Top Ten Breakfast Recipes
Breakfast is undoubtedly the meal I think about most, from Almond Milk French toast to bright bowls of fruited cereal, what I eat first thing is my way of setting my intention or the day, a moment of relative calm before the rest of the day unfolds. Here are some of my favourite breakfast recipes to see you through the spring and summer. Eat them outside or at least with the windows open.
I love the simple flavours here: vanilla, lemon and creamy ricotta. I like to use good sheep’s ricotta if I can get my hands on it. The rest of the tub is great stirred through pasta or spread on toast and topped with berries. I have found that decent gluten-free bread works really well too, as the almond milk mixture helps prevent the bread from being too dry. For vegans you can make the French toast with extra almond milk and skip the eggs and use some coconut yoghurt in place of the ricotta.
BREAKFAST IN BED: SWEET POTATO EGGS BENEDICT + RHUBARB FOOL via The Guardian
Breakfast in bed can split opinion: for some, the piles of crumbs on the duvet is just too much; for others, like me, it’s a treat. Here’s my favourite combination:
A quick breakfast rhubarb fool, for which the fruit is macerated rather than cooked – this leaves it with a texture that can be lost when stewed. In the morning, the rhubarb is stirred tho ugh whipped yoghurt, ricotta and some oats that have been soaked overnight. A simple assembly.
Next to that, a version of eggs benedict – sunny yolks stacked on top of roasted slices of sweet potato (which stand in for muffins) and dressed with a light alternative to hollandaise sauce: avo, cashews and tarragon whizzed into a cream. Served with sticky red onions and wilted spinach, it’s a delight.
CRUNCHY BREAKFAST MAGIC via 101 Cookbooks
One cereal, five ideas. A brilliantly versatile blueprint for making your own breakfast blends from Heidi.
BLACK BEAN + TOFU SCRAMBLE via The Guardian
The tofu I use here is neither the silken stuff nor the firm stuff. It’s usually just labelled as tofu in water; it crumbles nicely in your fingers when you break it up. Silken tofu will work too, although the scramble will be a little softer. I always try to buy the best tofu I can: most supermarkets stock good organic stuff these days – and some small UK-based producers are cropping up at markets too.
BUTTERMILK BERRY MUFFINS via 101 Cookbooks
Heidi’s are everything a muffin should be, and they are topped with berries, and rose cinnamon sugar.
ROASTED STRAWBERRY + CHIA BOWLS via The Guardian
This recipe is the title image – a summer staple in our house.
SWEETCORN FRITTERS via Ottolenghi/ The Guardian
A simple recipe for a classic sweetcorn fritter – easy, quick, delicious and infinitely adaptable depending on what you have in the fridge.
The reason I became an expert on banana pancakes is a bleak but ultimately happy story. During an enthusiastic surfing lesson on the first day of a holiday in Bali I got burnt to a crisp, and in order to stay out of the sun I spent the rest of the holiday swathed in sarongs perfecting banana pancakes.
This is the result, though they are some way from the honey-drenched Indonesian ones that we ate on holiday. These have something of a banana bread feel to them, and are vegan and gluten free, thanks to using pecans and oats instead of flour and mashed bananas in place of butter.
A friendly green smoothie and a flapjack perfect if you need something sustaining on the go.