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Breakfast-recipes-2

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw Peanut Butter Cups

Is a smoothie your go-to breakfast in spring/summer? If you said yes, you’re going to thoroughly enjoy indulging in this wholesome mango smoothie bowl recipe by Instagram sensation @naturallynutritious.

“I had the most delicious mango breakfast smoothie when I was in Malaysia last year and wanted to bring it home with me!” says Melanie of the inspiration behind the dish. “It’s refreshing and filling thanks to the oats added in, and makes me feel like I’m on holiday. Well, kinda!”

Be sure to share your #WholesomeTreats with @shesaid and @naturallynutritious on Instagram!

Ingredients

1 small frozen banana

1 mango cheek

1 really heaped tbps of greek yoghurt

1/4 cup quick oats

a little ice

1/2 cup water

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

Method

  1. Place everything into a high-speed blender and pulse until smooth.
  2. Serve topped with your favourite berries.

Breakfast Bites: Belgian Waffles With Chocolate Ganache

Sundays are for treating yourself – and what better way to do it than with this homemade, delicious and decadent Belgian waffles recipe!

RELATED: Quick And Easy 4 Ingredient Vegan Scones Recipe

Provided by head chef Ronny Ghantous over at Belgian Beef Cafe Heritage, this dish is a lot easier to whip-up than you might think. So you see, now you’ve got no excuse not to make your loved one breakfast in bed, or better yet – have them make it for you!

Ingredients

Good quality waffles

Vanilla Bean ice cream

Banoffe sauce

1 can sweetened condensed milk

125g brown sugar

2 ripe bananas

200g unsalted butter

Chocolate ganache

100g 70% Dark Chocolate

100ml cream

Waffles, Belgian Waffles, Breakfast recipes, Decadent Breakfast recipes, Chocolate, Chocolate Ganache, Gourmet breakfast

Method

  1. For the Banoffe sauce, add condensed milk, brown sugar, bananas and butter in a pot and cook gently until the bananas start to disintegrate.
  2. Blend until smooth and set aside.
  3. For the chocolate ganache, heat the cream until warm. Add the chocolate and stir through until glossy and thick.
  4. For the waffles, bake on baking paper in a 200°C oven until golden.
  5. Once cooked, place the waffle in the centre of a plate and spoon on the ice cream.
  6. Gently spoon over a generous amount of Banoffe sauce and some chocolate ganache.
  7. Garnish with sprigs of mint.

 

5 Tasty Granola Recipe Ideas

Looking for a tasty way to enjoy your granola in the morning? From granola cups to fruity parfaits, we’ve got you covered for every meal including breakfast, brunch, or even a healthy afternoon snack!

RELATED: Apple Cinnamon Granola Recipe

Parfait

A healthy homemade parfait is the perfect way to combine granola and your favourite seasonal fruits. Serve in a clear glass and make sure to layer it up to keep the berries fresh.

5 Tasty Granola Recipe Ideas

Granola cups

Make your own healthy granola cups by filling a cupcake tray with the mixture before it sets. For the filling, add some Greek yoghurt, yummy berries and chia seeds for extra flavour and texture.

5 Tasty Granola Recipe Ideas

Muffins

Who knew that granola can also be used to create a healthy breakfast muffin? One of our favourite recipes uses granola, brown sugar and fresh blueberries for a tasty snack you can keep in the pantry.

5 Tasty Granola Recipe Ideas

Baked oatmeal

Instead of using the standard oatmeal mix, add some granola, blueberries and a pinch of chocolate chips for a crunch oatmeal cupcake. Bake until golden brown, then leave to cool before serving with a cup of coffee.

5 Tasty Granola Recipe Ideas

Breakfast bars

Bake your very own granola bars made from scratch and store them in the fridge for up to 5 days. Add a few super foods into the mix for a truly healthy snack which you can enjoy on-the-go.

5 Tasty Granola Recipe Ideas

What are some of your favourite ways to enjoy granola?

Images via Yummy Healthy Easy, Chocolate Covered Katie, Damn Delicious, Sugar Free Mom

Healthy Ham And Pesto Scrambled Egg Pitas Recipe

Breakfast is not only the most important meal of the day, but it’s arguably the most delicious. Start the day right with this creamy pesto scrambled egg pitas recipe, complete with all the not-so-naughty trimmings including shaved ham, lettuce and fresh basil pesto paste.

