Valentine`s day Breakfast

Coconut crêpes with raspberry sauce

Ingredients

For the raspberry sauce

• 200g raspberries
• 2 tsp cornflour
• 2 tsp maple syrup

For the coconut crêpes

• 140g plain flour
• 2 large eggs
• 300ml coconut milk
• 2 tbsp toasted desiccated coconut
• a little sunflower oil , for frying

Method

1. Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp. water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
2. To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp. toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few sec more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.

 

 

 

 

Lobster muffins with poached egg, caviar, spinach & hollandaise

 

 

Ingredients

• ½ lobster, about 300g meat (see tip, top right)
• 25g butter, for reheating the lobster
• 2 very fresh eggs
• 1 tsp white wine vinegar
• large knob of butter

100g bag baby spinach, washed

• whole nutmeg
• 2 tsp Avruga caviar

For the muffins

• 350g strong white bread flour
• 7g sachet fast-action dried yeast
• 175ml warm milk
• 1 egg, beaten
• fine polenta or semolina, for dusting

For the hollandaise

• 50ml white wine
• 100ml white wine vinegar
• 1 shallot, finely chopped
• ½ small bunch tarragon
• ¼ tsp whole black peppercorns
• 1 large egg yolk
• 1 tbsp. double cream
• 125g butter, melted
• cayenne pepper, to taste
• 1-2 tbsp lemon juice, to taste

Method

1. First make the muffins. Mix together the flour, yeast and 3/4 tsp salt in a food mixer with the dough hook, or in a large bowl if making by hand. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for 5-6 min until it becomes elastic and smooth, or for 10-15 min by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.
2. When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins using a 9cm straight-edged cutter – you should have about 4 muffins. Transfer them to the tray, cover with cling film and leave to prove for 20-25 min or until doubled in size.
3. Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 min each side until they are toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, these freeze very well in freezer bags – then simply toast them from frozen. Keep 2 out for your lobster.
4. To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 min or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water (but not touching the water) and whisk. The sauce will lighten in colour and fluff up – this is called a sabayon. Do not overcook or it will look like scrambled eggs. When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter – not too quickly – imagine you are making mayonnaise, drizzling in a small amount at a time. When all the butter has been incorporated, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.
5. Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.
6. To poach the eggs, bring a small pan of water to the boil and add a splash of white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs – they must be very fresh. Turn off the heat and leave them to poach for 2-3 min until set but still soft.
7. Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. Remove from the heat and drain the spinach on kitchen paper. To serve, halve 1 muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.

 

 

 

 

Homemade crumpets with burnt honey butter

 

Ingredients

250ml milk

200g plain flour

1 tsp fast-action dried yeast

1 tsp golden caster sugar

2 tbsp. vegetable oil, plus extra for greasing

For the burnt honey butter

5 tbsp. clear honey

140g unsalted butter, at room temperature

 

 

 

Method

1. Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 min or until doubled in size and very bubbly.
2. Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.
3. When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tbsp. oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 min or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 min or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.

 

 

 

 

Sunday morning baked eggs

 

 

Ingredients

• 4 tbsp. extra virgin olive oil
• 8 large eggs
• large sprig tarragon, leaves chopped
• 50g Gruyère (or vegetarian alternative), grated
• 100ml double cream
• 100g bag watercress, to serve
• Brummie bacon cakes (see 'Goes well with') or toast, to serve

 

 

Method

1. Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
2. Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 min or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

 

 

 

Brummie bacon cakes

 

 

Ingredients

• 3 rashers streaky bacon (we used smoked)
• 225g self-raising flour, plus extra for dusting
• 25g butter, cold and cut into small pieces
• 75g mature cheddar, grated
• 150ml milk, plus 2 tbsp. extra for glazing
• 1 tbsp. tomato ketchup
• ½ tsp Worcestershire sauce

 

Method

1. Heat grill to high and grill the bacon for 10 min, turning halfway, until crisp. Cool for a few min. Meanwhile, heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Sift the flour and ½ tsp salt into a bowl, add the butter, then rub in to the texture of fine breadcrumbs. Cut the bacon into small pieces and add to the bowl with a third of the cheese.
2. Mix the milk, ketchup and Worcestershire sauce in a jug. Pour into the bacon mixture, stirring briefly, to make a soft dough. Flour the work surface, turn the dough onto it and shape into an 18cm round. Brush with milk, then cut into 8 wedges with a large knife.
3. Arrange the wedges on the baking sheet and sprinkle with the remaining cheese. Bake for 20-30 min or until risen and golden brown, and serve warm (or cool on a wire rack, and store in an airtight container). Warm the bacon cakes through in a low oven (140C/120C fan/gas 1) if you’ve made them in advance

