These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
An easy and healthy breakfast from ” Alice’s Cook Book” by Alice Hart. The soaked oats and fruit juice will keep in the fridge for several days, ready to be customised as preferred.
This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
Everybody loves Eggs Benedict, but lets face it making the Hollandaise Sauce can be a bit of a faff especially when you are hungover and hungry. This recipe is a riff on the traditional version from ” Notes from a Small Kitchen Island” by Debora Robertson. This savoury bread and butter pudding is even better if prepared the day before and then cooked the following day. If you like you can add some halved cherry tomatoes to the mixture and/ or serve rashers of crisp bacon and sizzling sausages alongside. And of course Bloody Mary’s to accompany – or Virgin Mary’s if preferred.
The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
A delicious brunch or supper from Diana Henry.
A very different version of the classic Shakshuka from ” Ottolenghi Test Kitchen: Shelf Love”. Serve for brunch, lunch or supper.
An easy brunch or supper from James Martin’s “Butter”.
A variation of kedgeree using salmon and south east asian spices which i found in “Nigella Bites” by Nigella Lawson.
A breakfast dish from Kerala which i found in Anjum Anand’s ” I Love India”. I like to serve this egg curry with some coconut rice, but it works well on buttered toast too.
Another delicious breakfast from ” Posh Eggs” by Louise Haggar. You can make the beans in advance and just do the crumpets at the last minute.
A version of this classic recipe from ” Posh Eggs” by Louise Haggar
A Mexican inspired breakfast from Diana Henry.
A recipe from Anna Jones.
A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.