Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.
Made 3 with left overs
1 piece of bread per cup – crustless
Cheddar Cheese (low fat – optional)
Salt & pepper to season
chilli flakes – optional
1 tsp paprika – optional
1 tbsp butter – melted
- Firstly preheat your oven to 180 deg.
- Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
- Bake the bread in the oven for 5 minutes and remove
- Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes. A bit less if you like your eggs really running.
- Scoop out with a spoon and devour! Yummy.
Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
- In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
- Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
- Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
- Roast the tomatoes under the grill or in a pan until soft and slightly browned.
- Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.
Easy & Quick Soda Bread. Sometimes you want homemade bread but don’t have time for the proving part, well this is made and baked in just 35 minutes.
Soda bread is risen with bicarbonate of soda, which, mixed with buttermilk, produces a distinctive and delicious flavour.
Makes 1 loaf
150ml White bread flour
150ml Wholemeal bread flour
1/2 tsp sugar
1 tsp bicarbonate of soda
1/2 tsp salt
- Preheat the oven to 180 deg.
- Lightly flour a baking tray.
- Place all dry ingredients into a bowl and add the butter, rub to make breadcrumb like mix.
- With your mixer on slow setting start to mix and add the buttermilk little at a time until you have a soft dough, you don’t want it too sticky or too moist. Be careful not to over mix though.
- Form the dough into a round ball and place onto the baking tray, gently with your hand, press down to flatten slightly and with a sharp knife make a cross shape about 1-2cm thick into the dough.
- Bake for about 30 minutes. Remove to a wire rack and allow to cool slightly. Serve.
I told my other half he was getting pizza for his dinner tonight, however, when I went to make the pizza dough I discovered I had no yeast….Aaarrrgghhh!! I can’t even remember using my last sachet! lol!
Frantically thinking how can I get around this, I remembered someone telling me once they using baking powder instead of yeast for a yeast free base. Yes, I could do that, I had baking powder in my cupboards.
I have to say this was so quick to make ( 5 minutes rather than 2 hours!) and it was actually very tasty. Baked well too.
350g White Bread Flour
1 tsp salt
1 tsp caster sugar
1 tbsp olive oil
3 tsp baking powder
170ml warm water
- Put everything into a mixer and mix until combined. Knead for about 2-3 minutes until dough is smooth.
- Cut into 2 sections and roll out into desired shape and thickness. (the dough is very stretchy and will bounce back so just bare with it and stretch)
- Now spread your tomato sauce base and add on your chosen toppings.
- Cook at 200 deg fan for about 15 minutes.
Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna
Makes enough for about 4 large portions or 6 smaller portions
70g butter melted
140g light brown sugar, 30g from sprinkling
Bread with crusts cut off (I used plain bread)
5 eggs – medium
1 tsp vanilla essence
cinnamon as per your taste
2 tbsp butter (not melted)
Icing sugar for decoration (optional)
- Add the melted butter and brown sugar together and mix thoroughly
- Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
- Add a layer of your bread slices
- Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
- Sprinkle about 15g of the sugar and some cinnamon over
- Add another layer of bread slices and butter the slices.
- Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
- Refrigerate overnight
- In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
- I popped under grill for a minute to gently crisp up and brown a bit more (optional)
- Drizzle a little icing sugar and Maple Syrup all over and devour!
After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.
Makes about 8
4 potatoes (preferably a starchy potato, such as russet)
3 tbsps plain flour
1 tsp baking powder
Salt & pepper to taste (I use rainbow peppers, more flavour)
1 tsp onion powder
30g melted irish butter
30g irish butter to cook with
- Cook and mash potatoes, leave to cool
- In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
- Flour a work surface and gently flatten to about 1cm thick
- With a 3″ cutter, cut out circles.
- Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
- Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
- Serve with breakfast items or with a delicious poached egg on top.
Oh WOW! That’s all I’m going to say, well apart from, you have to try this. I am always looking for something different and this little recipe came from Kitchen Aid . Usually, I follow a recipe then on my second attempt change it up a little and experiment, but not on this one, it simply is delicious. Especially with some vintage cheddar…Mmmmmm.
450g plain flour
50g Rye flour – I used wholemeal
1 tsp bicarbonate of soda
1 tsp salt
45g melted salted butter
1 tbsp treacle
200g walnut pieces
- Pre heat oven to 180 deg. I used the convection bake setting.
- Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, walnut pieces plus enough of the buttermilk to make a loose sticky dough.
- Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Shape it into a large ball with a taut top. Place the dough on a floured baking tray and flatten it a bit. Using a knife, score the bread
- Dust with flour then bake in the oven for 40 minutes, or until the bread is golden brown and has risen.
- Remove from oven and allow to cool on a wire rack. Serve with some lovely cheddar or simply butter.