Breakfast – recipes2live4's Blog (2024)

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Bagels are the perfect base for a variety of sweet or savoury toppings.

Makes 10

Ingredients
875ml (500g) White Bread Wheat Flour
10ml salt
10g (1 sachet) instant dry yeast
60ml (50g) sugar
About 350ml lukewarm water
1 egg white, lightly beaten
Poppy, sesame and caraway seeds for the topping

Method

1. Sift the flour and salt together. Add the yeast and half the sugar.
2. Add enough lukewarm water to mix to a soft dough. Turn the dough out onto a lightly floured surface, knead for 5-10 mins, or until the dough is smooth and elastic. Place the dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 15 mins, or until doubled in size.
3. Knock down the dough on a lightly floured surface and knead until smooth. Divide the dough into 10 pieces. Flatten each piece to about 9cm in diameter and press a hole into the middle of each, using a wooden spoon. Twist dough around spoon and stretch the hole to about 5cm in diameter. Place onto baking trays, cover and leave to rise in a warm place for about 15 mins.
4. Bring a large, heavy-based saucepan of water to the boil and add the remaining sugar. Stir until the sugar has dissolved. Submerge the bagels completely in the boiling water for a few seconds, then remove with a slotted spoon and drain on a paper towel.
5. Place the bagels onto greased baking trays and brush lightly with beaten egg white. Sprinkle with seeds. Bake in a preheated oven at 220°C for about 15 mins, until golden brown. Turn out onto a wire rack to cool. Serve with cream cheese or any other filling of your choice.

Ingredients
4 large portobello mushrooms – stems removed
600g frozen creamed spinach – thawed
4 large eggs
1/4 cup grated Gouda or cheddar cheese
1/2 cup crumbled cooked bacon – optional
Salt and pepper – to taste

Method
Preheat oven to 190 degrees C.

Place mushrooms, stem side up, in an ungreased 30 x 20 cm baking pan/dish.

Spoon spinach onto mushrooms, building up the sides.

Carefully crack an egg into the centre of each mushroom.
Sprinkle with cheese and bacon.

Bake for 18-20 minutes or until eggs are set.

Sprinkle with salt and pepper.

Ingredients
10 large eggs
2/3 cup crumbled feta cheese
1/4 cup milk
salt and freshly ground black pepper – to taste –
(plus more for seasoning)
1 Tblsp olive oil
1/2 medium yellow onion – diced
180g baby spinach
1 cup cherry tomatoes – quartered
Toast or toasted pita bread – for serving

Method
Whisk the eggs, feta, milk, salt, and pepper in a large bowl to combine.
Set aside.

Heat the oil in a large nonstick frying pan or seasoned cast iron skillet over medium heat until shimmering.

Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the spinach, tossing continually, until completely wilted and any liquid has evaporated, about 3 minutes.

Reduce the heat to medium-low and pour in the egg mixture.

Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes.

Using a rubber spatula, push the set eggs from the edges into the centre.

Spread the uncooked eggs back into an even layer.

Repeat, pushing the set eggs from the edges into the centre every 30 seconds until almost set, for a total cooking time of about 5 to 6 minutes.
(The top of the eggs should still be slightly wet.)

Remove the pan from the heat and fold in the tomatoes.

Serve immediately with toast or toasted pita bread.

Serves 4

Ingredients
500g puff pastry
Butter
Streaky bacon
Fried egg
Balsamic reduction

Method
Preheat oven to 200 degrees C.

On a baking tray, place a rectangular sheet of puff pastry and brush with melted butter.

Place in a hot oven until puffed and golden.

Pan-fry strips of streaky bacon until crispy.

Top the pastry with the bacon and a golden fried egg and drizzle over some balsamic reduction.

Ingredients
30 ml olive oil
1 onion – halved and thinly sliced
250g shoulder Bacon – cut into pieces
600g potatoes – peeled and cubed
6 large eggs -lightly beaten
3 spring onions – finely chopped
15 ml dukka seasoning -optional * – see recipe in post below

Method
Heat half the oil in a large non-stick, oven-proof frying pan.
Saute´ the onion and bacon until the onion is soft.
Add the potatoes and cook for about 10 minutes, stirring occasionally until the potatoes are soft.

Remove the mixture from the pan and set aside.

Clean the pan and then heat the remaining oil.
Add 30ml water and the spring onions to the eggs and season to taste.

Return the potatoes to the pan and pour over the egg mixture.
Sprinkle with dukka seasoning, if using.

Cook over a medium to low heat for about eight minutes or until the egg is set.

Place the pan under a hot grill for a few minutes until golden.

Serve sliced accompanied with a salad.

YOU NEED:
2 eggs
2 tablespoons chopped pepperoni or your favourite pizza toppings
2 tablespoons milk
3ml Flippen Lekka Spice [or any other spices]
2 tablespoons shredded mozzarella or Cheddar cheese.
WHAT TO DO:
Coat a microwave-safe cereal bowl with cooking spray. Add eggs, pepperoni, milk and Flippen Lekka Spice. Beat until blended. Microwave 45 seconds at high power. Stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set. Serve immediately.

Ingredients
9 large egg
1 tbsp olive oil
olive oil, plus extra for rolling
2 large onion
Onion, chopped
2 garlic clove, crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can chickpea, drained
½ small pack coriander, leaves only
200g wholemeal breadcrumb
5 tbsp plain flour, plus extra for dusting
25g panko or dried breadcrumbs
3 tbsp sesame seed
sunflower or vegetable oil, for frying.

Method:
Put 8 of the eggs in a pan of cold water. Bring to the boil, cook for 5 mins, then quickly lift out of the pan and plunge in a big bowl of cold water to cool. Once cool enough to handle, peel.
While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very gently until really soft and just starting to turn golden. Add the spices and fry for a few mins more. Tip into a food processor and whizz to a paste, then add the chickpeas and coriander leaves, and pulse until finely chopped but not pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with a fork, with a good amount of seasoning.
Divide the mixture into 8. Take a portion at a time and flatten between your hands (rub your hands with a little more oil if it’s sticking to your fingers too much). Roll 1 of your peeled eggs in a little flour, shake to remove the excess, then wrap the falafel mixture around it, moulding it to completely cover the egg and squishing it together at the joins to seal. Repeat to cover all the eggs. Tip the panko or dried breadcrumbs onto a plate and mix in the sesame seeds. Roll each egg in it to coat. Can be made 1 day ahead, loosely covered with cling film and chilled.
Get a large, deep saucepan and half-fill it with oil, or use a deep-fat fryer. Heat until a bit of bread browns in about 30 secs. Add a couple of eggs at a time and fry, turning, until really golden and crisp, about 2 mins. Lift onto kitchen paper to drain while you cook the rest of the eggs in batches. Season with a little more salt and eat warm or cold.

(makes 6)

6 round slices ham
6 eggs (beaten)
2 tbsp fresh parsley ( chopped)
S & BP

Preheat oven to 180c.

Line 6 non stick muffin cases with the ham.

Season the beaten eggs and pour into the ham lined muffin cases.

Sprinkle the chopped parsley on top.

Bake for 20 mins until set,.

Ingredients

1 x 500g block of ready-made puff pastry
plain flour , for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives, optional
1 x 100g ball mozzarella
20g Parmesan cheese, optional

Method

Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.

Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.

Place the pastry squares on a baking tray, leaving a space between each.

Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.

Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.

Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.

Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.

Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).

Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).

Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.

Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.