Which breakfast gets your vote?

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    which breakfast gets your vote

    Thank you for tagging your favourite breakfast and brunch recipes with the hashtag #easyfoodbb! We’ve selected these five images as our five tasty finalists and have included the recipe so you can re-create the dish at home, now all you have to do is let us know which one is best!

    Use the form at the bottom of the page to select your one favourite – the one that would get you out of bed quickest and the one you would enjoy starting your day with most! Voting closes Monday, 17th December!

    1. Eadaoin’s Caramelised Roasted Pumpkin and Vanilla Oats

    Caramelised Roasted Pumpkin and Vanilla Oats

    Serves 2

    Half a small pumpkin cut in slices
    1teaspoon of vegetable oil
    1/2 teaspoon of ground cinnamon
    1/2 teaspoon of ground clove
    80g oats
    550mls milk (plant based or regular)
    1 teaspoon of vanilla extract
    1tablespoon of soft brown sugar or coconut sugar
    Frozen raspberries (optional)
    Mint (optional)

    1. Slice the pumpkin into a bowl a pour over oil. Sprinkle the ground clove and cinnamon and toss the pumpkin until coated. Place on a baking tray a cook at 160c for 30mins or until tender.
    2. Place your oats in a pot with the cold milk and vanilla. Bring this to the boil and simmer for three minutes.
    3. While this is simmering add a spoon of soft brown sugar to a frying pan and melt slowly. Add in your cooked pumpkin and leave to caramelise for 30secs either side.
    4. Place your creamy oats in a bowl and add your carmelised pumpkin. Make sure you don’t waste that yummy caramel and drizzle it all over the top.
    5. Crush some frozen raspberries and mint for an extra burst of flavour.

    (Follow Eadaoin’s Instagram page at @nutmeglittlegems.)

    2. Niamh’s Brown Bread, Salmon and Avocado Plate

    Makes 4 loaves

    1kg extra course wholemeal 
    325g pinhead oatmeal 
    6oz wheatgerm 
    6oz wheat bran 
    6oz porridge 
    6oz white flour 
    8oz sugar 
    2tps bread soda 
    Sprinkle of salt 
    2 litres butter milk

    1. Put all ingredients into a large Mixing bowl and add 2 litres of butter milk. Mix thoroughly and pour into 2 pound baking tins.
    2. Bake at 200 degrees for 30 min then turn oven down to 180 degrees for 45 mins more or until cooked.
    3. Remove to cool.

    Serve with boiled eggs cooked to your liking and organic smoked salmon. Place on the bread and top with lemon juice and black pepper. Dress your plate with rocket salad add a little olive oil and black pepper. Add sliced avocado and enjoy! xo

    (Follow Niamh on Instagram at @irishfoodlovers.)

    3. Hannah’s Shakshuka

    Hannah's Shakshuka

    Quick, easy and quite simply delicious for breakfast or brunch! Enough said…

    2 tbsp olive oil
    2 tins plum tomatoes
    1 red pepper
    1 red onion
    2 cloves garlic
    1 tbsp ground cumin
    1tbsp smoked paprika
    0.5 tsp chilli powder
    1 tsp sugar
    1 tbsp tomato puree
    1tsp salt
    Fresh coriander (stalks and leaves)
    5 eggs
    Handful fresh flat leaf parsley
    Ground black pepper

    1. Wash fresh herbs; finely chop coriander. Dice onion and red pepper, thinly slice garlic.
    2. Pre-heat pan on stove. Add oil, shallow fry onion, pepper and garlic until softened (not brown). Then add to this message mix dried spices, stir well and cook through. Add drained tomatoes and squish, along with tomato puree. Retaining canned juice for later. Add salt and sugar, and fresh coriander. Cook on high heat for 5 minutes, stirring continuously.
    3. Put lid on and simmer for further 10 minutes on a medium heat. Stir half way to ensure it doesn’t burn. Remove lid and make 5 wells into each break an egg. Cook on a low heat, lid back on for 5 minutes.
    4. Finish under the grill/oven for remaining 5 minutes cooking time if you prefer your eggs set. Once off the heat, sprinkle torn fresh parsley over the top, along with ground black pepper.
    Serve immediately with plain yoghurt, crusty bread or just as it comes!
    The beauty of this recipe is that it can easily be adapted to suit whatever store cupboard and fresh ingredients you have to hand.

    (Follow Hannah on Instagram at @hanamamajama)

    4. Linda’s Gluten-free Porridge Bread with Roasted Tomatoes

    Linda's gluten free porridge bread with roasted tomatoes

    1 500ml carton low fat natural yogurt
    2 cartons gluten free fine porridge oats (use yogurt carton to measure)
    1tsp salt
    2tsps bread soda
    Nuts/ seeds of choice- I use pumpkin, chia and poppy seeds mostly- a good handful!
    1. Preheat oven to 180°
    2. Grease a 2lb loaf tin with butter
    3. In a large mixing bowl combine yogurt, salt and bread soda. Allow to sit for a little so that soda reacts with yogurt- it will increase in size making it easier to mix!
    4. Add porridge oats and nuts/ seeds and mix well until it comes together as one large ball
    5. Add to loaf tin and use a spatula to spread into corners
    6. Bake for approx 50mins, or until when inserted a skewer comes out clean
    7. Remove from tin, turn upside down and return to oven for a further 10-15mins
    8. Remove from oven and allow to cool on a wire rack

    Roasted Tomatoes
    Halve tomatoes, arrange cut side up in a baking dish then drizzle with olive oil and sprinkle with sea salt, black pepper and oregano and roast in the oven at 180° for 20-30mins depending on size of tomatoes
    Serve buttered slices of porridge bread with roasted tomatoes, grilled or fried bacon and a soft fried or poached egg.
    Enjoy! 😊

    (Follow Linda’s Instagram page at @linda_glutenfreecook)

    5. Patrick & Russell’s Filthy Gorgeous Belgian Waffles

    Filthy Gorgeous Belgian Waffles Serves 2-4

    Serves 2-4

    These waffles are a ridiculously indulgent way to start the day, whilst also a showstopper of a dessert if you feel so inclined! Inspired by our many trips to Brussels, we adore sweet waffles and they are the perfect base to create layers of flavour, texture and sweetness – make it your own!

    For The Batter:
    200g self-raising flour
    2 large eggs, free range and separated
    35g caster sugar
    350ml milk
    75g butter, melted

    Toppings:
    Creme Eggs, halved
    Ice-cream of your choice
    Lotus/Biscoff ‘Speculoos’ spread, 2 tbsp per person, melted
    All butter shortbread biscuits, crushed to breadcrumb-sized pieces

    1. First, set your waffle maker to your preferred setting (usually based on darkness you desire – we use the Sage Appliances Smart Waffle™ Pro) and beat the eggs and sugar in a mixing bowl until pale and frothy, then slacken with the milk.
    2. Next, in another bowl, beat the egg whites with an electric whisk until fluffy, almost-stiff peaks form.
    3. Add the melted butter to the egg and milk mixture, quickly followed by the flour and stir everything to combine.
    4. Then, fold the egg white mixture into the main bowl just until everything is combined.
    5. Spoon ladlefuls into the waffle mixture and cook.
    6. Meanwhile, assemble the toppings and when the waffles are ready top them with a scoop or two of ice-cream per person, a halved Creme Egg and sprinkle over the shortbread followed by drizzles of the melted Biscoff spread.

    (Follow @GastroGays on social media and Chew The Fat on podcast.)