RELATED: Healthy Oat Pancakes With Crispy Bacon And Ricotta Recipe

6 eggs

2 tbsp cream

1 tbsp fresh basil pesto paste

20g butter

300g shaved ham

2 large lettuce leaves

2 wheat pitta bread cut in half

Method

  1. Lightly beat the eggs with the cream and pesto.
  2. Heat the butter in a non-stick saucepan. When melted and bubbling, add the egg mixture.
  3. Cook while stirring for two minutes or until just set.
  4. Heat the ham in the same pan until becoming slightly crispy on the edges.
  5. Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg.
  6. Serve immediately.

Recipe courtesy of Eggs Australia

Corn And Zucchini Fritters With Poached Eggs Recipe

Who doesn’t love fritters, seriously? Besides being oh so tasty, they’re actually relatively healthy incorporating eggs as a source of protein and, of course, corn and zucchini as the ultimate vegie hit. If you’re looking to ramp up the taste even more, serve with lashings of tomato relish and a side of avocado. Also, if you’re a bit rusty when it comes to poaching eggs, click on the tutorial link below!

RELATED: Mother’s Day Eats: Poached Eggs, Avocado and Feta Smash

Serves 4

Ingredients 

8 eggs

1 medium zucchini, coarsely shredded

1 tsp salt

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, minced

2 cobs corn, kernels cut off

1/3 cup yellow polenta

1/2 cup whole meal flour

1/2 tsp salt

1/2 tsp baking powder

1/2 cup grated parmesan cheese

2 large eggs, beaten

1/3 cup plain yogurt

1/3 cup vegetable oil

1 jar tomato relish

A handful baby rocket leaves

Method

  1. For the fritters, mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
  2. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
  3. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
  4. Add the corn and cook for a further 4 minutes.
  5. In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
  6. Add cooked vegetables, egg and yogurt to the bowl, mix well.
  7. Heat oil in a large non-stick fry pan over a medium heat.
  8. Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.
  9. To poach eggs, fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
  10. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
  11. Turn off the heat and cover the pan. Set a timer for 6 minutes.
  12. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
  13. To serve, place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.

Learn how to poach the perfect egg here.

Recipe courtesy of Australian Eggs

Fresh Ricotta and Blueberry Ciabatta Recipe

Who doesn’t love a fresh punnet of blueberries on a lazy Sunday morning?

This recipe takes tasty ricotta cheese, crunchy ciabatta bread and a handful of blueberries to the next level. You could also substitute them for fresh strawberries or raspberries. Or both!

RELATED: Healthy Blueberry Pancake Recipe

Ingredients

1 large oval ciabatta loaf

500g ricotta cheese

1 cup fresh blueberries

Honey

Mint leaves

Method

  1. Slice the ciabatta into 4 slices, and grill on both sides until golden brown.
  2. If you want to make the bread extra infused, grill it with the ricotta over the top. If not, spread it generously after it’s cooled down.
  3. Top off with blueberries, mint, and drizzled honey for extra flavour. Yum!

Image via Heather Bullard

Cheese and Ham Brunch Croissants

These tasty croissants are a brunch staple, however taste incredible at any time of the day. Try and use a few different combinations of your favourite ham, cheese, or even prosciutto for a quick and easy meal which is super-filling.

RELATED: Make French Croissants From Scratch

Serves 2

Ingredients

2 large croissants

2 tbsp butter

2 slices ham

50g cheese

Method

  1. Preheat your oven to 200ºC (400ºF). Slice the croissants down the middle and spread each side with butter.
  2. Place a thin piece of ham on each side of the croissant, then follow with the cheese. Close the croissant, then wrap with aluminium foil for extra crunch.
  3. Cook for 7-10 minutes or until golden brown. Serve with fresh lettuce, sliced tomatoes, and cucumber.

Image via The Gunny Sack

Mother’s Day Eats: Poached Eggs, Avocado And Feta Smash

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

This cafe style poached eggs, avocado and feta smash is the ultimate breakfast in bed recipe. Packed full of healthy fats and protein, it’s guilt-free, simple to whip up and tastes so delicious you’d mistake it for being delivered from the menu of your favourite eating spot.

