Brekkie ideas

Oat crumpets with avocado and sriracha honey bacon

We simply can’t get enough of these brunch recipes. They’re easy to make and perfect for when you are in a time crunch.

Make dough an hour before you plan to make breakfast, or the night before, and put it in the fridge overnight.

Ingredients

1 cup flour
1 tsp fine salt
½ cup rolled oats
1½ tsp dried yeast
½ tsp chilli flakes
½ tsp baking soda
1½ cups milk, lukewarm
1 cup double-cream yoghurt
2 tbsp wholegrain mustard
1 tbsp chopped chives
Oil cooking spray
8 slices streaky bacon
1 tbsp honey
1 tbsp sriracha
2 tbsp olive oil
1 large avocado, sliced
8 eggs, boiled and peeled

Method

PLACE flour, salt, oats, yeast, chilli flakes, baking soda and milk together in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen.
COMBINE yoghurt, mustard and chives together in a small bowl. Mix well and season. Refrigerate until required.
PREHEAT oven to 200°C.
LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10–20 minutes or until crisp and caramelised.
HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5 cm round, 2.5 cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan.
GENTLY spoon a heaped ¼ cup of crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan; carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total.
SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt.

---

Winter bircher muesli with a quick-warming compote

This easy winter bircher muesli with a quick-warming compote can be prepped the night before, involves minimum work and is full of goodness and warmth…

INGREDIENTS

• 200 g oats
• 500 ml oat milk
• 1 tsp cinnamon
• 1⁄2 tsp vanilla bean paste
• 50 g hazelnuts, roughly chopped
• 50 g pecans, roughly chopped
• 1 apple, grated
• 300 ml apple juice
• 2 tbsp chia seeds
• For the compote
• 2 pears, peeled and deseeded
• 1 clementine
• 100 ml cloudy apple juice

INSTRUCTIONS

1

Mix all the muesli ingredients together in a large bowl, cover with cling film and leave overnight in the fridge.

2

In the morning, make the compote. In a medium pan, chop the pears into chunks, grate in the zest of the clementine, and peel and chop the clementine fruit. Add the apple juice; heat over a medium heat for 5–10 min or until broken down.

3

Taste the muesli and adjust the sweetness if you need to. You might need to add a little extra oat milk.

4

Serve the muesli with the fruit compote and a little natural yogurt on the side, if you like.

---

Mushroom and herb omelette

A quick and easy breakfast that you can whip up in just 10 minutes!

INGREDIENTS

• 12 eggs 
•  ⅓ cup water 
• 70g butter
• 30 g butter 
• 250 g baby button mushrooms,
• 2 tbsp chopped fresh parsley 
• 2 tbsp chives 

INSTRUCTIONS

1

Beat eggs and water together in a bowl with a fork until combined. Season.

2

Heat 40 g of the butter in a frying pan over medium heat. When the butter is foaming, add a quarter of the egg mixture. Using a wide spatula, gently push the set egg mixture toward the center of the pan; tilt the pan, allowing the uncooked egg mixture to run onto the base of the pan. Repeat about four times around the pan, until the egg is just set. Fold one side of the omelette over using the spatula. Slide onto a plate. Repeat, wiping out the pan with a paper towel before each addition, to make a total of 4 omelettes.

3

Heat 30 g remaining butter in a frying pan over high heat; cook mushrooms, stirring, for 5 minutes or until browned. Season. Divide mushrooms and 2 tablespoons each chopped fresh flat-leaf parsley and chives between omelettes.

4

Serve omelettes with the mushroom filling and top with chopped herbs.

Try a variation of fillings such as tomato and feta or cheese and bacon.

---

Easy eggs in toast

The perfect blend of texture for breakfast: creamy egg yolk and crunchy sourdough. Try these easy eggs in toast as a quick way to dress up your breakfast.

INGREDIENTS

• 2 medium avocados
• 2 tsp lemon juice
• 4 x 2.5 cm thick slices whole grain sourdough bread
• 2 tbsp olive oil
• 4 eggs
• 1 lemon, cut into wedges
• salt and pepper to taste

INSTRUCTIONS

1

COMBINE avocado and lemon juice together in a bowl and mash coarsely.

2

CUT out a hole from the centre of each slice of bread using a 6cm cutter

3

HEAT oil in a frying pan over medium heat. Add bread to pan; cook for 1 minute or until golden underneath. Turn the bread over. Crack an egg into each hole, taking care not to break the yolk. Cook, covered, for 4 minutes or until the white is set and the yolk is cooked to your liking.

4

USING a spatula, carefully transfer toasts to plates. Top with mashed avocado and season to taste.

5

SERVE with lemon wedges.

---