Homemade Sausage & Egg McMuffins

Sausage and Egg McMuffins are my all-time favorite breakfast to eat out ever. But do you know what’s even better? The homemade version.

Oh my yum. Now if I could only wake up to a whole plate of these every morning I would be one happy – and rather on the large side – girl.

These English muffins are homemade, which makes the whole thing better – if that’s even possible! Providing you’ve got your muffins sorted, they’re pretty quick to whip up in the mornings, too.

One of the things I hate about the McMuffins is the grease that drips all over the wrapper when I take my first bite. There is none of that with this recipe! And because you're making them at home, you can make them just how you like them  – with whole-wheat English muffins, a little more spice, extra herbs...

This really has got to be the ultimate breakfast sandwich that will always bring a smile to your face, I promise!

Homemade Sausage & Egg McMuffins

Ingredients

2 English muffins

6 pounds pork mince

1 tablespoon oil

2 tablespoons chopped onion

1 tablespoon sage

1 tablespoon honey

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

½ teaspoon chili powder

2 slices cheese

2 eggs

Recipe

1. In a bowl, mix together the pork mince, oil, onion, sage, honey, onion powder, salt pepper and chili.

2. Divide the mixture into 2 and shape into 2 flat patties. Fry in a skillet over a medium heat for about 5-7 minutes each side or until cooked through.

3. Meanwhile, slice your English muffins in half and toast – cut side down – in a dry skillet for a couple of minutes until golden brown.

4. Using a round cutter the same size as your muffin to keep your eggs in shape, fry your eggs to they’re how you like them.

5. To assemble, place half of the English muffin on a plate and top with the pork patty, fried egg, cheese and second half of the English muffin.

Enjoy a Sausage & Egg McMuffin without leaving the house!

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Crunchy Breakfast Pockets

I am absolutely, positively, head-over-heels in love with Sunday morning.

Sure, Saturday morning is great – but there’s usually a load of stuff I have to do in a couple of hours so I’m in a bit of a rush trying to get myself organised and out the door at a reasonable time (ie, before everything shuts).

I even quite like Monday mornings – I can get all my stuff together and plan everything that I’m going to do that week – not that I ever manage it all. Is that weird?

But nothing can compete with Sunday morning. Sunday morning is quiet and peaceful. I usually don’t have to do anything more complex than lounging around by the pool or having fun at the water park on Sunday, so I can spend the morning relaxing and being lazy.

And making amazing breakfasts that sound like no big deal but really are. These are warm, crunchy pockets of yum.

You can use whatever fillings you like – I used whatever I had on hand. But be warned – they’re super-messy and ridiculously hot when they come out of the oven. Let them rest for a minute or two so you don’t get third degree burns on the inside of your mouth, I beg you.

Oh, Sunday morning. Why can’t you come round more often?

Crunchy Breakfast Pockets

Ingredients

2 tortillas

1 cup baked beans, cooked

2 slices ham

2 eggs

1/4 cup grated cheese

Recipe

1. Preheat the oven to 440°F and soften your tortillas up in the microwave.

2. Lay a slice of ham in the middle of each tortilla and top with beans. Meanwhile, fry your eggs so they’re just how you like them.

3. Place the egg on top of the beans and sprinkle a little cheese on top.

4. Fold the sides of the tortilla into the middle, creating a square.

5. Place in the oven and bake for 5-10 minutes or until golden brown and crispy.

Is it Sunday yet?

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Hash Brown Breakfast Cups

Cue a badly taken, blurry, out of focus picture that doesn’t do this dish justice.

I’m slowly learning more and more about food photography and there’s a long way I’ve still got to go. But sometimes, I just haven’t got the patience. I’m usually half-asleep and starving when I’m serving breakfast. Surely I can’t really be expected to spend 10-15 minutes lovingly taking delicate pictures. By the time I’ve got the perfect image, my breakfast is cold and I’m even hungrier and groucher than I was before. Not good.

But sometimes – with the help of some magical digital camera fairy, I assume – I get a decent picture in the midst of my random snapping. I took pictures of my Triple Chocolate Cupcakes when I was in a rush to go on a night out. The result? Some of the best pictures I’ve ever taken. I’m sure there are carefully-crafted techniques and special methods to get beautiful images every time, but sometimes I think you just have to roll with it.