Serves 4

Ingredients

1 large ripe avocado

1 tbsp lemon juice

60g crumbled feta cheese, goat or cow milk

2 tbsp chopped parsley

1 tbsp chopped dill

100g cherry tomatoes, chopped

8 eggs

1 tbsp white vinegar

2 thick slices sourdough bread

Method

1. To make the smash, place avocado halves in a bowl and fork through to create a rustic mash.

2. Add lemon juice, crumbled feta, chopped parsley, dill and chopped cherry tomato. Mix well.

3. For the poached eggs, bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish.

4. Reduce the heat and bring the water to a simmer. Carefully slide in the egg.

5. Repeat this process with remaining eggs.

6. Allow 3-4 minutes for poached eggs with firm whites and soft runny yolks. Cook longer for a firmer egg.

7. Remove with a slotted spoon, rest on a paper towel to absorb any excess water.

8. To serve, smear smash on toasted sourdough and top with two poached eggs.

Recipe courtesy of Australian Eggs

Pear and Honey Pancakes

Indulge in these delicious fruity pancakes the next time you want to treat the entire family to a homemade breakfast. The recipe takes just 10 minutes to prepare and 40 minutes to cook, so make sure you have the drinks and other condiments on hand before dining!

RELATED: Healthy Blueberry Pancake Recipe

Serves 4

Ingredients

250g plain white flour

2 tsp baking powder

2 eggs

300ml full cream milk

2 ripe pears (sliced)

4 tbsp honey

Instructions

  1. Combine the flour and baking powder into a bowl, then make a well in the middle.
  2. Next, crack the eggs, add the milk, then stir with a wooden spoon.
  3. Melt the butter in the microwave for 10 seconds, then add it into the bowl.
  4. Heat up a pan, then add small drops of the mixture at a time. Cook on both sides until golden brown, then serve.
  5. Layer the pancakes with sliced pear, honey, yoghurt and a side of fresh juice for the family.

Image via Mitzy

Throwback Thursdays: Healthy Breakfast Options

March 26, 2002

Don’t do breakfast? We’ve all been told we should. Nutritionists insist on it. The problem for most of us is that we are usually in a mad panic in the morning with only 5 minutes to spare – so instead of eating something nutritious, we grab a coffee and run. We’re cheating ourselves. Eating breakfast will help boost our blood-sugar levels and make us more alert which then increases the ability to be more productive at work. Wouldn’t all our bosses want that? How do we do it?

Nutritionist Sam Pelly says: “Get up a few minutes earlier each day and spend some time enjoying breakfast.” With that key advice we asked Sam if she knew any great food ideas to make getting out of bed worth it. This is what she came up with:

Breakfast fruit smoothie

Quick and simple just whiz together two or three softened fruits in a blender and sip through a thick straw to make it more fun.

Try 1 ripe banana, 3-4 strawberries, a small glass of fresh orange juice and a small carton of low-fat yoghurt and add 1 tbs of wheat germ to give it an extra health boost.

Halve a ripe paw paw and scoop out the seeds. Blend with the juice of a lime and a peeled and chopped kiwi fruit. Add 1 tbs of coconut cream or a teaspoon of desiccated coconut.

Plain yoghurt with poached fruit and cinnamon

Ingredients

1 cup water

1 cup orange juice

2 tablespoons caster sugar

1 teaspoon vanilla essence

1 cinnamon stick

Method

  1. Prepare the poached fruit the night before by mixing water, orange juice, sugar, vanilla essence and cinnamon stick in a saucepan.
  2. Add the fruit (apricots, prunes, dates, figs, sultanas etc) and gently bring to the boil.
  3. Once boiled pour the fruit and mixture into a separate container and store in the fridge.
  4. Get up in the morning, grab your poached fruit and a tub of plain yoghurt and enjoy.

Healthy Blueberry Pancake Recipe

Not all pancakes are bad, right? Well, our favourite pancake recipe for a lazy Sunday morning breakfast is super healthy, takes just 10 minutes to create from scratch, and tastes absolutely delicious! Serve with a warm green or chamomile tea for a super-relaxing day off.

RELATED: Blueberry and Yoghurt Breakfast Bars

Ingredients

6 tbsp blueberries

2 tbsp butter

250g flour

2 tsp baking powder

300ml full cream milk

2 eggs

100ml maple syrup (optional)

Method

  1. Combine the flour and baking powder into a large bowl.
  2. Add the milk and eggs, making to sure to mix well between each ingredient.
  3. Melt the butter over a warm frying pan or in the microwave for 5 seconds, then add it into the mixture. Stir well.
  4. On another pan, add one tablespoon of the batter and flatten it out. Cook on both sides until golden brown.
  5. Serve with a side of blueberries, or add them into the batter before cooking on the stove. Add some maple syrup over the top for extra flavour.

