Time for another breakfast recipe – because you know I love them. Today I’m making Eggy Breakfast Crumpets (with bacon.)
I’ve been using the Campbells breakfast meat box regularly for the last few weeks, and wanted to use it again! This recipe came from seeing an instagram from (@whatgeorgiaeats) and I thought I would give it a go. The first time I didn’t soak the crumpets for long enough so there was a lot of egg to pour over the top but I’m learning. (So, keep that in mind.) Enjoy.
Put in your trolley
(Serves 1 but double/triple depending on hangreyness)
Crack the egg into a bowl, give a whisk with a fork and season well. Chop up the chilli and add to the mix. Heat up a large non-stick frying pan over a medium heat.
Chop up the bacon rashers and pop into the pan. Let them crisp a little on both sides. (Crispy bacon for the win.) Meanwhile soak the crumpets in the eggy mix. Turn them over a couple of times so that they soak up allllll the eggy goodness. (Push them down too so you get it all in.)
Move the bacon to the side of the pan, but move the bacon juice around the pan. Pop in the crumpets and fry until till golden on one side and then tip over to fry on the other side. Garnish with the bacon and whatever else you fancy. Maple syrup? Honey? Herbs? Feta? All will work. 12
Numbers if you’re bothered
This comes to under 300 cals even with the bacon which is brilliant. You could also add extra vegetables like peas/mushrooms/grilled tomatoes if you wanted to attempt the 10 portions a day I think they suggest.
I recommend reading Man or Mango by Lucy Ellwood. Brilliant, mixed up book, worth a flick through over this scrummy breakfast.
Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!
Put In Your Trolley
250g basmati rice
400g special mixed frozen vegetables (cauliflower/carrot.)
A generous sprinkling of of raisins
1 vegetable stock cube
2 tbsp korma curry paste (or any you have lingering in the cupboard.)
a generous handful of roasted salted cashew nuts
1 egg (Free Range OBVS.)
Low Cal Cooking Spray
Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.
Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.
Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.
Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.
Numbers if you’re bothered
This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.
I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.
Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It’s delicious. T used to make it for me back in Stoke at least once a week. One morning, working from home I decided to make it – but I was starving and wanted to bulk it up. But, (shock horror,) we had no bread. I shuffled around the kitchen and unearthed a can of Princes sardines in tomato sauce. I’ve added it to the recipe (and pepper and bird’s eye chili) and I know it’s not conventional but it was delicious. It’s a good way of adding protein and cutting carbohydrates which I tend to eat too many of. Enjoy!
Put in your trolley
125g tin of Princes Sardines in Tomato Sauce
Half a green pepper (Or red or yellow – I had green in the fridge.)
One bird’s eye chili (add depending on your tastebuds.)
Two Eggs (Free range.)
100grm of tomato passata/chopped tomatoes
Low-cal cooking spray
Salt and pepper for seasoning
Chop up the pepper and chili. Keep it small, and fry in a frying pan with a little low cal spray. Cook until browned around the edges. Slop in the sardines and allow to cook for a minute. Break up the pieces so they cook evenly. Pop on the grill too 200c to warm up.
Turn the heat down to low, and add the tomatoes. Stir in so that everything is evenly covered. Season with salt and pepper. Make wells in the mixture for the two eggs and crack in.
Place the saucepan in the oven – and cook for about 6 minutes. Keep an eye on it because it really depends on the size of the eggs and the heat of the oven etc. Once they are set but still gooey in the middle pull the pan out. Serve with a hot coffee (or red wine in the evening,) and devour.
The Numbers (if you’re bothered.)
This comes in quite high because I was really hungry and used two eggs, but you could halve this for two and half the sardines and an egg each. It comes in at around 400cals so if you halved and had with sourdour bread this would be a hearty but healthy breakfast.
I’m going to suggest reading The Unlikely Hero of 13b – it’s a fantastic book and a wonderful read.
Porridge. Not something I thought would feature on the blog. It just turns out; it’s so damn adaptable. The recipe today was one I created when I needed a sugar fix. I don’t have a particularly sweet tooth. But, mornings can be tough and I needed chocolate.
Porridge is a bit of a super food for me. It contains an array of vitamins such as Iron and Vitamin B. It’s also (relatively) high in protein and having it with milk means C A L C I U M. Bones are important.
Put in your trolley
40g porridge oats
150(ish) mls milk or water
22g Options Hot Chocolate Sachet (Use any you’ve got rolling around in the cupboard.)
Spoonful of Jam for topping
Pop the chocolate powder into the milk and stir well. It might be a little lumpy but stir as well as you can. Pop the porridge, oats and milk in the pan and put on a low heat. Stir regularly until it reaches the desired thickness. I like it quite thick.
Spoon into a bowl and top with the fruit of your choosing. Oh and a sprinkle of chocolate. I like raspberries for a bit of contrast but anything will work. You could toast apple in the oven until caramalised and sprinkle with cinnamon. Or, orange segments lightly cooked. Terry’s chocolate orange feel.
Quick note – you could make this with any type of milk. I’m using semi-skimmed because we have that in the fridge. But almond works really well. I would however suggest a type of milk over water. It makes it a little more creamy. Annnd I like a big bowl of porridge because I’m always hungry. You can cut down the oats/milk depending on belly size.
Numbers (if you’re bothered.)
This breakfast is around 350 cals which is a really good portion for breakfast. I find this keeps me going a good four hours. I’m trying to cut down snacking so the G I A N T bowl really helps.
I recommend the book Micro-serfs by Douglas Coupland. I like the idea that computer geek-heads still take care of their diets. Bit of cheeky chocolate porridge is probably good for the ole brain cells too. Take note.