15 Minute Breakfasts

Petunjuk

EGGS IN A NEST

Set the grill to low. Use a cookie cutter to cut a hole from the centre of each of four bread slices, and butter both sides of the bread slices and cutouts. Heat a tablespoon of oil in a large nonstick pan over a medium-high heal and cook the slices and culouls until golden. Flip the bread over and crack an egg into each hole. Cover and cook until the eggs set, about two minutes, then place the pan under the grill to finish cooking the whiles. Season with salt and pepper and serve immediately.

AVOCADO AND FETA TOASTS

Toast four thick slices of fresh bread. Meanwhile, scoop out the flesh of two ripe avocados and place in a bowl. Mash roughly with lots of lemon juice, salt and pepper. Spread onto the toast. Chop two tomaloes into rough chunks and pile on top of Ihe avocado. Divide 50g of Feta between the four toasts, crumbling it over the tomatoes. Season with salt and black pepper.

BANANA COFFEE BREAKFAST SMOOTHIE

Place four small frozen bananas in a blender with 700ml of low-fat milk, 500g of plain Greek yoghurt, four teaspoons of instant coffee and two teaspoons of ground cinnamon. Blend unlil smooth.

QUICK BREAKFAST BURRITOS

In a bowl, beat eight eggs lightly with two chopped spring onions, a teaspoon of chilli flakes, sail and pepper. Heat a tablespoon of oil in a large nonstick pan over a medium heat and cook half a chopped green pepper lor two minutes. Add Ihe egg mixture and cook for three minutes or until set, stirring frequently. Heal four small flour lorlillas according

to packet directions and divide the eggs evenly among them. Top each tortilla with a handful of grated cheese and a dollop of salsa. Roll each one up and serve.

BLUEBERRY CLEMENTINE BREAKFAST PARFAIT

Mix 250g of Greek yoghurt, a tablespoon of marmalade and 200g of blueberries together in a bowl. Peel and segment six clementines and cut each segment in half. Crumble eight Digestive biscuits between four small bowls or glasses. Divide Ihe yoghurl mixture between them, alternating layers between the yoghurt mixture and clementine pieces.

POTATO PANCAKES

Preheat the grill. Nix 500g of leftover mashed potalo with 30g of flour, one

bealen egg, salt, pepper and one chopped spring onion. The potatoes should nol stick to the bowl when mixed; if they do, add a little extra flour. Divide mixture in four and roll each section into a ball, then flatten. Sprinkle with flour. Put eight rashers on the grill and cook until crispy. Meanwhile, pul a teaspoon of oil and 50g butter into a pan and place over a medium heal unlil hol. Cook potalo pancakes with the lid on until golden on both sides. Serve hot with the bacon.

BAKED EGGS IN TOMATOES

Preheat the ouen to 230°C/210°C fan/gas mark 6. Halve two large tomatoes, scoop oul the seeds and place on a baking sheet. If needed, slice a tiny bit off the boltom of each lomato to keep them level on the sheet. Carefully crack an egg into each half. Season with salt and pepper and bake for 8-10 minutes. Remove from the oven and top with chopped chives. Serve with crusty bread.

OPEN-FACED MUSHROOM AND RICOTTA TOASTS

Cut two ciabattas in half and toast the halves under the grill. Meanwhile, put a teaspoon of oil and 50g of bulter in a pan and place over a medium-high heat. Add 200g of sliced mushrooms, season well and cook for 2-3 minutes. Add Iwo handluls of baby spinoch leaves, stir through for 30 seconds and remove from the heat. Spread each ciabatia half with 50g of ricotta and top with the mushroom mixture.

QUICK APPLE PASTRIES

Preheat the oven to 190°C/170°C fan/gas mark 5. Cut a roll of ready-made puff pastry inlo four rectangles. Cut an apple into thin slices and brush with lemon juice. Place the slices onto the puff pastry, leaving a 1cm margin around the edge. Sprinkle generously with brown sugar and

bake for 12 minutes until golden brown.

CHOCOLATE AND BANANA PORRIDGE

In a large pot, combine 150g of rolled oats wilh 700ml of milk, four chopped bananas, six tablespoons of cocoa powder, half a teaspoon of salt and one teaspoon of vanilla extract. Cook over a medium-high

heat for 5-7 minutes, stirring occasionally. Add sugar to tasle, if desired.