Tag: Breakfast

Breakfast Burger

Hash Brown Breakfast Burger

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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.

Ingredients

  • 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

Method

  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.

Enjoy!

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Bacon and Egg Chips

Chips of the World – Australia – Aussie Fries

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Bacon and Egg CHips

 

Ingredients

  • 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

Method

  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.

Moroccan Baked Eggs

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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!?

Ingredients

  • 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

Method

  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.

Enjoy!

Moroccan Capsicum5

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Ham, Cheese and Tomato Scrolls

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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.

Method

  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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Chocolate and Banana Pancakes

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Okay, I’m sorry but it HAD to happen.

Ingredients

Method

  1. Top pancakes with spread and banana.
  2. Eat and repeat.

Enjoy!

 

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Chocolate Hazelnut Spread / Homemade Nutella

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This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..

Ingredients

  • 1 cup of raw hazelnuts
  • 1 tsp vanilla essence
  • 1/2 cup of icing sugar
  • 1/4 tsp of salt
  • 1/4 of cocoa
  • 4 tbs of coconut oil

Method

  • Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
  • Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
  • Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
  • Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
  • Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra noming crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.

Enjoy!

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Banana Nomcakes, I mean Pancakes

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Happy Saturday! If you have a loved one having a lazy sleep-in this morning I recommend you win some extra brownie points by whipping up a batch of these delicious Banana Pancakes. This recipe was created after our honeymoon in Bali where Banana Pancakes are as common as Bintangs. Every morning we would wake to freshly cooked pancakes, topped with ripe banana and drizzled with honey – YUM!

Ingredients

  • 2 cups of self-raising flour
  • 1/2 cup of plain flour
  • 2 tbs raw sugar
  • 2 1/3 cups of milk
  • 80g of melted butter, cooled
  • 1 egg, lightly wisked
  • Canola spray oil
  • 3 banana’s chopped
  • Honey to serve

Method

  1. Sift flours into a bowl, add sugar and stir to combine.
  2. Add milk, melted butter and egg; and whisk to combine.
  3. Heat a large pan over medium heat and spray with canola spray oil.
  4. Add as many of a 1/3 cup of mixture to the pan as will fit. Cook until bubbles appear on the surface on the pancake, around 2 minutes. Turn over and cook for another minute. You can vary the sizes of the pancakes which makes is great for presentation but be mindful that the cooking time will also vary.
  5. Transfer pancakes to a plate and top with either another plate or a clean tea towel. I don’t recommend putting them in to oven to keep warm as they can dry out and become rubbery which isn’t fun for anyone.
  6. Wipe out the pan, spray with a little more oil and repeat until the mixture is finished. If you find the pan is getting too hot, which it probably will, turn the pan onto a low heat. This should be enough heat to cook the pancakes as you get to the end of the mixture.
  7. Serve the pancakes stacked on a plate, topped with fresh banana slices and drizzled with honey!

Enjoy!

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