Breakfasts to go
There’s more than one way to fill a jar in the morning. Recipes Lucy Markewicz, pictures Craig Scott and styling Claire Clark
1: EGGS BENEDICT
Ingredients for Hollandaise sauce
4 extra-large egg yolks 200g butter, melted 50ml fresh lemon juice Salt and pepper
2 extra-large eggs
125ml (½ cup) readymade croutons 250ml (1 cup) blanched baby spinach 4 slices of ham
12 spears asparagus, blanched
For the hollandaise, place the egg yolks in a blender and mix continuously while slowly pouring in the hot melted butter. Whisk in the lemon juice and season. Place in a bowl over a pot of hot water to keep warm, whisking occasionally until required. Poach the eggs in gently boiling water to which a tablespoon of white vinegar has been added (2-3 minutes for soft eggs). Divide the croutons between 2 jars and top with the spinach, ham, and an egg. Stick in the asparagus, spoon over the warm hollandaise sauce and serve immediately.
2: LAYERED FRUIT PARFAIT
Seeds of ½ a vanilla pod
250ml (1 cup) Greek-style yogurt 60ml (4 tbsp) berry compote or jam 3-4 figs (or other seasonal fruit), sliced 30ml (2 tbsp) crumbled halva 60ml (¼ cup) pistachio nuts 15ml (1 tbsp) honey
Mix the vanilla seeds into the yoghurt. Spoon a quarter of the yoghurt into each jar. Top with a spoon of berry compote and a few fig slices, then a spoon of halva and pistachios and a drizzle of honey. Repeat the layers with the remaining ingredients. Serve immediately.
3: BREAKFAST JUICE
2 Granny Smith apples, cored
2 celery sticks, chopped
250ml (1 cup) chopped chard or spinach 1 carrot, peeled and chopped
Place all the ingredients in a blender with 125ml (half a cup) water and a handful of ice blocks. Blend till smooth. Pour through a sieve, pressing down to extract all the juice. Discard the pulp (excellent for the compost heap) and pour into glasses.
4: BREAKFAST PIE
Ingredients for chutney
30ml (2 tbsp) olive oil
1 onion, diced
3 red chillies, seeded and chopped
3 garlic cloves, crushed
1cm fresh root ginger, peeled and crushed 45ml (3 tbsp) balsamic vinegar
100g brown sugar
3 tomatoes, cubed
2 extra-large eggs
30ml (2 tbsp) fresh cream
Salt and pepper, to taste
30ml (2 tbsp) butter
100g salmon fillet, poached and flaked 250ml (1 cup) shredded kale or spinach Puff pastry, cut into triangles, baked golden
For the chutney, heat oil in a pan and cook onion till tender. Add remaining ingredients, cover and simmer for 20-30 minutes until thick and syrupy. Whisk the eggs with the cream and season. Melt half the butter in a non-stick pan and cook eggs gently to your liking. Melt the remaining butter in a separate pan and fry the kale or spinach for 2 minutes or until bright green. Divide spinach between 2 jars. Top with a spoonful of chutney, then the flaked salmon and scrambled eggs. Add a pastry triangle and serve.
5: BAKED EGGS WITH CHORIZO AND SWEET POTATO
1 medium sweet potato, boiled and peeled 5ml (1 tsp) butter 100ml fresh cream Salt and pepper, to taste 6-8 slices chorizo sausage 2 extra-large eggs
Pinch of paprika Snipped fresh chives, to serve
Preheat the oven to 160ºC. Blend the sweet potato with the butter and 45ml (3 tbsp) of the cream, so you have a smooth purée. Season and spoon into 2 jars. Divide the sliced chorizo between the jars. Crack an egg on top of the sausage and divide the remaining cream between the jars. Season and sprinkle with paprika. Place in an oven dish filled with enough water to come halfway up the sides of the jars and bake for 10-12 minutes or until the yolks are just set. Serve immediately, topped with chives.