 

 

 

Spiced oatmeal fritters with coconut caramel pears

 

 

Ingredients

• 250ml almond milk
• ½ tsp ground cloves
• 1 tsp ground nutmeg
• 4 tsp ground cinnamon
• 100g rolled oats
• 3 large eggs

For the caramel pears

• 2 tbsp. golden caster sugar
• 75g coconut butter
• 2 firm Williams pears, peeled, cored and thinly sliced
• 200g coconut yogurt, to serve

 

 

Method

1. In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 min over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 min
2. While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don’t stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 min until softened. Set aside.
3. Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm.
4. Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladleful's of the batter spaced apart and cook for 4 min each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears.

 

 

 

 

 

Waffles with banana & salted caramel sauce

Ingredients

For the salted caramel
• 140g light muscovado sugar
• 2 tbsp. golden syrup
• 50g butter
• 300ml double cream
For the waffles
• 4 large eggs, separated
• 300g plain flour
• ½ tsp bicarbonate of soda
• 2 tbsp. golden caster sugar
• 50g butter, melted
• 600ml milk
To serve
• 2 bananas, peeled and cut into large pieces
• 1 tbsp. butter
• vanilla ice cream (optional)
 
 
Method
1. Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 min. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
2. Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 min or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
3. Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

 

 

 

Raspberry, chocolate & hazelnut breakfast bread

 

 

 

Ingredients

• 2 x 7g sachets fast-action dried yeast
• 600g '00' flour, sponge flour or plain flour, plus extra for dusting
• 50g golden caster sugar
• 400ml warm milk
• 50g melted salted butter, plus extra for greasing and to serve
• 1 large egg, beaten
• 200g jar Nutella, plus extra to serve (optional)
• 200g raspberries
• 1-2 tbsp. chopped hazelnut
• 1 tbsp. granulated sugar
• raspberry jam, to serve

 

 

Method

1. Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
2. When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
3. With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 min until browned and crusty.
4. Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.

              Baked eggs with ham & spinach

Ingredients

1 tbsp. olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 small green chilli, deseeded and finely chopped

400g can chopped tomato

100g ready-roasted pepper from a jar, drained and sliced

180g pack ham, torn, or shredded ham hock

50g baby spinach

2 medium egg

pinch cayenne pepper

crusty bread, to serve

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a small ovenproof sauté pan. Add the onion and cook for 6 min until softened. Stir in the garlic and chilli, and cook for a couple min more. Add the tomatoes and 100ml water. Season well and stir through the peppers and ham. Bring to a simmer and cook for 10 min until the sauce has started to thicken. Add the spinach, stirring through to wilt.
2. Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 min until the whites of the eggs have set. Serve straight away with crusty bread.

 

 

 

Eggs Benedict with smoked salmon & chives

 

 

Ingredients

• 4 egg
• 2 tbsp. white wine vinegar
• 2 English muffins, halved
• a little butter, for spreading
• 8 slices smoked salmon
• chopped chives, to serve

For the hollandaise sauce

• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 3 egg yolks
• 125g unsalted butter, diced

 

 

Method

1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few min. Season and keep warm.
2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives

 

Banana pancakes with crispy bacon & syrup

Ingredients

• 8 rashers smoked streaky bacon (or pancetta strips)
• 140g self-raising flour
• 1 tsp baking powder
• 2 tbsp. light soft brown sugar
• 2 ripe banana, 1 mashed, 1 thinly sliced
• 2 large egg
• 25g butter, melted, plus a little extra
• 125ml milk
• maple syrup

 

Method

1. Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 min until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
2. Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 min over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

 

 

 

 

The great breakfast burger

 

 

Ingredients

• 1 medium onion, roughly chopped
• 2 tbsp. tomato ketchup
• 1 tbsp. oyster sauce
• 1kg sausage meat, or meat squeezed from 16 large sausages
• 1 egg yolk
• 25g pack flat-leaf parsley, leaves chopped
• 8 slices melting cheese (we used Havarti)

To serve

• 8 grilled rashers streaky smoked bacon
• 8 ciabatta buns, halved
• tomato relish

 

Method

1. Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausage meat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
2. To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 min on one side until golden, turn down the heat for 5 min, then flip and repeat on the other side.
3. While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
4. Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.

