MORNINGS CAN OFTEN feel quite rushed. If you need to get to work early and/or you have children to get ready for school, then I totally understand how a quick bowl of cereal or slice of toast often seems like the most you can manage. But if you set aside a little time in your regular morning routine for some proper food, you’ll be getting a head start on the rest of the day.
When you’re in a tearing hurry, attempting to cook something new for breakfast might seem like too much of a challenge, so try out a few recipes at the weekend first and then, when you’re familiar with them, start introducing them on weekdays. For the mornings when you really do only have 5 minutes (and we all have those) keep a jar of the granola here at the ready. It’s full of nutty, fruity goodness and has to be better for you than sugary, salty, highly processed cereal from a packet.
To avoid the mid-morning slump and help keep you fuller for longer, eggs are a fantastic breakfast ingredient because they’re packed with protein. The Indian-style scrambled eggs are quick and filling, and they’ve got green beans in the mix too, so you’ll also be getting one of your five-a-day. Veg at breakfast time might sound a bit odd, but the beans provide a lovely, satisfying crunch that contrasts with the creamy, fluffy eggs. Or, for a nice alternative to a boiled egg, my Smoked haddock and spinach egg pots are perfect for dipping toast into. And if you’re after a treat at the weekend, Eggy brioche with berry compote will get everyone into the kitchen to see what’s cooking!
It’s not all about eggs though – if you can’t do without your morning bacon, then try the BLT; I guarantee it will be the best BLT you’ll ever eat. With all this choice, there really are no excuses for missing out on the most important meal of the day.
Homemade granola
Packed with nutritious nuts and dried fruit, this granola is a great way to start the day, and it’s a healthier alternative to the highly processed, high-sugar cereals you can buy. It is really sustaining too, so you only need a small amount, with a generous dollop of yoghurt and some fresh fruit, for a perfectly balanced breakfast. V
16 servings
240 calories per serving
300g rolled oats
100g mixed seeds (pumpkin, sunflower and sesame)
50g hazelnuts, roughly chopped
50g pecans, roughly chopped
50g pistachios, roughly chopped
50g flaked almonds
4 tbsp coconut oil
125ml maple syrup
50ml honey
2 tbsp vanilla extract
½ tsp ground cardamom
½ tsp ground ginger
1 tsp ground cinnamon
1 tsp sea salt flakes
50g coconut flakes
150g mixed dried fruit (cranberries, chopped apricots, chopped dried apple, raisins)
To serve
Fresh fruit
Yoghurt
1 Preheat the oven to 170°C/Fan 150°C/Gas 3. Line two baking trays with baking parchment.
2 Mix the oats, seeds, chopped nuts and flaked almonds together in a large bowl.
3 Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.
4 Spread the mixture out in a thin layer on the prepared trays and bake for 15 minutes. Remove from the oven and add the coconut flakes and dried fruit. Mix well, then bake for a further 8–10 minutes or until the coconut flakes are browned. Remove from the oven and set aside to cool.
5 Store the granola in an airtight container. Serve with fresh fruit and yoghurt.
Homemade granola
Pimp my porridge
Porridge is very good for you, but if you find it a bit bland, try one of my tasty toppings. For a fruity option, go for the fresh raspberry and nut, or spiced pear with dates and almonds. Porridge doesn’t have to be sweet, though, so if you can’t do without bacon and eggs in the morning, give my savoury option a go.
Serves 2
270–430 calories per serving (depending on the type of milk used and chosen topping)
For the porridge base
100g rolled oats
800ml water
270ml milk (whole milk, coconut or almond)
For the raspberry and nut topping
100g raspberries
3 tbsp coconut sugar
2 tbsp pistachios, chopped
For the spiced pear topping
30g butter
3 tbsp soft light brown sugar
1 tsp ground mixed spice
2 pears, cored and diced
3 tbsp water
8 dates, chopped
2 tbsp almonds, toasted
For the bacon and egg topping
100g bacon lardons
1 tsp light olive oil
2 tbsp maple syrup
2 large free-range eggs
Sea salt
Barbecue sauce, to serve (optional)
1 For the porridge base, preheat the oven to 200°C/Fan 180°C/Gas 6 and line a baking tray with baking parchment. Spread the oats out on the tray and toast on the top shelf of the oven for 10 minutes or until golden brown. Transfer the oats to a large non-stick saucepan, add the water and milk and simmer gently for 4–5 minutes, stirring occasionally, as it thickens.
