Tasty Full English Breakfast with a Twist

Tasty Full English Breakfast with a Twist

An absolutely delicious alternative to a traditional Full English – such a tasty dish with a kick!

Serves 4

Prep time:  5 minutes

Cooking time: 20 minutes

Ingredients

2 tbsp olive oil

8 rashers of smoked bacon

8 pork sausages, cut into bite-size pieces

150g chorizo, sliced

350g cherry tomatoes

250g chestnut mushrooms, halved or quartered

1 tsp chilli flakes (add more for an extra kick)

150g baby spinach leaves

4 free range eggs

Freshly ground pepper

Method 

1.    Grill the bacon and to your desired crispiness.

2.    Meanwhile, heat a large frying pan over a medium heat and add 1 tbsp of oil.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the chorizo, tomatoes, mushrooms and chilli flakes and fry for a further 3 minutes.

3.    Heat another frying pan over a medium heat and add 1tbsp of oil and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.

4.    Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.

5.    To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

An absolutely delicious way to start the day!

Light, Crisp & flourless savoury waffles topped with a poached egg and lashings of goats’ milk yogurt hollandaise that you can enjoy without any guilt!  I much prefer this Guilt Free Yogurt Hollandaise sauce better than the full fat version because while super creamy, and decadent it’s so much lighter!

St Helen’s Farm Goats Milk yogurt is creamy & smooth, gentle on the stomach, easy to digest and tastes amazing.

Serves 4

Prep time:   15 minutes

Cooking time: 25 minutes

Ingredients

For the waffles:

150g oats (gluten free if desired)

150ml goats milk yogurt

60g cornflour

1 tsp caster sugar

1 tsp mustard powder

¼ tsp smoked paprika

2 heaped tbsp. parmesan cheese

1 garlic clove, peeled & crushed

80ml goats milk, semi-skimmed

2 eggs, beaten

A pinch of salt & pepper

A few sprays of cooking spray, to grease the waffle machine

For the Guilt Free Yogurt Hollandaise:

250g goats milk yogurt

3 egg yolks

1 tsp lemon juice

1 garlic clove, crushed

¼ - ½ tsp cornflour (optional)

1 tsp Dijon mustard

¼ tsp paprika

1/8 tsp cumin

A good pinch of salt, pepper, chilli flakes & sugar

To serve

Poached eggs

Method

1.    For the waffles, place the oats into a food processor and blitz until you have a fine powder.  Now add the remaining waffle ingredients and blitz until fully combined.  Leave to rest for 5 minutes.

2.    Preheat the waffle machine, as per instructions and grease with the cooking spray.  Ladle the waffle batter into the centre of the waffle machine and bake to your liking.  Keep the waffles warm in the oven until needed.

3.    For the Hollandaise, boil a large pan of water and reduce the heat to a simmer.  Place the yogurt, egg yolks and lemon juice into a heatproof bowl that fits over the pan and beat with a large balloon whisk, stir in the garlic.  Now stir frequently for 10 minutes until the sauce thickens, if the sauce does not thicken to your liken gradually add the cornflour (mix with some of the sauce before adding to the hollandaise).

4.    In the meantime, prepare your poached eggs.

5.    Now stir through the remaining ingredients, taste and add additional Dijon, salt, pepper, sugar and/or chilli flakes until you get your desired taste.

6.    Place the waffles onto serving plates and top with a poached egg and a good serving of hollandaise.  Enjoy!

·         Check out the link for stockists of St Helen’s Farm Goats milk yogurt http://www.sthelensfarm.co.uk/where-buy

Recipe commissioned by St Helen’s farm, as always all opinions our my own.

Healthy but Tasty Full English Breakfast

Healthy but Tasty Full English Breakfast

An absolutely delicious and healthy alternative to a traditional Full English – such a tasty dish with a kick!

