Today I am posting one of my favourite meals for breakfast. This meal is very filling and perfect for a chilled morning when you are not in a rush because after eating you can just chill, relax and let the food settle. I often make this for myself on the weekend when I have more time in the mornings. This can be made in any order but I’ve left my method below. Also, anyone else mix their egg before frying? It’s a thing I’ve always done since I was young.
The eggs are a great source of vitamins and minerals. Wholemeal bread contains fibre and helps with digestion. Generally, baked beans tend to be quite sweet and salty but the actual bean itself is known for being a plant based source of protein. The easiest way to make this meal healthier is to use a non stick pan to avoid extra oil.
What are your favourite breakfast meals?
Recipe: Toast, egg, beans and plantain (serves 1)
Oil for frying
Pinch of salt
Pinch of pepper
2 slices of brown bread
Butter, for spreading
100g baked beans
Heat some oil in a frying pan.
Then I like to peel and finely slice the plantain into circles.
Once the pan is hot enough start adding the plantain and cook on each side for a few minutes until golden brown. Once cooked, place onto a plate with kitchen paper to soak off the excess oil.
Crack the egg into a bowl and whisk gently with a fork then add a sprinkle of salt and pepper.
Put the bread to toast and heat the beans in a pot.
Fry the egg on a low heat on both sides until cooked right through.
Once everything is cooked, put onto your plate and enjoy!
Hello everyone and Happy New Year!! I hope this week has been treating you well so far. Last year was quite tough for many of us so I wish you all a wonderful 2021, onwards and upwards only 🙂
For anyone looking for a quick-ish breakfast recipe this is perfect for you. Only just a few ingredients that most people have in their kitchen cupboards and it requires minimal effort. I have used a nice, thick slice of bread to allow the egg to be soaked up and maple syrup which is commonly known as a natural sweetener and healthier than sugar. Although maple syrup contains some vitamins and minerals, it is very high in sugar and should be consumed in low quantities. Eggs are a great breakfast source because they contain lots of protein which helps to repair and maintain the body, as well as being a long lasting source of energy.
Recipe: French toast and maple syrup (serves 1)
1 slice of bread
Oil, for frying
Heat oil in a frying pan on a low heat.
Slice the bread in half and crack the egg into a bowl.
Place the bread in the bowl and leave to soak up the egg for a couple of minutes, coating both sides.
Once the oil is hot, place both pieces of eggy bread into the pan and cook for 4-5 minutes on both sides.
Once done, drizzle with a little maple syrup and serve.
Hello everyone, thanks for stopping by my blog today!
I decided to make these bagels because I fancied something a little different for my breakfast, that would be tasty but still filling. It was quite a long process but the end result is totally worth it. The good thing about bagels is that they are so versatile and can be eaten for breakfast, lunch or dinner. Filling options include; avocado, cream cheese, eggs, salmon, butter, bananas and peanut butter and so much more.
Recipe: Homemade Bagels (makes 6)
4g dried yeast
2 tbsp sugar
1 tsp salt
230g bread flour
Put the yeast and half of the sugar into a bowl and pour in 50ml of warm water. Leave for 7 minutes, until the mixture becomes frothy.
Pour an extra 100ml of warm water into the same bowl and stir in the salt and flour slowly, stirring until it forms a soft dough.
Knead for 10 minutes and once the dough is smooth, leave in a bowl covered with cling film in a warm place for an hour.
Bring water to the boil and preheat the oven to gas mark 7. In the meantime divide the dough into 6 equal pieces and make into bagel shapes. Once boiling, cook the bagel in the water for 2 minutes on each side and place on a tray.
Place the tray in the oven for 20-25 minutes until golden brown.
Leave to cool and eat with your preferred fillings, or on its own.
Hello everyone, thanks for checking out my post today!
I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.
The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.
Recipe: Peanut Butter Pancakes (makes 12)
185g plain flour
1 tbsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g peanut butter
100g chocolate chips (I added about 50g)
Oil for frying
Sift the plain flour and baking powder into a bowl and add the sugar and salt.
Whisk in the milk and egg.
Stir in the peanut butter and chocolate chips
Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
Repeat until the whole mixture is used.
Add a dollop of peanut butter on top and a few chocolate chips to serve.