2 eggs separated
2 cups plain flour
1/2 tsp baking powder
2 tbsp cold water
1 and 1/2 cups milk
1/4 cup sugar
60g butter
Beat egg yolks and milk lightly together
Add sifted dry ingredients, beat until smooth
Add melted, cooled butter and water, blend well
Fold in firmly beaten egg-whites
Grease the waffle maker with butter
1 cup flour
1 tablespoon sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk
1tsp butter
2 tsp golden syrup
Mix dry ingredients together and add beaten egg and milk.
Melt butter and golden syrup gently.
Gradually stir into mixture.
Cook pancakes.
1 cup flour
1 tsp of Baking Powder
1 tbsp sugar
1/2 cup milk
1 onion diced finely
big handful of spinach (optional)
olive oil
1/4 tsp of salt
1/4 tsp of paprika
2 eggs
1 tin of corn kernals
3 strips of bacon diced finely
butter
Fry onion and bacon lightly in some olive oil. add spinach and cook until wilted
Add flour, salt, baking powder, sugar paprika to a bowl
Mix eggs and milk in another bowl
Add egg mixture to flour mixture
Add drained corn and onion/bacon mix, mix well
Place 1 tsp of butter in a hot frying pan
Add tbsps of corn mixture to pan and cook on a medium heat until brown
Serve with a dollop of sour cream, sliced tomatoes
Optional Ingredients
ham
broccoli
carrots
spinach
feta
tomato
cheese
peppers
zucchini
1 egg plus a splash of milk per muffin
shredded cheese
Spray a muffin pan with non stick spray
Fill pan with any of the above ingredients
Mix egg and milk well together
Pour into muffin pan
Top with shredded cheese
Bake 220 degrees for approx 20 mins
They will keep for up to 3 days, warm in the microwave
2 eggs
paprika
one ring of tomato diced up
2tbsp milk
one slice of whole onion diced up
grated cheese
sour cream
Make the scrambled egg
add in onion and tomato, cook for a little longer.
Add cheese, stir.
Add to plate, add a dollop of sour cream on top and then more cheese on top of that.
Green Eggs
Mix 2 tbsp of pesto with 2 eggs. Heat pan with butter. Scramble the eggs.
2 tbsp butter
2 tbsp plain flour
1 1/2 cups milk
1 1/4 cups grated parmesan
pinch grated nutmeg
2 tsp Dijon mustard
sea salt and pepper
4 large slices sourdough or ciabatta
3 tbsp butter
6 slices ham off the bone
1 cup caramelised onions
1/2 cup grated gruyere cheese
2 tbsp butter
Heat the butter in a saucepan over a gentle heat until just melted
Stir in the flour with a wooden spoon
Add the milk in 3 lots, stirring continuously until well incorporated
Whisk it while cooking until the sauce is thickened and smooth, it should end up being thick and silky
Add the parmesan, nutmeg and mustard and stir to combine
Season to taste with salt and pepper then refrigerate to cool
Preheat the oven to 200 C and put an oven tray in to heat
Butter one side of each piece of bread
Lay 2 pieces butter side down on a piece of baking paper
Spread each piece with 3 tbsp of bechamel sauce and 3 pieces of ham
Top with the onion and remaining bread, butter side up
Spread with 3 more tbsp of sauce each
Sprinkle with gruyere cheese and pop in the oven until golden and bubbling for about 15 minutes
Serve with extra Dijon mustard if desired
2 tbsp olive oil
1 tbsp butter
3 large brown onions sliced 1 cm
2 cloves garlic, crushed
2 tsp finely chopped thyme
sea salt and pepper
1 tbsp brown sugar
2 tbsp balsamic vinegar
Heat the oil and butter in a saute pan and add the onions, garlic and thyme
Season generously and cook for 20 mins stirring occasionally until softened
Add the sugar and vinegar and continue to cook until deeply golden and glossy
Makes 1 1/4 cups
4 EGGS
SEA SALT AND CRACKED BLACK PEPPER
20G UNSALTED BUTTER, CHOPPED
BABY SPINACH LEAVES, TO SERVE
FRESH GOAT’S CURD, TO SERVE
HOT-SMOKED OCEAN TROUT, TO SERVE
OVEN-ROASTED VINE-RIPENED CHERRY TOMATOES, TO SERVE (SEE TIP)
Place half the eggs in a bowl, sprinkle with salt and pepper and whisk to combine.
