breakfast Time for
Put the kettle on and start your morning the right way Writing | Ellen Hoggard
B
reakfast is one of my favourite meals of the day. While there are so many options available, it’s easy to fall into a dull routine, with a lacklustre, soggy and sugar-filled cereal. Of course, sometimes you really want a piece of toast to complement your morning brew, but when you have a busy day ahead of you – whether at work or the weekend – you need something to sustain you. This month, we’re bringing you three simple, nutritious, yet delicious, recipes to try at home. You can prepare these ahead of time, or indulge in a slower morning. Whatever works for you. Go on, put the kettle on and start your morning the right way. Have a great day!
SMOKY SCRAMBLED EGGS Serves 2 • 1 ½ bell peppers, chopped • 1 small red onion • 50g spinach leaves • 3 medium eggs • 1 tsp paprika • 1 tbsp olive oil • 2 slices of bread • Salt and pepper Optional: Add garlic and freshly chopped chillies for an extra kick! Method • Heat the oil in a medium-sized frying pan and cook the peppers and onion until soft. Add the paprika and any additional seasonings. Stir. Toast the bread • To the pan, add the eggs and stir constantly for 30 seconds, mixing the eggs and vegetables. Continue stirring. When the eggs are fully cooked, spoon on to the toast. Season and serve immediately.
SPICED APPLE OATS Serves 2 • 50g organic rolled oats • 125ml milk of choice • 4 tbsp yoghurt (dairy-free optional) • 2 small red apples, chopped • 2 tsp maple syrup • 3 tsp cinnamon Optional: A dollop of peanut butter. Method • Combine the oats, milk, yoghurt and 3 tsp cinnamon in a bowl. Cover and chill overnight. In a medium-sized pan, add the chopped apples, cinnamon and maple syrup. Sauté until soft. Transfer to a bowl and cover, leave in the fridge overnight. • I n the morning, spoon out the oat mixture into bowls. Add the apple and any additional toppings.
