Breakfast Archives

Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Citrus recipes

Roast mushrooms on soft gorgonzola polenta

10 minutes

French recipes

Asian-style scrambled eggs

15 minutes

Baked tomato relish with crispy fried eggs

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T olive oil
1 T butter
1 red onion, roughly chopped
400 g Rosa tomatoes, halved
1 t smoked paprika
2 garlic cloves
2 T tomato paste
4 T red wine vinegar
Sea salt and freshly ground black pepper, to taste
4 free-range eggs

Method

Preheat the grill. Heat 2 T olive oil and the butter in an ovenproof pan over a medium heat. Add the onion, tomatoes, paprika and garlic and cook until the tomatoes begin to break down and the garlic is cooked.

Add the tomato paste and red wine vinegar, stir and place under the grill for 5 minutes, allowing the tomatoes to char slightly. Remove from the oven and season to taste.

Heat the remaining olive oil over a high heat. Fry the eggs in the oil until the edges begin to crisp, but the yolks are still slightly runny. Top the baked tomato sauce with the fried eggs and season to taste before serving.

Cook’s note: Serve with avocado to add creaminess and bulk up the dish, or add pitted green olives.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Swiss chard and feta frittata with crispy bacon

Potato rostis topped with salad greens, salmon and crème fraîche

Parsnip rostis with sour cream

Sticky orange pancakes

Breakfast smoothies

Overnight oat jars

Roast mushrooms on soft gorgonzola polenta

The ultimate French toast

Asian-style scrambled eggs

Blueberries stewed in hibiscus tea

Spicy chorizo breakfast stir-fry

Baked tomato relish with crispy fried eggs

Baked tomato relish with crispy fried eggs

Ingredients

Method