Breakfast

Showing recipes categorised by Breakfast, to filter please use the search field below.


Description Season Course Ingredients
Cheesy French toast with spiced tomato and bacon Summer Breakfast

For the cheesy French toast

4 thick slices rustic bread

100g/3½oz cheddar, sliced

2 free-range eggs, beaten

2 tbsp double cream

1 tbsp olive oil

For the spiced tomato

1 beef tomato

pinch chilli flakes

1 tbsp olive oil

2 slices smoked bacon, fried until crisp, to serve

Apple and rosemary pancake Autumn Breakfast

 

2 Cox's apples, peeled, cored and cut into eight segments each 

2 eggs, lightly beaten

200ml/7fl oz milk 

200ml/7fl oz cream 

1 tbsp plain flour 

55g/2oz butter 

1 sprig rosemary, picked from stalk 

 

 

 

 

Bircher muesli Summer Breakfast

100g/7oz oats

25g/1oz dried apricots, chopped

25g/1oz dried prunes, chopped

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

fresh berry fruits, to serve

milk, yoghurt or fruit juice, to serve

 

Brie and spinach croissants Spring Breakfast

2 croissants , slit open lengthways

butter

100g young leaf spinach , washed

6 thick slices of brie

1/2 a garlic clove crushed

Bulgar wheat and spinach fritters Summer Breakfast

 

For the fritters

100g bulgar wheat

250g spinach

2 tsp ground cumin

1 onion , finely chopped (reserve 2 tbsp for the chutney)

1 garlic clove , chopped

85g fresh breadcrumbs

5 eggs , 1 beaten

1 tbsp vegetable oil , plus extra 

For the chutney

 5 tbsp sugar

50ml white wine vinegar

2 tbsp finely chopped onions (see above)

250g cherry tomatoes , halved or quartered

salad leaves , to serve

Cheese and ham omelette Spring Breakfast

3 free-range eggs

1 tbsp olive oil

30g/1oz Comté, Montgomery cheddar or blue cheese, grated

1 thick slice ham, finely chopped

 

 

 

Cinnamon French toast with peaches Winter Breakfast

 

For the French toast

100ml/3½fl oz milk

1 free-range egg

pinch ground cinnamon

1 soda farl, cut in half

30g/1oz butter

For the peaches

50g/1¾oz caster sugar 

1 vanilla pod, cut in half 

100ml/3½fl oz white wine 

1 peach, cut into wedges

honey, to drizzle

 

 

 

 

 

Eggs benedict with asparagus and crispy parma ham Autumn Breakfast

For the Egg

3 sheets of ready-made filo pastry, cut into large squares

55g/2oz butter, melted

1 tbsp white wine vinegar

2 slices Parma ham

3 asparagus spears

1 egg

For the hollandaise sauce

3 tbsp white wine vinegar

2 tsp chives, finely chopped

2 tsp tarragon, chopped

55ml/2fl oz double cream

1 tsp wholegrain mustard

Fat pancakes with Dutch fried apples Autumn Breakfast

For the Pancakes

3 large eggs

300g/10oz self-raising flour

150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)100ml/3fl oz milk

1tbsp sunflower oil

For the Dutch fried apples

50g/2oz butter

icing sugar, to taste

3 peeled apples, chopped 

1 gill advocaat, or to taste

 

Fruit and yoghurt with homemade granola Autumn Breakfast

4kg/9lbs eating apples, peeled, cored and chopped

250g/9oz demerara sugar 

2 litres/3½ pints water 

200g/7oz unsalted butter 

800g/1lb 12oz oats 

200g/7oz desiccated coconut 

1 tbsp ground cinnamon 

150g/5½oz honey 

2kg/4lb 8oz plain yoghurt

Leek and smoked cheese pancakes Spring Breakfast

 

For the pancakes

200g/7oz plain flour, sifted, plus extra for dredging

4 free-range eggs

400ml/14fl oz milk

150ml/5½fl oz water

100g/3½oz butter, melted

vegetable oil, for frying

2 free-range eggs, beaten 

125g/4½oz polenta (cornmeal)