Hash Brown Breakfast Cups

Ingredients

2 cups shredded potatoes (from about 2 medium-sized potatoes)

1 egg white

Salt

Pepper

Parsley

2 eggs

Oil (for greasing)

Recipe

1. Preheat the oven to 440°F. In a bowl, mix together the shredded potatoes, egg white and salt, pepper and parsley to taste.  

2. Grease two ramekins – mine were about 4” wide – with the oil and divide the potato mixture evenly.

3. Using the back of a spoon, press the potato into the bottom of the ramekin and up the sides, creating a bowl. Bake in the oven for around 20 minutes or until golden brown.

4. Crack 1 egg into each of the potato bowls and return to the oven. Cook for a further 6 minutes if you want a dippy egg (No, I will not refer to a ‘dippy’ egg as any other kind of egg. I’m secretly 6 years old) or 10 minutes if you want a solid yolk.

You guys are lucky you got these images – I was so hungry that morning I could have eaten the camera.

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Vanilla Crepes with Strawberries and Vanilla Greek Yogurt

Sometimes I like to indulge in my five-year-old imagination and think about what the world would be like if I could control the way things worked.

Working weeks would last 2 days and weekends would last 5 days (for the same amount of pay, obviously), it would be mandatory to eat at least 5 pieces of chocolate a day to maintain a healthy diet and the hair fairy would stop by everyone’s house in the morning to ensure a fabulous hair day every day.

I would also jump out of bed super-early every morning just raring to make a breakfast like this.

We only eat breakfast on Friday, Saturday and Sunday and I usually plan what we’re having a couple of days before. Except when I wake up on Friday all ready to make chocolate chip pancakes, I inevitably want poached egg on toast or a croissant. So I usually end up making both, just in case I change my mind again as soon as I sit down to eat, which is usually the case.

So I really eat breakfast six days a week. Or at least I eat almost a week’s worth of breakfasts in three days. The first sentence sounds much better, less embarrassing and is the one I’m rolling with.

The sweet, juicy strawberries and tangy Greek yogurt work wonderfully alongside the buttery, vanilla crepes in this recipe. And in my perfect world, you’d jump out of bed super-early tomorrow to make them….for me.

Vanilla Crepes with Strawberries and Vanilla Greek Yogurt

Serves 2

Ingredients

Crepes

1 tablespoon brown sugar

1 egg

2 teaspoons vanilla

¾ cup milk

½ cup flour

Pinch salt

Sweet Vanilla Greek Yogurt

½ cup Greek yogurt

1 teaspoon vanilla

1 tablespoon powdered sugar

Sweet Strawberries

6 strawberries

1 tablespoon sugar

Recipe

1. For the crepes, whisk together the sugar, egg vanilla and milk. Stir in the flour and salt. Heat a small amount of butter in a frying pan and pour about 1/3 cup of the crepe mixture in, making sure to spread it all over the pan. Cook on each side for 30 seconds to 1 minute or until golden brown. When cooked, fold in half and in half again. Keep warm in the oven until ready to serve.

2. For the sweet vanilla Greek yogurt, whisk together the yogurt, vanilla and powdered sugar.

3. For the sweet strawberries, place the strawberries in a small frying pan over a medium heat. Sprinkle the sugar on top and leave to simmer until the strawberries are soft and the juices are released – about 5-10 minutes.

Serve the crepes with a few strawberries and a drizzling of sweet vanilla Greek yogurt.

Happy Friday! I hope you guys have a fantastic weekend J

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Chunky Bacon & Corn Pancakes

“Don’t touch these until I’ve had the chance to take some pictures. It’ll only take a minute.” Looking back, I can see where I went wrong.

Instead of leaving the kitchen for 20 seconds to grab my camera and leaving the pancakes unattended, I should have handcuffed My Official Treat Taster to a secure object at the other end of the room then went to grab my camera.

Contrary to what the pictures might suggest, this recipe actually makes about 8 pancakes. Not 3. Definitely not 3. However, by the time I returned to the kitchen with my camera, there were 3 and a half pancakes left on the plate.

Apparently breakfast had taken way too long and because we hadn’t had dessert the night before he was absolutely starving and was worried he was going to die from hunger. Yes – unfortunately – I’m being serious.

According to the pancake-devourer, having most of my breakfast gobbled up before I had a chance to take pictures is actually a compliment and not an incredibly rude, mean, childish thing to do. Who knew?

