Breakfast Recipes
Basic Poached Eggs
Ingredients (serves 4)
- 4 fresh eggs, at room temperature
- 2 tsp white vinegar
- Thickly sliced bread, toasted and buttered, and chopped chives, to serve
Method
- Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
- Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
- Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
- Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
- Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.
Banana and Cinnamon Porridge
Ingredients (serves 4)
Method
- 3 cups reduced-fat milk
- 1 1/2 cups traditional rolled oats
- Pinch of salt
- 1 1/2 tablespoons brown sugar
- 2 medium bananas, sliced diagonally
- 1 teaspoon ground cinnamon
Method
- Bring milk to a simmer in a large saucepan over medium-high heat. Stir in oats and salt. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens (porridge will coat the spoon when ready).
- Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing). Stir in sugar.
- Spoon into bowls. Top with banana and cinnamon. Serve.
Strawberry Yogurt Smoothie
Ingredients (serves 2)
Method
- 250g strawberries, hulled, roughly chopped
- 1 1/2 cups strawberry frozen yoghurt
- 1/4 cup milk
Method
- Place strawberries, frozen yoghurt and milk in a blender. Blend until smooth and frothy. Pour into glasses and serve.
Mushroom Omelette
Recipe Ingredients:
Recipe Method:
- 4 x 60g eggs
- 125g low fat milk
- 160g button mushrooms, sliced
- ½ (20g) onion, finely diced
- 2 g olive oil (drizzle)
- Salt and pepper to taste
Recipe Method:
- Mix together eggs with milk and add salt and pepper to taste.
- Preheat small frypan over medium heat. Drizzle olive oil and sauté onions until softened, around 4-5 mins. Add sliced mushrooms and sauté until also softened. When cooked set aside on a plate to cool. Once cooled add to egg mixture.
- Preheat pan over medium again. Spray with a cooking olive oil spray, pour in half of egg mixture, and cook for about 1-2 minutes until cooked through, repeat mixture for second omelette.
- If desired omelette can be folded in half, or left flat.
- Serve immediately.
Eggs, Spinach and Roma Tomatoes
Recipe Ingredients:
Recipe Method:
- 4 Eggs
- 1 Cup baby spinach leaves
- 1 Tablespoon chopped chives
- 4 Roma tomatoes, halved
- 1 Tablespoon olive oil
- Freshly cracked pepper and sea salt
Recipe Method:
- Preheat oven to 180 degrees.
- Place spinach in the bottom of four lightly greased ramekins. Break egg over the top if the spinach. Spinkle each egg with chopped chives.
- Place roma tomatoes on a tray and drizzle lightly with olive oil, season with salt and pepper and place in oven and roast for 20 minutes.
- Place egg ramekins in frying pan, with tight fitting lid. Pour boiling water into frying pan to come half way up the sides.
- Cook for approximately 12 minutes, or until egg yolk is cooked to you're liking.
- Serve eggs immediately with roma tomatoes and your favorite bread.