breakfast

Broccoli Frittata

Serves: 4 | Preparation Time: 15 min

Ingredients: 

  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs

Instructions: 

Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Breakfast Bruschetta

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 2 (1/2-inch) slices sourdough bread, cut in half
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon  finely chopped fresh oregano leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 2 Teaspoon white distilled vinegar
  • 1/4 Teaspoon (Metric) sea salt
  • 4 large eggs
  • 4 thin slices of proscuitto or crispy bacon
  • Warm mustard vinaigrette

Instructions

Heat a grill pan over medium-high heat, or preheat a broiler. Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2minutes per side. Loosely cover toast with aluminium foil to keep warm.

Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and 1/4 teaspoon salt, and reduce heat to low. Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs.

Cook 5 minutes or until whites set and a thin translucent film forms over the yolk (for a firmer yolk, cook about 1 minute longer).

Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm. Remove any loose whites from rim of the eggs.

Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg.

Drizzle 1 or 2 tablespoons Warm Mustard Vinaigrette over the top of each, and serve immediately.

 

Baked eggs & chorizo

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 1 tbs olive oil
  • 1 clove garlic
  • ½ of an onion
  • 1 chorizo, sliced
  • 400g canned borlotti beans
  • 200g chopped tin tomatoes
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 8 fresh free range organic eggs
  • Fresh herbs finely chopped
  • Salt and pepper

Instructions 

Pre heat the oven to 180°C.
 
In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside.
 
In the same saucepan, add the garlic and onion and slowly sweat off until softened. Now add the tomatoes, brown sugar and paprika and bring to the boil.
 
Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper. Gently stir to coat and heat through the beans.
 
Distribute the cooked beans in 4 earth ware dishes. Using the back of a spoon make 2 indents into the beans.
 
Crack the eggs into cavity. Season with salt and pepper and bake in the oven for about 5 minutes or until the eggs have set.
 
Garnish with fresh chopped herbs. 

 

Blueberry & ricotta pancakes with lemon butter

Serves: 4 | Preparation Time: 15 min

Ingredients

  • 250g tub ricotta
  • 100ml milk
  • 1 tub blueberries 
  • 75g flour
  • 1/2 tsp baking powder
  •  2 eggs, separated
  • 1 Tbsp caster sugar
  • 3 Drops vanilla extract
  • 4 slices of bacon (optional)
  • butter for frying
  • Farmers wife lemon butter

Instructions 

Make the batter by whizzing the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.

Add most of the tub of strawberries saving some for decoration. Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden.

Turn and cook the other side. If you have been clever and kept the batter light, you may need to place them in an oven to cook right through. It is always a good idea to under cook them and let them finish in the oven. This way you will have a stack rather than serving as you cook them.

Set it for 140° degrees add as you cook them, no more than 10 minutes though.
Finish with remaining berries and serve with lemon butter, maple syrup or honey.

 

Baked eggs & chorizo

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 1 tbs. olive oil
  • 1 clove garlic
  • ½ of an onion
  • 1 chorizo, sliced
  • 400g canned borlotti beans
  • 200g chopped tin tomatoes
  • 1 tsp. brown sugar
  • 1 tsp. smoked paprika
  • 8 fresh free range organic eggs
  • Fresh herbs finely chopped
  • Salt and pepper

Instructions 

Pre heat the oven to 180C
 
In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside.
 
In the same saucepan, add the garlic and onion and slowly sweat off until softened. Now add the tomatoes, brown sugar and paprika and bring to the boil.
 
Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper. Gently stir to coat and heat through the beans.
 
Distribute the cooked beans in 4 earth ware dishes. Using the back of a spoon make 2 indents into the beans.
 
Crack the eggs into cavity. Season with salt and pepper and bake in the oven for about 5 minutes or until the eggs have set.
 
Garnish with fresh chopped herbs.