Tag Archives: brunch

Posh egg ‘McMuffin’ with emmental, beetroot, honey mustard and rocket

18 May

My take on Mc Donalds famous ‘McMuffin’
I LOVE MC DONALDS BREAKFASTS – actually better than their lunchy/dinnery/midnight snack or what ever you want to call it burger/wrap menu…

Basically looked in the fridge, saw what needed to be eaten (emmental… beetroot… rocket…) and with a dollop of honey and chilli mustard, perfect quick and cheap brunch treat. I keep my muffins in the freezer so they don’t go all stale and also because I hate buying a packet and feeling guilty about wasting food so I eat a muffin a day (or two) which is just annoying! First world problems hey, shameless. Image

Serves one,
Ingredients:
1 wholemeal (trying to be healthy!) muffin, sliced
slice of beetroot
handful of rocket
a few slices of emmental (it’s not very strong so for flavour purposes have a chunky slice –  going to try it with good old British cheddar next time, think it will be better!)
1 large egg
half a teaspoon mustard
splash of olive oil
rock salt and freshly ground pepper

Method:
1. Heat a frying pan with a splash of oil and fry your egg
2. Spread the mustard on one half of the muffin, and arrange your cheese slices on the other side, pop under the grill until melted/toasted.
3. Add your beetroot slice to the mustard-covered muffin, then the egg, rocket, salt and pepper and finally Imagepop on the cheese muffin hat and eat!!

My ‘Couldn’t wait until pancake day oaty-cinnamony healthy pancakes’

7 Feb

I recently realised that I only knew when Valentine’s day was by the association of that it is two days after pancake day…

hmmm

I would imagine it is generally the other way round.

I love pancakes, traditional French crepes with Nutella and banana have become a little bit of a too common occurrence for breakfast recently.

I equally love an American-style buttermilk stack slathered with butter, maple syrup and scattered with blueberries. Oh I wish there was America’s IHOP (International House of Pancakes) in Europe. My dear old Nan thought it was a chain of Chinese restaurants when confronted with them in the States!

Anyway, I thought of making a bit of a healthier pancake for breakfast this week (an excuse to practice for next week no?) So I went about making American-style ones with made with 50/50 flour and rolled oats to give them a bit more fibre. They are surprisingly filling, and give off a more of a rich, nutty taste, perfect with honey and bananas! IMG_20130125_080905

Serves 2 for a big breakfast!

Ingredients:
130g plain flour
80g rolled oats (I used Quakers porridge oats – yes, it’s really popular here in France!)
1/2 tbsp baking powder
1/2 tsp salt
300ml milk
1 large egg
1tsp cinnamon

To serve:
Chopped banana & honey

Method:
1. Heat a large frying pan on a medium heat. Mix dry ingredients together and then the wet ingredients together in another bowl.
Slowly combine the wet to the dry ingredients.
2. When the frying pan is heated up, drop a tiny bit of butter onto the pan and gently tilt the pan so the surface is completely greased.
3. Use 2-3 tbsp of the mixture for each pancake. Drop onto the pan and flip when bubbles form on the surface.

Serve warm with juice and coffee, and read the paper whilst you’re at it!