Baked Egg In Toast

A cheese and egg dish which can only be described as ultimate comfort on a plate.  Is a brilliant nutritious breakfast or a luxury delight at brunch!

Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!

INGREDIENTS for 1

Slice of bread
1 medium egg
Grated cheddar cheese
Butter

METHOD

Preheat oven to 200c

With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in

Lightly butter the edges of the bread

Crack an egg into the indent.  Sprinkle the edges with grated cheese

Place in the oven for 15 minutes. You should get a runny egg!

Blueberry & Super Seed Smoothie

I do not get through much fruit unless its in a cake on a cake or around a cake!

So having invested in a smoothie maker is the best thing I could have done for me especially! I love chewing on seeds but am not partial to the goji berry. Which is extremely good for you.

This way I get all my antioxidant goodness in the one glass first thing in the morning and I’m ready to face the day with a healthy outlook…until I eat the naughty treat I shouldn’t have had at lunch…lol 😉

I’ll be putting up more of my smoothie recipes. I hope you enjoy them friends!

INGREDIENTS

Large handful of blueberries
1 medium banana
1 satsuma
Sprinkling of seeds and goji berries
Water

METHOD

Using the NutriBullet or a blender.  Place all the ingredients in and blitz til desired consistency

If too thick, stir in more water…

Chilli Cheddar Cheese & Beans “In Toast”

One of the best things in life that I totally like to eat and feel comforted by, is a jacket potato with baked beans and cheese. It’s that gooeynesss of cheese that completely surrounds and coats the beans that I just can’t get enough of. So what better to start your day off with your most favourite food.

Instead of beans on toast, I made a “beans in toast” as a toasted sandwich plus cheddar cheese not forgetting the chilli aspect! I recently found these wonderful slices of chilli cheddar cheese slices at my local supermarket and absolutely have fallen in love with them. It gives the cheese extra bite which only the red chilli can do, as well as giving it such a Mexican influence to it too. Ummm I’m one happy chick!

Simple, fast, delicious and it’s the weekend! Let’s eat, drink and enjoy! Much love D x

INGREDIENTS

Slices of whole wheat bread
Chilli cheddar thin slices
1 tin baked beans
Butter
Smoked paprika

METHOD

Butter one slice of bread liberally. Place a slice of chilli cheddar cheese on top

Transfer to the grill/panini maker. Spoon on a couple of tablespoons of baked beans and sprinkle with a little smoked paprika

Close the grill lid, cook on a medium setting for about 5 to 7 minutes, checking how toasted you would like the bread

Once done, remove slowly, slice into half. I couldn’t resist a dollop of mayonnaise with it!

Garlic Butter & Spinach Parathas

It’s Shrove Tuesday!  And I have always been excited about this particular Tuesday of the year! It’s PANCAKE DAY! 

I have loved it ever since I can remember.  From when my primary school teacher flipped some pancakes in the classroom and it got stuck to the ceiling to my mum and me making them at home!  I love mine with sugar and lemon always and we will be making some today for sure.  I bet chocolate will feature somewhere in my little one’s filling selection!  They will be posted soon..

But for now you are going to be treated to Parathas.  Sneaky spinach Indian flatbread with garlic butter!  Umm spinach will be nice for pancakes! Ok I just seem to have pancakes on the brain lol!

Have a lovely day and enjoy your pancakes! Much love D x

INGREDIENTS

180g Baby spinach
200g Chapatti flour
1 tbsp sunflower oil
½ tsp salt
1 tsp coriander & cumin powder
Garlic butter(butter + garlic granules)
oil for shallow frying
Extra flour for rolling

METHOD

• In a food processor blitz the spinach with the oil,  throw in the seasoning and add flour gradually until all combined

• Pour in a little boiling water gradually as the processor brings the dough together.  The dough formed will be soft and pliable

• Knead the dough a little and seperate into tablespoon amount balls

• Roll a ball out on a clean floured surface to about 4-5cm diameter

• Spread a little garlic butter in the centre of the round, seal with flour, roll out again gently to 6-7cm

• Place in a pre heated non stick frying pan.  Once it starts to bobble flip over,  with a spoon spread a little oil on this side.  Cook for 2-3 minutes.  Lastly turn over and cook again on the other side.  Brown speckles and spots will appear.  This is then cooked and repeat for the rest of the dough

My Breakfast Quesadilla ~ For Dinner!

All I wanted last night was eggs in a tortilla wrap! I’m wanting more protein at the minute and this extremely cheesy, beany and eggy combo hit the spot!
I was lucky to have some of my leftover kidney bean curry which I used, which gave this quesadilla a more Indian feel too. You can just spice up some kidney beans or buy them already seasoned if you wish.

The only thing I didn’t have was fresh coriander so had no choice but to use the dry version. But please if you like coriander then to add a good tablespoon of finely chopped fresh coriander. I will be making sure I have some next time!
I had this dish for dinner but it is so versatile that it is traditionally eaten for breakfast! You could even roll them up and have them for brunch too!

INGREDIENTS

2 free range eggs
⅓ tsp coriander leaves
¼ tsp smoked paprika
½ tsp cumin powder
Salt to taste
½ tbsp olive oil

2 large tortillas
Grated mature cheddar cheese
Spicy Kidney beans
Tomato salsa

METHOD

• Lightly beat the eggs in a medium bowl, add in all the other spices and seasoning. Whisk well with a fork

• Heat the oil in a non stick frying pan, pour in the egg mixture into the pan on a low to medium heat

• Let the egg set and then flip, cook until both sides are golden brown

• Sprinkle some cheese onto the omelette and place one tortilla firmly onto the cheese, hold the omelette and tortilla and flip. Do the same thing on the other side

• Add the cheese plus spoon some kidney beans and cover with a tortilla

• Cook on both sides and hold firmly in place to flip the whole quesadilla

• Once crispy and golden, slice into quarters and serve with a juice tomato salsa and more grated cheese