What’s a great, simple winter breakfast that isn’t porridge?
Sarah, Ludlow
This appears like a job for Guardian perfectionist Felicity Cloake, who has been working her method by way of a buffet of breakfasts within the title of analysis for her newest guide, Purple Sauce, Brown Sauce: A British Breakfast Odyssey (out this summer time). “Beans on toast, clearly,” she says. “Fast, filling and scrumptious.” Cloake may customise the tinned stuff with Worcestershire or chilli sauce, or smoked paprika or wilt in a handful of child spinach. “Or make your personal baked beans from tinned beans [eg, haricot] with a glug of extra-virgin olive oil, a spritz of lemon juice and a few chilli flakes or chopped herbs.”
If oats float Sarah’s boat, however porridge doesn’t, Cloake suggests stirring in some spiced stewed apples or rye flakes the night time earlier than. Alternatively, use oats (plus chopped nuts and cinnamon, say) in pancake batter, or sprinkled over morning muffins. Guardian baker-in-residence Benjamina Ebuehi is a fan of an apple, cardamom and buckwheat quantity, for which she sifts 130g buckwheat flour, 75g caster sugar, a teaspoon of baking powder, half a teaspoon of bicarb and a pinch of salt right into a bowl. In a separate bowl, she whisks an egg, 60g melted unsalted butter, 100ml milk, a teaspoon of vanilla extract, a half-teaspoon of crushed inexperienced cardamom pods and a grated peeled apple. Fold the moist substances into the dry, then dollop right into a muffin tray lined with paper circumstances. “Prime every one with a dice of apple, pushing it into the batter a bit of, and add a sprinkling of oats, pumpkin seeds and demerara sugar.” Bake at 220C (200C fan)/425F/fuel 7 for eight minutes, then flip right down to 180C (160 fan)/350F/fuel 4 and bake for eight to 10 minutes till risen. You’ll then have breakfast sorted for days.
It’s a fact universally acknowledged that the majority breakfast binds may be solved with eggs. Omelettes, Cloake says, are “faster than porridge, and infinitely customisable”, whereas chef Josh Katz favours shakshuka. “It’s a dish rooted in simplicity, however you'll be able to mess around with it,” says the chef-owner of Carmel in London. “At its core are a number of garlic, onions, peppers and spices [paprika or cumin, say] softened in olive oil, then [add] tomatoes, be that puree, tinned or contemporary. Scale back, then steadiness with sugar and season.” Make some wells, crack in your eggs, then pop a lid on the pan and, as soon as cooked, high with chopped coriander, spring onions, yoghurt, tahini or no matter else you fancy and have gotten at hand.
Alternatively, flip dinner into breakfast. For those who’ve acquired any leftover mash knocking about (and didn’t overdose at Christmas), there’s bubble and squeak, which ought to be topped with an compulsory fried egg. “Or cook dinner additional rice while you’re making dinner and switch it into fried rice the following morning with an egg and a few chopped veg,” Cloake provides. “All of this stuff really feel like an enormous problem, however truly may be on the desk in 10 minutes, and – bonus! – a frying pan is quite a bit simpler to scrub up than a porridge pot!”
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