For the pancake filling

1tbsp olive oil

250g/9oz leeks, sliced into rounds 

150g/5½oz smoked cheese, grated

1 tbsp chopped fresh thyme

1 tbsp chopped fresh sage

100g/3½oz frozen peas

100g/3½oz ricotta 

For the salsa

1 red onion, peeled, chopped 

1 cucumber, chopped

12 cherry tomatoes, chopped

200ml/7fl oz tomato passata 

1 red chilli, finely chopped 

50ml/2fl oz sherry vinegar

Luxury Berry Bircher Muesli Summer Breakfast 150g rolled oats 50g shredded coconut 150ml organic milk 150ml apple juice 150g organic plain yoghurt 1tbsp honey 1 granny smith apple grated 50g blueberries 50g fresh raspberries 50g chopped nuts
Maple, pecan and cranberry muesli Autumn Breakfast

125ml/4fl oz maple syrup

25g/1oz caster sugar

25ml/1fl oz sunflower oil

½ tsp vanilla extract

500g/1lb 2oz jumbo rolled oats 

175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)

150g/5oz pecans (or walnuts)

50g/2oz whole almonds

25g/1oz flaked almonds

75g/2¾oz desiccated coconut 

2 tsp cinnamon (optional)

150g/5½oz dried cranberries

Mini fry-up Winter Breakfast

For the fried bread

3 tbsp olive oil

1 thick slice white bread, cut into a 7cm/3in round

For the fried sausage and tomatoes

2 good quality sausages, cut in half 

5 baby vine tomatoes

For the fried bacon

2 slices smoked streaky bacon

For the sautéed mushrooms

1 tbsp olive oil

½ large flat field mushroom, sliced

For the fried quails' eggs

1 tbsp olive oil

3 quails' eggs

Mushroom Soup Autumn Breakfast

25g/1oz butter

1 large onion, finely chopped

1 green pepper, finely chopped

1 medium leek, finely chopped

1–2 garlic cloves, crushed

300g/10½oz button or chestnut mushrooms, grated

2 tbsp plain flour

450ml/16fl oz vegetable stock

450ml/16fl oz milk

1 tbsp finely chopped parsley

salt and freshly ground black pepper

crusty bread, to serve

Mushrooms on toast with scrambled quails eggs Autumn Breakfast

 

For the sautéed mushrooms

1 tbsp olive oil

1 garlic clove, finely chopped

½ red onion, finely chopped

50g/1¾oz smoked streaky bacon, finely chopped

1 large flat field mushroom, sliced

1 slice thick white toast

For the scrambled quails' eggs

1 tbsp olive oil

25g/1oz unsalted butter

8 quails' eggs 

50ml/2fl oz double cream

2 slices thick white toast

1 tbsp chopped fresh parsley

Roasted courgettes with chilli scrambled eggs Spring Breakfast

For the courgettes

6 baby courgettes

1 tbsp thyme

5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved

2 tbsp olive oil

 

For the chilli scrambled eggs

3 tbsp butter

2 free-range eggs, lightly beaten 

1 pinch chilli flakes

1 pinch saffron 

2 tbsp mushroom water, reserved from soaking the porcini

3 tbsp double cream

 

 

Scrambled eggs with smoked salmon and brioche Summer Breakfast

4 large free-range eggs 

4½oz /125g smoked salmon trimmings 

2 ready-made brioche buns 

4 tbsp single cream

a little fresh dill, to garnish

10g butter

 

Soffritto - The soffritto is the base for many Tuscan dishes including sauces... Autumn Breakfast
  • 8 tbsp extra virgin olive oil

    4 celery sticks, finely chopped

    2 carrots, finely chopped

    1 medium onion, finely chopped

    2 cloves garlic, crushed

    1 sprig rosemary

    4 bay leaves

    salt and freshly ground black pepper

     

Spanish style baked eggs Autumn Breakfast

 

2 shallots, finely sliced

 

1 clove garlic, crushed

 

10 capers

 

1 red chilli, finely chopped

 

30ml/1fl oz olive oil

 

1 tbsp sherry vinegar or red wine vinegar

 

15g/½oz flatleaf parsley, chopped

 

1 tin chopped tomatoes

 

2 eggs, preferably free-range

 

1oz/30g sliced chorizo, optional

 

sprig of chevril

 

 

  

 

 

 

Toasted crumpets and warm spiced berries with yoghurt and honey Winter Breakfast

4 crumpets

100g/3½oz fat-free Greek yoghurt

150g/5½oz ripe strawberries, hulled and sliced

50g/2oz raspberries

50g/2oz blueberries

2 big pinches ground mixed spice

2 tsp runny honey, for drizzling

 

Description Season Course Ingredients