Set yourself up for a great day every morning with a simple but delicious vegetarian breakfast. These are three of our favourite breakfast recipes that cater for a sweet or savoury tooth and will be great for all the family. Enjoy!
The Family Breakfast: French Toast With Berries
Serves 4 Prep time:5 mins Cooking time: 10 mins
- 4 large eggs
- 250ml milk
- 1 tsp sugar (optional)
- 30g butter, plus extra to serve
- 10 to 12 slices white bread
- chocolate sauce
- Fresh berries
In a wide, shallow bowl, beat eggs lightly with a fork. Stir in milk and sugar, if using.
Melt butter in a frying pan over medium-low heat.
Place bread slices one at a time into eggs, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. (Soak only as many slices as you will be cooking at one time.)
Transfer bread into frying pan and cook until bottom is golden brown, then turn and brown the other side.
Serve French toast hot with butter, chocolate sauce and berries.
The Weekend Breakfast: Eggs Benedict
Serves 4 Prep time:5 mins Cooking time: 20 mins
- 4 eggs
- 2 tbsp white grape vinegar
- 2 English muffins, halved, lightly toasted and buttered
- micro herbs, to serve
- For the hollandaise sauce
- 2 tsp lemon juice
- 2 tsp white grape vinegar
- 3 egg yolks
- 125g unsalted butter, melted
To make Hollandaise sauce, in a bowl, whisk together lemon juice, vinegar and egg yolks until light and frothy. Place bowl over a pan of simmering water and whisk until mixture thickens. Gradually add butter, whisking constantly until thick. Season to taste and keep warm.
To poach the eggs, bring a large pan of water to the boil and add vinegar. Lower the heat so the water is simmering gently. Stir water to create a slight whirlpool. Crack an egg into a bowl and then slide it into the pan of simmering water. Cook for about 4 mins, then remove with a slotted spoon.
Place poached egg on top of toasted muffin with some Hollandaise and a garnish of micro herbs.
The Spicy Breakfast: Shakshuka
Serves 4 Prep time:10 mins Cooking time: 20 mins
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, sliced
- A small bunch of za’atar, stalks and leaves chopped separately
- 400g fresh tomatoes, chopped
- 4 eggs
- 100g feta cheese, crumbled
Preheat oven to 180°C. Heat oil in a frying pan with a lid. Add onions, chilli, garlic and za’atar stalks. Sauté until onions are soft, about 5 mins. Add tomatoes and cook for 8-10 mins or until thick. Spread mixture in an even layer in bottom of pan.
Crack the eggs on top of the tomato sauce and cover with the lid. Cook over low heat for 6-8 mins or until the eggs are done to your liking.
Garnish with za’atar leaves and feta. Place in a preheated oven for 2-3 mins then serve.
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