Recipes - All-in-One Breakfast

I saw this recipe somewhere a few years ago and it has been on my mind ever since. This is a great breakfast to throw together when you have company as it is quick, only uses one dish and can be altered depending on the number of guests and their personal preferences.  Serve with a stack of buttered toast and some chutney or relish.

Ingredients - serves 2

2-4 eggs

2 rashers middle bacon

2 gourmet sausages

1 roma tomato, halved

2 field mushrooms, peeled and stalks removed

olive oil and salt and pepper to season

Step 1 - Heat oven to 200°C. 

Step 2 - Throw tomatoes and mushrooms in a ceramic dish or baking tray.  Drizzle with olive oil, season with salt and pepper and place in oven.

Step 3 - After 10 minutes, add sausages to the dish. Return to oven.

Step 4 - After another 10 minutes add bacon to the dish.

Step 5 - After a further 5 minutes remove dish and create a few little 'holes' between the ingredients. Crack eggs into these holes and return to oven for the final 3-4 minutes or until eggs are cooked to your liking.  Remember, the eggs will continue to cook after being removed from the oven so take them out when they look a little under.

Did you know?

As many as 58% of Australians skip breakfast on a regular basis!

Breakfast is my favourite meal of the day!  Check out some of my breakfast recipes and you'll never want to skip breakfast again.

Recipes - Potato Rosti

Crispy, crunchy, fried potato; the rosti is delicious and easy to prepare!  Far superior to the hash brown, potato cake or potato scollop, cooking potato like this mean more texture and greater depth of flavour.  However, this is an every now and then food.  As in, only make these a few times a year.  This is a hard rule to follow, but best for your health.

Ingredients

3 large potatoes, peeled

1/2 tsp salt

50g butter

olive oil

Step 1 - Grate potato into a colander, squeeze out as much excess liquid as possible and transfer to a bowl.

Step 2 - Melt 20g of butter and add to potato along with salt. Combine.

Step 3 - In a large non-stick frying pan melt the remaining butter with a good whack of olive oil over medium-high heat.

Step 4 - Separate potato into 5 equal portions.  Roll each portion into a ball, then flatten into a pattie shape.  Add two or three at a time to the hot oil, using an egg slice to flatten patties out further.  Cook for 3-4 minutes each side and carefully flip with the egg slice.

Step 5 - Drain on paper towel and repeat with remaining  potato.  Serve for breakfast with eggs, smoked salmon and avocado.

Recipes - The BEATS

The BEATS is my version of a BLT.  Instead of the traditional combination of Bacon, Lettuce and Tomato, this sandwich has Bacon, Egg, Avocado, Tomato and Sauce.  I threw these ingredients between two pieces of multigrain bread when I was about 10 years old and have been enjoying it ever since.  It's a bit too delicious.

Ingredients

1 egg

3 rashers shortcut bacon

1/2 an avocado, peeled and sliced

1 small ripe tomato, sliced

1 tbs smokey bbq sauce

1 soft white bread roll

1 tsp butter

Step 1 -  Place bacon rashers in a cold non-stick frying pan.  Place pan on stove top over medium-high heat and cook for 1-4 minutes each side, depending on how you like your bacon. Remove bacon from pan and set aside.
Step 2 - Reduce heat to medium-low and place butter in pan.  When butter has melted, gently crack egg into pan.  Hold the egg as close to the pan as possible and open the shell slowly and gently.  Cook for 1 minute, then carefully and gently flip the egg and cook on the other side for a further 30 seconds.

Step 3 - Halve roll place tomato slices in a single layer.  Season lightly with salt and pepper and spread avocado slices over tomato.  Top with bacon and egg, drizzle with bbq sauce and place lid of bun on top.


Notes:


I usually make this without egg.
Grilled chicken is a great substitute for the egg.

Recipes - Smoked Salmon Wrapped Asparagus w Poached Eggs and Hollandaise Sauce

This is a delicious breakfast perfect for this time of year when asparagus has just come into season and therefore is at its peak.  Preparing the hollandaise sauce is the most difficult and time consuming part of the recipe so the rest is quite simple and able to be fully prepared in 5 minutes, which is the perfect amount of time to let your hollandaise sauce sit and thicken slightly before serving.

Ingredients - serves two

2 eggs

1 bunch asparagus, trimmed

100g smoked salmon

1 bread roll, sourdough or turkish, halved

hollandaise sauce

Step 1 - Prepare hollandaise sauce as per recipe.

Step 2 - Fill two medium saucepans with water and bring to boil.  Reduce heat to a simmer add vinegar to one and use this to poach eggs.

