From eggs benedict pancakes to spicy za’atar croissants, these tasty dishes are just the thing to kick-start your day
Healthy porridge bowl
Try a bowl of oats and fruit to keep you feeling full until lunchtime.
SERVES 2 PREP 10 mins COOK 5 mins EASY V
100g frozen raspberries
1 orange, ½ sliced, ½ juiced
150g porridge oats
100ml milk
½ banana, sliced
2 tbsp smooth almond butter
1 tbsp goji berries
1 tbsp chia seeds
1 Tip half the raspberries and all of the orange juice into a pan. Simmer for about 5 mins until the raspberries soften.
2 Meanwhile, stir the oats, milk and 450ml water in a pan over a low heat until creamy. Top with the raspberry compote, remaining raspberries, orange slices, banana, almond butter, goji berries and chia seeds.
PER SERVING 533 kcals • fat 19g • saturates 3g • carbs 66g • sugars 14g • fibre 13g • protein 17g • salt 0.1g
Eggs benedict pancakes
This combines two great brunch dishes in one. You can swap the ham for smoked salmon or keep it vegetarian and just use the spinach. You can also change it up by adding ingredients to the pancake batter, such as sweetcorn or crabmeat.
SERVES 4 PREP 10 mins COOK 20 mins EASY
200g self-raising flour
1 tsp baking powder
2 tbsp chopped chives, plus extra to serve
200ml milk
3 eggs
25g butter, melted, plus extra for frying
For the toppings
4 eggs 250g jar hollandaise sauce 4 slices thick-cut ham, cut in half small handful of spinach leaves
1 Whisk the flour, baking powder, chives, milk, eggs and melted butter together with some seasoning until you have a smooth batter.
2 Melt a small knob of butter in a large non-stick frying pan over a medium-low heat until foaming. Spoon 2 tbsp of the pancake batter into the pan, and spread into a 8-9cm round using the back of the spoon (you may be able to get two or three pancakes in the pan at once). Cook for 2-3 mins, then flip and cook for 1 min more. Repeat with the rest of the batter to make 12 pancakes.
3 Heat the oven to its lowest setting. Transfer the cooked pancakes to a baking tray and keep them warm in the oven while you make the toppings. Bring a large pan of water to the boil, crack the eggs into individual ramekins, then, working one by one, carefully lower them into the water. Cook for 2-3 mins until the whites are set but the yolks still runny.
Remove with a slotted spoon and drain on kitchen paper. Heat the hollandaise sauce following pack instructions.
4 Top one pancake with a littl
