Simmer + Breakfast recipes (25)

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Apricot oat warmer

Recipe by: Brenda Houghton

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Here's a cosy start to a winter's day. This spicy cinnamon porridge, with its cargo of rich apricots, is sweetened with golden syrup. Best of all, it takes only minutes to prepare.

Best Tomatoes on Toast

Recipe by: petebloke

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Do not ignore this recipe just because it is simple, it is a great breakfast/snack for any tomato lover. Make sure you use Napolina Tomatoes, I have tried this with other brands and they just do not come close.

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Butter beans and bacon on toast

Recipe by: Norma MacMillan

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Here's a new version of beans on toast, combining creamy butter beans with crisp bacon, curd cheese and mustard. With a crisp salad alongside, it makes a super meal that is ready to serve in about 15 minutes.

Chilled leek, pear and potato soup

Recipe by: Brenda Houghton

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This cold golden soup with its hint of sweetness is delicious on a summer's day.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

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Creamed eggs with mushrooms

Recipe by: Chrissie Lloyd

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Ideal for brunch, this dish is best made with really fresh eggs. For a special occasion, use seasonal wild mushrooms, freshly picked if possible.

Crowdie eggs

Recipe by: Chrissie Lloyd

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Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.

Danny's Scrambled Egg

Recipe by: BigBadDan

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It is important that seasonings are added at the last minute. The butter used is unmeasured because you can add more or less butter depending on taste. The trick to the perfect scrambled egg is not to over-cook. Scrambled egg should be slightly runny, not solid.

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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.

Easy Mushrooms for Toast

Recipe by: PEA GYPSY

Reviews(2)

This recipe is simple. I made it up determined to use up any mushrooms I had. Mushrooms are sautéed in butter with rosemary, garlic, parsley, vegetable stock and whiskey. Perfect served on toast.

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.

English Curried Eggs

Recipe by: Chrissie Lloyd

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One of the many recipes to be adopted by English households during the years of the Raj, curried eggs was a Victorian favourite.

Guilty Pleasure Scrambled Eggs

Recipe by: Luceemm

Reviews(1)

Moreish scrambled eggs with a bite for one. Eat with strong coffee.

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.

Homemade natural yoghurt

Recipe by: WITZKEN

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For us DIY-ers, this is an easy way to make creamy, smooth yoghurt at home! It tastes GREAT, and it works! It is yummier and cheaper than shop-bought. When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then. It actually does its own work - kind of like letting bread rise. I use the time to get other things done around the house. Don't be scared off - it's really pretty easy.

Mexican Breakfast Salsa

Recipe by: IDA MOSLEY

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For a Mexican-inspired breakfast or brunch - try this delicious salsa served with cubed fried potatoes and eggs.

Orchard spread

Recipe by: Azmina Govindji

Reviews(1)

Use this rich, slightly tart, lightly spiced purée of fresh and dried fruit to replace butter on warm morning toast or muffins. The recipe makes far more than 4 people can enjoy at one breakfast, but the spread keeps well in the fridge. Also try it with grated Cheddar cheese in a sandwich, or instead of pickle or chutney in a ploughman's lunch.

Overnight porridge

Recipe by: Chrissie Lloyd

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Soaking oats overnight makes it more digestible, and saves time on busy mornings. Porridge makes a perfect, healthy start to the day – it is high in fibre and packed with complex carbohydrates, a good source of slow-release energy.