Image via Inspiring The Everyday

How To Poach The Perfect Egg

Who can resist a perfectly poached egg, especially when it’s served with smashed avocado, hollandaise sauce and a side of freshly squeezed orange juice?

RELATED:Baked Eggs in Tomatoes Recipe

Make your own at home (and they’ll probably taste better than at a café), with a few secret techniques which will always look amazing.

Technique 1: Water

  1. Bring your water to a gentle simmer (no bubbles), then crack your egg into a small cup or mug and drop it into the pan.
  2. Simmer with the lid on for 3 minutes and on a low heat. Then just remove and serve!

How To Poach Eggs Perfectly

Technique 2: Vinegar

  1. Heat one skillet with water, and bring it to a slow boil.
  2. Add some distilled white vinegar into the boiling water. Turn the water slowly with the help of a wooden spoon.
  3. Crack your egg again into a small bowl, then transfer it directly into the skillet. Cook for 3 minutes before serving.

vinegar

Technique 3: Microwave

  1. Empty 1/2 cup of cold water into a small bowl, then crack the egg.
  2. Cook in the microwave for 50 seconds, then drain the water and serve.

microwave

Technique 4: Cling Wrap

  1. Cut small pieces of cling wrap and line the base of a small bowl. Drop one teaspoon of oil and a pinch of salt into the base as well.
  2. Crack the egg into the base, then wrap the egg by twisting the cling wrap ensuring that no air is inside.
  3. Drop the egg into a pot of boiling water and cook for exactly 4 minutes.

cling

Image via Kitchn, B3ta, Williams Sonoma, Growing A Greener World, Betty Crocker

Make French Croissants From Scratch

If you think you can resist a homemade, French-style croissant, then you’re just lying to yourself!

Rather than buying a pack of six from the local supermarket, create them at home from scratch – did we mention it only takes 30 minutes once the dough is complete?

RELATED: French Women Don’t Get Fat – Magical Breakfast Cream Recipe

Makes 4

Ingredients

175g white flour

1 sachet yeast

1 eggs

38ml full cream milk

25ml double cream

1 tbsp caster sugar

1/2 tsp salt

125g butter

Method

  1. Combine the flour and yeast into a cup of warm water and let it begin to froth in a warm place.
  2. Whisk the egg, milk, sugar, cream, and salt in a medium sized bowl. Add the yeast mixture afterwards.
  3. Combine the cubed butter into the bowl and transfer to a flat surface. Knead until all of the ingredients have combined.
  4. Fold the dough in thirds, then refrigerate for 30 minutes.
  5. Once the dough is ready, cut into quarters, then again into 2 triangles. Roll them into the shape of a croissant and place onto a tray with baking paper.
  6. Brush the croissants with an egg white and bake for 30 minutes at 180ºC (400ºF).

Image via Mama Liga

Ham and Egg Crepe Recipe

There is no denying that eggs make the perfect breakfast recipe; packed with protein, and so quick and easy to prepare.

Create this classic French dish which takes all of 10 minutes to prepare, and add some ripe cherry tomatoes and avocado for some sweet and savoury flavour.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

Crepes

1 cup and 2 tbsp skim milk

1 cup all purpose flour

1/4 cup and 2 tbsp water

2 large eggs

1/8 tsp salt

1/4 cup unsalted butter (melted)

Cooking spray

Filling

8 large eggs

5 ounces black forest ham slices

1/2 cup shredded mozzarella

1/4 cup green onion (sliced)

Method

  1. Preheat the oven to 400ºF (200ºC).
  2. Combine the milk, flour, water, eggs, butter, and salt into a blender.
  3. Warm a large non-stick skillet over medium heat, and add some of the batter.
  4. Cook until the edges begin to dry, then flip and cook for a few more seconds.
  5. Cook the bottom of each egg, then divide over each crepe with a few strips of ham.
  6. Fold the crepe into quarters, then transfer to the tray and sprinkle with cheese. Cook in the oven until the cheese has melted, and the egg yolk has tightened. Garnish with green onions, avocado, and sliced cherry tomatoes.

Image and Recipe via FestFoods

Sweet Potato and Kale Breakfast Sandwich

If you’re constantly on-the-go and can’t manage to prepare a healthy breakfast that doesn’t come in a plastic package, then this is something you’ll be interested in.

