I held back on the alliteration in that title – after all, I used brown bread, and British vegetables, and considered some bonus bacon. But I figured just the four Bs would be cheesy enough.
Having the time and space to make a proper breakfast feels like a funny little luxury to me. It’s the pottering around in a quiet kitchen, coffee brewing on the table while I whisk ingredients. It’s the joy of keeping one eye on what’s cooking and your mind on how the day might unfold. Breakfast is the reason I dream of having a big kitchen with lots of natural light – as much as I love the challenge of a layer cake or the satisfaction of making a complicated dinner, it’s those mornings sipping sweet tea and flipping pancakes in pyjamas that I fantasise about.
There’s a possibility it’s the wrong week to suggest making breakfast in your oven, but I’ll say this: at least it isn’t waffles. I spent Monday morning sweating away in the kitchen making waffles for breakfast, stood over the iron and in front of the oven keeping them warm and occasionally putting my head into the fridge. Worth it? Yeah, especially when I realised I had leftover crumble topping to throw on them, but I can’t say I’ll be repeating it while the weather is so warm. This recipe means you can pop it in and leave the room to avoid overheating.
It makes the most of leftovers – the half pack of mushrooms, a handful of spinach, a few slices of bread, however much cheese you’ve got kicking about – and uses the vegetables that are in season right now.
We do it like this.
Serves four, or three quite hungry people.
100g mushrooms, sliced
12 asparagus spears, woody ends removed and stems cut into thirds
3 large eggs
1 tsp wholegrain mustard
6 slices old bread, halved diagonally
A generous handful of spinach
Chunk of cheese (as much as you like! I did not get these thighs by measuring cheese)
Butter, for greasing
Preheat your oven to 180C, and grease a medium sized baking dish.
Over medium heat in a large pan, cook the asparagus pieces and mushroom slices until just softening. As they cook, whisk together the eggs, milk, and mustard.
Remove the mushrooms and asparagus from the heat. Dip a slice of bread in the egg mixture, transfer to the baking dish, almost-standing, and layer with mushroom, asparagus and spinach, and repeat. When all the bread and vegetables are arranged in the dish, grate as much cheese as you fancy over the top. Bake for about 30 minutes, or until deep golden brown.
Bread is a bit of a weakness of mine, in two ways: I love eating it fresh…but I’m not great at making it. Enriched dough? Fine, no problem. Pizza dough? My nemesis.
I’ve tried, truly. I’ve spent hours looking at flavour combinations I’d like to try and dreamed of jammy balsamic toppings. I’ve put the hours in. Pizza doughs that take a whole day: failed. Pizza dough that’s quick: failed.
Cheaty pizza dough made from a supermarket ciabatta mix? Ding ding ding, we have a winner!
There’s something about making pizza at home that means you can overlook the mountain of cheese because, well, at least it’s not Dominos, right? It’s a pizza recipe you can make on a work night, without faffing about with yeast. That, my friends, is my kinda meal. Read More
Can we be super honest? I’m a lazy cook. When it’s not bashing out a batch at the weekend, cooking means evening meals, and that window of time between work and bed is one that I cherish. It’s for reading, or baths, or mindlessly scrolling through Instagram. It’s not the time to create a masterpiece in the kitchen.
But there’s room for not-quite-recipes: the food you can prepare with one knife and one pan, making the most of seasonal veg at its simplest. This is one such throw-these-things-together plan, which allows you to prep tomorrow’s high-protein breakfast frittata(ish) while you eat dinner.
Go forth and exercise that scrolling thumb. Read More
It’s no secret here that I think about breakfast a lot. Usually this means pancakes and porridge and an abundance of hot cross buns, but every now and then you need a proper English breakfast.
The other thing about breakfast, though, is that I like mine to be transportable, or at least able to be eaten at the office – I even took speculoos pancakes to the office to reheat and have with bananas. These parcels tick those boxes. Okay, so there’s no beans (how I like my breakfast) and it’s almost like a quiche. But you can pick it up and eat it on the move, without sacrificing any of that proper breakfast goodness.
English breakfast parcels
Serves 6 (ramekins)
3 rashers bacon, smoked or unsmoked, chopped
50g mushrooms, sliced
6 sheets filo pastry
4 eggs, whisked with 4 tbsp milk & seasoned with pepper
30g cheese, grated
5 cherry tomatoes, sliced (optional)
1) Preheat oven to 160C. Lightly fry bacon pieces and mushrooms slices (and tomatoes, if using them) until just cooked, then set aside. Brush each ramekin with a little butter to grease.
2) Cut your pastry sheets in half. Line a ramekin with one half, allowing excess to hang over the sides, then coat with butter using a pastry brush and place the second half on top, perpendicular to the first and allowing no gaps.
3) Add 1/6th of the mushroom and bacon to the ramekin, and top with approximately 5g grated cheese. Pour over the egg mixture until about 5mm from the top of the ramekin. Fold the excess pastry over, scrunch up, and dab with butter.
4) Repeat 5 times, and bake for 20 minutes or until golden brown. Remove from ramekins when cool.