 

Serves 4

Prep time:  5 minutes

Cooking time: 20 minutes

 

Ingredients

8 rashers of smoked bacon

Few sprays of Fry light

6 pork sausages, cut into bite-size pieces

350g cherry tomatoes

200g button mushrooms

1 tsp chilli flakes (add more for an extra kick)

150g baby spinach leaves

4 free range eggs

Freshly ground pepper

 

Method 

1.  Remove the fat from the bacon and grill to your desired crispiness.
2.  Meanwhile, heat a large frying pan over a medium heat and spray with Fry Light.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the tomatoes, button mushrooms and chilli flakes and fry for a further 3 minutes.
3. Heat another frying pan over a medium heat and spray with Fry Light and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.
4. Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.
5. To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!

   
   

   
   

   
   

Ultimate Smoked Salmon & Scrambled Eggs

Ultimate Smoked Salmon & Scrambled Eggs

A very quick but very delicious and indulgent breakfast!

Serves 2

Prep time:  5 minutes

Cooking time: 3 minutes

Ingredients

8 free range eggs

2tbsp fresh chives, chopped

Freshly ground pepper

50g butter, plus extra for spreading

150g Smoked Salmon trimmings

2 English muffins, split horizontally

Method

1.    In a bowl, beat together the eggs and chives with freshly ground pepper.

2.    Over a medium to low heat melt the butter in a non-stick pan.  Add the eggs and gently cook, stir occasionally until the eggs are softly scrambled.

3.    Meanwhile, toast the muffins and butter.  When the eggs are cooked remove the pan from the heat and fold through the salmon.

4.    Place 2 halves of muffins on each plate and spoon the scrambled egg and salmon on top. Enjoy!

Herby Scrambled Eggs with Smoked Salmon

Herby Scrambled Eggs with Smoked Salmon

A very quick easy breakfast but ever so fresh & flavoursome!  

Serves 4

Prep time:  5 minutes

Cooking time: 3-5 minutes

Ingredients

8 thick slices of smoked salmon

8 large eggs

50g salted butter, cubed

1tbsp chopped fresh chives

1 tbsp fresh flat leaf parsley, chopped

½ tbsp fresh mint, chopped

Sea salt & freshly ground pepper

Buttered toast, to serve

Method

1.  Preheat the grill to medium and place the smoked salmon on a baking tray.

2.  Place the eggs in a bowl and whisk together, season with salt and pepper and add the butter.

3.  Place the eggs into a heavy based pan and heat gently over a medium heat, stir with a wooden spoon.  As soon as the scrambled eggs start to come together, remove from the heat.

4.  Place the salmon under the grill to warm through.

5.  Add the chopped herbs into the eggs and mix through.

6.  To serve, place the buttered toast onto a plate and top with the scrambled eggs and smoked salmon, enjoy!

Smoked Salmon & Scrambled Eggs on Potato Pancakes

Turn simple scrambled eggs into a luxurious breakfast or brunch.  A wonderful way to start the day!

Serves 4

Preparation time:  15 minutes

Cooking time:  20 minutes

Ingredients

For the potato pancakes:

250g floury potatoes, peeled & boiled until tender, drained

25g butter, softened plus extra for frying

2 egg yolks

3 egg whites, whisked until stiff peaks have formed

2 tbsp plain flour

4 tbsp double cream

Salt & freshly ground pepper

For the scrambled eggs:

4 tbsp butter

6 eggs, lightly beaten

2 tbsp milk

6 tbsp double cream

Salt & Freshly ground pepper

To serve:

150g-200g smoked salmon slices

4 lemon wedges

1 tbsp fresh chives, chopped

Preparation method

1.  For the potato pancakes, mash the potatoes with a potato ricer or masher until smooth, now add the butter and egg yolks, then fold in the flour until fully combined.

2.  Gradually add the double cream until you have a smooth batter and season with salt & pepper.  Now carefully fold through the egg whites until fully combined.

3.  In a large frying pan heat a knob of butter, when the butter begins to foam add 4 spoonfuls of potato batter to the pan making sure you have space between each one.  Fry for 2-3 minutes on each side until golden brown.  Remove from the pan and keep warm.  Repeat this process until you have 12 pancakes.