Create a healthy sandwich packed with sweet potato and kale, in a bed of wholemeal bread. Prepare it the night before, and leave it in the fridge until you’re ready to go!

RELATED: Acai Berry Smoothie Bowl Recipe

Ingredients

1 sweet potato, peeled and sliced

2 tbsp olive oil

Salt and black pepper

1/2 small red onion, sliced

4 slices whole grain bread

6 ounces Harvarti cheese (optional)

2 kale leaves

1/2 tsp fresh rosemary, minced

Balsamic glaze or reduction (optional)

Method

  1. Preheat the oven to 400ºF (200ºC) and line a tray with baking paper. In a small bowl, place the sweet potato slices and drizzle with olive oil, and season with salt and pepper. Toss well, then place onto the tray and cook for 20-25 minutes or until tender. Remove from the oven, and set aside.
  2. Caramelise the onion in a small saucepan over medium heat with some olive oil. Season with a pinch of salt, and stir occasionally until onions are medium brown.
  3. Toast the bread, and layer with cheese, sweet potatoes, kale, and caramelised onions. Sprinkle with fresh rosemary, and season with black pepper and salt to taste. Grill on a pan over medium heat if you prefer your toast with extra crunch!

Image and Recipe adapted via Two Peas and Their Pod

Delicious Croque-Monsieur Recipe

More than just your typical ham and cheese toastie, a croque-monsieur is a delicious snack perfect for breakfast, lunch, or even dinner. Originating as a quick snack in French cafés and restaurants, there are also many variations which include tomato, smoked salmon (instead of ham), sliced potatoes, the list goes on!

RELATED: Baked Eggs in Ham Cups Recipe

Ingredients

Béchamel Sauce

2 tbsp butter

1 tbsp flour

1/2 cup milk

1/4 cup Grana Parma

Salt and pepper

Sandwich

2 slices French crusty bread

1 tbsp Dijon mustard

2 slices smoked ham

3 slices Belgioioso Provolone Cheese

Method

  1. Start by melting one tablespoon of butter into a small pan. In another bowl, add the flour and whisk for 2 minutes or until it begins to slightly foam.
  2. Add the milk and Grana Parma to the mixture, and keep whisking until it’s smooth and lump-free. Season with salt and pepper.
  3. Spread one side of the bread with Dijon mustard, one layer of ham, and two slices of provolone. In the meantime, melt the other tablespoon of butter and preheat your broiler.
  4. Rest the bread into the melted butter and toast for 1 minute. The provolone should be sitting at the top of the bread – toast for an additional minute so the cheese can melt.
  5. Now place the bread over the ham and cheese, and top off with the remaining provolone. The bread should be toasty and golden brown by this point, so you can add some of the béchamel sauce over the top of the sandwich. Sprinkle with Grana Parmesan.

Image and Recipe via Foodness Gracious

Apple Cinnamon Granola Recipe

Create this delicious vegetarian and gluten-free breakfast recipe the next time you’re enjoying a leisurely weekend at home. For a naturally sweet addition, pair with freshly chopped apple and blueberries for an extra bit of flavour!

RELATED: Easy Paleo Breakfast Recipes

Ingredients

3/5 cups oats

1 cup pepitas

1/4 cup brown sugar

2 tsp ground cinnamon

1/4 tsp ground allspice

1/2 tsp salt

3/4 cup applesauce

1.5 tbsp honey

1 tbsp canola oil

1/2 tsp vanilla extract

1 cup chopped dried apples

Method

  1. Preheat your oven to 300ºF (150ºC), then combine the oats, pepitas, brown sugar, cinnamon, all spice and salt in a large mixing bowl.
  2. Warm the applesauce, honey, canola oil, and vanilla extract over a small saucepan over medium-low heat.
  3. Pour the liquids over the dry ingredients, then stir well. Line a baking sheet over paper over a tray, then spread the mixture evenly.
  4. Bake the granola for 45-50 minutes, and stir well until golden brown. Remove from the oven, then stir in the chopped up apples and blueberries. Let the granola cool completely before storing in an airtight container.

Image and Recipe via Two Peas and Their Pod

Cacao Breakfast Crunch With Raspberries

This is a virtually awesome, absolutely delicious breakfast idea from Luke Hines and Scott Gooding’s new book Clean Living Quick & Easy. It contains high-protein nuts, chocolatey goodness from cacao, and tart raspberries, topped with creamy whipped coconut cream.

