Culinary Hotline - Breakfast In Bed Recipes
What’s better than breakfast? Breakfast – in bed!
The Full English Breakfast
Recipe by: Clement Pedro
Time: 30 minutes
- For the beans:
- 2 Tbsp canola oil
- 1 shallot, thinly sliced
- 1 tsp smoked chilli flakes
- 3 Tbsp sherry vinegar
- 1 x 400g baked beans in tomato sauce
- 2 pork bangers
- 125g streaky bacon rashers
- 2 large ripe tomatoes, halved through the middle
- 100g black pudding sausage, cut into thick slices
- Salt and freshly ground black pepper to taste
- 2 Tbsp butter
- 150g baby button mushrooms
- 2 cloves garlic, finely grated
- 1 Tbsp dried parsley
- 1 Tbsp butter
- 1 Tbsp canola oil
- 2 free range eggs
- 4 slices Woolies toaster bread, toasted and buttered
- Serve with HP sauce
How To Make A Full English Breakfast
- For the beans, heat the canola oil over a medium heat before adding the sliced shallots.
- Brown slightly before adding the chilli flakes. Once the flakes begin to toast add the sherry vinegar and cook for 30 seconds before adding the baked beans and warming through.
- Remove from the heat and set aside.
- In a large pan add a few sprays of olive oil and place over a medium heat.
- Add the bangers and bacon and slowly cook turning over often to prevent the bacon burning and the bangers bursting.
- Once golden brown remove from the pan and keep warm in a container with a lid. (you can also keep the warm at a very low heat in the oven, keeping them covered)
- Season the tomatoes with salt and freshly ground black pepper before adding to the same pan with extra olive oil, cut side down.
- Add the black pudding to the pan with the tomatoes and cook until crisp before turning over with the tomatoes and cooking the other side.
- Once cooked through add to the container with the bangers and bacon.
- While cooking the tomatoes and black pudding heat a separate pan on a medium heat.
- Add the butter and a light spray of olive oil.
- Once the butter is melted add the mushrooms and leaves brown for 1 minute. Before giving them a toss.
- After cooking for 3 minutes add the garlic and parsley and extra butter if needed. Season with salt and freshly ground black pepper and cook for 2 minutes or until the garlic becomes fragrant and the mushrooms are cooked through.
- The last element to prepare is the fried eggs.
- Heat a pan over a medium heat along with the butter and oil.
- Once the butter begins to froth add the eggs and cover with a lid.
- After 1 minute season the eggs with salt and freshly ground black pepper to taste and cook until the whites are set but the yolk is done.
- During the last minute of cooking the eggs plate up the other elements of the dish.
- Add the bacon, bangers, tomatoes, black pudding and mushrooms, serving the mushrooms in a small serving bowl placed on the platter.
- Add your fried egg and serve with buttered toast.
Eggy Avo and Toast
Recipe by: Clement Pedro
Time: 10 minutes
- 4 slices Woolies Tante Anna crushed wholewheat brown bread, toasted
- 4 Tbsp cream cheese, chive flavoured
- 2 ripe avocados
- Salt and freshly ground black pepper
- 2 Tbsp butter
- 2 Tbsp Woolies chilli crunch
- 4 Free range large eggs
- Chives to garnish
How To Make Eggy Avo and Toast
- Spread the cream cheese over the still hot toast then cut each avocado in half and fan out the halves, adding a half to each slice, season with salt and freshly ground black pepper.
- In a large pan placed over a medium heat, add the butter and chilli crisp and melt together until the butter begins to froth.
- Add the eggs and cover with a lid. Allow the eggs to steam as they fry until the whites are cooked and the yolk are still runny.
- Top the avocado with the fried egg and spoon over the leftover seasoned butter.
- You shouldn’t need any extra seasoning but you can add extra salt if needed. Finish with freshly ground black pepper and finely chopped chives before serving.
Zoe’s Spicy Breakfast Chicken Livers
Recipe by: Nicole Snelling
Time: 25 minutes
- 250g chicken livers
- 1 tin Indian style tomatoes
- 1 onion, finely sliced
- 1 garlic clove, finely chopped
- 1 chilli, finely chopped
- ¼ Cup cream
- 1 Tbsp oil
- Handful fresh chopped parsley or coriander, finely chopped
- Salt and pepper, to taste
- Ciabatta toast to serve
- Smoked chilli flakes, to serve
How To Make Zoe’s Spicy Breakfast Chicken Livers
- Add the oil and onions to a non-stick saucepan and cook for 4-6 minutes until the onions are soft and start to turn golden.
- Add the garlic, chilli and tinned tomatoes, allow to cook for 10-15 minutes. Add the cream and mix through.
- In the meantime, to another medium-high heated pan, fry off the chicken livers and for 2-3 minutes until cooked through.
- Cover with a lid to avoid any spills.
- Add the chicken livers to the tomato cream sauce, heat through and serve on toast, top with fresh herbs and a sprinkle of chilli flakes to serve.