Eggs Benedict with Hash Browns and Smoked Salmon

Things I want for Mother’s Day include sleep, breakfast in bed, a long bath and to poop without a cheer squad. So… with that in mind, I have taken it one step further and literally made a recipe for the exact breakfast I would like. Because at times I can be as subtle as a sledgehammer.

Without further ado, I present to you a recipe for a super simple breakfast in bed that is sure to win praise. Bonus points if you bring coffee, juice and pastries.

Serves – 1

Prep time – 10 minutes

Cooking time – 30 minutes


  • 2 McCain Hash Browns – cooked as per packet instructions
  • 1 egg
  • 1 tsp white vinegar
  • 50g smoked salmon
  • Hollandaise sauce and fresh dill to serve


  1. Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat, reduce heat to low, water should still be simmering around the edge of the saucepan.
  2. Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
  3. Place the McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.

Enjoy! x

Breakfast Burger

Hash Brown Breakfast Burger

Breakfast Burger

Bacon + egg + hash brown + roll = an epic breakfast that will banish even the most evil of hangovers.

If there is one thing we can all agree on, it’s that after a big night nothing will make you happier than a bacon and egg roll. This number also includes the added bonus of not one, but two hash browns; along with rocket and tomato so you can feel like you’re doing something okay for you body.

It’s hearty, quick and simple enough that you can make it while even if you’re minus a few brain cells from the night before. Don’t worry, I’ve got your back.


  • 8 McCain Hash Browns – cooked as per packet instructions
  • 4 Turkish bread buns
  • 4 slices of bacon
  • 4 eggs
  • 50ml olive oil
  • 2 tomatoes – sliced
  • 60g rocket
  • Tomato relish, to serve


  1. Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
  2. Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
  3. To serve, top Turkish roll with tomato, bacon, McCain Hash Brown, egg, rocket and a dollop of tomato relish. Season to taste, add roll top, and serve hot.


Art of Espresso

Review – Art of Espresso, Young NSW

When I found out we were moving to the country one of my first thoughts was “…but, where will I get good coffee??”. After a quick google search I stumbled upon the brainchild of Adrian Capra, Art of Espresso – espresso bar, roastery and barisa school; located in none other than our new home town of Young.

Opening their doors in August 2010, Art of Espresso has gone on to become a haven for coffee connoisseurs and inquisitive novice’s alike. Their multiaward winning beans, like the house ‘kombie blend’ are fair trade, rainforest alliance certified and organic. Oh, and they have even made the Lonely Planet guide book as a must visit destination for coffee when visiting country NSW. BOOM!

Set in an old bakery, complete with pressed tin feature walls, funky beats greet you as you walk in and welcoming staff remember your order. The coffee here is second to none and there is a sipping chocolate that will make your diabetic heart beat with desire.

Art of Espresso, Young NSW

Cappuccino – Art of Espresso, Young NSW

Go for: the coffee – $3.80 small, $4.80 large

Stay for: the staff and good vibes

Order: Coffee!

Bonus: the good folk at AOE also run barista classes so you can learn the tricks of the trade and music nights with the likes of The Audrey’s and Mia Dyson.


Sugar Free Crumble

Berry Crumble

Sugar Free Berry Crumble

I love making this lush berry crumble; it takes minutes to prepare and can be served warm or cold with custard, thick natural yoghurt, a light drizzle of coconut cream, el naturale or with ice-cream if the whole sugar-free thing isn’t your cup of tea.

The use of frozen berries means it’s super quick to prepare and the crumble topping can be personalised to suit your preferences or what’s in your pantry. Hazelnuts, macadamia’s and pistachios are personal favourites of mine, although this combination with the coconut and almonds is delicious!

