Creative Breakfast Recipes We Love

Tuesday 08th Mar 2022 |

Bored with breakfast? Short on time? Or simply want to do your bit for the planet? Online doorstep delivery service Milk & More has you covered, with a range of delicious recipes, to help you create brilliant breakfasts featuring best of British produce, all delivered to your door by 7am.

So get ready to celebrate the most important meal of the day during Milk & More’s first annual Breakfast Week (21 – 27 March 2022) – with a range of milks and juices delivered in one-pint zero waste packaging glass bottles (reused on average 25 times), yoghurt, fruit, eggs, bread and more with no pointless plastic… In fact, 97% of all of its product packaging fits into the circular economy, meaning its fully reusable, recyclable or compostable!

From easy weekend brunches like Avocado Toasties and mouth-watering Pancakes with Bacon and Maple Syrup to Layered Muesli Pots and Smoothies, perfect for on-the-go… it’s time to rethink breakfast and start your day the right way!

Whether you want to reinvigorate your porridge, upgrade your morning eggs or simply try something new, get ready to mix up your morning routine with one of these new recipes!

To get involved in this year’s Breakfast Week and find out more, visit Breakfast Week or follow @milkandmore on Facebook and @freshmilkandmore on Instagram.

 

PANCAKES WITH BACON & MAPLE SYRUP

Prep: 15 minutes. Cook: 15 minutes. Serves 4

  • 200g self-raising flour
  • 1½ tsp baking powder
  • 1 tbsp caster sugar (15g)
  • 3 medium eggs
  • 25g butter, melted
  • 200ml semi-skimmed milk
  • 2 tbsp natural yoghurt
  • Oil for frying
  • 12 slices streaky bacon (180g)
  • Maple syrup to serve

Place the flour, baking powder, and sugar in a large bowl. Make a hollow in the centre and crack in the eggs and add the butter, milk, and yoghurt. With a balloon whisk, mix until a smooth batter forms.

Heat a little oil in a large nonstick frying pan and add 3 large tablespoons of batter, fry for 1-2 minutes until bubbles form in the batter, flip over and fry for 1-2 minutes until golden.  Repeat to make 12 pancakes.

Meanwhile, place the bacon on a foil-lined grill pan and place it under a preheated grill for 6-7 minutes, turning once until crispy.

Serve the pancakes topped with bacon and drizzled with maple syrup.

Cook’s tip

Try serving the pancakes with fresh fruit instead of the bacon and syrup or omit the sugar and serve with bacon and ketchup for a savoury alternative.

AVOCADO TOASTIE

Prep: 5 minutes. Cook: 8 minutes. Makes 1 

  •  2 slices thick seeded brown bread (100g)
  • 1 tbsp vegan spread (15g)
  • 1 ripe avocado, peeled and stoned
  • 1 tbsp vegan mayonnaise (25g)
  • 3 slices This Isn’t Bacon (35g)

Spread 1 side of the bread slices with the vegan spread.

Mash the avocado with a fork and stir in the mayonnaise, season to taste. Turn 1 slice of bread, spread side down, and cover the bread with the avocado mix, top with the remaining bread, spread side up.

Heat a frying pan and fry the toastie for 2 minutes on each side until golden. Set aside then add the bacon alternative to the pan and fry for 2-3 minutes, turning once.

Serve the toastie topped with the bacon alternative.

Cook’s tip

Add some diced chili or chopped herbs to the avocado for extra flavour.

BREAKFAST HASH

Prep: 10 minutes. Cook: 15 minutes. Serves 2 

  • 350g potatoes, diced
  • 2 tbsp oil
  • 1 onion, diced (180g)
  • 4 rashers back bacon, chopped (125g)
  • 2 tomatoes, roughly chopped (180g)
  • 2 medium eggs
  • 2 tbsp roughly chopped flat-leaf parsley

Cook the potatoes in boiling water for 5 minutes, drain.

Heat the oil in a large frying pan and fry the potatoes, onion, and bacon for 5-6 minutes until browned. Add in the tomatoes and cook for a further 2-3 minutes until softened, season and stir in half the parsley.

Meanwhile, poach the eggs in simmering water for 3-4 minutes, drain.

Serve the breakfast hash topped with the poached eggs and sprinkle over the remaining parsley to serve.