Makes 12

Ingredients 

4 cups coconut flakes

1 cup roughly chopped blanched almonds

1 cup roughly chopped walnuts

1 cup roughly chopped cashews

2 tsp ground cinnamon

1 tsp nutmeg

1/2 cup coconut oil, melted

3/4 cup raw cacao powder

1/4 cup cacao nibs

coconut cream, to serve

50g fresh raspberries, to serve

Method

  1. To prepare the cacao granola, preheat your oven to 110ºC and line a baking tray with baking paper.
  2. Combine the coconut flakes, almonds, walnuts, cashews, cinnamon, nutmeg, coconut oil, cacao powder and cacao nibs well, then spread evenly on the tray.
  3. Bake for 20-25 minutes, giving the mix a bit of a shake-up halfway through the cooking time.
  4. When it’s golden brown and crunchy, take it out of the oven and set aside to cool on the tray.
  5. To serve, top the granola with some coconut cream and fresh raspberries.

Courtesy of Luke and Scott Clean Living Quick & Easy

French Toast Fruit Kebabs

Want to create a fun breakfast recipe that is also child-friendly? Fruit kebabs are an easy breakfast or snack to enjoy at any time of the day – especially since you can really customise them with your favourite fruits and vegetables!

The following recipe takes just 20 minutes to prepare, and makes about 5 kebabs (depending on how big you cut the pieces).

RELATED: Lemon and Rosemary Lamb Kebabs

Ingredients

1 can French Loaf bread

4 whole eggs

1/2 cup milk

1/4 tsp vanilla

1/4 tsp ground cinnamon

1 cup raspberries

1/2 cup blueberries

6 inch bamboo skewers

4 tbsp butter

Maple syrup

Powdered sugar

Method

  1. Preheat oven to 250ºF, then bake the bread or French loaf according to instructions on the package.
  2. Beat the eggs, milk, vanilla, and cinnamon in a small bowl on medium speed before adding the bread cubes to the bowl. Stir the entire mixture well.
  3. Melt 2 tablespoons of butter in a large saucepan, and slowly soak the bread cubes and add into the pan. Now cook for 2-3 minutes over a medium heat, until they are golden brown on all sides.
  4. Pour the rest of the bread cubes into the mixture, then slowly add them into the pan. Repeat until all the bread pieces are golden brown on all sides.
  5. Thread the fruit and bread on each skewer, leaving enough room to hold. Serve with honey and powdered sugar.

Image and Recipe via Tablespoon

5 Ways To Eat Eggs For Breakfast

Eggs are a wonderfully versatile food that can be eaten at any time of the day. Put them in a salad with lunch, a stir fry at dinner, or in a cake for dessert. They are used in different types of cuisines all over the world, and can be served with meats, vegetables, breads or noodles. Not only are there a million ways to eat them, they are also incredibly nutritious. Eggs are full of protein, omega 3 fatty acids, and vitamin A. They are also great to eat during pregnancy. However, in the western world eggs are most often eaten at breakfast. Here, we have just a few options for you to try out this week.

RELATED: Healthy tomato and bacon breakfast quiches

1. Poached shutterstock_136479254 Eggs benedict is a favorite way of eating poached eggs. Traditionally, eggs benedict describes poached eggs with wilted spinach and ham on an english muffin, covered in hollandaise sauce. To poach an egg, bring a pot of water to the boil, adding a tablespoon of vinegar. Carefully crack an egg into the water, gently stirring to make sure it doesn’t break apart too much, and forms a smooth, rounded shape. Leave for no longer than 3 minutes for a delicious, runny yolk.

2. Baked shutterstock_98776874 Shakshuka is a popular middle eastern version of baked eggs in a spicy tomato sauce. For a less exotic, but equally tasty and simple recipe, try these baked eggs in ham cups. Missing a skillet? Nevermind, you can also bake eggs in avocado!

3. Omelet  shutterstock_189340868 Cooking an omelet is a difficult skill to perfect. The folding or flipping phase can often turn our omelet into something resembling a scramble. For the best results, cook your omelet on a low heat, in a small, well-greased or non-stick pan. As you can see it it cooking through, use a spatula to carefully lift one side and gently fold it over. You don’t want the middle to be too runny or dry, so make sure the omelet is moist before folding, but without any excess that will splash or spill over when folding. Also, don’t pack your omelet with toppings. It is best to dice or finely chop any fillings, and use only a pinch of each.