Ingredients – berries

  • 600g of McCain’s Season’s Choice Four Berry Mix
  • 1/3 cup of honey or rice malt syrup

Ingredients – crumble

  • 1/3 cup rolled oats
  • 1/3 cup of desiccated coconut
  • 1/3 cup of slivered almonds
  • ½ tsp of ground cinnamon


  1. Place berries and honey in a saucepan over a medium-low heat and allow to gently simmer for 10-15 minutes or until berries are defrosted and have released their juices.
  2. Meanwhile, combine oats, coconut and almonds in a saucepan over a medium-low heat, stir well to combine and allow to toast for 5 minutes, or until golden stirring regularly. Stir through cinnamon.
  3. Divide berry mixture between teacups, top evenly with crumble mixture and serve.


Bacon and Egg Chips

Chips of the World – Australia – Aussie Fries

Bacon and Egg CHips



  • 1 packet of McCain Superfries Steak Cut
  • 6 eggs
  • 1 ½ tbs of oil
  • 6 rashers of bacon – diced into 1cm cubes
  • BBQ sauce – to serve
  • Chopped chives – to serve
  • Lemon cheeks – to serve


  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2. Place 1 tbs of oil in a large fry pan and heat over a medium heat. Add the eggs and allow to fry until whites are hard and yolk is still runny. Meanwhile, place 1/2tbs of oil in another large fry pan and heat over a medium heat. Add diced bacon and allow to cook until golden brown and starting to crisp.
  3. Remove McCain Superfries Steak Cut from the oven and divide amongst four serving plates. Top with BBQ sauce, bacon and 1 egg per serve. Sprinkle with chopped chives and serve with lemon cheeks.
Apricot Hot Cross Buns

Hot Cross Buns

Apricot Hot Cross Buns

If you’re anything like me Easter not only heralds the start of an annual chocolate binge how to get diabetes 101 but also the start of a breakfasts filled with deliciously sweet and spice Hot Cross Buns served with lashing of butter.

So, if you’re bored with chocolate eggs? Why not bake my apricot glazed Hot Cross Buns on Easter morning and you’ll be a hit with family and friends. These golden, fruit-filled buns are rippled with Apricot Jam and finished with an Anathoth Farm Apricot Jam glaze making them a perfect freshly baked treat for any Easter gathering.


  •          1 ½ cups of warm milk
  •          2 tsp of dry yeast
  •          ½ cup of caster sugar
  •          60g butter – melted
  •          1 egg – lightly whisked
  •          4 ½ cups of 00 flour
  •          1 tsp of salt
  •          3 tsp of mixed spice
  •          1 tsp of cinnamon
  •          2 cups of dried mixed fruit
  •          2/3 cup of Anathoth Farm Apricot Jam
  •          1/3 cup of cold water


  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  2. Combine the milk mixture, 1/3 cup of Anathoth Farm Apricot Jam, butter and egg in a jug and whisk to combine. Combine 4 cups of flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit in a bowl and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat a fan-forced oven to 180°C. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions on an oven proof pan, leaving a 1cm gap between. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag such as a sandwich bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
  6. Turn onto a wire rack. Place the remaining Anathoth Farm Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.


Moroccan Baked Eggs

Moroccan Baked Eggs 1

I am a huge fan of baked eggs, they are perfect for a lazy weekend brunch, breakfast or even dinner. They look super impressive and I always think food seems that bit more special if it is served in its own edible bowl.

This recipe is delicious! It incorporates the flavours of roasted capsicum with the glorious smoky, sweet flavour of paprika and cumin to create a Moroccan inspired dish. Topped with freshly chopped chives and served with a smoky garlic, chilli sauce – how can you go wrong!?


