Boil + Breakfast recipes (16)

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Apple, Banana and Sultana Porridge

Recipe by: Diana

Reviews(1)

Porridge is taken to new heights with added fruit and whole grains.

Bagels

Recipe by: Norma MacMillan

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These little bread rings, Jewish in origin, are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.

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Broad Bean Breakfast Spread

Recipe by: Beverly Estes

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A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pitta bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.

Creamy Apple, Cinnamon and Sultana Porridge

Recipe by: Jenn

Reviews(3)

This is a little too sweet to have every morning, but it's a nice treat now and again!

Cullen skink omelette

Recipe by: Chrissie Lloyd

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The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.

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Dried fruit compote

Recipe by: Rachel Warren Chadd

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Stirring in fruit adds vitamin C; nuts and seeds add vitamin E.

Glamorgan sausages

Recipe by: Chrissie Lloyd

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Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.

Pasta frittata with asparagus and peas

Recipe by: Maggie Pannell

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Little soup pasta shapes make a great filling for this Italian-style flat omelette with tender sliced asparagus and frozen peas. It's delicious served hot, warm or cold, with a simple salad for a light meal. Add some garlic bread for a more hearty meal.

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Peach and Summer Berry Salad

Recipe by: Barrett

Reviews(4)

This is a fabulous late-summer fruit salad. Use it to top pancakes, waffles or vanilla ice cream.

Perfect boiled egg

Recipe by: urbanfoodie

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What a true gem of a breakfast a really good egg is when soft boiled to perfection and accompanied by buttered toast. Making the perfect soft boiled egg can be a bit hit and miss so here is a failsafe method.

Poached Eggs Caprese

Recipe by: Yoojin K

Reviews(1)

A delicious dish inspired by eggs Benedict with mozzarella, tomatoes and pesto.

Porridge

Recipe by: ANNEDUNCAN

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This is a winter favourite of ours. We add sultanas, bananas and cinnamon and it's brilliant.

Rice and Raisin Breakfast Pudding

Recipe by: Jessie

Reviews(5)

A good use for leftover rice. Can be served hot or cold.

Roast beef hash

Recipe by: Norma MacMillan

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The question of what to do with leftover roast beef has never been answered more deliciously or healthfully: pan-fry chunks of the Sunday roast with golden sweetcorn and nuggets of potato and carrot for a filling, family-pleasing supper.

Sticky prune and ginger teabread

Recipe by: Norma MacMillan

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The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunchbox sweet.

Sweet couscous

Recipe by: Norma MacMillan

Reviews(1)

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day – a great alternative to porridge.