2 For the raspberry and nut topping, mix half of the raspberries and coconut sugar into the porridge base and divide between two bowls. Top with the remaining raspberries, sugar and the pistachios.
3 Or for the spiced pear topping, melt the butter in a small saucepan over a medium heat. Add the sugar, spice, pears and water. Stir, then cook for 4–5 minutes. Add the dates and cook for a further 2 minutes. Ladle the porridge into two bowls and spoon the pear mix on top. Sprinkle with the toasted almonds to serve.
4 Or for the bacon and egg topping, cook the lardons in the olive oil in a small non-stick frying pan over a medium-high heat until well browned and super crispy, about 10–12 minutes. Tip the lardons into a small bowl and add the maple syrup. Return the pan to the heat, adding a little more oil if needed. Crack the eggs into the pan and cook sunny side up for 2–3 minutes, until the whites are set and the yolks are still runny. Add a little salt to the porridge base and ladle into two bowls. Top each portion with a fried egg and the lardons. Add a little barbecue sauce too, if you fancy it.
Pimp my porridge
Nutty wholemeal pancakes
Extra toasty nuttiness from the wholemeal flour and nutty banana topping makes these easy pancakes even tastier than the classic white flour version – and they’re better for you too. V
Serves 4
675 calories per serving
300g wholemeal self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground mixed spice
A pinch of sea salt
2 large free-range eggs
300ml whole or semi-skimmed milk
2 tbsp nut butter
3 tbsp light brown sugar
1 tbsp vanilla extract
4 bananas, sliced
40g pecans, toasted and finely chopped
40g peanuts, toasted and finely chopped
Vegetable oil, for cooking
Maple syrup, to serve
1 Preheat the oven to 140°C/Fan 120°C/Gas 1.
2 Put the flour, baking powder, spices and salt into a large bowl. Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl.
3 Add the milk, nut butter, sugar and vanilla extract to the egg yolks and mix well.
4 In a small bowl, mash one of the bananas to a pulp and then add to the flour mix, along with half the chopped nuts. Pour in the milk and egg yolk mixture and whisk to a thick, smooth batter.
5 Beat the egg whites with an electric hand whisk until soft peaks form. Fold half of the egg whites into the batter until just combined, then fold in the rest.
6 Heat a little oil in a large non-stick frying pan over a medium heat. You will need to cook the pancakes in batches. When the pan is hot, add 2 or 3 ladlefuls of the mixture to the pan, keeping them separate. Cook for 2–3 minutes until bubbles start to appear on the surface, then flip the pancakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray and keep warm in the oven. Repeat with the rest of the batter.
7 Place two pancakes on each warmed plate and top with the sliced bananas, the rest of the chopped nuts and a trickle of maple syrup.
Nutty wholemeal pancakes
Eggy brioche with berry compote
This is a fun weekend breakfast to get the kids involved in – mixing the eggs and dunking the bread. Make sure you use big doorstop slices of brioche. You’ll have twice as much compote as you need here but it will keep in the fridge for a few days and is delicious dolloped on yoghurt or porridge. V
Serves 4
535 calories per serving
For the berry compote
2 Granny Smith apples
75g light brown sugar
Juice of ½ lemon
¼ tsp ground mixed spice
1 tbsp water
300g frozen mixed berries
For the eggy brioche
3 large free-range eggs
200ml whole or semi-skimmed milk
½ tsp ground cinnamon
1 tbsp vanilla extract
4 slices of brioche, 4cm thick
30g butter
30g icing sugar
1 Preheat the oven to 150°C/Fan 130°C/Gas 2.
2 For the compote, peel, quarter, core and dice the apples. Place them in a medium saucepan with the brown sugar, lemon juice, mixed spice and water over a medium-low heat. Cook gently for 5 minutes, then add the frozen berries, bring to a gentle simmer and cook for a further 8–10 minutes or until the liquor is reduced and slightly thickened.