4. Scrambled shutterstock_185793890 I would argue that scrambled eggs are the easiest eggs to cook. You don’t need to worry about runny yolks, or delicate flipping techniques. Just whip your eggs in a bowl with some milk, cream or butter, throw them in a pan and fold as they cook. I know – there are chefs rolling their eyes at me right now! But take it from Tetsuya, and try his ricotta and creamed corn scramble.

5. Fried shutterstock_203204710 The hardest part about frying eggs is definitely cracking them open! The number of times I have cursed myself for breaking a yolk or making a mess of the shell. There will always be arguments as to whether the corner of a bowl, or a flat surface is the best for cracking eggs – but personally, I prefer the flat surface. Cook to your liking – Runny? Sunny side up? – and serve with bacon in a bread roll, or with baked beans and toast.

Ginger French Toast Recipe

Imagine starting your weekend with this luscious French toast recipe, which gets an exotic twist with the addition of ginger. Serve with plenty of Mimosas!

Serves: 6

Ingredients
½ cup butter
½ cup light brown sugar
1 tbsp Gourmet Garden Ginger
12 slices of bread
1½ cups milk
5 large eggs
Icing sugar or pure maple syrup

Method
1. Melt butter with brown sugar and Gourmet 
Garden Ginger.

2. Spread ginger mixture in deep tray and layer bread two high. Beat together milk and eggs. Pour over bread, cover with foil and refrigerate overnight.

3. Bake for 50 minutes in a preheated 350°F oven, uncovered.

4. Invert onto a warm platter. Serve with pure maple syrup or icing sugar. 

What’s your favourite weekend breakfast?

Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Callum Hann’s frittata recipe from his fun new cookbook I’d Eat That make great summer picnic food, or enjoy it as an easy breakfast on the go.

These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling and the saltiness from the smoked salmon makes me want to keep eating them! When out of season, swap asparagus for frozen peas.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Ingredients
canola spray oil, for greasing
6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
6 free-range eggs
60 ml (1⁄4 cup) milk
115 g ricotta cheese
150 g smoked salmon, 
torn into 2 cm pieces
1 tablespoon finely chopped dill

Method
1. Bring a medium saucepan of water to the boil over a medium–high heat. Preheat the oven to 190°C. Lightly grease a 12-hole (60 ml/1⁄4 cup) muffin tin with canola oil, then line each muffin hole with baking paper.

2. Add the sliced asparagus to the boiling water and blanch for 1–2 minutes, or until bright green and almost tender. Drain well.

3. Whisk together the eggs, milk, a pinch of salt and half of the ricotta. Stir through the drained asparagus, salmon and dill. Divide the mixture evenly between the muffin holes and crumble over the remaining ricotta.

4. Bake for 15–20 minutes, or until golden and puffy. Serve warm with a salad as a meal, or cold as a snack.

What are your favourite picnic ideas?

ideatthat

Super Muesli Recipe

Start your day off right with Michelle Bridges’ muesli recipe, packed with nutrition and flavour, with none of the nasties of store-bought muesli.

Store-bought muesli can often contain lots of added sugar – it’s much better to make your own. The sweetness here comes from the cranberries and mango, while the flaxseed and wheatgerm really crank this up into ‘super’ territory. 

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 5 minutes. Calories per serve: 392

Ingredients
2⁄3 cup (50 g) bran
1⁄2 cup (45 g) traditional rolled oats
1⁄4 cup (35 g) dried cranberries
20 g dried mango, chopped
2 tablespoons raw wheatgerm
1 tablespoon flaxseed
1⁄2 mango, peeled and chopped
1 cup (250 ml) low-cal milk

Method
1. Combine the bran, oats, cranberries, dried mango, wheatgerm and flaxseed in a bowl. Divide between two serving bowls. Add fresh mango and milk to serve.

Tip: You can make a big batch of this super muesli and store it in an airtight container in a cool dry place for up to one month (346 cal per 100 g/1 cup).

Variation: Replace the mango with 1⁄2 cup drained apricot halves in natural juice and 50 g raspberries (400 cal per serve).

