A tasty, protein-packed cooked breakfast is a great way to begin the day– and if you fancy a sleep-in, just make it brunch, says NZ House & Garden Food Editor Sally Butters.
CHEDDAR & CHIVE FLUFFY OMELETTE Beating the egg whites separately from the yolks ensures a light, airy omelette. The ham is an optional extra, or you could add chorizo or smoked salmon for a change.
For each omelette:
2 eggs, separated 2 tablespoons cream 1 teaspoon chopped chives 2 tablespoons grated cheddar 2 thin slices prosciutto or parma ham
Grease or spray a single-serve omelette pan and place over medium heat.
In a medium bowl, whisk together egg yolks, cream and chives and season with salt.
In a separate bowl, whisk egg whites to soft peaks. Fold whites into yolks.
Pour mixture into heated pan and let settle a minute then gently move the outside egg into the centre, letting the liquid egg move to the sides. When you feel the egg is half-cooked, stop
BACON & EGG BREAKFAST BURGERS We used eye bacon (smaller, leaner rashers of middle bacon) but these burgers would also work well with split grilled sausages or warm ham off the bone. You could also try adding a few slices of avocado or sautéed portobello mushrooms.
Vine tomatoes in bunches (enough to serve 6) 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 2-3 small sprigs rosemary 6 English muffins, pulled apart 12-18 slices rindless eye bacon (we used Freedom Farms) 6 eggs About 1 cup rocket leaves 1 tablespoon wholegrain mustard 1 teaspoon liquid honey 1 cup hollandaise sauce (we used Kato brand)
Heat oven to 180-200C. Toss tomatoes with vinegar, brown sugar and rosemary leaves and roast 10-12 minutes until just bursting. (Or cut larger tomatoes in half and cook 5-8 minutes in a frying pan or preheated oven until juicy and starting to caramelise.)
Toast muffins until golden and keep warm. moving the egg and let it settle on the base to create a golden crust. Top with cheese and lay ham over, if using.
Serve omelette straight from the pan or flip in half and turn out onto a warmed plate. Serves 1 Fry or bake bacon until crisp and cooked to your liking.
Fry eggs in a little bacon fat left in the pan and cover for 1 minute to set yolks (or poach the eggs if preferred).
To serve, fill each muffin with bacon slices, an egg and some rocket leaves and drizzle over combined mustard, honey and hollandaise. Serve with the roasted tomatoes on the side.
CORNED BEEF & HASH CAKES WITH HOMEMADE TOMATO SAUCE This is a riff of that traditional British breakfast fry-up, corned beef hash – albeit somewhat “tidier” and with home-cooked beef instead of the tinned stuff, so you’ll need to plan ahead a bit for this breakfast.
1 piece corned beef, about 1kg 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 6 whole cloves 2 star anise 6 black peppercorns
6 medium potatoes 40g butter ¼ leek, finely sliced 1 stalk celery, finely sliced 2 tablespoons chopped parsley 1 egg Oil for shallow frying
400g can diced tomatoes 1 clove garlic, crushed 1 teaspoon fresh thyme leaves 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon sweet chilli sauce
Beef: Place corned beef in a large saucepan and three-quarters cover with water. Add vinegar, sugar, and spices, bring to the boil then reduce heat and simmer covered for 1½ hours. Remove lid, turn meat over and cook a further 30 minutes uncovered. Remove from stock and let cool. Slice across the grain to serve.
Hash cakes: Peel potatoes and cut into even-sized pieces. Boil in salted water for 20-30 minutes until tender. Drain thoroughly and mash coarsely.
Heat butter in a frying pan and saute leek and celery until softened. Add sauteed vegetables and butter to mashed potato and stir in parsley and egg. Season well with salt and pepper. Shape into about 12 cakes and fry in hot for about 5 minutes on each side until golden and set.
Tomato sauce: Combine all ingredients in a medium saucepan and simmer 5-8 minutes until reduced and saucy. Season the sauce to taste and allow to cool.
Serve sliced beef with hot hash cakes and the tomato sauce. Serves 6