4.  For the scrambled eggs, melt the butter in a saucepan over a low heat.  Add the eggs and milk, stir continuously until thick and scrambles and then stir in the cream.  Remove from the heat and season to taste.

5.  To serve, place three potato pancakes on the centre of four warmed serving plates.  Spoon over the scrambled eggs and place the smoked salmon on top.  Garnish with chopped chives and lemon wedges.

Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

A delicious brunch and a fantastic alternative to the “classic” Eggs Benedict!

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Bubble & Squeak Cakes

500g floury potatoes, peeled & chopped

125g green cabbage, shredded

1 tbsp olive oil, plus extra to fry the potato cakes

3 rashers of smoked bacon, chopped

1 shallot, peeled & chopped

2 cloves of garlic, peeled & crushed

3 tbsp fresh parsley, chopped

3 tbsp plain flour

Salt & freshly ground pepper

Hollandaise Sauce

3 large free-range eggs, yolks only

½ lemon, juice only

250g/9oz butter, melted

pinch white pepper and salt

For the poached eggs

2 tbsp white wine vinegar

4 large free-range eggs

To Serve

4 rashers of smoked bacon, grilled

Preparation method

1.  In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan.  In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.

2.  Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.

3.  Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste.  Set aside to cool.

4.  Divide the mixture into four and shape into cakes then toss in seasoned flour.  In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.

5.  To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.

6.  To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling.  Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.

7.  To serve, place a bubble & squeak cake on a plate and top with bacon and a poached egg, spoon over some sauce.  Enjoy!

Banana & Chocolate Muffins

Banana & Chocolate Muffins

A perfect weekend breakfast or accompaniment for a coffee break!  The banana makes the muffins stay moist days after baking when most would go stale.

Makes 12

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

3 ripe bananas

125ml vegetable oil

2 eggs, beaten

100g soft light brown sugar

225g plain flour

3 tbsp cocoa powder, sifted

1 tsp bicarbonate of soda

Method

1.   Preheat the oven to 220°C/Gas Mark 6 and line a 12 bun muffin tin with papers or muffin cases.

2.  Place the bananas in a bowl and mash with a fork, mix in the oil, eggs and sugar.

3.  Mix together the flour, cocoa powder and bicarbonate of soda, add to the banana mixture beating gently.

4.  Spoon into the muffin cases and then bake in the oven for 15-20 minutes.  Allow to cool in the muffin tin and then place on a wire rack... enjoy!!

Cooks tips

*  Store in an airtight container, they will keep for 2-3 days.

* To serve warm, reheat in a warm oven for 5 minutes.

* The muffins are suitable for freezing and can be kept frozen for up to 3 months.

the BEST Blueberry Muffins

The Best Blueberry Muffins

These have to be the BEST blueberry muffins I have ever tasted.  Prepare the mix and let rest overnight in the fridge... a perfect breakfast!

Makes 12

Prep time: overnight

Cooking time: 20 minutes
Ingredients

110g/4oz plain flour

110g/4oz butter, softened

65g/2 ½ oz caster sugar

2 eggs

1 ½ tsp baking powder

125g/4 ½ oz blueberries

Pinch of freshly grated nutmeg

Method

1.  Cream the butter and sugar together in a bowl and add the eggs gradually, mix for about 3-4 minutes.  Add the flour, baking powder and nutmeg, stir.  Place the mixture in the refrigerator overnight or for at least an hour if you can’t wait.

2.  Preheat oven to 200°C/400°F/Gas mark 6.

3.  Place a spoonful of the mixture into a muffin tin or case; fill each just over half full.  Add at least 8 blueberries to each muffin.

4.  Place in the oven for 20 minutes or until golden on the top.  Enjoy.  

Cooks tips

v Make the mixture at night, let rest in the fridge overnight for the perfect breakfast in the morning.