Category: Breakfast

Egg and bacon breakfast muffins

.Reading time 1 minute.
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HP sauce optional unless your name is Natalie Ashes.

Serves: 2 per person

I think Nat made fun of me when I mentioned I was cooking these.

Though you’ll be the one having the last laugh when you realise you can have bacon and eggs literally every day of the week. Mind blown right!

I used to cook a dish my mother taught me where in a ramekin, you put a pile of cooked bacon lardons, crack two eggs, fill almost to the top with pouring cream, season and bake. And wow this was good, but not every day.

Whereas with these muffins, you’re in luck.

Add spinach, chilli, corn, mushrooms, whatever you want. Or keep them simple like I have and demand apologies the next morning when you are being selective in who receives these breakfast gold nuggets.

Ingredients

6 eggs
6 rashers of shortcut bacon (c’mon, it’s the week; be healthy!)
Salt and freshly cracked pepper

Method

  1. Heat the oven to 180c.
  2. Grease 6 muffin tins.
  3. Somehow, shoehorn the back in there as a cup or whatever.
  4. Crack the egg inside, ensuring that egg white fills the tin and the yolk remains in-tact.
  5. Season and bake in the oven for 15 or so minutes until the egg has set.
  6. Fridge or freezer; eat with a ‘told you so’ smirk as your partner grovels over her Monday morning BACON & EGGS!

Nigella’s smashed avocado

.Reading time 1 minute.
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Oh yeah! 

Serves: 2

I type this recipe up on Valentine’s Day morning and so you can guess what I have just eaten and been made for breakfast!

This is better than any Hallmark card. In fact, it is better than any smashed avocado and tomato number that you’ll likely get at your local breakfast haunt, what with the addition of the chilli, ginger, dill, a squeeze of lemon and the radish sprinkled on top.

I added a few slices of tomato to my plate as well.

This is my new healthy breakfast favourite. Except for Nat’s incredible Mexican Eggs, reserved for my once-a-year birthday.

Happy Valentine’s Day turtle. You are the one.

(Thanks also Nigella!)

Ingredients

1 avocado
Juice of half a small lemon
Half a bunch of dill, chopped
Good pinch chilli flakes
2 good pinched of grated ginger
Rock salt and freshly cracked pepper to taste
2 thinly sliced radishes
2 – 4 slices of toasted soy and linseed bread
1 tomato, sliced 

Method

  1. Mash the avocado together with the lemon juice, dill, chilli flakes, ginger and salt and pepper.
  2. Spread the avocado mixture liberally on the toast.
  3. Throw a few radish slices on top and the tomato if using.
  4. Enjoy!

Berber Tagine Omelette

.Reading time 1 minute.

Serves 4

I found this recipe on SBS Food by mistake.

It originates from Morocco, and is so simple to do, the spices turning into a wonderful sauce with the onion and tomato. I cooked it years ago for brunch though this is an anytime dish.

And almost as good as Nat’s famous Mexican eggs.

Ingredients

Olive Oil
1 red onion, finely chopped
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground paprika
10 tomatoes, peeled and diced
7 eggs, beaten
1 handful, chopped coriander
Salt and Pepper

Method

  1. Preheat the oven to 180c.
  2. Heat some olive oil in the tagine on the stove, and gently cook the onions for 5 minutes.
  3. Add the spices and cook for a further 3 minutes.
  4. Add the tomatoes and coriander and then simmer for 10 – 15 minutes, stirring occasionally. Reduce to a sauce consistency.
  5. Remove from the heat and pour the beaten eggs over the sauce, cover the tagine lid and place in the over for about 10 – 15 minutes or until it lightly puffs and sers.
  6. To serve, season well and drizzle with a little olive oil.

Jamie Oliver’s Mexican Breakfast: Chilli tomato stew, eggs and cheese wrapped in tortillas

.Reading time 3 minutes.

Serves 6

I am not usually very adventurous with breakfast. Scrambled eggs and bacon or an Eggs Benedict is my go to in pretty much any hotel or café; occasionally an omelette as long as it has ham, cheese and mushroom.

I do cook pancakes from time-to-time, though with some chopped parsley, milk and garlic powder, scrambled eggs and few slices of buttered toast are my regular offering to the boys and Nat on a Sunday morning; boring perhaps, comfortable yes.

I had these eggs cooked for me for my last birthday and with a flute of good French, this dish reminded me of why being adventurous can come with such reward.

Are these the best eggs ever? My mother thinks Kylie Kwong has this honour stitched up whilst my father thinks Roger Verge’s Fried Eggs with Wine Vinegar wins.

For me – this Mexican breakfast – is way up there and a fabulous way to celebrate someone’s birthday; if you’re celebrating the birthday of someone my age, it will definitely be the best present they get.

Go Jamie Oliver. Go Nat!

Ingredients

Olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
Sea salt and freshly ground pepper
2x 400gm tins chopped tomatoes
2 large tomatoes, sliced
6 large eggs (free range Nat!)
6 tortillas
150gm grated cheddar cheese, to serve
Method

  1. In a large fry pan (with a fitted lid) or a tagine (which we used and is far more dramatic for purposes of presentation), heat the oil to a medium-high heat.
  2. Add the onion, garlic, pepper, both the fresh and dried chillies, bay leaves and a good pinch of salt and pepper; stir and cook for 15 minutes to soften and caramelise.
  3. Add the tinned tomatoes and try to break them up/mash them a little as they combine and cook; bring to the boil and then reduce and simmer for five or so minutes as the sauce thickens and reduces slightly.
  4. Check the seasoning and then layer the fresh tomato slices over the sauce.
  5. Make six wells in among the tomato slices and sauce and crack the eggs into the wells; try to crack them as quickly as possible so they cook consistently.
  6. Season the eggs and cover the pan for 3 – 4 minutes or until the eggs are poached to your liking.
  7. Whilst the eggs are cooking, warm the tortillas in the oven or microwave.
  8. At the table, sprinkle some of the cheese on a tortilla and add an egg with the sauce and tomato; wrap it up and enjoy with Champagne.