We all need a decent breakfast, but if you are in a busy profession, such as teaching, you don’t always have the time to prepare one. So please take advantage of those weekends and holidays to recharge those batteries.
Dawn: Breakfasts need not be complicated, and these simple egg based ideas, like others we have featured this week can really set you up for the day ahead in terms of zapping hunger, maintaining a good metabolism and performing well.
Andrew: Eggs are high in nutritional value, and are an affordable way to feed a family or an individual. Scale up the ingredients to feed the numbers you have to fill up!
1-2 eggs (depending on hunger)
Salt and pepper to season
Oil or butter for frying
Dawn: Very pleasant, very filing and surprisingly easy!
Andrew: And something else surprising Dawn. This is our 100th recipe. A hundred before lunch!
Andrew: It is a cricketing term! It is a good thing!
Dawn: I’ll take your word for it.
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This is a typically American breakfast dish but we were never quite sure what it meant. Were you? (unless you are one of our US readers of course)
Andrew: A friend of mine asked for these in New York to impress a waitress. It didn’t work!
Dawn: Probably because she has heard every British tourist do the same thing! So, how do we do these then.
One large egg
Butter for frying
Dawn: Butter? Isn’t this going to be very high in fat?
Andrew: It will be a little but this will give you the authentic American taste. After all a little bit of what you fancy …
Dawn: … does you good! I know the drill.
- Place your non-stick frying pan over a hot flame.
- Add a cube of butter. Allow to bubble.
- Crack your egg carefully, and pour into the butter, keeping the yolk whole.
- Ensuring the pan is hot enough will give a nice shape to the egg.
- After a couple of minutes, slide a spatula under the egg to make sure it isn’t sticking, then tilt the pan and allow the egg to slide onto the spatula.
- Carefully flip the egg over. Allow to cook for a further 15-20 seconds, then tilt the pan again, allow the egg to slide back onto the spatula.
- Carefully flip over onto your warmed plate and serve.
Andrew: Perfect with grilled bacon!
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The classic breakfast fry-up with a twist!
Dawn: OOH! I like the sound of that.
Andrew: This began life as a late night snack.
1 slice of bread
1 slice of black pudding
1 chestnut mushroom, cut into 6 slices
- Use a cooking ring to shape a circle out of your bread.
- Heat a little oil in a frying pan. Fry the black pudding for about 6 minutes turning half way through.
- Meanwhile fry the bread on both sides.
- As you turn the black pudding, place the cooking ring in the pan, crack the egg and pour in carefully. Fry until the white is cooked through.
- Fry the mushrooms in the same pan.
- To assemble the dish, place the fried bread on the plate, top with the black pudding, then the 4 slices from the middle of the mushroom with the stalks facing inwards, then the egg and the mushroom ends.
- Serve with a big dollop of tomato ketchup.
Dawn: Delicious any time of day!
Andrew: Could be breakfast in the morning!
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