Emily Rookwood's recipes for the perfect weekend breakfast - Spear's Magazine

Emily Rookwood’s recipes for the perfect weekend breakfast


The weather is beautiful outside and really not quite right for porridge. So this week I am giving you three breakfast recipes ranging from the healthy to the vastly unhealthy but just what you need.

First up is my take on Bircher muesli. A classic Swiss breakfast known for its health benefits, Bircher muesli is an easy and very versatile breakfast. You can add extra nuts, seeds and fruit depending on what you fancy.

The basic mix (serves one)
75-100g rolled oats
Almond milk (regular milk will do)
1 grated apple

The night before, soak your oats in enough almond milk to cover them completely, probably around 200ml. In the morning stir to break up the oats and mix in your grated apple – I prefer a Braeburn or Cox as they are a little tarter.

The additions
It is then up to you how you adorn your Bircher muesli. If you like it to be creamier, add in a tablespoon or two of yoghurt. I like to add in fresh raspberries, 1 tablespoon of flax seeds and a sprinkle of chia seeds for an extra health boost.

To make the breakfast a little more exciting I like to toast pumpkin seeds, sunflower seeds and flaked almonds with a little caster sugar (no more than a few teaspoons). You end up with a golden, caramelised topping to sprinkle over.

For something to accompany a pastry, though it works well just on its own, try making a smoothie. This is not some runny, overly sweet number that you’d buy from a supermarket but rather a drink packed full of taste and things that are good for you.

Serves one
1 banana
1 handful of frozen raspberries (you can obviously use fresh but the frozen ones cool the drink down and keep so you always have some to hand)
1 tablespoon flax seeds
300ml almond milk or any other milk you like (you can add more or less liquid depending on how thick you want your smoothie to be)

It doesn’t get easier than this – simply whizz together with a hand blender and enjoy.

If you’re done with being healthy by the weekend and you need a treat, the best option in my opinion is the eggy bread and bacon sandwich. There are both sweet and savoury versions of this so you can cater to all tastes.

Basic mix (serves one)
1 large free range egg
A splash of milk
2 slices of thick white bread
2 rashers of smoked bacon
Butter or oil for frying

In a bowl, mix together your egg and milk. Place your bread in and allow the mixture to soak in a little, then turn the bread over so both sides are fully coated.

Heat your pan and add your butter or oil. Fry the bread on both sides until golden and crisp. The middle should remain soft and eggy.
I personally prefer to grill my bacon, but however you decide to cook it, once both elements are done sandwich the bacon between the two slices of eggy bread. Serve with ketchup (or brown sauce if you are so inclined).

This is generally knife and fork territory unless you let your eggy bread cook completely and where is the fun in that?

Additions
If you prefer a sweeter breakfast add a tsp of brown sugar and a sprinkle of cinnamon to your egg mix. Then substitute in maple syrup for ketchup and off you go.



 

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