  • 3 medium capsicums – mixed colours, halved and deseeded
  • 6 large free range eggs
  • 2 medium brown onions – finely diced
  • 2 cloves of garlic – crushed
  • 1 cup of McCain Frozen baby peas
  • 1 tbs of olive oil
  • 250g short cut bacon – diced into 1cm wide pieces
  • ½ tsp each of ground coriander seeds, cumin, sweet paprika and Moroccan herbs
  • Grated tasty cheese – to scatter
  • Chopped chives and chili sauce – to serve

Moroccan Baked Eggs


  1. Preheat oven to 180C and line an oven tray with baking paper.
  2. Place the capsicums on the baking tray and cook for 15 minutes or until slightly tender.
  3. Meanwhile heat a medium sized pan over a high heat. Add olive oil, onion and garlic, reduce to a medium-high heat and cook until onion becomes translucent and starts it brown.
  4. Add the bacon, McCain Baby Peas and spices to the pan. Cook, stirring until the bacon begins to turn golden.
  5. Remove the capsicums from the oven, drain any juices and pat dry using paper towel or a clean tea towel.
  6. Fill the capsicums with the pea mixture, dependent on the size of your capsicums it should be about 3-4tbs, and make a well in the centre of each capsicum halve.
  7. Crack an egg into the centre of each well, scatter with cheese and bake for 25-35 minutes or until the egg whites are fully cooked.


Moroccan Capsicum5

15 Minute Monday – Turkish Eggs

Image: Stone Soup Virtual Cookery School

These Turkish style baked eggs are perfect for family dinners, served with a light green salad or are an impressive addition to any weekend brunch.


  • 1 tablespoon olive oil
  • 1 large brown onion – halved and thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 can of cushed tomato with paste and capsicum
  • 1/2 cup of water
  • 4 eggs, at room temperature
  • 100g of feta – crumbled
  • 2 sprigs mint – leaves picked and finely sliced
  • 4 rounds pita bread – to serve
  • 1/2 cup roast garlic tzatziki – to serve
  • 1/2 cup of hummus – to serve


  1. Preheat oven to 160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook stirring, for 5 minutes or until softened. Add paprika, coriander and cumin; cook, stirring, for 1 minute or until fragrant. Add tomato and 1/2 cup of water. Season. Bring to a simmer.
  2. Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm.
  3. Make 4 holes in tomato mixture and crack 1 egg into each hole. Reduce heat to medium-low, cook covered for 5 minutes or until egg white is set and yolks are still runny.
  4. Top with crumbled feta and chopped mint.
  5. Serve with tzatziki, hummus and pita bread.


75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.


Ham, Cheese and Tomato Scrolls

Last weekend the weather was AMAZING and I decided to make savoury scrolls for Ben and I to take on a picnic to our local dam/park/gardens. I wanted something quick, easy and without rising time to I developed a scone style herb scroll and it was delicious!

Ingredients – Scroll

  • 1 cup of wholemeal self raising flour
  • 1 cup of self raising flour
  • 50g of butter – cubed
  • 1/2 cup of milk
  • 1 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs

Ingredients – Filling

  • 100g of meat – I used a Russian smoked ham
  • Tomato paste of pizza sauce – to spread. Make sure your sauce choice isn’t too salty!
  • Cheddar cheese to scatter
  • I also put some mushrooms in mine, it did make them hard to roll tightly but I LOVE mushrooms!
  • NOTE: within reason, you can basically put whatever you would like in these – pineapple, fresh tomato, avocado – if hot avocado is your thing.


  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Combine the flour, herbs and salt in a large bowl.
  3. Rub in the butter with your fingertips as though you were making a scone mix – these are essentially just a giant, delicious scone. 
  4. Make a well in the centre of the mixture and slowly pour in the milk.
  5. Using your fingertips, again, combine the milk and the flour mix to form a dough ball that lifts away from the edges of the bowl. Yes, you will look like a creepy dough monster while this happens. 
  6. Place the dough ball on a well floured surface and knead until smooth. 
  7. Roll out to form a rectangle approximately 25-30 cm long and as wide as you’d like. I wouldn’t recommend it to be too thick as it will be dry and not very scroll-like. JESS9
  8. Top the dough with your desired filling, roll width-ways and cut into 2-3cm scrolls.JESS11JESS15JESS16
  9. Place onto baking tray and bake for 15 minutes or until golden.
  10. Remove from oven, allow to cool and transfer to a serving tray.

Enjoy! xx

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