Monday, 23 December 2013

Ideas for Decadent Christmas Breakfasts

We all know that Christmas is a time for great gluttony. And, really, why stop with the Christmas dinner and the tin of Quality Streets?

The big day is the perfect excuse for enjoying a lazy, luxurious breakfast - no toast or granola in sight. We're all for whizzing up pancakes and a homemade hot chocolate to enjoy while you open your pressies, so here are some of our favourite recipes for Decadent Christmas Breakfasts.

Sam x


Blueberry pancakes recipe

200g self-raising flour
1 tsp baking powder
1 egg
300ml full-fat milk, or almond milk
Knob butter, melted
1/2 pack blueberries
2 tbsp coconut oil, for cooking


1) Mix together the flour and baking powder with a pinch of salt. In a separate bowl, beat the egg with the milk, then make a well in the centre of the flour mixture and whisk in to create a smooth batter. Beat in the butter, then stir in half the blueberries.

2) Heat the coconut oil in a frying pan, then drop a heaped tablespoonful of the batter into the pan to create each pancake (I make around three a go). Cook on a medium heat until small bubbles appear on the surface, then flip and cook for a further two minutes, or until golden.

3) Place in a warm oven to keep their temperature as you make the rest of the pancakes. Serve with golden syrup or honey drizzled over and a dollop of Greek yoghurt.


(Serves 4)
8 slices good-quality ham
One pack Monterey Jack cheese
8 free-range eggs


1) Grease and line a muffin tin's holes with one slice of ham to form a cup. Tear off squares of the cheese and lay in the middle of the base of each ham cup, then crack an egg into each. Season with salt and pepper, then bake for 25 minutes or until cooked.


Coconut hot chocolate

For the chocolate:
1 cup full-fat milk
1 can coconut milk
2 tbsps cocoa
3 tbsps brown sugar
100g dark chocolate, broken into chunks
1 tsp vanilla extract
Pinch sea salt
Toasted marshmallows, to decorate (optional)

For the salted caramel:
(Taken from Nigella Lawson's site)

75 grams best-quality unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml double cream
1 teaspoon sea salt


1) Start by preparing your salted caramel by melting the butter, sugars and syrup and simmering for three minutes, stirring occasionally to stop it catching. Add cream and half of the sea salt and stir again, adding more salt to taste. Cook for another minute, then pour into a jug and set aside for the hot chocolate.

2) To make the hot chocolate, pour the milk and coconut milk into a saucepan and bring to a simmer. Stir in the cocoa, sugar, chocolate, vanilla and salt, then cook, whisking until chocolate melts and the mixture is smooth and thick.

3) Pour the chocolate into mugs, then top with toasted marshmallows and drizzle over the salted caramel. Sit back and enjoy!


4 slices crusty white bread, sliced into sticks
4 eggs
2 tbsp cream
1/2 tsp vanilla
Pinch cinnamon
50g sugar, combined with 2 tsp cinnamon


1) Grease a baking tray or, better still, use a silicone baking tray. Mix together the eggs, cream, vanilla and pinch of cinnamon. Dunk the sliced bread into the egg mixture, then sprinkle over half of the cinnamon sugar and transfer onto the baking tray. 

2) Place under a grill for 2-3 minutes, or until the toast is caramelised. Turn each stick over, then sprinkle with the remaining cinnamon sugar and grill for a further 2-3 minutes. 


(Recipe from BBC Good Food)

One pan English breakfast
4 sausages
4 rashers smoked bacon
140g button mushrooms
6 eggs, beaten
8 cherry tomatoes, halved
Handful grated cheese
1 tbsp chives, chopped

1) Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

2) Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.