 

 

 

American blueberry pancakes

 

 

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberry
• sunflower oil or a little butter for cooking
• golden or maple syrup

 

 

Method

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

 

 

Seven-cup muesli

 

 

Ingredients

• 3 cups oats
• 1 cup mixed nuts including macadamia if possible
• ½ cup sesame seeds
• ½ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• 1 cup dried ready-to-eat apricots, chopped

To serve

• soya or semi-skimmed milk
• chopped fresh seasonal fruit, such as pears, banana, pineapple, papaya, passion fruit and grapes

 

Method

1. Tip the oats into a large airtight container and add the nuts, seeds, raisins and cranberries. Stir in the apricots.
2. To serve, spoon a portion into a bowl, pour over the milk and top with chopped fresh fruit.

 

 

 

 

 

Spicy tomato baked eggs

 

 

Ingredients

• 1 tbsp. olive oil
• 2 red onion, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• small bunch coriander, stalks and leaves chopped separately
• 2 400g cans cherry tomato
• 1 tsp caster sugar
• 4 eggs

 

Method

1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 min until soft. Stir in the tomatoes and sugar, then bubble for 8-10 min until thick. Can be frozen for 1 month.
2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 min, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

 

 

 

 

 Vegan tomato & mushroom pancakes

 

 

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil, for frying

For the topping

• 2 tbsp. vegetable oil
• 250g button mushrooms
• 250g cherry tomatoes, halved
• 2 tbsp. soya cream or soya milk
• large handful pine nuts
• snipped chives, to serve

 

 

Method

1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
2. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp. of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
3. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of min. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

 

 

 

All-in-one-baked mushrooms

 

 

Ingredients

• 2 tbsp. olive oil
• 4 very large field mushrooms
• 4 slices good-quality cooked ham
• 4 eggs

 

 

Method

1. Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
2. Drizzle with the remaining oil and seasoning. Bake for 15 min until soft, then remove from the oven.
3. Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 min until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.

 

 

 

Veggie breakfast bakes

 

 

 

Ingredients

• 4 large field mushroom
• 8 tomato, halved
• 1 garlic clove, thinly sliced
• 2 tsp olive oil
• 200g bag spinach
• 4 eggs

 

 

Method

1. Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 min.
2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 min or until the egg is cooked to your liking.

 

 

 

Full English breakfast

 

 

Ingredients

• 4 rashers good-quality lean unsmoked back bacon
• 4 brown-cap Portobello mushroom
• 12-16 cherry tomatoes on the vine, room temperature
• 6 tsp olive oil
• 2 slices granary or wholegrain bread, cut on the diagonal
• 2 good-quality free-range pork sausage, minimum 86% pork
• 2 free-range, omega-3 rich egg, room temperature
• few drops cider vinegar
• 2 x 100ml / 3½  fl oz glasses freshly-squeezed orange juice, plus 1 orange cut into wedges
• handful fresh blueberries (about 50g/2oz)

 

 

Method

1. Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 min until cooked, turning occasionally.
2. Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 sec. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 min, then remove the egg. Place in a bowl of warm water while you cook the other egg – or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ min in simmering water before serving.
3. Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 min without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
4. Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit

 

 

 

 

Soft-boiled egg, bacon & watercress salad

 

 

 

Ingredients

• 2 large egg, at room temperature
• 1 shallot, very finely chopped
• 1 tbsp. red wine vinegar
• 1 heaped tsp wholegrain mustard
• 2 tbsp. rapeseed oil
• handful chives, snipped (optional)
• 4 thick rashers streaky smoked dry-cured bacon
• 2 slices good white crusty bread (ideally sourdough)
• 2 good handfuls British watercress, thick stems removed

 

 

Method

1. Put the eggs in a pan of cold water and bring to the boil. Boil for 3 min, then lift into a bowl of iced water and cool completely. Very carefully peel away the shells. Leave the eggs in the iced water until you finish the recipe, or for up to 1 hr ahead.
2. Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.
3. Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.
4. Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.

Squash, goat’s cheese & rosemary pancakes

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 rosemary sprig, finely chopped
• 1 egg
• 300ml milk
• 25g butter, melted and cooled, plus a knob extra
• 2 tbsp. olive oil
• 250g butternut squash, peeled, deseeded and cut into small cubes
• 100g vegetarian goat's cheese, crumbled into small pieces
• handful pumpkin seeds, rocket salad and onion chutney, to serve

 

 

 

Method

1. Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
2. Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 min until tender, turning the heat up for the final few min to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.
3. Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 min until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.