So I made up for the lack of pancakes by posting an obnoxious number of photos. I didn’t even know there were so many ways I could take pictures of the same 3 pancakes again and again and again…

I could go on and tell you how fantastic these pancakes are and how you need to schedule them in for your next relaxed breakfast or brunch, but I won’t. I’ll just remind you: he ate 4 and a half pancakes in 20 seconds.

Chunky Bacon & Corn Pancakes

Makes 8

Recipe adapted from Lori’s Bacon & Corn Griddle Cakes

Ingredients

4 strips bacon, chopped

4 tablespoons chopped onion

1/2 cup whole wheat flour

1/2 cup white flour

11/2 teaspoon baking powder

Pinch salt & pepper

1 teaspoon sage

2/3 cup milk

1 egg

1/2 cup sweet corn

Recipe

1. Fry the bacon and onion together until the bacon is crispy and the onion is translucent. Remove about 2 tablespoons of bacon and onions for topping the pancakes and place the rest into a bowl. Don’t get rid of the bacon fat!

2. In a bowl, mix together the flours, baking powder, salt, pepper and sage. Pour in the milk and egg and stir well.

3. Mix in the corn, bacon and onion. Place a small frying pan over a medium heat and pour a little of the bacon grease in. Scoop about 1/3 cup of the pancake mixture and cook for 2-3 minutes on each side until golden and cooked through. Keep warm in a heated oven until ready to serve. Top with some bacon and onion mix.

Pancakes are so photogenic!

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Healthy Breakfast Nachos

Want to get three veggies inside you before you’ve even left the house? May I present to you Breakfast Nachos  –  one of the easiest, fastest and tastiest ways to start your day off in a healthy way.

Healthy breakfasts can get tiresome – especially if you’re trying to cram vegetables in there – but breakfast nachos are one dish that you won’t get fed up of.

You can easily mix up your veggies and change the herbs and spices you use to create almost a different breakfast each time. These are super easy and fast to prepare, too, which I absolutely love. And just look at those colours - who wouldn't want to wake up to that?

I usually go all in for thick, fluffy pancakes or heavenly chocolate donuts for breakfast, but every now and then I do crave something healthy. When those cravings hit, this is one of the first dishes I think of.

This is a super-short post today. If you visit my blog often, you may have noticed that the layout has changed completely. It's not finished yet, but I’m hoping to have most of the images and stuff sorted by today. Let me know what you think of the new design! 

Breakfast Nachos

Ingredients

2 tortillas

1/4 cup sweet corn

1/4 cup diced onion

2 slices ham, chopped

1 large tomato, diced

1 tablespoon butter

3 eggs

Splash of milk

Salt & pepper

1/4 cup grated cheese

Recipe

1. Preheat the oven to 350°F/180°C and chop the tortillas up into small triangular nacho shapes. Arrange on a baking tray and bake for about 10 minutes or until brown and crispy. (Don’t turn the oven off when you’re done! Instead, increase the heat to 400°F/200°C)

2. Melt the butter in a frying pan over a medium heat and sautee the corn and onion for 5 minutes.

Add the tomato and ham and cook for a further 5 minutes until soft.

3. Lightly whisk the eggs, milk and seasonings and pour into the frying pan. Stir the eggs (just like you would if you were making scrambled eggs) and cook until set.

4. To assemble, layer half the baked tortilla chips in the bottom of a ceramic bowl, add half scrambled egg and veggie mix on top, layer the rest of the tortilla chips and finally the rest of the eggs. Sprinkle on some grated cheese and bake in the oven for 5-10 minutes or until the cheese is golden and bubbling.

Enjoy a healthy breakfast that actually tastes good!

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Breakfast Berry Pizza

I know I’ve talked about this before, but breakfast is my favorite meal ever. It’s just so versatile! Sweet or savory? Hot or cold? Sit down and enjoy or grab on the go? Little or large? Healthy or ridiculously packed with sugar and fat? There are just so many options.

This Berry Breakfast Pizza makes a great summer breakfast. If you’re up early enough you can bake the base before the day gets too hot to avoid turning your house into a sauna.

I’m not one for berries and fruit, unless they’re smothered in chocolate. But this is a berry recipe I can get behind.

Breakfast Berry Pizza

Makes two small pizzas

Ingredients

¼ cup whole-wheat flour

½ cup oats

¼ cup brown sugar

½ cup raisins

¼ cup chocolate chips

1/3 cup milk

2 tablespoons melted butter

1 teaspoon vanilla

½ cup yogurt

½ teaspoon vanilla

1 tablespoon powdered sugar

Various berries

Recipe

1. Preheat the oven to 350°F/180°C. In a large bowl, mix together the flour, oats, brown sugar, raisins and chocolate chips. Pour in the milk, melted butter and 1 teaspoon of vanilla and stir until all the liquid has been absorbed.