3 Meanwhile, for the eggy brioche, crack the eggs into a shallow bowl. Add the milk, cinnamon and vanilla extract and whisk until combined. Dip 2 brioche slices into the beaten egg mix, until well soaked.
4 Melt half the butter in a large non-stick frying pan over a medium-high heat. When bubbling, add the soaked brioche and cook for 2–3 minutes on each side until golden. Remove from the pan and transfer to an oven tray. Keep warm in the oven while you dip and fry the rest of the brioche, using the remaining butter.
5 Sprinkle one side of each brioche slice liberally with icing sugar and caramelise, using a cook’s blowtorch. Serve the caramelised brioche slices with the warm berry compote.
Eggy brioche with berry compote
Corn cakes with Mexican beans
These corn cakes are made from an easy batter, with beaten egg whites to make them really light and fluffy. Alongside the warmly spiced Mexican beans, they make a relaxed breakfast-meets-lunch dish. V
Serves 4
515 calories per serving
For the Mexican beans
1 tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
400g tin chopped tomatoes
400g tin kidney beans, rinsed and drained
100ml water
Sea salt and freshly ground black pepper
For the corn cakes
340g tinned sweetcorn kernels, drained (285g drained weight)
4 spring onions, thinly sliced
75g mature Cheddar, grated
100g self-raising flour
50g cornflour
2 large free-range eggs
80ml whole or semi-skimmed milk
1–2 tbsp olive oil, for frying
To serve
1 ripe avocado, peeled, stoned, quartered and sliced
1 lime, cut into 4 wedges
A handful of coriander
1 For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for 2 minutes, then add the garlic and stir for 1 minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.
2 Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.
3 Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.
4 Youʼll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop 3 or 4 tablespoonfuls of the mixture into the pan, placing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the corn cakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.
5 Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.
Corn cakes with Mexican beans
Smoked haddock and spinach egg pots
Baked eggs are becoming quite fashionable for breakfast and these are packed with flavour from the smoked haddock, cheese and spinach. They puff up beautifully in the oven and are great for scooping up with slices of buttered rye bread.
Serves 4
390 calories per serving
1 tsp softened butter, for greasing
4 tbsp fresh breadcrumbs
200g undyed skinless smoked haddock fillets
200g baby spinach
2 tbsp water
6 large free-range eggs
200ml crème fraîche
¼ tsp freshly grated nutmeg
50g Cheddar, grated
Sweet smoked paprika, for sprinkling
Sea salt and freshly ground black pepper
Chopped flat-leaf parsley, to finish
Rye toast soldiers, buttered, to serve
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Butter the insides of four 250ml ramekins or cocotte dishes, then dust with breadcrumbs.
2 Check the smoked haddock for any pin-bones, then cut into dice and divide between the dishes. Stand the dishes on a baking tray.
3 Put the spinach into a large pan with the water. Place over a high heat and stir until the spinach has wilted, about 3–4 minutes. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze out as much liquid from the spinach as possible. Chop roughly and divide between the 4 baking dishes.
4 Whisk the eggs and crème fraîche together in a bowl and season with the grated nutmeg and a little salt and pepper. Pour the egg mixture into the dishes and sprinkle the grated cheese and a little smoked paprika over the surface.
5 Place the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting (medium-high). Cook the egg pots for a further 5 minutes or until the cheese is golden brown.
6 Sprinkle with chopped parsley and serve with buttered rye toast soldiers on the side.
Smoked haddock and spinach egg pots
Tom’s BLT
This is the best BLT you’ll ever eat! A bold claim, I know, but it has so much going on in terms of creaminess from the avocado, crispy, salty bacon and a crunchy acidity from the fried capers that cuts through the richness.
Serves 4
655 calories per serving
8 rashers of smoked streaky bacon
1 red onion, cut into 4 thick slices
80g lardons
1 beef tomato, cut into 4 even slices
2 ripe avocados
Juice of ½ lime
A handful of coriander, roughly chopped
Sriracha hot sauce, to taste
4 large free-range eggs
2 tbsp capers, drained
Sea salt and freshly ground black pepper
To assemble
4 wholemeal baps, halved and toasted
2 tbsp mayonnaise
1 Little Gem lettuce, leaves separated
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.
