Cooksister: Brekkie of champs
Breakfast is the most important meal of the day, yet it’s the one meal mense usually skip or just don’t make time for. I’m guilty of that.
Even while working from home, I still can’t find the time to sit down and enjoy the first meal of the day.
Growing up, my ouma would never let us leave the house without having a bakkie Jungle Oats first.
She had her special oats potjie and elke oggend she’d be up vroeg and we’d be woken up by the sounds of her stirring ’n gat in that arme potjie.
Some mornings I wouldn’t have lus for oats, but I just didn’t have the heart to tell her.
Pap is still the breakfast of choice in my home (net nie oats nie), but on the weekends I like to change things up a little.
Unlike winter mornings, it’s easier getting out of bed during summer met lus vir die dag en ’n smaaklike dite.
While many of us may have created new routines in the months of the hard lockdown, things are sort of back to normal again for most people, which means mornings are probably a rush.
The last thing there’s time for is a family breakfast. So weekends are the perfect time to bak en brou.
The other great thing about weekends is that you can do brunch instead – that late morning/early afternoon meal eaten somewhere between breakfast and lunch.
You can easily make your own at home with any leftovers.
It’s usually enjoyed on Saturdays or Sundays when there is no school or traffic rush.
I found these summer breakfast/brunch recipes the family will enjoy.
Happy cooking!
Recipes
Cranberry Bread Breakfast Cups
Recipe by Sasko
Serves 3
Ingredients
6 slices SASKO Low GI Cranberry Brown Bread
6 eggs
½ cup cherry tomatoes, sliced in quarters
1 handful baby spinach, washed
Salt and pepper
Chives for garnish
1 tsp. butter for greasing muffin tin
Method
Preheat the oven to 180°C.
Cut the crusts off the SASKO Low GI Cranberry Brown Bread slices and cut into squares.
Roll the bread flat with a rolling pin.
Push the slices into a greased muffin tin.
Place into the oven and bake for about 5 minutes.
Remove and add the spinach, a few tomatoes and a cracked egg into the cup.
Season and add a few tomatoes on top.
Bake in the oven until cooked through and golden.
Remove from the oven and cool slightly before removing from the pan.
Garnish with chopped chives.
Baked eggs
Recipe by: Capsicum Culinary Studio
Set your oven to 180°C
Grease a muffin tray with non-stick cooking spray. Crack your eggs into each muffin space.
Add a little salt and pepper and bake for about 15 minutes.
For the complete breakfast, line each muffin cup with a rasher of bacon or two before adding the egg. Cut a cherry tomato in half and pop it on the top and enjoy.
Crunchy top breakfast muffins
Recipe by: Rhodes Quality
Ingredients
Topping
50 g butter
30 ml honey
250 ml (1 cup) muesli
Muffins
500 ml (2 cup) self-raising flour
5 ml (1 t) ground ginger
190 ml (¾ cup) castor sugar
1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained and chopped
80 g butter, melted
250 ml (1 cup) buttermilk
2 eggs
Method
In a small saucepan melt together the butter and the honey.
Add the muesli and stir well to mix. Set aside.
Sift the flour into a large mixing bowl.
Add the ground ginger and the castor sugar.
Add the chopped Rhodes Quality Pear Halves and mix lightly.
In a separate bowl, whisk the melted butter, buttermilk and eggs together.
Stir the egg mixture into the pear mixture until just combined. Do not overmix.
Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups.
Sprinkle the muesli topping over the tops of the muffins.
Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are well risen and golden.
Transfer the muffins from the tray to a wire rack and leave to cool.
Breakfast Burritos (wraps)
Ingredients
6 soft flour tortillas or wraps
12 eggs
45ml (3 tbsp) milk
salt and pepper to taste
30ml (2 tbsp) butter
250g streaky bacon, grilled
250ml (1 cup) grated cheddar cheese
1 x 410g can Rhodes Quality Tomato Mexican Style
45ml (3 tbsp) coriander leaves, chopped
Method
Heat the tortillas or wraps according to the instructions on the pack and keep warm. Whisk eggs, milk and salt and pepper together.
Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese.
Top with a portion of Rhodes Quality Tomato Mexican Style, add a sprinkle of coriander and then roll up.
Bacon and egg muffin
Ingredients
15ml (1 tbsp) olive oil
½ green pepper, seeded and chopped
1 x 225g streaky bacon
½ x 410g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs
250ml (1 cup) grated cheddar cheese
8 large eggs
salt and freshly ground black pepper
Method
Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften.
Set aside.
Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon.
Spoon 5ml (1 tsp) of Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs into each cavity.
Add the green pepper on top of the tomato base.
Top each muffin with grated cheese.
Crack the eggs into a large jug and whisk together.
Season the eggs with the salt and pepper.
Pour the egg over the cheese, filling each muffin cavity almost to the brim.
Preheat the oven to 180˚C for and bake them for 25 minutes.
Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out. Serve hot.
Spinach & Tomato Eggs in the Hole
Recipe: Rhodes Quality
Ingredients
4 thick cut slices of fresh bread
225g packet streaky bacon
200g baby spinach leaves, washed
1 x 410g can Rhodes Tomato Italian Style
60ml (2 tbsp) butter
4 large eggs
Salt and freshly ground black pepper
Method
Use a cookie cutter to cut a hole from the centre of four thick cut bread slices.
Heat a large frying pan over medium heat.
Add the bacon slices and fry until crisp.
Discard the excess fat and in the same pan, quick fry the baby spinach leaves for 1-2 minutes.
Season to taste with salt and pepper.
Remove the spinach and set aside.
Melt 2 tbsp of the butter in the frying pan over medium heat.
Add two bread slices into the pan and toast on one side for a few minutes until golden.
Turn the bread over and into the hole add a tablespoon or two of the Rhodes Tomato Italian Style.
Top with some cooked spinach.
Break one egg into each hole.
Sprinkle a little seasoning onto each egg.
Cover the frying pan with a lid and cook until the eggs set.
Remove the egg in the hole from the pan and repeat with the remaining ingredients.
megan.baadjies@inl.co.za