I love having the odd naughty French toast for breakfast. I saw a beautiful loaf of brioche at the bakery and thought, why not make some at home. It was delicious and well worth the calories! Remember to make your ice cream mixture in advance.
Ingredients – French Toast
6 thick slices of brioche, about 2.5cm thick each
1/2 cup thickened cream
1/2 tsp vanilla bean paste
2 tbsp butter
fresh mint leaves and maple syrup to serve
Beat the eggs, cream and vanilla bean paste together. Transfer to a square or rectangular dish for easier dipping. Dip the slices 2 at a time on both sides. Make sure to get a good coating but do not soak too much. Melt the butter in a pan and fry the dipped bread slices for 2-3 minutes per side or until golden brown. Repeat with the other slices. If you have a bigger pan, do more slices at once.
Ingredients – Berry Compote
2 cups mixed fresh berries
2 tbsp brown sugar
2 tbsp lemon juice
2 tbsp butter
Melt the butter in a pot. Add the sugar and lemon juice and cook for 2 minutes then add berries and stir together well. Allow to cook for 4 – 5 minutes and serve warm.
Ingredients – Coffee Ice Cream
1 pint of vanilla ice cream
2 strong shots of espresso, cooled down
Prepare the ice cream in advance. Take the vanilla ice cream out of the freezer and allow to soften. Add the coffee and using a hand or electric mixer combine well. Transfer back into original tub and place back in the freezer for 1 hour minimum.
Drizzle the toast with maple syrup, top with the berry compote, ice cream and fresh mint while still warm. Enjoy!
Everyone must have heard of a smoked salmon bagel. Its a quick and easy meal to prepare with a great balance of acidity but not over powering the salmon. Really yummy and a good option if you are looking for a filling meal to start the day. Hope you enjoy.
2 sesame seed or wholewheat bagels
50g of smoked salmon
1 tbsp of capers
1 tbsp lemon juice
1 tsp chopped chives
cream cheese to serve
salt and pepper to taste
Mix the salmon, capers and lemon juice in a bowl and season with salt and pepper to taste. Cut the bagels in half and toast in the oven for 2 – 3 minutes. Spread with cream cheese, add the salmon and serve with the fresh chopped chives. Enjoy
Simple to prepare and super tasty. My husband and I are huge avocado fans and we could eat it with almost anything. This Aussie breakfast is one of our favourites. Delicious
1 tbsp white vinegar
Heat water and vinegar in a pot or pan until it starts to bubble at the bottom but not yet at boil. Make sure you have enough water to submerge the eggs. Whisk the water to create a bit of a whirl pool and pour eggs in one at a time. Cook for 3 – 4 minutes, remove from water and allow to drain on some kitchen paper while preparing the rest. Fresher eggs will help to keep yolk and white together so the fresher, the better.
2 soft avocados
1/4 cup feta cheese
1-2 tbsp lemon juice (depending on your preferred taste)
salt and black pepper
Using a fork mush all the above together, spread on the toast topped with the poached eggs and serve with fresh rocket, mint and lemon wedge. Enjoy
This recipe is courtesy of my husband darranboyd.com
He has become a bit of an avo & salmon addict and this creation is yummy, easy to make and perfect as a late breakfast or lunch. Its pretty light and leave out the bread for a no-carb version. This recipe serves 2 people. Hope you enjoy
2 avos, halved
30g smoked salmon
salt and pepper to taste
4 slices of good quality bread
Preheat the oven to 180 degrees celsius. Half the avo’s and remove the pips. Layer the inside of the avon where the pip was with a little bit of the smoked salmon. Crack all your eggs into a bowl making sure not to break the yolks. Carefully remove the yolks with either an egg shell or your hand and place inside the avo. Place more salmon onto, season with salt and pepper and garnish with some of the fresh dill. Bake in the oven for 8 – 9 minutes. The yolks should still be runny.
While the avon are baking drizzle the bread slices with a bit of olive oil and grill on a griddle pan until its nice and toasted. Serve together with the avo halves and enjoy.