2 Lay the bacon rashers and red onion slices out on the lined trays and cook in the oven for 15–20 minutes or until the bacon is browned and crispy.
3 Meanwhile, cook the lardons in a medium non-stick frying pan over a medium-high heat until crispy, about 10–12 minutes. Remove from the pan and set aside. Sprinkle the beef tomato slices with a little salt.
4 Halve and stone the avocados, scrape the flesh out of the skins into a bowl and mash roughly. Add the lime juice and coriander and mix well to make a guacamole. Season with hot sauce, salt and pepper to taste, then stir through the crispy lardons.
5 Return the empty lardon pan to the heat. When hot, crack in the eggs and cook them sunny side up for 2–3 minutes until the whites are just set and the yolks are still runny. Sprinkle in the capers and allow them to crisp up a little. Season the eggs with a little pepper.
6 Lay the toasted bun bases on serving plates, spread with a little mayonnaise and top with the guacamole, lettuce and tomato slices. Add a couple of slices of streaky bacon and top with the fried egg, some capers and a roasted onion slice. Sandwich together with the bun tops and serve.
Tom’s BLT
Ham and potato hash with poached eggs
This is a cross between the ultimate hash brown and a rösti. It takes a little while to get the potatoes nice and crispy so it’s maybe one to save for the weekend, but you can get ahead and make the mash the day before if you like.
Serves 4
545 calories per serving
1kg potatoes, peeled and cut into 5cm pieces
1 tbsp vegetable oil
30g butter
1 red onion, finely chopped
1 green pepper, cored, deseeded and diced
200g smoked ham, diced
4 sprigs of thyme, leaves picked
1 tbsp German mustard
½ tsp cayenne pepper
40g Parmesan, finely grated
4 large free-range eggs
2 tbsp flat-leaf parsley, finely chopped
1 ripe avocado, quartered and sliced
16 cherry tomatoes, halved
Sea salt and freshly ground black pepper
1 Cook the potatoes in boiling salted water for about 10 minutes, until tender. Drain them well and crush lightly, then set aside.
2 Heat the oil and butter in a large non-stick frying pan over a high heat. Add the onion and cook until browned. Add the green pepper and ham and cook for about 10 minutes until the pepper is softened. Remove from the heat.
3 In a bowl, mix together the crushed potatoes, onion, pepper and ham mix, thyme, mustard and cayenne.
4 Sprinkle half the grated Parmesan over the bottom of the frying pan. Place over a medium heat and add the potato mixture, spreading it out in an even layer. Scatter over the remaining Parmesan. Cook, without moving, for 10 minutes or until crispy on the underside.
5 Now turn the potato mixture over. Cook for a further 10 minutes, or until crispy on the other side and hot all the way through. You may want to flip it over again for a few minutes.
6 Meanwhile, poach the eggs in a large shallow pan of simmering salted water for 3–4 minutes. Carefully remove with a slotted spoon, drain on kitchen paper and set aside.
7 Scatter the chopped parsley on top of the hash. Divide between warmed plates and place a poached egg on each portion. Serve the avocado slices and cherry tomatoes alongside.
Ham and potato hash with poached eggs
Indian-style scrambled eggs
Eggs are great for breakfast any day of the week, as they are packed with protein and nutrients. These lightly spiced scrambled eggs make a fantastic alternative to the classic version and they also get you a head start on your five-a-day. V
Serves 4
580 calories per serving
1 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
2.5cm piece of fresh ginger, grated
1 green pepper, cored, deseeded and finely diced
300g green beans, finely sliced
A handful of curry leaves, finely chopped
1–2 long green chillies, sliced (optional)
2 tsp hot Madras curry powder
8 large free-range eggs
150ml single cream
50g butter
A handful of coriander, roughly chopped
Sea salt and freshly ground black pepper
Thick sourdough toast, buttered, to serve
1 Heat the oil in a large non-stick frying pan over a high heat, then add the mustard and cumin seeds. Once they are sizzling, add the onion and sauté for 3–4 minutes, until softened. Add the garlic and ginger and cook for another 2 minutes.
