Shake Up Your Wake Up with New Breakfast Recipes

Monday, 27 January, 2014

It’s Farmhouse Breakfast Week (26 January – 1 February 2014) and to inspire you to make time for the most important meal of the day, here are six deliciously easy breakfast recipes.

This includes a brand new recipe from TV chef Dean Edwards, who is supporting Farmhouse Breakfast Week and encouraging the nation to tuck into breakfast.

DEAN EDWARDS’ BREAKFAST BRUSCHETTA 
“Perfect for weekends and for entertaining if you have friends or family to stay and want to treat them in the morning. This dish is high in protein, so can help you to feel full for longer, and the tomatoes provide one of your five-a-day. It also tastes fantastic!”  

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4
750g cherry tomatoes
3 tbsp cold pressed rapeseed oil
1 tbsp balsamic vinegar
1 oval rustic loaf, cut into 4 long slices lengthways 
300g unsmoked bacon
4 medium eggs, poached
2 tbsp chopped parsley

Preheat the oven to 200oC, gas mark 6.
Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft.
Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.
Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread.
Serve topped with a poached egg and sprinkle with parsley.
Cooks tip
Add chopped garlic to the bread for extra flavour for brunch.  Any remaining bread can be made into breadcrumbs and frozen for use at a later date.
Cost per serving: £1.32

BANANA & BLUEBERRY PORRIDGE
A ‘super’ porridge to give you a boost on cold winter mornings. It contains two of your five-a-day and is low in fat and a source of protein. It’s also one of your three servings of wholegrain . 

Prep time: 2 minutes
Cook time: 5 minutes
Serves 1
50g porridge oats
350ml semi-skimmed milk
1 banana, mashed 
75g blueberries
Place the oats, milk and banana in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally.
Stir in the blueberries and serve.
Hint and tip 
A handful of frozen blueberries or a blueberry conserve would also work well.
Cost per serving: £1.13
BOILED EGGS WITH CHEESE SOLDIERS
Sunshine on a plate! This dish will brighten up any morning and provides you with a source of protein, calcium, vitamin A and vitamin E.
Prep time: 5 minutes
Cook time: 3-4 minutes
Serves 2
2 large eggs
25g hard cheese e.g. Red Leicester, grated
1 tbsp low fat mayonnaise
½ punnet cress
2 slices wholemeal farmhouse bread, toasted
Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres.
Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs.
Cooks tip
Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.
Cost per serving: £0.44

GRANOLA PANCAKES 
Pancakes are not just for Shrove Tuesday, they’re ideal for breakfast too. These pancakes are low in saturated fat and the pink grapefruit is a portion of fruit as part of your five-a-day and provides a source of vitamin C. You can also make up the batter the night before to help save time in the morning. 
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4
75g plain flour
50g wholemeal plain flour
1 large egg
350ml semi-skimmed milk
100g granola
2 tbsp rapeseed oil
2 pink grapefruit
2 tbsp honey
Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter.  Stir in the granola.
Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment.
Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice.  Fill the pancakes with the segments and a drizzle of honey and fold into quarters. 
Cooks tip
Try replacing the granola with toasted oats or muesli and try experimenting with different fruit fillings.  
Cost per serving: £1.04

MINI MARMALADE & POPPY SEED LOAVES
For those mornings when you need to grab something and get out of the door! These tasty little loaves can be made in advance, and they can also be frozen, so you can enjoy on the go or eat when you get to work. 

Prep time: 15 minutes
Cook time: 20-25 minutes
Makes 8
150g butter, softened
150g caster sugar
2 large eggs
100g orange marmalade + 1 tbsp 
100g self-raising white flour 
75g plain wholemeal flour 
1 tsp baking powder
2 tsp poppy seeds
25g toasted flaked almonds
8 mini loaf cases
Preheat the oven to 180oC, gas mark 4.  Place the loaf cases on a baking sheet.
Whisk the butter and sugar together in a bowl until pale and fluffy.  Whisk in the eggs, one at a time.  Gently whisk in the 100g marmalade.
Mix together the flours, baking powder and poppy seeds and stir into the butter mixture.  Fold in the almonds and spoon into the cases.  Bake for 20-25 minutes until golden and cooked throughout.
Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm.  Allow to cool.
Cook’s tip
Make ahead and freeze for added convenience. 
Cost per serving: £0.54

OATY CHOCOLATE MOCHA 
Perfect for coffee lovers! If you struggle to eat a lot in the morning, this quick and easy mocha drink is an ideal light breakfast that can also be enjoyed on the move. It’s a source of calcium and it’s low in fat, saturated fat and sodium. 
Prep time: 5 minutes
Cook time: 2 minutes
Serves 1
½ tsp coffee granules
1 heaped tbsp drinking chocolate 
2 tbsp oats 
300ml semi-skimmed milk
Place the coffee, chocolate and half the milk in a small pan and bring to the boil.  Transfer to a blender with the remaining milk and puree until smooth, pour into a tall glass and serve.
Cooks tip
For an extra coffee hit, try adding a shot of espresso instead of the granules. Also great served chilled over ice for a refreshing frappe.
Cost per serving: £0.35

Research shows that eating breakfast makes you happier, healthier and gives you more energy for the day ahead , ,   - it can even help you to maintain a healthy weight!  So whether it’s a morning meal you can eat on the run, enjoy at the office or take time over at the weekend, there is a breakfast to suit everybody. 

For more information about Farmhouse Breakfast Week and for other recipe ideas, visit www.shakeupyourwakeup.com