A while back, my family challenged ourselves to go a whole week of eating a cooked breakfast every. single. day. Our Sunday breakfast recipe was my favourite, mostly because it was as easy to make as pouring a bowl of cereal.
Are you a big breakfast eater? Making breakfast a priority instead of a possible after-thought was new for me.
We found that eating a good breakfast made us feel more energetic. We woke up with an appetite and actually enjoyed making something fresh to fill it with. Eating a full breakfast filled me up for the morning, so I could focus on my work without my stomach growling at me. I think it really helped improve my digestion, too.
If you’re keen to get something more interesting happening in the mornings, start with this Sunday breakfast option. It’s a healthy version of a full English, and it’s an absolutely delicious way to kick off a Sunday. Once you’ve tried this and seen how easy it is, I reckon you’ll soon be making a cooked breakfast more than once a week.
This is nice for breakfast too: Pineapple and strawberry breakfast loaf
Sunday breakfast with baked tomatoes, egg pies, beans and mushrooms
Makes 4 serves
Takes 10 mins
Bakes 15 mins
• 1 sheet puff pastry
• A little melted butter
• 4 free-range eggs
• 4 vine-ripened tomatoes
• 1 can baked beans
• About 200gm button mushrooms, chopped
• Olive oil
• A knob of butter
• 1 clove garlic, finely chopped
Preheat oven to 200ºC and lightly grease a 12 hole muffin tin.
Cut the puff pastry into quarters. Line four holes with squares of puff pastry. Lightly brush some melted butter over the pastry and crack an egg into each.
Fill the remaining holes with tomatoes and baked beans, then pop the whole tray into the oven to bake for 15 mins.
While that’s cooking, sauté the mushrooms in olive oil and butter, with the garlic. Cook until soft and slightly crispy on the outside.