Who wants a pudding for breakfast? Oh yes….this little 2 minute pudding is perfect, nutritious, filling, tasty & quick to make, whats not to love!
I love my porridge in the morning as you may know, especially in the winter months. I love experimenting with different techniques & flavours and I just had to try this, the great thing is that you can add any flavour you like, making it your own.
Oats are gluten free and whole oats are rich in antioxidants making them great for you. A great source of fibre & good carbs too.
Makes 1 Cup
40g Porridge Oats
1 Medium Egg
120ml Yoghurt (whichever flavour you prefer, I used Raspberry)
1 Tbsp of raisins & dried Goji berries
1/2 Tsp Vanilla essence (or you could use cinnamon or any flavouring of your choice)
1 Tbsp of Chopped walnuts & seeds for topping (or you could use banana or blueberries etc)
1 Tbsp Yoghurt for topping
Place oats, egg, 120ml yoghurt, raisins & berries along with essence into a mug and mix through until combined.
Cook at 800w power in a microwave for 2 minutes, ensuring it doesn’t spill over, remove, loosen the edges with a spatula or knife and tip onto a plate
Finish off with some yoghurt, nuts & seeds and enjoy!
In today’s hectic lifestyle and especially in the wintery months, it can feel impossible to achieve those recommended eight hours of sleep. Sleep deprivation catches up to us all, however, and it can be difficult to find energy-granting options that are healthy as well. Luckily, many foods boost energy naturally, offering a mid-day pick-me-up that will not derail a healthy diet.
I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.
I was inspired a few years ago when I decided to look more into nutrition, it was really interesting learning about micronutrients and the true benefits of all those minerals & vitamins. I completed a health & nutrition course with BNF (British Nutrition Foundation) https://www.nutrition.training/ & learned how to use foods to our advantage to better our diets & lifestyle.
Simple to make dishes that the whole family will enjoy.
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.
New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?
This little dish was so tasty, I will definitely be having it more.
Makes 2 portions
2 tsps turmeric
Salt & pepper
6 cherry tomatoes – cut into quarters
2 tsps parsley (dried or fresh) – I used dried
Heat oil in a fry pan on medium heat
Gently heat through tomatoes until slightly soft
Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.
I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-
Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.
Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.
Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.
2 Large eggs
Mixture of tomatoes
oil 1 tsp
Chopped Chilli (optional if you like a bit of spice)
Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!
Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?
I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.
2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel
Salt & pepper
Knob of Butter
Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.
Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.
100g diced chorizo
5 eggs – whisked
4 spring onions – diced
1 orange pepper – diced
1 red onion – diced
6 cherry tomatoes – quartered
parmesan cheese – about 2 tbsps
salt & rainbow peppercorns for seasoning
Preheat your oven to 180 deg
Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
Grease a muffin tin
Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
Bake for about 25 minutes
Allow to cool slightly remove from tin and serve……..so Yummy!
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
Preheat oven to 230 deg and line a baking tray with non stick paper
Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
Sprinkle the paprika onto the egg whites
Bake in the oven for approx 3-4 mins
Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.
2 Slices of Wholemeal toast (you can of course use white if you prefer)
1/2 avocado – mashed
tsp of chilli flakes
knob of butter
1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices
3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.
4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)
5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.
6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!
I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.
6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)
1 cup Milk
1 tsp vanilla essence
2 tbsp sugar (brown or white, your choice)
1 tsp cinnamon
2 tbsp butter – melted
Maple Syrup to serve
Preheat oven to 180 deg
Cut bread into long slices. Mix sugar and cinnamon and set aside.
Whisk together eggs, milk and vanilla
Soak the bread in the egg mixture and let excess drip off
Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
Bake in oven for 15 minutes
Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
Brush the pastry with the egg wash.
Place the spinach in the square then the cherry tomatoes around the edge.
Place into a preheated oven at 190 deg for approx 10 minutes.
After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
Mix the yoghurt and sweet chilli in a small bowl and put to side.
Put the fish into the fry pan and mix through.
Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
Well…I have to say when I read about this I was a bit uncertain, but as per usual my curiosity got the better of me…….well what can I say…..it just went and worked didn’t it! A perfect folded omelette! Here goes:-
2 small to medium Eggs (if using large you may need to increase cooking time.)
