Tasty Breakfast Treats
Breakfast
Three great breakfast recipes for busy mornings and lazy weekends
Cheese and Bacon Muffins
200g fine oatmeal
1 tsp salt
1 tsp bicarbonate of soda
25g butter or margarine
6 rashers smoked back bacon, chopped
200g cherry tomatoes, quartered
Freshly ground black pepper
Drizzle olive oil
8 tsp low fat cream cheese
Freshly chopped chives to garnish
Method
Preheat the oven to 170°C, gas mark 3. Place the oatmeal, salt and bicarbonate of soda in a bowl. Heat the butter with 150ml water until the butter has melted. Pour enough into the oatmeal to form a firm dough, adding extra water if needed. Roll out to a 4mm thickness and cut 8 oatcakes using a 9cm round cutter. Place on a lightly greased baking tray and bake for 30 minutes. Allow to cool before removing from the tray. Meanwhile, place the bacon in a small roasting tray and grill for 5 minutes. Add the tomatoes, pepper and a drizzle of oil. Grill for a further 2-3 minutes. Spread each oatcake with 1 tsp low fat cream cheese and spoon the bacon mixture on top of the oatcakes. Sprinkle over the chives and serve immediately.
Breakfast Muesli Layers (serves 2)
Ingredients
100g strawberries, chopped
eating apple, chopped, e.g. Cox's
2 x 150g cartons low fat strawberry yoghurt
75g muesli
Method
Place half the fruit in the base of 2 tall glasses, reserving a little for garnish. Spoon over half the yoghurt and then half the muesli. Repeat to form layers, finishing with muesli. Garnish with reserved fruit. Serve chilled.
Figgy Breakfast Loaf
This tasty fruit loaf gives a healthy fibre-filled energy boost to the start of the day. It is quick and easy to make the night before and can also be served lightly toasted. Figs are also rich source of dietary fibre and phytochemicals.
Ingredients
100g butter, softened, plus extra for greasing
75g light muscovado sugar
2 medium eggs, beaten
150g dried ready to eat figs, sliced
125g wholemeal self-raising flour
1 tsp mixed spice
1 tbsp golden syrup
Method
Preheat the oven to 160°C, gas mark 3, and thoroughly grease and line the base of a 1lb (19x10x5cm) loaf
tin. Cream the butter and the sugar together until light and fluffy. Add the eggs and mix thoroughly. Mix the
figs into the flour to coat evenly. Fold this and all the remaining ingredients into the creamed mixture. Spoon
into the prepared tin and level the surface. Bake for 1 hour or until a skewer inserted into the centre comes
out clean. Remove from the oven and leave to cool on a rack. Serve in thick slices just as it is, or toasted.
Try serving with natural yogurt and apple compote.
Recipes and images courtesy of the Home-Grown Cereals Authority