 

 

 

Baked eggs with spinach & tomato

 

 

 

Ingredients

• 100g bag spinach
• 400g can chopped tomatoes
• 1 tsp chilli flakes
• 4 eggs

 

Method

1. Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
2. Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 min or more depending on how you like your eggs. Serve with crusty bread, if you like.

 

 

 

Poor knights of Windsor with blackberry compote

 

 

 

Ingredients

• 4 eggs, lightly beaten
• 100ml milk
• 2 tsp vanilla extract
• 2 tbsp. golden caster sugar
• 100g tub full fat soft cheese
• 2 tbsp. icing sugar
• 4 tbsp. blackberry compote
• 4 slices day old white bread
• 25g butter

 

 

Method

1. Put the eggs, milk, vanilla extract and golden caster sugar into a large, deep dish and whisk together.
2. Beat the soft cheese with the icing sugar until spreadable. Spread the soft cheese over 2 slices of bread, drizzle with 1 tbsp. compote then sandwich with remaining bread. Submerge the sandwich into the egg mix and allow to sit for 30 sec before carefully turning it over and soaking the other side.
3. Melt the butter in a large frying pan until foaming, then cook the sandwiches for 3-4 mins on each side until golden and slightly puffed. Slice in half and serve with extra blackberry compote and a scoop of ice cream if you like.

 

 

 

Black pudding potato cakes with fried eggs & tomato chutney

 

 

Ingredients

• 3 tbsp. white wine vinegar
• 1 tbsp. sugar
• ½ small onion, finely chopped
• ½ x 250g pack cherry tomatoes, quartered
• 400g cold mashed potato
• ½ bunch spring onions, finely sliced
• ½ x 230g pack black pudding or 2 large slices, diced
• 1 tbsp. plain flour
• 2 tbsp. sunflower oil
• 2 eggs

 

Method

1. Make the chutney: heat the vinegar and sugar with 1 tbsp. cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 min until starting to soften. Turn off the heat and set aside to cool.
2. Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 min each side until golden. Remove from the pan and keep warm.
3. Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.

 

 

 

 

Chocolate & almond croissants

 

 

Ingredients

• 6 croissants
• 100g marzipan, broken into small pieces
• 50g toasted sliced almonds
• 50g milk chocolate, chopped

 

Method

1. Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don’t go all the way through – they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp. chocolate.
2. Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 min or until the chocolate has melted. Serve warm

 

 

 

Peach Melba smoothie

 

 

Ingredients

• 410g can peach halves
• 100g frozen raspberry, plus a few for garnish
• 100ml orange juice
• 150ml fresh custard, plus a spoonful for garnish

 

 

Method

1. Drain and rinse peaches and place in a blender with raspberries. Add orange juice and fresh custard and whizz together.
2. Pour over ice, garnish with another spoonful of custard and a few raspberries. Best served chilled.

 

 

 

 

Sausage & egg baps with spicy tomato sauce

 

 

Ingredients

• 12 Cumberland sausage
• 1 tsp vegetable oil
• 4 large egg
• 4 large soft white or wholemeal bap

For the sauce

• 4 large, ripe plum tomato, chopped
• 1 tsp English mustard powder
• ½ tsp chilli flakes
• 1 tbsp. each red wine vinegar, soft brown sugar, tomato ketchup

 

 

Method

1. Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 min until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoon able sauce.
2. Squeeze the sausage meat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 min each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
3. Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg

 

 

 

 

Spicy Moroccan eggs

 

 

Ingredients

• 2 tsp rapeseed oil
• 1 large onion, halved and thinly sliced
• 3 garlic clove, sliced
• 1 tbsp. rose harissa
• 1 tsp ground coriander
• 150ml vegetable stock
• 400g can chickpea
• 2 x 400g cans cherry tomatoes
• 2 courgette, finely diced
• 200g bag baby spinach
• 4 tbsp. chopped coriander
• 4 large egg

 

 

Method

1. Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 min, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 min, then mash about one-third of the chickpeas to thicken the stock a little.
2. Tip the tomatoes and courgettes into the pan, and cook gently for 10 min until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
3. Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 min, then take off the heat and allow to settle for 2 min before serving.

 

 

 

 

Baked eggs brunch

 

 

Ingredients

• 2 tbsp. olive oil
• 2 leek, thinly sliced
• 2 onion, thinly sliced
• 2 x 100g bags baby spinach leaves
• handful fresh wholemeal breadcrumbs
• 25g Parmesan (or vegetarian alternative), finely grated
• 4 sundried tomato, chopped
• 4 medium egg

 

 

Method

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 min until soft and beginning to caramelise.
2. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
3. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 min, until the whites are set and yolks are cooked to your liking.