Are you tired of starting your weekend mornings with the same old cereal or toast? It's time to break free from the breakfast monotony and add excitement to your mornings! Weekends are the perfect time to indulge in a leisurely and delicious breakfast that not only fuels your body but also brings joy to your taste buds.
BLT Sandwich - 4 serves
Ingredients
8 Bacon rashers, cooked till crispy
4 Ripe tomatoes, thickly sliced
1 Garlic bulb, cut in half
Olive oil
1/2 cup Mayonnaise
1 teaspoon Lemon juice
4 Thick slices of sourdough bread
Emmentaler shavings
100g Rocket leaves
Balsamic vinegar
Method
Preheat your oven to 200°C.
Place the garlic on a roasting tray, drizzle with some oil, and season with salt, roast for 30-40 minutes till soft. Gently push on the garlic bulb to get the soft garlic out, push into a small bowl.
Add the mayonnaise and lemon juice to the garlic and stir to combine, season with salt, you now have a shortcut aioli!
Lightly toast your sourdough bread and then spread with the aioli.
Top each slice with rocket, bacon, tomato & the cheese shaving.
Drizzle toast with a little oil and balsamic vinegar.
Ham, Cheese & Egg Sandwich - 4 serves
Ingredients
8 slices of thickly cut White bread
Wholegrain mustard
Dijon mustard
4 Eggs
300g Thinly sliced Gypsy ham (or any ham you prefer)
150g Thinly sliced Swiss cheese
Butter
Method
Spread 4 slices of the bread with a thin layer of Dijon mustard, spread the other 4 slices with the wholegrain mustard.
Heat a frying pan with a little oil, add your eggs and fry to your liking, a soft centre works best.
Top the 4 slices of bread with the ham, an egg and then the cheese, place the other slice of bread on top. Butter both sides of bread with butter.
Heat a sandwich press, place sandwiches inside and toast till golden.
Passionfruit Sugar Muffins
Ingredients
310g Self raising flour
350g Caster sugar
375ml Buttermilk
2 Eggs
1 teaspoon Vanilla extract
250g Butter, melted and cooled
60g Passionfruit pulp/Passionfruit curd
2 tablespoons Lemon juice
Method
Preheat your oven to 180°C. Line your muffin pans with paper cups.
Sift your flour into a mixing bowl, add 1/2 cup of the caster sugar, stir through and make a well in the centre.
In a jug whisk the buttermilk, eggs, vanilla and 150g of the melted butter, pour into the well.
Stir until just combined.
Fill each muffin cup, only halfway, top with a teaspoon of passionfruit pulp/curd and then top with batter.
Bake for 30 minutes.
Mix the lemon juice and remaining butter in a little bowl.
Add the remaining caster sugar in a bowl.
When the muffins comes out of the oven, take them our of the paper cups, brush with the lemon-butter mix and then roll in the sugar.
Mushrooms on Toast
Ingredients
4 slices of Sourdough bread
4 tablespoons Cream cheese, softened
1 Red onion, finely sliced
250g Button mushrooms, sliced
125ml Cream
1 teaspoon Wholegrain mustard
2 tablespoons Chives, chopped
Method
Heat a frying pan with a little oil, fry your onion till soft then add the mushrooms and fry till soft and starting to brown, add the wholegrain mustard, 1 tablespoon of cream cheese and the cream. Stir and cook for a few minutes, taste and season with salt and pepper. I like to add a dash of balsamic vinegar, but that's up to you.
Toast your bread and spread with the cream cheese, top each slice with the mushrooms and sprinkle with some chopped chives.
Fluffy Pancakes
Ingredients
300g Self raising flour
1/2 teaspoon Baking powder
1 tablespoon Caster sugar
2 Eggs
1 tablespoon Honey
300ml Milk
Method
Add the flour, baking powder and caster sugar into a mixing bowl.
Add the eggs, honey and milk to a jug and whisk, add to the flour mix and whisk till smooth.
Heat a little oil in a frying pan, when the pan is hot add tablespoons of the batter to the pan and cook till light golden then flip, cook the other side till light golden as well.
Serve with your favourite fruit and maple syrup/honey.