Breakfast Recipes

Egg hearts on toast with avocado & tomato salsa :









Ingredients :

• Olive oil spray
• 2 eggs
• 2 thick slices multi grain bread
• Butter (optional), at room temperature
• Finely grated Parmesan, to serve

Salsa:

• 2 Roman tomatoes, chopped
• 1 small avocado, stone removed, peeled, chopped
• 1 tbs fresh lemon juice
• 1 tbs chopped fresh chives

Method:

Step one: To make the salsa, combine the tomato, avocado, lemon juice and chives in a bowl
Step two: Heat a non-stick frying pan over medium heat, spray with oil. Spray two 6 cm heart-shaped cutters with oil. Place the cutters in the prepared pan. Carefully break an egg into each cutter. Cook for 2 -3 minutes or until set.
Step three: Meanwhile toast the bread until golden. Spread with a little butter, if desired, and place on serving plates. 
Step four: Use tongs to carefully lift the cutters away from the eggs. Top each piece of toast with an egg. Spoon over the salsa and sprinkle with Parmesan.

Fruit salad with honey yoghurt :











Ingredients:

• 250g strawberries, hulled, quartered
• 2 medium bananas, peeled sliced
• 2 oranges, peeled, chopped
• 1 Fuji apple, chopped
• 200g light plain Greek - Style yoghurt
• 1 tablespoon honey
• 1/3 cup Arnold kernels, chopped

Method:

Step one: Combine strawberries, banana, orange and apple in a bowl
Step two: Combine yoghurt and honey in a seperate bowl
Step three: Spoon fruit salad into bowls, top with yoghurt mixture, sprinkle with almonds. Serve.

Leek, Spinach And Feta Omlettes :











Ingredients:

• 50g butter
• 2 leeks, trimmed, halved lenghtwise, thinly sliced
• 2 cloves garlic, crushed
• 1/4 cup tarragon leaves, finely chopped
• 100g baby spinach, plus extra to serve
• 6 eggs
• 2 tbs finely chopped flat leaf parsley
• 80 ml (1/3 cup) olive oil, plus extra, to drizzle
• 50g (1/4 cup) Persian (marinated) feta, crumbled
• Roasted pine nuts (optional), to serve

Method:

Step one: Melt butter in a large frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally, for 15 minutes or until leeks are soft. Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and Perrier.
Step two: Whisk eggs, parsley and 1 tbs cold water in a large bowl. Heat 2 tbs of oil in a 26 cm non-stick frying pan over medium-high heat. Add half the egg mixture, swirling pan to coat base. Cook for two minutes, or until top is almost set and base is golden.
Step three: Spoon half the leaf mixture over half the omlette. Fold omlette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.
Step four: Drizzle with extra oil and scatter with pine nuts, if using, to serve.

Regular Omelette & Toast:









Ingredients:

• 4 eggs
• 20g butter
• 40g baby spinach
• buttered toast, to serve

Method:

Step one: Whisk eggs and 1/3 cup cold water together in a bowl until combined. Season with salt and pepper.
Step two: Heat a small frying pan over medium-high heat until just warm. Add half the butter. Tilt pan back and forth until butter sizzles and spreads.
Step three: Whisk the eggs again. Poor half the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon, drag set egg from outer edge into center. Tilt pan so uncooked egg comes in contact with base.
Step four: Cook for 1 minute until top is almost set. Sprinkle with half the spinach. Fold over to enclose spinach. Transfer to plate. Repeat with remaining butter, egg mixture and spinach. Serve with toast.

Baked zucchini, bacon and tomato frittata:










Ingredients:

• 6 eggs, lightly beaten
• 1 green onion chopped
• 2 rashers of bacon, sliced
• 1 small zucchini, shaved into ribbons using a peeler
• 2 tablespoons self raising flour
• 2 tablespoons milk
• Salt and cracked black pepper
• 1/3 cup grated tasty cheese
• 8 cherry or grape tomatoes, halved
• Chopped flat-leaf parsley, to serve

Method:

Step one: Preheat oven to 175¤C. Line a 16X26cm baking pan with non stick baking paper. Place the eggs in a large bowl and add the green onion., bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.
Step two: Pour the mixture into the prepared pan. Arrange tomato halved on top, pressing into the mixture slightly. Sprinkle with remaining cheese.
Step three: Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

Mexican-style Omlette:










Ingredients:

• 1/2 small red capsicum, finely chopped
• 2 shallots, thinly sliced
• 1 small fresh red chilli, finely chopped
• 2 eggs
• 1 tablespoon milk
• salt & freshly ground pepper
• 2 tbs oil
• 2 tbs chopped fresh coriander
• 2 tbs lime juice

Method:

Step one: Combine capsicum, shallots and chilli. Use a fork to whisk milk and eggs together. Season well with salt and pepper.
Step Two: Heat oil in a small 16cm non-stick frying pan over medium high heat. Add half of the capsicum mixture and cook for 2 minutes. Pour over eggs. Reduce heat to medium and cook for 7 -9 minutes until set.
Step Three: Carefully turn omlette out onto serving plate. Add coriander and lime juice to remaining capsicum mixture. Season with salt and pepper. Spoon on top of omlette and serve immediately.