I don’t know about you, but I’m a gal who can’t go without breakfast. I think it’s partially because as a child, I always had the most wonderful breakfasts. My parents didn’t give me a bowl of cereal, I always had healthy, wholesome dishes to start the day. On the odd occasion – normally hectic school mornings, my brother and I would have to make do with a bowl of cereal. But most of the time, our mornings started with omelette, pancakes, or some form of egg on toast.
When it comes to breakfast, I have high expectations. Cereal might be okay on crazy days, but for the most part, I like to make something more substantial. As well as being a big breakfast lover, I also like to be healthy, so I like to make sure that my breakfasts are always as healthy as possible. In case you’re struggling for breakfast inspiration, I thought that I would share some of my favourite breakfasts with you below.
Poached eggs on toast
As a child, poached eggs on toast were one of my favourite breakfasts. Of course, the poached eggs of my childhood, served on buttered white toast, were very different to the poached eggs I have now.
My favourite way to have poached eggs is with avocado. I tend to serve my poached eggs on a piece of rye bread – toasted, of course – with mashed avocado that’s been seasoned with a splash of lime, a few chopped coriander leaves, and plenty of salt and pepper. It’s a surprisingly filling breakfast, and incredibly healthy too.
I’m a big granola fan, however, I’m not too keen on shop bought packs of granola for two reasons. The first being that they’re packed full of sugar, and the second being that as a nut allergy sufferer I struggle to find a granola that’s nut-free. So, instead of buying granola, I make my own.
Granola is surprisingly easy to make. I place seven servings of oats in a bowl, add a selection of baked or dried fruit – the kind that has no added sugar, a tablespoon of Manuka Honey, a squeeze or fresh orange, and a squeeze of fresh lime. I then mix it all together, grease a couple of baking trays with rapeseed oil, and place the granola into the trays, ready to cook. I bake it until the oats have gone golden in colour. Once it’s cooled down, I deposit it into an airtight container and then serve it with greek yogurt and a swirl of honey.
As I mentioned earlier, I’m a big pancake lover. For me, there’s no better breakfast than pancakes. They’re so wonderfully sweet and go with just about anything. The only downside to pancakes is that they’re not always that filling, that’s why I add a handful of oats to my batter, making pancakes more of a slow-release food.
I start by making a basic pancake batter – I don’t sweeten it with sugar as I don’t think it’s necessary. However, if I wanted to make it a little sweeter, I would use Manuka Honey or Coconut Nectar, not sugar. As I mentioned above, I add a handful of oats to my pancake batter, to help ensure that I stay full for longer. Once I’ve cooked my pancakes – I prefer scotch pancakes to crepes, I top them with whatever I fancy. My favourite toppings are fresh fruit and yogurt, blackcurrant jam, or banana and Wow Butter – a peanut butter alternative.
Breakfast doesn’t have to be boring, it’s just a case of being willing to put some effort in, that’s all.