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Breakfast
Recipes
Breakfast
Recipes
Serves: 2 | Prep: 5 mins | Cook: 5 mins
Farmhouse Scrambled Eggs on Toast
INGREDIENTS
- 4 fresh eggs
- 1 tbsp butter
- 2 tbsp milk (optional)
- Salt and black pepper
- 4 slices toasted sourdough or country bread
- Chopped chives or parsley
METHOD
- Whisk the eggs with the milk, salt and pepper.
- Melt the butter over low heat.
- Pour in the eggs and gently stir until soft and creamy.
- Spoon onto warm toast and finish with fresh herbs.
Serving Suggestion: Add grilled tomatoes, sliced avocado or crispy bacon.
Serves: 2 | Prep: 5 mins | Cook: 5 mins
Farmhouse Scrambled Eggs on Toast
INGREDIENTS
- 4 fresh eggs
- 1 tbsp butter
- 2 tbsp milk (optional)
- Salt and black pepper
- 4 slices toasted sourdough or country bread
- Chopped chives or parsley
METHOD
- Whisk the eggs with the milk, salt and pepper.
- Melt the butter over low heat.
- Pour in the eggs and gently stir until soft and creamy.
- Spoon onto warm toast and finish with fresh herbs.
Serving Suggestion: Add grilled tomatoes, sliced avocado or crispy bacon.
Serves: 4 | Prep: 10 mins | Cook: 20 mins
Breakfast Shakshuka
INGREDIENTS
6 eggs
1 onion, diced
1 red pepper, diced
2 cloves garlic, crushed
400g chopped tomatoes
1 tsp paprika
½ tsp cumin
Olive oil
Salt and pepper
METHOD
- Sauté onion and pepper until soft.
- Add garlic and spices and cook for 1 minute.
- Stir in tomatoes and simmer for 10 minutes.
- Make six small wells and crack an egg into each.
- Cover and cook until the eggs reach your preferred doneness.
Serving Suggestion: Enjoy with warm crusty bread.
Serves: 4 | Prep: 10 mins | Cook: 20 mins
Breakfast Shakshuka
INGREDIENTS
6 eggs
1 onion, diced
1 red pepper, diced
2 cloves garlic, crushed
400g chopped tomatoes
1 tsp paprika
½ tsp cumin
Olive oil
Salt and pepper
METHOD
- Sauté onion and pepper until soft.
- Add garlic and spices and cook for 1 minute.
- Stir in tomatoes and simmer for 10 minutes.
- Make six small wells and crack an egg into each.
- Cover and cook until the eggs reach your preferred doneness.
Serving Suggestion: Enjoy with warm crusty bread.
Serves: 2 | Prep: 10 mins | Cook: 10 mins
Creamy Mushroom Omelette
INGREDIENTS
- 4 eggs
- 200g mushrooms, sliced
- 1 tbsp butter
- 2 tbsp cream
- ½ cup grated cheese
- Fresh parsley
- Salt and pepper
METHOD
- Sauté mushrooms in butter until golden.
- Whisk eggs with cream, salt and pepper.
- Pour into a non-stick pan and cook gently.
- Add mushrooms and cheese to one half.
- Fold over and cook for another minute.
- Sprinkle with parsley before serving.
Serves: 2 | Prep: 10 mins | Cook: 10 mins
Creamy Mushroom Omelette
INGREDIENTS
- 4 eggs
- 200g mushrooms, sliced
- 1 tbsp butter
- 2 tbsp cream
- ½ cup grated cheese
- Fresh parsley
- Salt and pepper
METHOD
- Sauté mushrooms in butter until golden.
- Whisk eggs with cream, salt and pepper.
- Pour into a non-stick pan and cook gently.
- Add mushrooms and cheese to one half.
- Fold over and cook for another minute.
- Sprinkle with parsley before serving.
Makes: 12 | Prep: 10 mins | Cook: 20 mins
Spinach & Feta Breakfast Muffins
INGREDIENTS
8 eggs
1 cup baby spinach, chopped
100g feta, crumbled
½ cup grated cheddar
½ red pepper, diced
Salt and pepper
METHOD
- Preheat oven to 180°C.
- Grease a muffin tray.
- Whisk eggs and season lightly.
- Stir in the vegetables and cheese.
- Fill muffin cups three-quarters full.
- Bake for 18–20 minutes until set.
Serving Suggestion: Perfect for meal prep or lunchboxes.
Makes: 12 | Prep: 10 mins | Cook: 20 mins
Spinach & Feta Breakfast Muffins
INGREDIENTS
8 eggs
1 cup baby spinach, chopped
100g feta, crumbled
½ cup grated cheddar
½ red pepper, diced
Salt and pepper
METHOD
- Preheat oven to 180°C.
- Grease a muffin tray.
- Whisk eggs and season lightly.
- Stir in the vegetables and cheese.
- Fill muffin cups three-quarters full.
- Bake for 18–20 minutes until set.
Serving Suggestion: Perfect for meal prep or lunchboxes.