2. Form the oat mixture into two balls and place them on a baking tray. Flatten with the palm of your hand to make pizza shapes and bake for around 20 minutes or until crispy. When cooked, remove from the oven and leave to cool on a wire rack.

3. In a small bowl, whisk together the yogurt ½ teaspoon vanilla and powdered sugar. Spread the yogurt mix on top of the cooled pizza bases and decorated with your favorite berries.

Happy Friday! I hope you guys have a great weekend doing whatever you non-me people do. J

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Whole-Wheat Peanut Butter Pancakes

It’s Monday morning and I need a good reason to admit that the wonderful weekend is over and get out of bed and perform my task as a useful member of society. After spending an entirely offline weekend – the first time I’ve ever done this – I was reluctant, to say the least, about rejoining the real world, packed with keyboards, monitors and decision-making.

Knowing that I don’t have to always be online and contactable felt great and is definitely something I plan on getting used to immediately. So after a super-fantastic weekend and scary Monday morning staring me in the face, I felt I deserved a yummy breakfast with my latest addiction incorporated – peanut butter.

Just like the Whole Wheat Nutella Pancakes, these bad boys are really filling so you only need 1 or 2. Serve with jam or jelly for a PB&J breakfast, or slap on some Nutella for the classic peanut butter and chocolate combo.

Whole-Wheat Peanut ButterPancakes

Makes around 6 fluffy pancakes

Ingredients

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

pinch salt

3 tablespoons brown sugar

1 egg

1 cup milk

1/4 cup peanut butter

Recipe

1. Whisk together all the dry ingredients.

2. Pour in the wet ingredients and whisk until a smooth batter forms.

3. Add 1 teaspoon of butter into a small frying pan over a medium heat and swirl until it coats the pan. Thrown in another teaspoon and swirl again so you have a well-greased pan.

4. Pour in about 1/3 cup of the batter into the pan and cook for a couple of minutes or until lots of bubbles have popped on the surface of your pancake. Flip over and cook for another 30-45 seconds. Remove from the pan and keep warm in the oven until ready to serve.

Monday morning doesn’t seem to scary now, does it?

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Low-Carb Cream Cheese Pancakes

Cream cheese! You can get it low-fat, full-fat, mixed with herbs, peppers, ham, tuna or even blended with melted chocolate. You’ll find it frosting cupcakes, in the filling of cheesecakes, stuffed inside chicken breasts or even just spread on toast. But what about pancakes? Can you see the connection between cream cheese and pancake batter?

Until last week when I found myself with numerous tubs of cream cheese which were ready to go off any second, I wouldn’t have seen the connection either. But now I am going to open up the world of low-carb pancakes to you. A world where you can gorge on rounds upon rounds of pancakes without having to plough through that I-know-it’s-only-8.20am-but-after-those-pancakes-i-could-really-do-with-a-nap feeling. They lean more to the crepe side, but taste great and go with anything you'd usually pour on a pancake.

Try them for yourself – the ingredient list or recipe really couldn’t be any simpler.

Low-Carb Cream Cheese Pancakes

Inspired by I breathe...I’m Hungry

Makes 4 small pancakes

Ingredients

2 tablespoons cream cheese at room temperature

1 egg

1 tablespoon sugar

Recipe

1. Whisk together all of the ingredients until smooth.

2. Pour ¼ of the batter into a hot greased pan and cook for around 2 minutes until golden. Flip and cook on the other side for about another minute.

3. Keep the pancakes warm in a preheated oven until ready to serve.

4. Repeat the previous steps with the rest of the batter.

Low-Carb Cream Cheese Pancakes are definitely near the top of the list of non-photogenic food. 

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Simple Breakfast Quesadilla

Happy Friday, guys – we’ve made it through the week! It’s been a mad few days for me – I’ve just taken on a new title at work which means I’ve spent most of the week running around several buildings in the area having meetings with people. I’ve worked for the company for 2 years and this week spent 20 minutes being lost in a building I’ve been in hundreds of times. I deserve a medal. If not for bravery then for stupidity or lack of any sense of direction at all.