1 Ziplock Bag – good one (cheap one might leak)
1 chopped mushroom
1 sliced small tomato
Handful of grated cheese
Salt & Pepper to taste
Spray inside the bag with oil to prevent from sticking.
Crack the eggs in….no need to whisk up.
Add in your ingredients…..of course you can add anything you like, I made it simple yet tasty.
Gently rub with your hands to coat all round and break the yolks. Remove any air from the bag gently and seal.
Bring a large pan of water to the boil and place bag in and boil rapidly for 8 minutes. Then reduce to a simmer for about 2-3 minutes.
Gently remove and open bag, roll onto a plate and serve…….oh WOW!
I just love breakfast time it is one of my most enjoyable food times and creating something different every weekend has become an exciting challenge. My favourite food is of course eggs, love them anyway cooked. So this morning I went for something simple but very very tasty. I recently purchased some fresh eggs from Little Turnberry Farm and Chicken Nest at the Glasgow Assembly, all of their hens love their freedom at their farmhouse gardens, they enjoy foraging the grounds and a with little TLC they produce the most flavoursome eggs.
Here is my wee recipe for the best baked eggs and tomato:-
2 x Beef Tomato
2 x Fresh Eggs
Salt & pepper
pinch of basil (fresh or dried)
pinch of chives (fresh or dried)
1 x slice of cheddar cheese
First slice the top of the tomato and scoop out the insides.
Season the tomato with salt & pepper, crack the egg into the tomato, sprinkle basil over the top and some cracked black pepper.
Place into a preheated oven at 220 deg and bake for 20 mins for a runny egg, 30-35 mins for solid.
A few minutes before it’s ready, place slices of cheddar cheese on top and allow to melt.
Remove from oven and sprinkle some chives on top serve with some lovely avocado slices. Yummy!!
I normally have porridge in the mornings but this week I fancied a change but still something that was quick, easy and healthy. I came across this Mornflake Oatbran Granola and thought…..yes…that will do……and oh my….it is so delicious.
I had it with natural yogurt (Low Fat), added some raspberries and blueberries for my berry superfood fix and WOW, this was absolutely scrumptious! My new quick healthy option breakfast.
I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!
The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.
Here are some of my fav’s:-
6 Eggs – beaten
Ground Black Pepper to season
These are the basics, you then add in everything you like…………….
This was one of those moments where I woke up and thought, I don’t fancy porridge for breakfast, lets see what I have………………after looking in the fridge this is what I put together, full of protein, fibre and superfoods galore it makes a fabulous breakfast shake…….or in fact a great shake at any time and only 154 calories per glass.
For 1 serving
200ml Almond Milk
15g Chia Seeds
Mix altogether in a blender until blueberries are broken down, serve and drink…YUMMY!
Scottish salmon has been voted the ‘best farmed salmon in the world’ by some of the most influential seafood buyers in the world, based on superior taste, quality and appearance. Whooohoooo to Scottish Fish Farming.
Check out some of my Salmon Recipes….go on give it a try today!
I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.
1. Heat Black pudding in the microwave for 50 secs and mash up.
2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.
The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.
Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html
They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.
I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.
1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).
2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.
4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!
1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.
2. Meanwhile, whisk eggs and add chives and pepper
3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.
4. Pour into each one the egg mixture and bake for approx 20 mins.
This is a brill Brunch dish. About 280 Calories per serving. (makes 2 servings)
1 onion finely chopped
500ml smooth tomato passata
1 tsp smoked paprika (or you can use chilli)
10g cheddar cheese
1. Preheat oven to 200 deg. Chop Chorizo into slices or cubes and fry in a pan until juices run, then add in onion and cook until soft, 2-3 mins.
2. Pour in passata and smoked paprika, stir and bring to the boil, simmer for few mins only.
3. Pour mixture into 2 small ovenproof dishes, using a spoon make a well in the middle and crack egg in, making sure not to burst yolks, grate the cheese over the top and bake in the oven for 10-15 mins depending on how you like your eggs.
4. Serve straight from dish. You may like some crusty bread to mop up sauce. YUM!
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