Breakfast + Main recipes (53)

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Asparagus Frittata

Recipe by: Diana

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When asparagus is in season, this easy frittata is a treat.

Baked spinach and ham pancakes

Recipe by: Maggie Pannell

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You can cook the pancakes well in advance. The pancake batter can be made up to a day ahead and kept, covered, in the frige. Cooked pancakes can be made up to three days ahead, stacked between sheets of greaseproof paper and wrapped in cling film: store in the frige or freezer. If pancakes are prepared ahead, assemble the whole dish, then bake just before serving. The pancakes are made with half wholemeal flour to be light yet higher in fibre.

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Broccoli and red pepper quiche

Recipe by: Norma MacMillan

Reviews(1)

This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Cheesy bread and butter pudding

Recipe by: Maggie Pannell

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A popular, farmhouse-style recipe, but with the addition of juicy leeks and sun-blush tomatoes for a healthier result. Excellent for brunch or for an easy lunch or supper, served with a simple salad.

Chickpea and vegetable eggah

Recipe by: Norma MacMillan

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Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

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Chillied potato and leek quiche

Recipe by: Norma MacMillan

Reviews(1)

If you love quiche but are tired of the usual fillings, here's a new idea to whet your appetite. A vibrant green layer of peppery rocket is sandwiched between sliced potatoes and leeks in a Gruyre-flavoured custard, and the crisp pastry case is speckled with hot chilli and fragrant thyme. Serve warm with a tomato and red onion salad.

Corned beef hash

Recipe by: Maggie Pannell

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This winter warmer is the perfect dish for using up leftover potatoes. Keep cans of corned beef and sweetcorn in store so that you can whip up this instant meal.

Country Frittata

Recipe by: Jan Cutler

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Creamy butternut squash works brilliantly with the distinctive flavour of leeks in this simple and speedy egg dish. Serve with a spinach salad and boiled new potatoes. Delicious!

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Crab and Gruyère Quiche

Recipe by: Christine Johnson

Reviews(2)

This easy seafood quiche makes a wonderful brunch or light dinner.

Deluxe asparagus tart

Recipe by: Norma MacMillan

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The filling for this very special tart combines asparagus spears with strips of Parma ham, peas and grated pecorino cheese in a garlic-flavoured egg custard. The pastry case is made from a light yeasted shortcrust that is surprisingly low in fat. Small minted new potatoes would make a perfect accompaniment.

Easy Asparagus and Mushroom Frittata

Recipe by: MAGGIDEW

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This is one of my favourites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Easy Mushroom Quiche

Recipe by: LMSM

Reviews(4)

This quiche is without pastry - it couldn't be simpler.

Easy Spinach and Gruyere Quiche

Recipe by: ANY14TNS

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This makes for an easy midweek supper or special breakfast at the weekend. With no pastry, you save both time and calories!

Egg pots with Ham and Cheese

Recipe by: Jan Cutler

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Bake eggs in ramekin dishes, known as ‘en cocotte’, with a creamy ham layer beneath, for a fast and simple lunch or supper that's light and tasty. It just needs toasted wholemeal bread or baked finger toasts to accompany. Delicious!

Eggs Benedict

Recipe by: Norma MacMillan

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Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean Parma ham, to make a lighter, but equally special version.

Eggs florentine

Recipe by: Norma MacMillan

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The term ‘florentine’ in a recipe title indicates that the dish uses spinach – in this case, poached eggs on a bed of spinach and leeks, coated with a cheese sauce. This updated version of the classic eggs florentine uses a lighter sauce thickened with cornflour rather than a butter and flour roux. Serve for supper with wholemeal toast.

Fruity Bircher muesli

Recipe by: Norma MacMillan

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The original recipe for this nutritious breakfast cereal was developed over a century ago, by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat. Try it not just for breakfast, but as a sustaining snack at any time of day.

Ham and cheese frittata

Recipe by: Rachel Warren Chadd

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Using egg whites, low-fat dairy produce and just enough ham for taste reduces the fat content.

Healthier Kedgeree

Recipe by: Chrissie Lloyd

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Traditionally served for breakfast, kedgeree – a dish dating back to the Raj – is ideal for brunch or a light supper. This recipe uses brown rice and yoghurt, for extra health benefits.

Herbed French toast

Recipe by: Norma MacMillan

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Give breakfast or brunch a new twist with this savoury version of French toast, also called pain perdu or eggy bread. Triangles of bread are dipped into a fresh herb and egg mixture, then pan-fried until crisp and golden. Serve with big and ‘meaty’ portobella mushrooms and lean bacon, both grilled, for a really tasty combination.

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