What’s your go-to breakfast?

superfoods

Weekend Breakfast Recipes: Decadent Belgian Waffles

Start your weekend with a decadent brunch. Chocolate cafe Max Brenner shares their Belgian waffle recipe with butterscotch chips, roasted pineapple and white chocolate orange maple sauce. Our tip? Start the waffles the night before and prepare the sauce and roasted pineapple in advance, so all you have to do it wake up, assemble and enjoy! We like to make a batch of these golden waffles and freeze them for instant weekend breakfasts. Make sure you serve with bottomless Bellinis!

Makes: 10 waffles

Ingredients

Waffle dough
3 1/2 cups plain flour

1/2 cup milk, plus more if needed
1/2 cup cream
Scant 1/2 cup sugar
2 large eggs
1 envelope dry yeast
230g unsalted butter, softened
1 teaspoon salt
2/3 cup butterscotch candies, chopped, plus more for topping

White chocolate and orange maple sauce
3/4 cup cream
240g white chocolate, chopped
Zest of 1 orange
3 tablespoons orange juice
6 tablespoons maple syrup

Roasted pineapple
115g plus
2 tablespoons unsalted butter
1/2 cup brown sugar
5 (1cm thick) pineapple slices

Method

1. Make the waffle dough. In the bowl of a standing mixer fitted with a dough hook, combine the flour, milk, cream, sugar, eggs and yeast. Mix on low to form a smooth dough, about 10 minutes. If dough is too dry or tough, add a little more milk 1 tablespoon at a time. Add the butter and salt and continue kneading until the dough becomes elastic and pulls away from the sides of the bowl, 10 o 15 minutes. It should not be sticky to the touch.

2. Let the dough rest in a lightly greased bowl at room temperature for about 1 hour. Turn the dough once and put in the fridge to rest for another hour. Turn it again and refrigerate for a minimum of 5 hours.

3. Add the butterscotch to the dough and mix well. Scoop the dough in heaping teaspoonful’s and roll into balls. Place the 10 balls on a baking sheet lined with parchment and let rise in a warm place for about 90 minutes.

4. Heat a waffle machine to 160C. Add a ball of dough to each section on the iron. Bake until golden brown, about 3 minutes. Repeat with the remaining dough.

5. Prepare the sauce. Bring the cream to a simmer. Pour over the chocolate in a heatproof bowl and let sit until the chocolate in a heatproof bowl and let sit until the chocolate begins to melt, about 1 minute. Add the orange zest and juice and stir until smooth. Let cool, then stir in the maple syrup.

6. Make the roasted pineapple. Melt the butter over the high heat in a non-stick pan. Add the sugar and pineapple slices. Cook until golden brown, about 3 minutes per side.

7. Place a waffle on each of 10 plates, add half a slice of roasted pineapple, and top with white chocolate and orange maple sauce. Sprinkle butterscotch pieces over the tops and serve hot.

What’s your favourite weekend breakfast?

Visit www.maxbrenner.com.au or for more Max Brenner recipes check out Chocolate: A love Story (65 chocolate dessert recipes from Max Brenner’s Private Collection).

Father’s Day Breakfast Recipe: Scrambled Eggs In Tortillas

Treat dad to perfect scrambled eggs with spicy stewed tomatoes, sweet corn and spring onion tortilla. It only takes 30 minutes to prepare and he’ll feel like a king all day!

Serves: 4

Preparation Time: 10 mins

Cooking Time: 20 mins

Ingredients

8 eggs
½ cup skim milk
3 tsp margarine
1 tbsp olive oil
8 tomatoes, large and ripe, chopped
1 – 2 chillies, seeds removed and chopped
2 cloves garlic, chopped
Pepper and a pinch of sugar to taste
2 tsp butter
1 cup sweet corn
½ cup spring onion, sliced
2 tbsp coriander, chopped
8 tortillas

Method

1. Heat fry pan and add oil, garlic, chilli. Fry gently while stirring.

2. Add chopped tomatoes, season and simmer until soft and thickened, stirring occasionally.

3. Whisk the eggs and milk in a bowl and season. In a separate pan melt the margarine then add the egg mix gently stirring with a spatula until just cooked.

4. Place sweet corn and margarine in a plastic container, heat in the microwave on high for 45 seconds.

5. Place tortillas into bowls, top with tomato, eggs, sweet corn, spring onion and coriander. Perfect served with avocado, sautéed mushrooms or baked beans.

Breakfast in bed? Taking him out somewhere special? How do you treat dad on Father’s Day?

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