Breakfast Archives

Breakfast recipes

Coconut jam on toast

40 minutes

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Soufflé egg tray

45 minutes

Soufflé egg tray

Serves Hannah Lewry

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

18 free-range eggs
sea salt and freshly ground black pepper, to taste
250 g frozen peas
20 g mint, chopped
180 g Woolworths hot-smoked trout
2 x 50 g packets chorizo, chopped
350 g baby marrows
100 g chevin

Method

Separate the eggs into two large bowls. Season the egg yolks and set aside.

Blanch the peas and plunge into cold water. Place in a bowl, season, smash slightly and fold through the mint.

Flake the trout into chunks and set aside.

Fry the chorizo until golden, then drain on kitchen paper.

Peel baby marrows into ribbons using a vegetable peeler, then grill in a pan, season to taste and set aside.

Preheat the oven to 150°C. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the seasoned egg yolks.

Place into a greased 37 x 25 cm ovenproof dish and bake for 15 minutes, or until cooked but slightly wobbly.

Add the toppings and serve immediately.

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Coconut jam on toast

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Rösti topped with lemon-marinated feta and sardines

Carb-conscious kale-and-chorizo muffins

Scrambled eggs with black rice

Spicy fried eggs on dhal with yoghurt-sumac sauce

Coddled eggs on cauliflower purée

Croque madame gratin with Parmesan corn

Scotch eggs, two ways

Soufflé egg tray

Soufflé egg tray

Ingredients

Method