Eggs Benedict
Prep time: 5 mins
Cooking time: 20 mins
Serves 4
4 eggs
2 tbsp white grape vinegar
8 smoked salmon slices
2 English muffins, halved, lightly
toasted and buttered
micro herbs, to serve
For the hollandaise sauce
2 tsp lemon juice
2 tsp white grape vinegar
3 egg yolks
125g unsalted butter, melted
1. To make Hollandaise sauce, in a bowl, whisk together lemon juice, vinegar and egg yolks until light and frothy. Place bowl over a pan of simmering water and whisk until mixture thickens. Gradually add butter, whisking constantly until thick. Season to taste and keep warm.
2. To poach the eggs, bring a large pan of water to the boil and add vinegar. Lower the heat so the water is simmering gently. Stir water to create a slight whirlpool. Crack an egg into a bowl and then slide it into the pan of simmering water. Cook for about 4 mins, then remove with a slotted spoon.
3. Place 2 slices of salmon on each half of muffin, top with a poached egg, some Hollandaise and a garnish of micro herbs.
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French toast with fresh berries
Prep time: 5 mins
Cooking time: 10 mins
Serves 4
4 large eggs
250ml milk
1 tsp sugar (optional)
30g butter, plus extra to serve
10 to 12 slices white bread
chocolate sauce
Fresh berries
1. In a wide, shallow bowl, beat eggs lightly with a fork. Stir in milk and sugar, if using.
2. Melt butter in a frying pan over medium-low heat.
3. Place bread slices one at a time into eggs, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. (Soak only as many slices as you will be cooking at one time.)
4. Transfer bread into frying pan and cook until bottom is golden brown, then turn and brown the other side.
5. Serve French toast hot with butter, chocolate sauce and berries.
Shakshuka
Prep time: 10 mins
Cooking time: 20 mins
Serves 4
1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and
finely chopped
1 garlic clove, sliced
A small bunch of za’atar, stalks and
leaves chopped separately
400g fresh tomatoes, chopped
4 eggs
100g feta cheese, crumbled
1. Preheat oven to 180°C. Heat oil in a frying pan with a lid. Add onions, chilli, garlic and za’atar stalks. Sauté until onions are soft, about 5 mins. Add tomatoes and cook for 8-10 mins or until thick. Spread mixture in an even layer in bottom of pan.
2. Crack the eggs on top of the tomato sauce and cover with the lid. Cook over low heat for 6-8 mins or until the eggs are done to your liking.
3. Garnish with za’atar leaves and feta. Place in a preheated oven for 2-3 mins then serve.
Gluten-free pancakes with almonds and maple syrup
Prep time: 5 mins
Cooking time: 30 mins
Serves 4
280g almond flour
4 tbsp double cream
8 eggs
2-3 tbsp butter, melted, plus
extra for frying
1 tbsp vanilla extract
1 tsp baking soda
50g flaked almonds, toasted
4 tbsp maple syrup
lemon wedge, to serve
1. In a bowl, combine almond flour, cream, eggs, butter, vanilla extract and baking soda and blend until creamy and smooth.
2. Melt a knob of butter in a large pan over medium heat. When butter is hot, ladle pancake batter into pan.
3. Let pancakes cook until bubbles appear on top and then pop open. Flip pancakes over and cook on the other side. When pancakes are done, remove from heat to a plate. Repeat to make the remaining pancakes.
4. Serve with toasted almonds, maple syrup and lemon wedge.
Bircher muesli
Prep time: 5 mins
Soaking time: overnight
Serves 4
200g rolled oats
200ml cold milk
80ml apple juice
150g yogurt
1 large Granny Smith apple,
cored and finely grated
50g honey
60g raisins (optional)
1/2 tsp vanilla extract
Fresh berries of your choice
1. Soak the oats in a large mixing bowl with milk and apple juice for a minimum of 2 hours or overnight in the refrigerator.
2. When ready to serve, add the remaining ingredients.
