All you ever wanted for breakfast in one neat little parcel! These are adapted from Sarah Wilson’s recipe – I’ve just used persian fetta because it’s the best – fetta in oil (so there’s no need to grease the muffin tray), marinated with thyme, garlic, bay leaves and peppercorns. Brilliant.
These tasty protein pockets were a great favourite at the breakfast table on Easter morning. My folks are always looking for ways to use up the copious amount of eggs their chooks lay about the farm. While I always buy free range, nothing beats the bright yellow yolks and the creamy texture of freshly laid eggs. After I served the urban-version to their rumbling tummys, I get the feeling they’ll be taking a little bit of the city back to the country…
To make six muffins:
- 4-6 rashers bacon
- 6 eggs
- Persian fetta
- Chives, chopped finely
Preheat oven to 200 degrees. Slice the bacon so that it lines the edges of 6 muffin cups. Line the bottom with any any broken bits.
Crumble a teaspoon of fetta into each muffin cup and sprinkle with chives.
Crack one egg into each and gently poke a knife through the yoke so that it breaks ever so slightly.
Bake for 15 minutes, until the egg is white and set. Remove from the oven an let sit for a minute or two.
Run a knife between to the bacon and the muffin tray to separate any bits that are stuck and then use a spoon to gently remove the muffins from the tray.
Serve with crusty bread, some avocado, and perhaps a little slice of lemon on the side. There’s really no need for any extra seasoning as the bacon provides enough salt and the fetta is infused with pepper. But pop it on the table for sheer aesthetics alone – and marvel at how no one even bats an eye.
Tastes like home…
Ok, so I cheated on this one. Don’t judge me. While I juggled the egg cracking, hot cross bun buttering, avo slicing, toast popping and table setting hoopla, Mum graciously set to work on the pancake pan with this wonder-cheat. Woolworths saved the pre-prep day (and time and money) with their gluten, wheat, yeast free Buttermilk Pancake Mix. Just add water, a hot pan and Mum! While she was an invaluable assistant, Mum’s heavy sighs of ‘Oh darn! I’ve stuffed up flipping another one!’ soon started to glean an air of highly suspicious behaviour. Particularly once she’d set herself up with a ‘demolition pancake plate’ and intermittently lowered her voice ever so slightly, exclaiming ‘I’ll just have to eat this one too! They really are good just on their own...’
Hiding the evidence, huh? Sneaky Mumma, very sneaky…
Unfortunately this mix is not dairy free, if that’s your bag, but there were no complaints from the family breakfast table come Easter Sunday. Oh no! They were too busy lip smacking, berry splatting, sugar tossing, lemon squeezing, banana mashing and reaching for seconds with their mouths still full. Needless to say, they went down a treat – both in the kitchen and at the breakfast table.
The berry compote is super easy. It goes a little something like this…
- 1 coffee mug of frozen berries
- 1 tsp vanilla concentrated extract
- 1 tblsp rice malt syrup
Boil the kettle and poor hot water over the berries to defrost for a minute or two. Pour the mixture into a saucepan and add the vanilla and syrup and bring to the boil. Simmer gently for about ten minutes while you build your pile of pancakes.
Once the pancakes are golden brown, drizzle with berry compote and top with sliced banana.
Now thats what I call soul food.
After a Thai-inspired dinner party I was left with an obscene amount of leftover rice. What is it about rice that makes it so tricky? It’s either burnt or gluggy, the wrong grain or too much grain! As it was I miscalculated my measurements and ended up with mountains of the stuff clogging up my fridge. But with a little trip down memory lane, I managed to find a very tasty way to start my day with an old favourite. My Dad used to cook us up this soul food for supper when we were kids. While this has a bit of an alternative spin on his recipe, I’m sure it would do him proud.
- 1 cup cooked medium-long grain rice
- knob of butter (use Coconut Oil or Nuttelex for a dairy-free alternative)
- Tsp ground cinnamon
- Tsp vanilla extract
- Soy or almond milk to cover (or other milk alternative)
- Tblsp Linseed, Sesame and Almond meal (LSA)
- Tblsp coconut flakes
In a small saucepan, melt the butter/oil. Add the cooked rice and stir through for 30 seconds. Sprinkle cinnamon over and stir through vanilla extract. Finally, add enough milk to cover the rice and simmer until the rice starts to soak it up. It will continue to thicken slightly on standing so make sure you take it off the stove with some liquid.
Serve immediately with another sprinkle of cinnamon. Some chopped banana on top might be a welcome addition too.
Try this! Swap the rice for white quinoa and add some chia seeds or psyllium husks (one tablespoon should do the trick). Chia seeds and psyllium tend to soak up any liquid they can find. Chia then tends to bind together while psyllium becomes gel-like – both or either would help bind the quinoa together to create that ‘pudding’ consistency.