The best way to start the day … easy breakfast / brunch recipes that look great and taste even better

Calories per serving (100g) 100

Egg and bacon muffins

Carbohydrates (g) 1.7

Protein (g) 8.7

Fat (g) 6.5

Fiber (g) 1.2

Servings: 6

Preparation time: 10 minutes

Cooking time: 12 minutes

What you will need

1 red bell pepper, seeded and chopped

2 spring onions, sliced

2 handfuls of baby spinach, washed and chopped

2 slices of cooked bacon or good quality ham, cut into small pieces

4 free-range eggs

Sea salt and freshly ground black pepper

A pinch of cayenne pepper (optional)


Preheat the oven to 180 ° C. Line a muffin pan with 12 muffin cases (silicone cases work great here).

In a small bowl, combine the bell pepper, spring onions, spinach and bacon or ham together.

Distribute a small amount of this mixture evenly across the bottom of each muffin pan.

Beat the eggs and season with salt, pepper and possibly cayenne pepper.

Pour it evenly over the mixture in the muffin cups so that each one is almost full.

Bake for 12 minutes and serve or store tightly for later.

Recipe From Eat Up, Raise Your Game: 100 Easy, Nutritious Recipes To Help You Perform Better On Exercise Days And Days Off By David Daley, Gill Books, £ 18.99

Oatmeal and orange flapjacks

Nutritional information per serving

Calories 151kcal

Protein 2g

Carbohydrates 19g

Fat 7g


Makes 15

What you will need

110 g of butter, plus a little for lubrication

75g light brown sugar

3 tablespoons of honey

270g oats

2 oranges, zested


Preheat your oven to 190 ° C. Butter a 20 cm square mold with a little butter.

Melt the butter, brown sugar and honey in a large saucepan, then stir in your oatmeal and orange zest. Pour over the greased pan, making sure it is even and flat. Bake in preheated oven for 18 minutes.

Let cool on a wire rack, then cut into 15 slices and store in an airtight container. I always keep mine in the fridge as it makes them nice and fluffy, but that’s just my personal preference.

Recipe from Trisha’s 21-Day Reset by Trisha Lewis, Gill Books, £ 18.99

Breakfast juice

For 4 people

What you will need

10 carrots

10 strawberries

3 pink grapefruits

10 to 15 g (0.25 to 0.5 oz) ginger


Wash the carrots and strawberries and cut the top off. Peel the grapefruit and ginger.

Squeeze the carrots, strawberries, ginger and grapefruit in a juicer to make a nice orange juice.

Pour the juice into a pitcher with a few ice cubes and serve immediately.

Recipe from Nordic Family Kitchen, by Mikkel Karstad, Prestel, £ 24.99

Simple Ian Shakshuka

Calories per serving 100g
Carbohydrates 1.7g
Protein 8.7g
Fat 6.5g
Fiber 1.2g
Servings: 2
Preparation time: 10 minutes
Cooking time: 12 minutes

What you will need

1 red pepper

2 tablespoons of olive oil

1 large white onion

1 fresh red chilli

3 cloves of garlic

Handful of fresh cilantro

1 teaspoon of dried oregano

1 teaspoon of ground cumin

1 tsp sweet smoked paprika

½ teaspoon of ras el hanout

1½ tablespoon of tomato puree

1 teaspoon of powdered sugar

1 tablespoon of red wine vinegar

1 can of crushed tomatoes 400 g

2 bay leaves

1 stick of cinnamon salt

For the “egg yolks”

½ yellow pepper

½ tablespoon of vegetable mayonnaise

1 heaped teaspoon of tahini

½ lemon salt

For the “egg whites”

4 tablespoons of dairy-free yogurt

½ lemon salt

To serve

1 spring onion

4 pita breads


Large frying pan

Powerful mixer


Blacken the peppers. Light your largest gas ring or preheat your grill on high heat. Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them every 5 minutes, until blackened on all sides, Set aside in a bowl to cool and cook at steam with a plate on top.

Cook the vegetables. Place the pan on medium heat and pour in the olive oil. Peel and finely chop the onion and add it to the pan. Cut the chili in half, dice one half and thinly slice the other. Peel and grate the garlic cloves, add the chilli and diced garlic to the pan and stir, cook for 5 minutes. Finely chop the coriander stems and add them to the pan, reserving the leaves. Add oregano and spices. Stir and cook for another 5 minutes. Add the tomato puree and sugar and stir for 5 to 10 minutes, until the mixture becomes darker and sticky. Add the vinegar to the pot and let it boil and evaporate. Add the canned tomatoes, bay leaves and cinnamon and a good drizzle of water and simmer for 8 to 10 minutes, until thickened and combined. Lower the heat and keep warm until use.

Peel the peppers. Rub the burnt skin of the cooled peppers with your fingers. Core and roughly chop the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.

Make the “egg yolk”. Add the vegetable mayonnaise and the tahini to the blender with the yellow pepper. Squeeze the juice from the lemon and season with salt. Mix into a paste.

Make the “egg white”. Put the yogurt in a bowl. Squeeze the juice from the lemon and season with salt. Stir to combine.

Complete the shakshuka. Remove the bay leaf and cinnamon sticks from the pan. Taste the shakshuka and adjust the seasoning if necessary. If it looks dry, add a little water and stir. Make sure it is piping hot. Stick the back of a spoon into the mixture to make 4 wells. Pour a tablespoon of “egg white” into each well. Use a teaspoon to add a spoonful of “egg yolk” to the center of each white.

To serve. Grill or grill the pitas. Spread the reserved cilantro leaves over the shakshuka. Thinly slice the spring onion and sprinkle with the sliced ​​red pepper. Serve the pittas on the side for dipping.

Recipe taken from BOSH on a Budget by Henry Firth and Ian Theasby, HQ, £ 16.99

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