Growing up in South Africa I remember square cookies instead of round ones. I guess its because back then everything was moulded to the shape of the baking dish rather than trying to make individual little cookies. The square oats cookies has stuck with me all these years and my best memory of it was on our honeymoon. Woken up at 5:30 am with coffee and freshly made oats cookies before embarking on a four hour safari. Nothing but animal sounds with a cool, but crisp, wind blowing outside watching the beautiful sunrise. Amazing!
1 cup flour
2 cups oats
1 cup shredded coconut
1/2 heaped cup castor sugar
190g salted butter
2 tbsp syrup
1 tsp bicarbonate of soda
Pre heat your oven to 180 C and grease a 20 x 20 cm baking tray. Melt your butter and syrup in a pot over low heat. Once melted add the bicarbonate of soda, stir and watch the magic! I love the bubbly soft honeycomb texture this crates. Turn off the heat and set aside. Mix all your other dry ingredients together and then pour in your syrup mixture.Get stuck in there with your hands and mix well.
Spoon mixture into your well greased baking dish and press down the mixture. Bake in the oven for 12 – 15 minutes and cut as soon as you take it out of the oven. Allow to cool for 30 minutes before removing from the baking dish.
They are messy, they are crumbly, they are amazing. Enjoy
Breakfast is served! So these are basically mini quiches wrapped in yummy bacon. Very quick and easy to make. Serve with some fresh juice and coffee and you’ll be ready to face the long day ahead. I made a mixture of different flavours. Some with just the basic scrambled egg mixture, some with cheddar and roasted tomatoes and some with balsamic onions and blue cheese. once you have the base egg mixture the choices are endless.
12 slices of streaky bacon
7 large eggs
1/4 cup milk
1/4 cup grated parmesan
salt and black pepper
Pre heat the oven to 190 degrees Celsius. Grease a twelve cup muffin tin and wrap the bacon around the edges. In a large bowl, whisk together the rest of the ingredients and pour into the bacon wrapped muffin cups, about 3/4’s full. Now you can start adding the additional ingredients your heart desires. Whether it is a bit of grated cheddar or some balsamic onion and blue cheese, go mad. Cook in the oven for 15 – 20 min or until the egg has set.
1 tbsp olive oil
1 onion, sliced
1 tsp brown sugar
1/3 cup balsamic vinegar
Heat the oil in a pan and fry the onions until they start turning translucent. Add the brown sugar and stir until dissolved. Now add the balsamic vinegar and allow to cook until it has become sticky. It is super yummy
I have started to order meat from an online source in Singapore as the meat found in most grocery stores nearby my house is not great quality. He had some German sausages on the list, so I bought some and tried them out with a delicious spicy tomato relish. In South Africa we would call this type of relish “Sheba Sauce” or “Tamatiesmoor”. There are lots of different ways to make this, but the basics stays the same, namely tomato and onion. I hope you enjoy this recipe. It also works great with scrambled eggs as a hangover breakfast.
4 German sausages
2 tomatoes, chopped (1cm x 1cm)
1 onion, chopped
1 big red chili, sliced
1 tbsp dried coriander leaves
7-8 white button mushrooms, quartered
1 clove garlic, chopped
1 can tomato sauce
2 tsp olive oil
1 tsp salt
1 tsp ground black pepper
You want to leave the relish ingredients quite chunky for this recipe.
Prepare the German sausages by frying them in a griddle pan for 8-10 minutes turning them every 1.5 minutes. You can also bake them in a pre heated oven if you prefer to do it that way. Either way, brush them with a little bit of oil and fry or bake until throughly cooked.
For the sauce, heat the oil in a pot and add the onions. Fry for 3-4 minutes or until the onions starts to turn translucent, do not burn them. Add the garlic, chili, coriander, salt and pepper and fry for 1 minute while stirring. Now you can add your chopped tomatoes. Cook for 4-5 minutes allowing the tomatoes to become a bit softer and for the juices to start creating a sauce. Once that is done, add the tomato sauce and mushrooms and allow to simmer for 20-25 minutes.
Serve hot with the sausages. I added some zucchini to mine, but as mentioned, you could also try to make it as a breakfast with some scrambled eggs. Enjoy