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05 December 2016Last updated
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Food | Recipes

Breakfast in a jar

Five delicious jars to enjoy at your desk

Camera Press
25 Nov 2016 | 12:00 am
  • BREAKFAST PIE

    Source:Camera Press

BREAKFAST PIE

Prep time 10 mins
Cooking time 20-30 mins
Serves 2

For the chutney:
2 tbsp olive oil
1 onion, diced
3 red chillies, seeded and chopped
3 garlic cloves, crushed
1cm fresh ginger, peeled and crushed
3 tbsp balsamic vinegar
100g brown sugar
3 tomatoes, cubed
For the pie:
2 extra-large eggs
2 tbsp fresh cream
2 tbsp butter
100g salmon fillet, poached and flaked
250ml shredded kale or spinach
Puff pastry, cut into triangles and baked until golden

For the chutney, heat oil in a pan and cook onion until tender. Add the remaining ingredients, cover and simmer for 20-30 minutes until thick and syrupy.

Meanwhile, whisk the eggs with the cream and season. Melt half the butter in a non-stick pan and scramble the eggs.

Melt the remaining butter in a separate pan and fry the kale or spinach for 2 minutes.

Divide the kale or spinach between 2 jars. Top with a spoonful of chutney, then the flaked salmon and scrambled eggs. Add a pastry triangle and serve.

BAKED EGGS WITH BREAKFAST SAUSAGE AND SWEET POTATO

FR_161125_CAM_-Baked-eggs-with-chorizo-and-sweet-potato-(Read-Only)

Prep time 5 mins
Cooking time 10-12 mins
Serves 2

1 medium sweet potato, boiled and peeled
1 tsp butter
100ml fresh cream
6-8 slices of breakfast sausage
2 extra-large eggs
Pinch of paprika
Snipped fresh chives, to serve

Preheat the oven to 160ºC.

Blend the sweet potato with the butter and 3 tbsp of the cream, so you have a smooth purée. Season and spoon into 2 jars.

Divide the sausage slices between the two jars.

Crack an egg on top of the sausage and divide the remaining cream between the jars. Season with salt and sprinkle paprika on top.

Place in an ovenproof dish filled with enough water to reach halfway up the sides of the jars and bake for 10-12 minutes or until the yolks are just set. Serve topped with chives.

EGGS BENEDICT

FR_161125_CAM_-Eggs-Benedict-(Read-Only)

Prep time 5 mins
Cooking time 10 mins
Serves 2

Hollandaise sauce:
4 extra-large egg yolks
200g butter, melted
50ml fresh lemon juice
Salt and pepper
Other ingredients:
2 extra-large eggs
125ml (½ cup) ready-made croutons
250ml (1 cup) blanched baby spinach
4 slices of beef mortadella
12 spears asparagus, blanched

For the hollandaise, place the egg yolks in a blender and mix continuously while slowly pouring in the hot melted butter.

Whisk in the lemon juice and season. Place in a bowl over a pot of hot water to keep warm, whisking occasionally until required.

Poach the eggs in gently boiling water to which a tablespoon of white vinegar has been added (2-3 minutes for soft eggs).

Divide the croutons between 2 jars and top with the spinach, beef mortadella, and an egg. Add the asparagus and spoon over the hollandaise sauce. Eat as soon as possible.

LAYERED FRUIT PARFAIT

FR_161125_CAM_-Layered-Fruit-Parfait-(Read-Only)

Prep time 5 mins
Serves 2

Seeds of ½ a vanilla pod
250ml Greek-style yogurt
4 tbsp berry compote or jam
3-4 figs (or other seasonal fruit), sliced
2 tbsp crumbled halva
4 tbsp pistachio nuts
1 tbsp honey

Mix the vanilla seeds into the yogurt. Spoon a quarter of the yogurt into each jar.

Top with a spoon of berry compote and a few fig slices, then a spoon of halva and pistachios and a drizzle of honey. Repeat the layers with the remaining ingredients.

BREAKFAST JUICE

FR_161125_CAM_-Breakfast-Juice-(Read-Only)

Prep time 5 mins
Serves 2

2 Granny Smith apples, cored
2 celery sticks, chopped
250ml (1 cup) chopped chard or spinach
1 carrot, peeled and chopped

Place all the ingredients in a blender with 125ml water and a handful of ice blocks. Blend until smooth.

Pour through a sieve, pressing down to extract all the juice. Discard the pulp and pour into jars.


Camera Press

Camera Press