Comforting, nourishing breakfast dishes from Emma Boyd
BREAKFAST TIME IN OUR household is anything but predictable. A few mornings ago, having returned home to bare cupboards after a trip away, I whipped up a batch of avocado chocolate mousse topped with coconut, chia seed and kiwifruit. A nutritious, energydense breakfast devoured by our boys in record time! We eat porridge many ways – with eggs and vanilla so it tastes like custard, topped with fried apple, raisins and walnuts or with grated carrot and spices. Our horizons expanded considerably when, the Christmas just gone, I was given a waffle iron. We’ve sampled countless variations of waffles, both sweet and savoury – the recipe over the page is a clear favourite and one that works just as well for lunch and dinner as it does at breakfast time. The baked beans are perfectly sweet and salty at the same time and go beautifully well piled up high on top of the waffles! The apple crumble granola is delicious served with yoghurt and fresh fruit. A word of warning, however – keep it out of reach because temptation may just get the better of you and before you know it, you’ll find yourself eating it by the fistful straight from the jar!
SAVOURY WAFFLES WITH AVOCADO & BLACK BEAN SALAD recipe page 100