Start your day with a fulfilling yet healthy breakfast. Here are some recipes to try out.
Cinnamon crêpes with nut butter, sliced banana & raspberries
PREP: 5 MINS COOK: 10 MINS
EASY LEVEL
SERVES 2
Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon
Ingredients
75g gluten-free brown bread flour
1 tsp ground cinnamon
1 medium egg
225ml semi-skimmed milk
1 tsp rapeseed oil, for frying
2 tbsp almond nut butter
1 banana, sliced
140g raspberries
lemon wedges
Method
Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the center of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.
Mushroom & basil omelet with smashed tomato
PREP: 5 MINSCOOK: 15 MINS
EASY level
SERVES 2
A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs, and grilled tomatoes
Ingredients
2 tomatoes, halved
3 medium eggs
1 tbsp snipped chive
300g chestnut mushroom, sliced
1 tsp unsalted butter
2 tbsp low-fat cream cheese
1 tbsp finely chopped basil leaves
Method
Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelet, and top with the cream cheese and basil leaves. Flip the other side of the omelet over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Kedgeree with poached egg
PREP: 5 MINSCOOK: 25 MINS
EASY LEVEL
SERVES 4
This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinner time. Replace traditional boiled eggs with poached
Ingredients
300g long grain rice
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
390g pack fish pie mix, defrosted if frozen
1 heaped tbsp mild or medium curry powder
juice 1 lemon
¼ small pack parsley, chopped
4 eggs
Method
Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.
Baked salmon & eggs
PREP: 5 MINSCOOK: 10 MINS – 15 MINS
EASY level
SERVES 6
Do something different with your eggs and smoked salmon by baking into a bread roll for an extra special brunch
Ingredients
6 crusty white rolls (poppy seed ones look lovely)
25g butter, melted
6 slices smoked salmon or gravadlax
6 medium eggs
a few snipped chives
Method
Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.
Clementine & honey couscous
PREP: 10 MINSCOOK: 10 MINS
EASY LEVEL
SERVES 4 GENEROUSLY
Pistachios, clementines, honey, and cinnamon make couscous a perfect breakfast dish. Serve with fruit and yogurt
Ingredients
100g pistachio or other nuts
300g couscous
¼ tsp ground cinnamon, plus more to serve
8 clementines (seedless are best)
1 tsp butter
2 tbsp runny honey, plus more to serve
1 tsp orange flower water (optional)
300g fresh or frozen raspberries
500g pot reduced-fat Greek-style yogurt, to serve
Method
Heat the oven to 200C/180C fan/gas 6. Spread the nuts on a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest. Add the butter, honey and 200ml water and bring to the boil. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
Using a serrated knife, peel, then thinly slice the remaining clementines. Sprinkle with the orange flower water, if using. Roughly chop the nuts.
Fluff up the couscous with a fork, then mix in most of the nuts. Serve the couscous in bowls, topped with the clementines and raspberries. Eat with a spoonful of yogurt, an extra sprinkle of cinnamon and squeeze of honey.
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