I get to spend today at the airport, which I absolutely adore. I don’t know why, but just the thought of visiting the airport gets me excited – even if it’s not resulting in a holiday. When I was younger, about 2 hours before we left for the airport to go on holiday, my teeth would start chattering out of excitement. Yeah, I was a weird kid. Not much has changed.

I love starting Friday mornings with a fun breakfast. Weekday breakfasts are best when they’re simple to prepare, quick to cook and portable to eat. This Simple Breakfast Quesadilla ticks all those boxes, but if you’re planning to eat it on the go, you might want to watch for the melted cheese dripping on your freshly-washed work shirt. Believe me – I know.

Simple Breakfast Quesadilla

Ingredients

1 tortilla

1 egg

¼ cup grated cheese

¼ cup baked beans

Recipe

1. Fry the egg in a pan the way you like it.

2. Heat the tortilla in the microwave for about 30 seconds or until it’s soft.

3. Heat the baked beans in the microwave for 1 minute or until cooked.

4. Place the tortilla on a plate and layer one side with the egg, beans and cheese. Fold the blank half of the tortilla over the filled half and place back in the frying pan over a medium-low heat for a couple of minutes until crunchy and golden brown. Flip the tortilla over and cook for another minute until the other side is cooked through.

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Whole-Wheat Nutella Pancakes

Once again, it's Monday morning and once again I'm completely unprepared. My diary and to-do lists are always jam-packed on a Monday because I have the whole weekend to think of stuff that I need to do and write it down. It's almost 10.30am right now and I've only managed to complete 2/23 tasks for the day - and one of those was getting dressed. 

So, needless to say, Mondays aren't my favourite day of the week. But you know what makes Monday a whole lot better? Whole-Wheat Nutella Pancakes. See that large jar of Nutella in the background of the picture? Before these pancakes, not even a dollop had been used for a recipe or spread on toast. It's all been scooped up with a spoon and delivered directly to my mouth. My Official Treat Taster doesn't like nuts and has a big mind block when it comes to Nutella, so I argue that if I can't bake with it, I'll just have to eat it on it's own. Yum!

My Official Treat Taster was craving icky bacon grill for breakfast this weekend - in case you're lucky enough to have never heard of bacon grill, imagine what ham would be like if pigs were made of plastic - so I snapped up the opportunity to make something with Nutella. These pancakes are so thick, fluffy and filling, yet somehow light. The rich, chocolate flavour really shines through to make any Monday morning worth getting up for.

Whole-Wheat Nutella Pancakes

Makes around 6 fluffy pancakes

Ingredients

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

pinch salt

3 tablespoons brown sugar

1 egg

1 cup milk

1/4 cup Nutella

Recipe

1. Whisk together all the dry ingredients.

2. Pour in the wet ingredients and whisk until a smooth batter forms.

3. Add 1 teaspoon of butter into a small frying pan over a medium heat and swirl until it coats the pan. Thrown in another teaspoon and swirl again so you have a well-greased pan.

4. Pour in about 1/3 cup of the batter into the pan and cook for a couple of minutes or until lots of bubbles have popped on the surface of your pancake. Flip over and cook for another 30-45 seconds. Remove from the pan and keep warm in the oven until ready to serve.

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Chocolate Breakfast Parfait

Last Monday I posted a Breakfast BerryParfait and promised that there would be a Nutella-based parfait to follow – here it is! This breakfast parfait is also based on a healthy breakfast version of a yummy ice cream sundae.

I love this sort of breakfast dish – visually appealing, can easily be adapted to suit different tastes, quick to whip up on a week-day morning, and tastes fantastic! Give this Chocolate Breakfast Parfait a whirl when you’re in a rush but still looking for a (fairly) healthy and tasty breakfast. If you have plastic dishes like the ones I've used, this recipe could also be a handy breakfast on the go.

On Friday night, my Official Treat Taster and I went to see a Michael Jackson show - Moonwalker led by Frederick Henry and a group of performers from Las Vegas. During one of the songs, 'Michael Jackson' threw his hat at me. I'd like to think it was because I was the most devastatingly beautiful woman in the front row, but I think it was more because my big head got in the way of whoever he was really trying to throw it to. A few kids got a few pairs of sunglasses, but I got his hat which is so much better, right?

Later on in the show, 'Michael' came over and stuck his hand out, wanting his hat back. I was tempted just to shake his hand and run out of the door with his hat, but the city can be quite scary at night and I wasn't really sure where we had parked the car so I reluctantly gave it back with a big pouty face. Maybe the sunglasses would have been better.

