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.
This is a wonderful way to serve eggs for breakfast or brunch as it is such a nice break away from the normal fried or scrambled egg options. The thing with quiche is that the flavour possibilities are endless. If you have a crust and you have eggs, the rest is up to you. If you do not like blue cheese, replace it with feta. If you want meat, add cubed cooked bacon to the quiche. Try it out and get creative and most of all, enjoy doing it.
10 tbsp butter, cut into cubes
320 ml flour
1/2 tsp sea salt
45 ml cold water
Sieve the flour into a bowl, add the salt and butter and use your hands to mix it together until crumbs are formed. Slowly start adding a bit of water at a time and combine the dough. Add enough water so that the dough is not dry, but it must not be soggy. Wrap it in plastic and put it in the fridge for 2 hours. Remove from the fridge and allow to stand for 5 minutes before handling the dough. Pre heat the oven to 190 degrees Celsius. Roll the dough out on a floured surface, making sure it is rolled out thinly and place in your 9′ pie dish. Line with some baking paper, fill with hard uncooked beans and blind bake for 15 minutes. Remove the baking paper and beans and bake for another 15 minutes or until the crust is nice and golden brown. Remove from the oven and allow to cool.
1 red onion, sliced
1 tbsp olive oil
pinch of sugar
Fry in a pan and allow the onions to brown. You should fry them for about 10 minutes. Add bits of water if they start to stick to the pan, this will also lift the juices from the pan and add to the taste.
1/4 cup sun dried tomatoes
1/4 cup blue cheese
150 ml cream
salt & pepper
Pre heat the oven to 190 degrees Celsius. Beat the eggs, cream, salt and pepper together. Once the crust has cooled down, layer the ingredients at the bottom and top with the egg mixture. Bake in the oven for 35 – 45 minutes or until set. Serve and enjoy.