Heat a large non-stick frying pan over high heat. Add half the butter and swirl until melted.
Pour the egg mixture into the pan and swirl to coat the pan. Cook for 1–2 minutes or until the egg is just cooked and the bottom is golden. Slide onto a plate and keep warm. Repeat with remaining eggs, salt, pepper.
Top the omelettes with baby spinach, goat’s curd and trout. Roll to enclose and serve with roasted tomatoes+. Serves 2.
Tip: To roast the tomatoes, place 300g vine-ripened cherry tomatoes in a small baking dish, drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with salt and pepper. Cook in a preheated 200°C (400°F) oven for 10 minutes or until softened.
+ You can fill your egg roll with whatever toppings you like – we also love sage-roasted pumpkin sprinkled with fresh ricotta.
¾ CUP (90G) GRATED CHEDDAR
¾ CUP (90G) GRATED GRUYERE
¾ CUP (180G) SOUR CREAM
3 TEASPOONS DIJON MUSTARD
1 TEASPOON WORCESTERSHIRE SAUCE
SEA SALT AND CRACKED BLACK PEPPER
6 SMALL LEBANESE FLATBREADS
12 SLICES FLAT PANCETTA
12 EGGS
Preheat oven to 220°C (425°F). Place the cheddar, gruyere, sour cream, mustard, Worcestershire sauce, salt and pepper in a medium bowl and mix to combine.
Place the flatbreads on 2 large oven trays lined with non-stick baking paper and spread each with the cheese mixture.
Top each flatbread with 2 slices of the pancetta and crack over 2 of the eggs+.
Cook for 20 minutes or until the cheese is golden and the egg is just cooked. Sprinkle with salt and pepper and slice to serve. Serves 4.
+ To help keep the eggs from sliding off the flatbread, lay the pancetta in a crescent shape and crack the egg into the crescent.
150G UNSALTED BUTTER, SOFTENED
1 CUP (220G) CASTER (SUPERFINE) SUGAR
4 EGGS
1 TABLESPOON FINELY GRATED LEMON RIND
2 TABLESPOONS LEMON JUICE
1 TEASPOON VANILLA EXTRACT
1 CUP (200G) RICOTTA
2 CUPS (300G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
2 TEASPOONS BAKING POWDER, SIFTED
2 CUPS (200G) GRATED ZUCCHINI (COURGETTE)
¾ CUP (60G) ROLLED OATS
Preheat oven to 180°C (350°F). Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy.
Add the eggs, one at a time, beating well after each addition. Add the lemon rind, juice, vanilla and ricotta and beat for a further 1 minute or until smooth.
Add the flour and baking powder and beat until just combined. Add the zucchini and ½ cup (40g) of the oats and mix to combine.
Pour into a 10cm x 21cm (2-litre-capacity) lightly greased loaf tin lined with non-stick baking paper. Sprinkle with the remaining oats and bake for 50–55 minutes or until cooked when tested with a skewer.
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serves 8–10.
This delicious loaf is great toasted and smeared with butter or with your favourite savoury breakfast toppings. It also freezes really well; just slice thickly and place small sheets of baking paper between each slice. Place in an airtight container or sealable bag.
2 zucchini, grated
1 carrot, peeled and grated
250 grams plain flour
2 teaspoons baking powder
1 tablespoon fresh thyme leaves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon cracked pepper
50ml extra virgin olive oil
50ml milk
2 large eggs, size 7
⅓ cup plain unsweetened yoghurt
100 grams feta, crumbled
¼ cup sunflower seeds
2 tablespoons sesame seeds
Preheat the oven to 180°C.
Squeeze the grated zucchini between your hands to release any liquid.
Place in a large bowl with the carrot, flour, baking powder, thyme, spices, salt and pepper. Mix to combine.
Make a well in the centre and add the oil, milk, eggs and yoghurt. Stir until well incorporated.
Gently fold through feta cheese along with half the sunflower and sesame seeds.
Pour the mixture into the prepared loaf tin and top with the remaining sunflower and sesame seeds.
Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
To serve: Serve the sliced loaf warm or toasted with soft boiled eggs, spring onion, avocado and baby kale leaves.