Breakfast Recipes
34 recipes found
Jersey Black Butter
Spoon into clean, sterilised jars and allow to cool before refrigerating. Absolutely flipping gorgeous spread over warm…
Chocolate Protein Oats Cake
Chocolate and banana oats cake with protein-rich batter, baked until set and topped with chocolate and yoghurt.
Double Chocolate Blended Baked Oats
These blended baked oats were another viral recipe that I was skeptical about… until I tried them. They’re so good. I gu…
Scotched Woodcock
Creamy scrambled eggs with butter, cream and parsley on toasted sourdough, topped with anchovies.
Sticky Honey Puddings & Baharat Cream
Serve warm with extra honey sauce, Baharat cream and a sprinkle of cinnamon powder. Serve & enjoy ☺️
Peach Danishes with Peach Compote and Crème Fraîche Custard
Closing the season with these peach danishes filled with peach compote and crème fraîche custard, topped with poached pe…
High-Protein French Toast
Crisp protein bread soaked in egg wash, topped with granola and banana, lightly spiced with cinnamon.
Salted Honey Butter Parker House Rolls
Soft, golden rolls with sweet honey butter and a hint of sea salt, baked to a gentle golden finish.
English Muffins
Soft, slightly tangy muffins with a chewy crumb, baked in a skillet with a hint of sweetness.
Roasted Red Pepper Frittata
Roasted red peppers, onions and potatoes baked in eggs for a savoury, golden frittata.
Salted Caramel Crepes
Light crepes with salted caramel and toasted almonds, softly folded and sweetly rich.
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Fluffy scrambled eggs with melted cheese, spicy chiles and fresh avocado salsa on warm tortillas.
Turkish Eggs with Chile Butter and Whipped Feta
Creamy whipped feta with poached eggs, chilli butter and fresh herbs on toast.
Oatmeal-Glazed Breakfast Cake
Oatmeal cake with sweet coconut and warm cinnamon, baked to a golden crumb.
Crunchy French Toast Sticks
Crisp toast sticks coated in sweet, crunchy cereal and cinnamon, golden from frying.
Freezer Breakfast Panini
Toasted sourdough filled with fluffy egg, ham, cheese and green chiles, lightly spiced and golden.
Peachy Oat Smoothie
Creamy peach and oat smoothie blended with yoghurt and honey, served chilled.
Mouthwatering Cinnamon Roll Waffles
Cinnamon-sweet waffles with creamy glaze, golden and fluffy from buttermilk batter.
Monte Cristo Croissant Sandwich
Crispy croissants filled with ham, cheese, mustard and jam, lightly dusted with sugar.
Breakfast Pizza
Savoury pita topped with tomato sauce, cheese, spicy salami and spinach, baked with a fried egg on top.
Eggs in Purgatory
Simmered tomatoes with garlic and herbs, topped with poached eggs and served on toasted bread.
Lemon-Blueberry Bundt® Cake
Light lemon-blueberry cake with a tender crumb and zesty citrus finish.
Blinis with Smoked Salmon and Caviar
Light, fluffy blinis topped with smoky salmon and delicate caviar, served with crème fraîche and chives.
Blueberry Walnut Yoghurt
Creamy yoghurt topped with sweet blueberries, crunchy walnuts and granola.
Tortilla de Patatas
Tortilla de Patatas is a Spanish omelette. Potatoes and caramelised onions bound together with egg, cooked low and slow…
Full Scottish Breakfast
A traditional Scottish breakfast featuring homemade tattie scones, bacon, sausages, Lorne sausage, black pudding, haggis…
Jock Madame Brekkie Toastie
A Scottish riff on Croque Madame with haggis and cheese, featuring a thick béchamel spiked with spices.
Nana’s Irish Scones
Makes about 12-15 scones. Softer than regular scones; perfect for heavy dollops of jam and clotted cream.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