2 Add the green pepper, green beans, curry leaves and green chilli(es), if using, and cook for 2 minutes. Lower the heat to medium, stir in the curry powder and cook for 1 minute, until fragrant.
3 In a bowl, beat the eggs with the cream and season well with salt and pepper.
4 Add the butter to the frying pan, and once melted, gently fold through the beaten egg mix. Cook, stirring lightly a few times, until the eggs are almost cooked through but still slightly runny in places.
5 Toss through the shredded coriander and serve on warmed plates, with buttered toasted sourdough.
TIP ✔ This would also work well using Mexican spices, such as paprika, chipotle and chilli flakes instead of the mustard seeds and curry powder.
Indian-style scrambled eggs
Smoked salmon and scrambled egg muffins with asparagus
Smoked salmon and scrambled eggs is a luxurious combination and the asparagus adds a satisfying fresh crunch to it. Duck eggs are richer than hen’s eggs and this is a great way to enjoy them, but you can use free-range hen’s eggs if you prefer. This is an easy one to double or triple up for a weekend brunch with friends – just put it all on big plates in the middle of the table so everyone can help themselves.
Serves 2
705 calories per serving
4 free-range duck eggs
1–2 tbsp finely chopped chives
2 tbsp butter
100ml crème fraîche
100g smoked salmon
Sea salt and freshly ground black pepper
For the asparagus
120g asparagus spears, trimmed
1 tbsp butter
3 tbsp water
To serve
2 large English muffins, freshly toasted, split and buttered
1 Crack the eggs into a bowl, add half of the chives with a little salt and pepper and whisk together.
2 To cook the asparagus, put the asparagus spears into a small saucepan with the butter, water and a little salt and pepper. Place over a high heat and allow the butter to melt, then cook for 4–5 minutes or until the liquor reduces down to a glaze.
3 Meanwhile, to cook the scrambled eggs, place a non-stick frying pan over a medium-low heat and add the butter. Once it has melted, add the beaten eggs and cook over a low heat for 4–5 minutes, stirring gently a few times, until the egg is just starting to set. Take the pan off the heat and mix in the crème fraîche.
4 Place a toasted muffin on each warmed plate and pile the soft scrambled eggs on top. Wipe the frying pan clean and place over a high heat. When the pan is hot, add the smoked salmon for just a few seconds to warm through, until it just changes colour.
5 Lay the smoked salmon on top of the scrambled eggs and sprinkle with the remaining chives. Add the glazed asparagus to the plates, grind over a little pepper and serve.
Smoked salmon and scrambled egg muffins with asparagus
Scrambled tofu
This effortless breakfast dish is packed with veg for a healthy and colourful start to your day. Tofu is a great alternative to scrambled eggs and it has a satisfying texture when cooked properly. V
Serves 4
340 calories per serving
1 tbsp olive oil
1 red onion, diced
1 red pepper, cored, deseeded and diced
1 yellow pepper, cored, deseeded and diced
1 courgette, diced
8 mushrooms, thickly sliced
1 tsp ground turmeric
450g smoked tofu
2 tbsp butter
3 handfuls of baby spinach
2 tbsp liquid aminos
Sea salt and freshly ground black pepper
Multigrain toast, buttered, to serve
1 Heat the olive oil in a non-stick frying pan. Add the onion and sauté for 3–4 minutes, then toss in the peppers and cook for a further 4 minutes.
2 Add the courgette and mushrooms to the pan and cook for 2–3 minutes until slightly softened.
3 Sprinkle in the turmeric and roughly crumble the tofu into the pan. Add the butter, stir well and cook until gently warmed through. If it seems a little dry, add a dash of water.
4 Stir through the spinach and liquid aminos and cook briefly, until the spinach wilts. Taste and adjust the seasoning, adding salt and pepper as needed.
5 Serve the scrambled tofu on warmed plates, with buttered toast.
Scrambled tofu