I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
- Heat some spray oil in a fry pan on medium heat
- Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
- I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
- Remove and serve. Yum!
Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.
1 1/2 Wholemeal Sandwich thins (or you could use bread)
knob of butter melted
2 large eggs
small handful of baby spinach
1 tsp smoked paprika
- Preheat your oven to 180 deg
- Spray a baking tin with a little low fat spray oil
- Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
- Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
- Bake for about 15-20 minutes until set and browned.
- Serve. Yummy!
I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
- In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
- Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
- Empty the cream and milk into a pan and bring to the boil.
- Place the chocolate into bowl in pieces.
- Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
- Crack the egg into a dish and using a hand mixer, mix until fluffy.
- Once chocolate has cooled, pour egg into bowl and mix through.
- Remove biscuit base from fridge and pour in the chocolate mix.
- Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
- Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
- This can be chilled and kept for later. Serve at room temperature.
This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
- Preheat the crisper plate for 2 minutes.
- Place bacon and sausages onto plate and cook for about 3 minutes
- Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
- Remove the bacon and sausages to a plate and wipe dry the crisper plate
- Spoon 1 tsp of tomato paste over the centre of the pastry.
- Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
- Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
- Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
- Remove and devour! Yummy!
We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.
Perfectly served with some San Miguel…….we just needed the sunshine…lol!
Makes a 12 inch size – 4 portions
250g potatoes – sliced (I left skin on but it’s up to you)
1 tbsp butter or oil
Sliced onion (I used shallots – better flavour)
Salt & pepper to taste
- Preheat crisp plate for 3 mins. Place butter on a allow to melt
- Place potatoes onto plate.
- Cook on Dynamic Crisp for 5 minutes.
- Place the onion on top of potatoes and cook further for 3 minutes.
- Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes.
- Cook further for 3 minutes
- Turn on grill and brown for about 2 minutes or until golden brown.
- Serve. Yummy!
My Homemade Crustless Quiche…great thing about this is you can add any ingredient you like. It is also lower in calories as there is no pastry, so you can make it as healthy as you like.
4 rashers of smoked bacon – chopped (I used morrisons 70% reduced fat bacon)
100ml milk or half fat cream (I used semi skimmed milk to help reduce calories)
handful spring onions – finely chopped
handful of cherry tomatoes – halved
Salt & Pepper
1 tbsp coriander
1 tbsp Nutmeg
- Add chopped bacon to a little spray oil in a hot pan and brown all over. Remove.
- Add bacon, tomatoes and spring onion to an oven dish (approx 15cm x 20cm x 2-3 cm deep) then sprinkle over the nutmeg and coriander.
- Whisk the eggs with the milk and season, pour over the dish mixture evenly.
- Finely grated some cheese of your choice over the top, I just used cheddar for this one.
5. Place into a preheated oven at 180 deg and bake for approx 30-40 mins, checking that your cheese doesn’t burn too quickly, if it does cover with some foil loosely or leave cheese off until 10-15 mins before ready. (Depends what cheese you are using).
6. Serve with a lovely salad for lunch or some boiled potatoes for dinner. Yum!
I seen these on a Pinterest and thought they look yummy…..so here goes…..yep absolutely tasted amazing….I added the paprika for extra flavour.
1 x large Avocado – halved
2 mdium eggs
1 tsp smoked paprika
pepper to taste
1. Heat oven to 210 deg
2. Once halved, scoop a little of the avocado out to make room for the egg. (keep the avocado middles)
3. Crack the egg into the Avocado (careful as some of the white might spill over), sprinkle the tops with paprika and pepper and bake in the oven for approx 12 mins or 10 mins if you like it a bit runny.
4. Serve the left over avocado on side with some sprinkled paprika.