1 inch of water to a gentle simmer in a large, straight-sided skillet.

2.        Transfer teacups to simmering water, and cover with a piece of parchment. Reduce heat to medium, and steam, covered with skillet lid, until whites are set but yolks are still soft, 8 to 10 minutes.

3.        Meanwhile, toast English muffins. Sprinkle chopped herbs, 1/8 teaspoon salt, and pepper over tops of cooked eggs. Serve with English muffins.

The good stuff

Breakfast Burrito

·       4 flour tortillas
·       1 tsp butter
·       6 eggs, lightly beaten
·       1 tbs chopped chives
·       1/2 cup reduced fat grated cheese
·       1 large tomato, chopped
·       30grams snow pea sprouts, trimmed


1.        Warm the tortillas according to packet directions. Melt the butter in a non-stick saucepan. Pour in the eggs and chives, and cook over medium heat for 2 minutes, stirring as the egg starts to set on the bottom
2.        Lay out the warm tortillas. Fill with the scrambled egg, cheese, tomato and snow pea sprouts, dividing evenly down the centre of each tortilla. Fold the bottom of the tortilla up over the filling, then fold the sides over to enclose. Serve straight away

Try different fillings with the scrambled eggs, such as cooked bacon, spicy salsa, corn kernels or chopped red capsicum

Huevos Rancheros

·       2 handfuls tortilla chips
·       1 ripe avocado
·       2 tsp minced red onion
·       1.5 tsp lime juice
·       1 tsp minced jalapeno
·       salt and pepper
·       1/2 cup chopped tomato (season with salt and pepper)
·       1 cup black beans
·       2 eggs
·       2 tbsp Mexican crumbling cheese
·       1 tbsp olive oil
·       Chopped parsley or coriander, for garnish (optional)


1.        Start by setting down one layer of tortilla chips down on the plate.
2.        Mash the avocado with the red onion, lime juice, and jalapeno. Season to taste with salt and pepper (avocado tends to need a fair amount of salt). Spread it over the chips.
3.        For the 1/2 cup of chopped tomatoes, you want to end up with almost a salsa consistency. Season it with salt and pepper, and sprinkle over the guacamole.
4.        Mash up the beans and season with pepper (they should already be salted). Sprinkle over the cheese.
5.        To fry the eggs, heat up a nonstick skillet over medium heat. When the pan is hot, add the oil and crack each egg into the pan (if your pan is hot enough, the white should set immediately so the yolk stays centered). If the whites aren't setting quickly enough on top, cover the pan with a lid so the top cooks a little bit, but make sure not to overcook the egg yolk.
6.       Set your egg on top of each plate and enjoy!

My weaknesses


·        2 slices of crusty bread
·        2 slices of ham
·        2 slices of cheese, such as gruyère
·        1 egg

Béchamel sauce
·        25g butter
·        12g flour
·        125ml milk
·        1 tsp Dijon mustard
·        A pinch of ground nutmeg

1.      For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2–3 minutes until the sauce has thickened. Add the mustard, nutmeg and salt and pepper to taste. Set aside.
2.      Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese. 
3.      Meanwhile, melt remaining butter in a frying pan over a low heat. Fry in the egg till the white is cooked but the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.

Bourbon Peaches and Coconut Cream Pancakes with Bourbon Cream Syrup


·       2 peaches, divided
·       2 tablespoons brown sugar, divided
·       1 tablespoon bourbon
·       1 cup flour
·       1 tablespoon baking powder
·       1/4 teaspoon salt
·       1 egg
·       1/2 cup canned coconut milk
·       1 tablespoon butter
·       1 tablespoon vanilla

Bourbon Cream Syrup
·       3/4 cup maple syrup
·       1/4 cup bourbon
·       2 tablespoons butter
·       2 tablespoons canned coconut milk or heavy cream
·       Coconut whipped cream or whipped cream, for serving
·       Toasted coconut, for serving (optional)


1.        To make the syrup, add the maple syrup, bourbon, butter and coconut milk to a small sauce pot. Bring to a boil and then reduce to low. Simmer for 5 to 10 minutes. Remove and set aside.
2.        Heat a skillet over medium heat and add a pat of butter. Slice one peach and dice the other. Add the sliced peach to the skillet and sprinkle with 1/2 a tablespoon of brown sugar. Cook for 2 or 3 minutes and then flip and cook another 2 or 3 minutes or until caramelized and soft. Remove from the heat and add a splash of bourbon to the pan. Toss well and then remove and slide the peaches on to a plate. Return the skillet to the stove and add more butter if needed. Add the diced peaches to the skillet and sprinkle with 1/2 a tablespoon of brown sugar. Cook for 5 minutes, stirring occasionally. Remove from the heat and add a splash of bourbon to the pan. Toss well and keep warm.
3.        In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder and salt until combined. In a smaller bowl, whisk together the coconut milk, egg, melted coconut oil or butter and the vanilla extract, then mix it into the dry ingredients until a batter forms.
4.        Heat a large skillet or griddle over medium-low to low heat. Once hot, add a bit of butter and about a 1/4 cup of batter. Place 3 or 4 of the sliced peaches right on top of the pancakes. Cook until bubbles appear on top, then flip and cook for 1-2 minutes more. Repeat!
5.        Serve the pancakes with coconut whipped cream or whipped cream, then top with the remaining diced bourbon peaches and pour on the bourbon cream syrup.

End of on a fresh and fruity note

Berries Yoghurt and Granola Breakfast

  • Homemade granola (or muesli from a store)
  • Berries of your choice
  • Natural Yoghurt

  • Layer Yoghurt, berries and granola
  • add a sprig of mint
  • Enjoy the healthiness

Happy cooking!!! 

Lots of love