RISE & SHINE BREAKFAST

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Starting your day with breakfast – it’s important, yes? Glad you agree, so here are three alternative ideas to help you want to jump out of bed this January

RECIPES ESTHER CLARK PHOTOGRAPHS MIKE ENGLISH

Pesto eggs

Can early morning eggs get any better? Indeed they can – with this easy-to-make dish with a flavour boost from a dash of rich pesto. Ka-pow!

If you like to pep up your eggs big time, add a drizzle of chilli oil – the colour is amazing too!

Serves 2 | Ready in 10 mins Fa factor | V

• 4tbsp Asda Extra Special Fresh Pesto • 4 medium eggs • 2 slices wholemeal bread (we used

Asda Extra Special Sourdough) • pinch chilli flakes (optional) • small handful basil leaves, to serve (optional)

1 Place a frying pan over a medium heat. Add the pesto and cook for 1 min. Crack in the eggs and allow them to cook, undisturbed, for 3–5 mins. 2 Toast your bread. Lay 2 eggs on top of the toast and spoon over any leftover pesto in the pan. Sprinkle with chilli, if using, and extra basil, if you like.

Each 169g portion contains

Energy 1,676kJ 401kcal 20% Fat 25.7g High 37% Sat Fat 4.6g Med 23% Sugars 1.2g Low 1% Salt 1.03g Med 17%

of your reference intake Typical energy value per 100g 992kJ/237kcals

READY IN 10 MINS

Carrot cake overnight oats

Take simple oats to a whole new level with nutty texture and natural sweeteners like grated carrots, cinnamon and sultanas.

Serves 2 | Ready in 10 mins, plus overnight | Fa factor

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• 70g porridge oats • 1 eating apple, coarsely grated • 1 carrot, peeled and coarsely grated • 30g sultanas • 1tsp ground cinnamon, heaped • 200g soya, oat or almond yoghurt • 130ml soya, oat or almond milk • 3–4tsp maple syrup (optional) • 20g pecan nuts, chopped

1 Tip the oats, apple, carrot, sultanas, cinnamon, yoghurt and milk into a bowl and stir everything together with a small pinch of salt until combined. Cover and chill overnight in the fridge. 2 In the morning sweeten your overnight oats with the maple syrup, if using. 3 Spoon into bowls and top with the chopped pecans and an extra pinch of cinnamon. Alternatively, layer the ingredients directly into 2 mason jars, adding the topping in the morning for an easy-to-grab breakfast on the go.

Leftovers tip: Can be prepared ahead and eaten for up to 3 days.

Go dairy

Switch up the milk and yoghurt for a creamier dairy version, if you prefer.

Each 317g portion contains

Energy 1,539kJ 368kcal 18% Fat 13.6g Med 19% Sat Fat 1.6g Low 8% Sugars 20.9g Med 23% Salt 0.29g Low 5%

of your reference intake Typical energy value per 100g 485kJ/116kcals

UNDER 375 CALORIES

Fruity muffins

This more-ish mouthful of mu n magic will become your new fruity favourite at breakfast time!

Makes 12 | Ready in 45 mins Fa factor | V d

• 120g unsalted butter, melted and cooled • 2 medium eggs • 140g natural yoghurt • 140g caster sugar • 1 lemon, zest only • 100g plain flour • 150g Doves Farm spelt flour • 2tsp baking powder • ¼tsp salt • 75g frozen raspberries • 75g frozen blueberries • 2tbsp porridge oats

1 Line a 12-hole mu n tray with paper cases. Preheat the oven to 180ºC/ 160ºC fan/gas 4. In a jug whisk together the butter, eggs, yoghurt, sugar and lemon zest. 2 Tip the flours, baking powder and ¼tsp salt into a separate bowl and combine, then mix the wet and dry ingredients together until you have a smooth batter. Divide the batter into two. In portion one gently fold through the raspberries; in the other half , gently fold through the blueberries. Divide each into 6 of the cases. Top with the oats and bake for 25–30 mins or until golden and risen. 3 Leave to cool completely, then either enjoy straight away or store in an airtight container for up to 3 days.

Cook’s tip: To keep these mu ns flu y, don’t overmix the batter.

Each 73g portion contains

Energy 965kJ 231kcal 12% Fat 10.1g Med 14% Sat Fat 5.8g High 29% Sugars 13.8g Med 15% Salt 0.37g Med 6%

of your reference intake Typical energy value per 100g 1,322kJ/316kcals Smooth operator

Frozen berries are great to have in the freezer – whizz together with ripe banana for an easy smoothie.