Step 3 - Salt the water in the other sauce pan and cook asparagus on a fast simmer for 1 minute, or until just tender.  The time will vary slightly depending on thickness of asparagus spears.  When tender drain in a colander and pour a cup of cold water over to stop cooking process.

Step 4 - To ensure you have the same number of smoked salmon slices and asparagus spears, halve larger pieces of salmon if required. Wrap a piece of smoked salmon around each asparagus spear.  

Step 5 - To serve, toast bread if required and place a half on each plate, top with a poached egg and divide the smoked salmon wrapped asparagus between plates.  Drizzle with hollandaise sauce and serve with freshly cracked pepper. 

Notes:

As always, timing is essential in preparing this dish.  When making the hollandaise sauce, use a saucepan that the asparagus will fit in, if possible.  When the sauce is finished, set the bowl aside, salt the water and cook asparagus in that pan.  This will save time and washing up!  Also, have the second pan for the eggs filled with water and vinegar and turn this on to heat while you are cooking the hollandaise so as soon it is ready you can poach your eggs immediately without having to wait for the water to heat.

Recipes - Hollandaise Sauce

The quintessential must have for a Sunday morning breakfast...or any morning for that matter.  Pour in on your eggs, your toast, your bacon or straight in your mouth!  This recipe is not hard but the directions do need to be followed to the letter.

Ingredients

2 egg yolks, at room temperature

120g butter, cubed, at room temperature

2 tbs water

2 tbs lemon juice

salt and white pepper, to season

Pictured here w Smoked Salmon Asparagus

Step 1 - Fill a small saucepan with water and bring to boil.  Reduce heat until water has reached a consistent very slow simmer.  Place a bowl over the water that fits snugly against the sides of the pan but does not touch the water.

Step 2 - Place yolks and water in bowl and whisk constantly for three minutes.  Mixture will thicken, become pale, double in volume and leave a ribbon trail when whisk is lifted.

Step 3 - Add butter, a cube at a time and whisk constantly until fully incorporated before adding next butter cube.  It should take about ten minutes to add all the butter.

Step 4 - Remove from heat, add lemon juice, season with salt and pepper and whisk until combined.  Serve immediately.

Room Nine - Surry Hills, NSW

For the last day of my Sydney Getaway, breakfast was at Room Nine on Crown Street in Surry Hills.  This is a funky little cafe with a take away counter for quick service as well as indoor and outdoor seating if you'd like to have a more leisurely dining experience.  

The menu features some standard breakfast fare like eggs benedict on Turkish bread with a side of avocado (pictured right) and fruit salad w rhubarb compote and yoghurt (pictured below).  They also offer a few items you won't find on every other menu like their corn fritter stack w bacon, avocado, rocket and a tomato salsa dressed w balsamic vinegar, with a side of poached eggs (pictured above).  

The food was fresh and tasty, reasonably priced and we didn't have to wait all morning for it to come out of the kitchen.  Staff were friendly, welcoming and incredibly helpful.  

Room Nine's coffee is definitely a draw card.  I had two long black and a flat white and they were all superb.  I don't remember what coffee brand they're using but I hope they don't change it or their barista before my return! 

Recipes - Best Ever Omelette

Want the lightest, fluffiest, tastiest omelette?  Look no further! This is how omelettes are supposed to be and while it does seem a little more complicated than your average egg breakfast it should only take about 10-15 mins from starting prep to plating up.  

Ingredients

3 eggs

1/4 cup tasty cheese, grated

filling ingredients (see below for filling ideas)

Step 1 - Heat a little oil in a 25cm frying pan and cook filling ingredients. Remove from pan and set aside.

Step 2 - Separate eggs, putting the whites in a very clean glass bowl and yolks in a small bowl.  Gently beat yolks with a fork and set aside.

Step 3 - Beat whites on medium speed until soft peaks form.  Gently fold yolks through whites with a spatula.

Step 4 - Wipe out pan with paper towel, spray well with olive oil and heat on medium.  Also, turn grill on to medium heat.

Step 5 - Pour egg mixture into frying pan and use spatula to smooth into an even layer.  After 1-2 minutes, run spatula around sides of omelette and gently lift to see if bottom is cooked.  When bottom is a light golden colour, move the pan to under the grill to cook the top.

Step 6 - When top is golden, sprinkle with cheese and return to grill until cheese is melted and golden.

Step 7 - Remove pan from grill, spread filling over half the omelette and fold the other side over the top.  transfer to plate.  Serve on its own, with toast and/or a side salad.

