If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol! I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.
6 large eggs
Pepper (any colour) chopped finely
Spring onions or small white or red onion – finely chopped
Cooked ham or any cooked meat of your choice – finely chopped
Salt & Pepper to taste
Grated Cheese of your choice (I used cheddar)
Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
Place the pepper, onion and ham evenly into the moulds.
Whisk up the eggs
Pour evenly into moulds, don’t over fill. Season.
Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
Remove and serve immediately. Yummy!
These can also be kept in the fridge for next morning, then just reheat.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
Mix the avocado into the flour until blended
Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.
My first time at oat & banana and they were pretty tasty.
1 egg separated
1 small banana
30g scotts porridge oats
1 tsp baking powder
1 tsp vanilla extract
Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.
Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here
1 Roll of Puff Pastry
7 eggs (1 for wash)
Grated Cheddar Cheese (I used 1 tbsp per basket)
Salt & pepper
Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)
Preheat your Crisperplate for 2 minutes on Crisper setting.
Place a sheet of greaseproof on the plate once heated.
Roll out the pastry and using a round cutter, cut out 6 circles.
Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.
Place the pastry onto the crisper plate and cook for 4 minutes.
Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked. Serve. Yummy!
This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
Preheat the crisper plate for 2 minutes.
Place bacon and sausages onto plate and cook for about 3 minutes
Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
Remove the bacon and sausages to a plate and wipe dry the crisper plate
Spoon 1 tsp of tomato paste over the centre of the pastry.
Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.
Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.
There are so many combinations you can do, I went with cheese and tomato.
2 Slice of Bread – Thick slice is best
2 large eggs – whisked
2 tomatoes – sliced
Gouda cheese – small handful grated
Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.
Cut out the centre of the bread and set aside.
Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.
Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top
Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.