Cook’s tip

Replace the bacon with sliced mushrooms and omit the egg for a vegan alternative.

CRUMPETS WITH CHEESY EGG SCRAMBLE

Prep: 5 minutes. Cook: 5 minutes. Serves 1

  • 2 crumpets (100g)
  • Knob butter (15g)
  • 2 medium eggs, beaten
  • 25g cheddar cheese, grated
  • 1 tbsp chopped parsley

Toast the crumpets.

Meanwhile, melt the butter in a small frying pan and add the egg, cook for 1 minute, stirring occasionally until almost set, add the cheese and parsley and cook for 1 minute.

Spoon the cheesy scramble on top of the crumpets to serve.

Cook’s tip

Spread the crumpets with a little butter and marmite before adding the scrambled eggs for a flavour boost.

DIPPY EGGS WITH BACON-WRAPPED SOLDIERS

Prep: 10 minutes. Cook: 15-20 minutes. Serves 1

  • 1 slice wholemeal bread (50g)
  • 1 tbsp Rubies in the Rubble Pear & Fig Relish (25g)
  • 4 slices streaky bacon (80g)
  • 2 medium eggs

Preheat the oven to 200oC, gas mark 6.

Spread the bread with the relish and cut it into 4 long strips.

Stretch the bacon with the back of a knife and wrap around the bread strips, place on a baking tray and bake for 15-20 minutes until turning crispy.

Meanwhile, place the eggs in a small saucepan of cold water, bring to a boil and simmer for 4 minutes.

Serve the dippy eggs with the bacon-wrapped soldiers.

Cook’s tip

Try pan-frying the bacon instead of baking. Great served with scrambled eggs too.

LAYERED FRUIT, YOGHURT & MUESLI POTS

Prep: 10 minutes. Serves 2

  • 200g natural yoghurt
  • 2 tbsp marmalade (60g)
  • 2 oranges, segmented
  • 100g muesli
  • 1 kiwi, peeled and diced

Mix the yoghurt and marmalade together in a bowl.  Add the juice from the segmented oranges.

Spoon half the yoghurt into the base of 2 small jars or glasses, top with half the muesli and then half the fruit, repeat the layers to finish with fruit. Chill until required.

Cook’s tip

Great for on-the-go breakfasts.

MEXICAN BAKED EGGS IN TOMATOES

Prep: 15 minutes. Cook: 10 minutes. Serves 4

  • 1 tbsp oil
  • 1 onion, finely sliced (180g)
  • 1 red chili, deseeded and finely chopped
  • 1 tsp ground coriander
  • 400g can chopped tomatoes
  • 4 medium eggs
  • 1 ripe avocado, diced (100g)
  • 2 tbsp roughly chopped coriander

Preheat the oven to 200oC, gas mark 6.

Heat the oil in a large ovenproof frying pan and fry the onion and chili for 4-5 minutes until golden.  Add the ground coriander and cook for a further 1 minute.

Stir in the chopped tomatoes, season, and cook for 1-2 minutes. Make 4 hollows in the tomatoes and crack an egg into each.  Bake for 8-9 minutes until the egg whites have just set.

Sprinkle over the avocado and coriander to serve.

Cook’s tip

Add some kidney beans for more of a meal.

OAT FRUIT SMOOTHIE

Prep: 5 minutes. Serves 2

  • 1 banana, broken into pieces (80g)
  • 3 tbsp porridge oats (25g)
  • 100g blueberries
  • 2-3 tsp maple syrup, according to taste
  • 1-pint oat drink

Place all the ingredients in a blender and blend until smooth.  Pour into 2 tall glasses and serve immediately.

Cook’s tip

Use semi-skimmed milk and a little natural yoghurt for a non-vegan alternative.

OVERNIGHT BLUEBERRY PORRIDGE

Prep: 5 minutes plus soaking overnight. Serves 1

  • 50g porridge oats
  • 75ml semi-skimmed milk
  • 150g jar blueberry yoghurt, stirred gently
  • 50g fresh blueberries

Place the oats, milk, and half the yoghurt in a bowl, cover, and place in the fridge overnight.

Serve topped with the remaining yoghurt and fresh blueberries.

Cook’s tip

Try any flavour yoghurt or simple use Greek yoghurt with a drizzle of honey.

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