Ideas for fillings:

Meat - bacon, ham, prosciutto, chorizo, smoked salmon

Vegetables - onion, mushrooms, capsicum, spinach, zucchini, tomato

Cheese - ricotta, feta, haloumi 

For this omelette I used

• 50g ham
• 6 button mushrooms
• 1/4 spanish onion
• 20g baby spinach 

Top 5 - Breakfasts

I love cooking a delicious brekkie but usually only have a chance to do so of a weekend. This top 5 is my selection of 'go to' breakfast recipes when I want to impress my friends and family.  Enjoy.  

• Balsamic Mushrooms w Haloumi
• Smoked Salmon Wrapped Asparagus w Poached Eggs and Hollandaise 
• All-in-One Breakfast 
• Bacon and Egg Pies
• Best Ever Omelette  

Recipes - Bacon and Egg Pies

I make these at least once a month and sometimes surprise the baristas at my favourite coffee shop by bringing in a tray on a Saturday morning.  I also make them whenever I travel as they can be eaten hot or cold for breakfast, lunch or dinner.  That said, they're best hot out of the oven for breakfast.  I got the idea when I saw something similar at a cafe while holidaying in Port Macquarie in 2009 and have been making them ever since.  

Ingredients

6 eggs

6 rashers middle bacon, cheeks and rind removed

20g baby spinach

1/3 cup grated tasty cheese

1/4 cup grated parmesan cheese

3 sheets puff pastry, defrosted

6 thick slices tomato (optional) 

salt and pepper, to season

Step 1 - Preheat oven to 220°C.  Grease a 6 hole 3/4 cup capacity texas muffin pan.

Step 2 - Cut puff pastry sheets into 4 even squares.  Line each cup with a square of pastry and reserve the remaining six squares.

Step 3 - Wrap the bacon around the inside of the pastry, put half a dozen spinach leaves on the bottom and crack an egg into the centre.  Repeat with the remaining bacon, spinach and eggs.

Step 4 - Season with salt and pepper and evenly distribute tomato, if using, and cheese between pies.  Top with remaining pastry squares, gently pressing down the sides to seal the filling. Carefully pierce two holes in pastry.
Step 5 - Bake for 15 mins then reduce heat to 180°C and bake for a further 25 mins. 

Step 6  - Cool in pan.  

How To - Poached Eggs

Perfectly soft poached eggs are the holy grail of the Sunday breakfast, and not as elusive as many people think.  Just follow these simple steps to impress your friends and family but be warned, you'll have people knocking on your door around breakfast time every Sunday.

What you'll need:

• A large saucepan with lid
• A slotted spoon
• Water
• 1/2 - 1 cup white or malt vinegar
• Eggs

Step 1 - 3/4 fill the pot with water, add vinegar and bring to boil with lid on.

Step 2 - Remove lid, reduce heat to medium-low and wait until water reaches a consistent slow simmer. You want a slow but steady stream of bubbles rising to the top and gently breaking on the surface.  

Step 3 - Create a whirlpool by running the spoon around the sides of the pot.  Crack egg directly into centre of whirlpool. Do not drop the egg from a height, ensure you open the egg close to the water.

Step 4 - Cook the egg for 2-3 minutes, then remove from water with slotted spoon and serve immediately.   

More than one egg can be poached in the pot at once, but do not add more than 3 or 4 as the water temperature will fall too low and cease to simmer.  If adding multiple eggs, do so in quick succession to avoid removing an uncooked egg while overcooking another. 


Pictured here with Balsamic Mushrooms w Haloumi

Recipes - Balsamic Mushrooms w Haloumi

This is one of my favourite things to have for breakfast. And lunch. And dinner. 

Ingredients - Serves 4
6 large field mushrooms, cut into slices or wedges
200g haloumi, cut into 8 slices
2 cloves garlic, crushed
3 tbs balsamic vinegar
1/2 lemon, juiced
1 tbs oregano
4 egg
4 thick slices of sourdough bread

Step 1 - Heat a good splash of olive oil in a large frying pan and fry garlic and mushrooms until mushrooms are cooked through.  Add balsamic vinegar, toss mushrooms to coat and leave on medium heat for 1-2 minutes.  Remove from heat, sprinkle with oregano.

Step 2 - Heat a grill pan and fry haloumi for 1-2 minutes each side. Squeeze some lemon juice over the top.

Step 3 - Poach eggs

Step 4 - To serve, grill sourdough bread, top with mushrooms, haloumi and egg. Sprinkle with oregano and fresh cracked black pepper.