Savoury porridge I hear you ask, trust me don’t knock it until you have tried it. I am a big fan of eggs and greens for breakfast but when the weather is colder and the mornings are icey sometimes there is nothing that beats a bowl of warming porridge. So why not combine the two? Breakfasting just got interesting.
Whilst weekday breakfast needs to be quick and easy, at the weekend when there is a bit of extra time, take the time to make breakfast that little more special. This comforting and filling hash is a real crowd pleaser and perfect for making when you have guests for breakfast/brunch.
The runny yolks from the eggs provide the perfect sauce for these crispy potatoes and adding the mushrooms and kale is a great way to get a head start on your 5-a-day.
Quiche is on one of my favourite types of French cuisine, not just because it looks amazing and tastes great, but because also because it’s so versatile.
Whether you’re trying to use up the last of something from the fridge, or experimenting with a new combination of flavours for the first time, a quiche can be your best friend. This version of the much-loved quiche has a festive twist, achieved with the use of buttery sprouts, Wensleydale cheese and a few dried cranberries to cut through the creaminess with little bursts of sweetness.
As a firm breakfast and brunch favourite, scrambled egg sometimes needs a little bit of jazzing up to keep our taste buds interested. As I was growing up my Dad would always make it with a little bit of milk and butter, and even though that tastes great, I now want scrambled egg to be more of a meal rather than just a quick fix at breakfast time, so these are my favourite ways to vary things and to keep my tummy happy.
Eggs are often described as a convenience food. Although warm boiled eggs with soft bright yolks are a crowning glory to many dishes, hard-boiled eggs are highly versatile too.
Cooking up a bulk batch of hard-boiled eggs can be a convenient way to get a head start on making quick tasty meals for home and away. Simply cool them down and store in the fridge for a few days until you’re ready to peel off their shells and go. Here are some ideas for recipes using hard-boiled eggs throughout your week...
Salads with boiled eggs