We all enjoy breakfast in bed though we rarely get a chance to enjoy this luxurious morning feast. People seem to only associate breakfast in bed with events such as birthdays but why not make it a weekly event? Nothing is better than a lie in on a Sunday morning with an easy breakfast to start the day off.
Breakfast in bed is even better when it turns to those colder winter months. Imagine being tucked up in bed on a weekend morning with the rain or snow falling heavily outside whilst you have a hot breakfast in front of you. (And briefly think of those poor people having to work on a weekend…)
If you’re looking for some quick and easy recipes for breakfast in bed (or ones that aren’t quite so quick) then look no further. Shown below is our recipe guide featuring a variety of vegetarian and non-vegetarian delights to enjoy curled up in bed (or even lazing around on the sofa!)
Baked Eggs with Spinach & Tomato (for two)
Ingredients:
2 large free range eggs
1 tablespoon of olive oil (or truffle oil if you’re feeling in a luxurious mood)
¼ finely diced red onion/shallots
400g baby spinach
Handful of cherry tomatoes
Salt & pepper (to taste)
Butter (to grease)
Optional – handful of your chosen cheese
Serve with toasted bread.
Method:
1) Set oven to 200c (180 – fan)
2) Lightly grease two ovenproof ramekin dishes.
3) Gently fry the onions/shallots until soft with oil.
3) Place the spinach in a colander and pour over a kettle of boiling water to help to wilt the leaves. Squeeze out any excess water and divide the spinach between the two ramekin dishes.
4) Chop the tomatoes (finely or roughly, it’s up to you), mix with the onions, add the salt and pepper and add to the top of the spinach mixture.
5) Make a well in the centre of the ramekins and crack an egg into each one. (If adding truffle oil, add a teaspoon of it on top)
5a) Optional – if you want an extra touch of luxury, add a handful of your chosen cheese on top. We like feta with the spinach but this is completely up to you.
6) Bake in the oven for 12-15 minutes depending on how you like your eggs done. The whites should be set but the yolks should still be runny.
7) Serve with your choice of toasted bread and enjoy.
This revamp of egg and soldiers is a welcome change and can help to encourage children to eat their vegetables too!
Basic Pancake Recipe (serves as many as possible!)
Ingredients:
110g plain flour
Pinch of salt
2 eggs
250ml of milk
Tablespoon of oil/25g butter/low calorie spray
Your own choice of toppings
Method:
1) Sift the flour into a deep jug or mixing bowl with a sieve to air the flour.
2) Make a well in the flour and break the eggs into it.
3) Begin whisking with a fork or a normal whisk ensuring all the flour is incorporated into the mixture
4) Gradually add the milk as you keep whisking until the batter is smooth and has the consistency of thin cream.
5) Melt your oil/butter in a pan
6) When the pan is hot, pour a small amount of the mixture in and discard – this helps to lubricate the pan. (This is why your first pancake never turns out perfectly!)
7) Turn the pan to a medium heat and pour roughly 2-3 tablespoons of pancake batter into the pan
8) As soon as the batter hits the pan, tip it from side to side to ensure the whole base of the pan is covered
9) It should take around 30-45 seconds to cook – to check use a palette knife to lift an edge to see.
10) Flip the pancake using a palette knife or spatula and cook for a further ten or twenty seconds
11) Stack the pancakes onto a plate
12) Add your choice of toppings. These could include maple syrup, bacon, fresh fruit for a healthy alternative or the simple classic of lemon and sugar.
Breakfast Stack (serves two)
Ingredients:
2 portobello mushrooms
1 large or beef tomato
2 medium eggs
4 slices of streaky bacon
1 large English style muffin
(Optional) teaspoon of chopped chives
Salt & Pepper – to taste
Method:
1) Pre-heat your grill to a medium heat and fill a sauce pan with boiling water and place it on the heat.
2) Remove the stalk from the mushrooms and place on a grill pan
3) Slice the ends of the tomato and cut in half to create two circular shapes and place on a grill pan along with the mushrooms. Place under the grill for five minutes each side.
4) Meanwhile, ensure the water is hot in the saucepan and create a whirlpool in the centre, then crack the eggs into it. Poach one at a time if this is easier. Poach for 2-3 minutes depending on how you like your eggs cooked
5) Add the bacon under the grill until done to your preferred taste (we recommend slightly crispy with this recipe)
6) Toast the muffins
7) Now to layer up! Place the muffin in the centre of the plate, add two rashers of bacon per person then top with the mushroom. Add the tomato and then finally the perfectly poached egg and voila! The perfect breakfast stack that not only looks great, but tastes great too.
For an extra touch of luxury…why not add some hollandaise sauce?
And there we go, that’s three quick and easy breakfast in bed recipes – or even for everyday use – to ensure that the most important meal of the day will never be missed again.
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