I hope you all had a great weekend!

Chocolate Breakfast Parfait

Ingredients

Greek yoghurt

Nutella

All-Bran Flakes

To Assemble

Spoon some Greek yoghurt into the bottom of your parfait glass and sprinkle on some All-Bran Flakes. In a separate bowl, mix together Greek yoghurt and Nutella – there is no ‘right’ amount, just mix in a small bit at a time until you find the flavour you like. Sprinkle more All-Bran Flakes on and top with a big dollop of Greek yoghurt. Place a few more All-Bran Flakes and top with a Nutella ‘cherry’ – a spoonful of chilled Nutella rolled into a ball. 



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Breakfast Berry Parfait

This Breakfast Berry Parfait is packed with everything you need to kick-start your day. Packed with strawberries and banana, and sprinkled with All-Bran cereal, this breakfast sundae tastes fantastic and is really healthy, too.

Did you know that a banana is a berry? Technically, the definition of a berry is a fruit which encases its seeds, so a banana is a berry, whereas a strawberry isn’t. Strawberry still has the word ‘berry’ in it though, which makes it a-okay to place in a Breakfast Berry Parfait if you ask me.

I whipped this up one morning in an attempt to make a healthy breakfast yoghurt look like a yummy ice cream sundae. The strawberry yoghurt is the ice cream, the fruit is well, fruit, the Greek yoghurt is whipped cream and the All-Bran Flakes are giant chocolate sprinkles.

You can adapt this recipe however you want – using whatever cereal, fruit and yoghurt you like best. If you like this recipe, don’t forget to check back next Monday – I’ll be posting a Nutella-Based Chocolate Breakfast Parfait!

Breakfast Berry Parfait

Ingredients

Sliced strawberries

Sliced banana

Strawberry yoghurt

Greek yoghurt

All-Bran Flakes

Assembling

Place a few strawberries in the bottom of your container and spoon some strawberry yoghurt on top. Sprinkle on a layer of All-Bran Flakes and dollop on some more strawberry yoghurt. Layer a few slices of banana then spoon on more strawberry yoghurt. Fill the rest of the container with sliced strawberries and banana. Spread Greek yoghurt on top of the fruit – try to make it look like whipped cream – then sprinkle a few All-Bran Flakes on top – they’re meant to be the chocolate sprinkles. Finish off by placing a few strawberry slices around the edge.





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Breakfast Egg Boats

These Baked Egg Boats are perfect when you’re looking for a tasty and healthy breakfast that’s also quick to make with basic ingredients you have on hand. The crunchy golden breadcrumbs on top add a wonderful texture to this breakfast dish.

I love breakfast. Not just the I-think-you’re-really-sweet kind of love, but the passionately serious I-want-to-elope-with-you-to-Las-Vegas-and-blow-all-our-money-on-the-slots kind of love. I don’t know whether I love it so much because it’s such a versatile meal – you can have sweet or savoury, crunchy or soft, hot or cold: breakfast is a very open and accepting meal, you know – or because I only eat it on weekends and it therefore symbolises a whole day ahead of me in which I get to do whatever I please whenever I feel like it.

Whatever the reason, I love breakfast and I love whipping up new and easy recipes for breakfast. Often I don’t really think about eating in the morning until I’m suddenly hit with an insatiable hunger that must be fed immediately. This is why I like breakfast recipes that are quick and easy to prepare with ingredients I probably already have sat in the fridge and cupboards.

These Baked Egg Boats only take a couple of minutes to put together and don’t take long to bake either. You don’t have to use the exact ingredients listed below – you can try a whole range of sliced meat and herbs.
If you like this recipe, here is a similar one for Baked Egg Boats.

Breakfast Egg Boats

Ingredients

1 small baguette

2 slices ham

2 eggs

Grated cheese

Parsley

Recipe

1. Pre-heat the oven to 180C/350F and scoop all the bread filling out of the baguette. Don’t throw it away though, you're going to need it later.

2. Line the bottom of each baguette boat with a slice of ham and top with a little grated cheese then crack an egg on top, being careful not to split the yolk.

3. Crumble the bread you scooped out of the baguettes until you have some small- and medium –sized crumbs. Mix the rest of the grated cheese and a little parsley into the breadcrumbs.

4. Sprinkle the crumbs on your baguette boats and place them in the oven for around 15-20 minutes or until the egg has set and the breadcrumbs are golden brown.



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