The past couple of weeks I have been lucky enough to have some guests staying at my house. Of course, being the hospitable person that I am, I have enjoyed making them delicious breakfasts to start the day.
First I had Sarah & Dave (who got married back in September) staying the night after going to a football match in the city (They live out in the countryside near my boyfriend Aaron). I made some interesting savoury waffles from Marie Claire Breakfast, topped with herbed ricotta along with the usual breakfast fry-up suspects – bacon, tomatoes & mushrooms. I loved the excuse to use my waffle iron (which I am struggling to recall ever having used before) and they were really nice, but unfortunately we scoffed them down too quickly before I remembered to take a photo of them… oops! So just trust me on them, I know savoury waffles sound a little strange, but they were great!
The weekend just gone I had Aaron’s friend Jon (who is down in Australia from Wales) staying at my house. This time I made some baked eggs out of the June 2008 issue of Recipes + magazine and they were great with toast soldiers! They took a little longer to cook in my dodgy oven, but they were well worth the wait.
So, onto the recipes so you can cook yourselves some delicious breakfasts!
Cheese & Onion Waffles w/ Herbed Ricotta & Balsamic Fry-Up Serves 4
Preheat the oven to 160C & lightly grease a baking dish. Fill baking dish with 4 halved roma tomatoes & 12 halved button mushrooms, drizzle with 2Tbsp olive oil & 2Tbsp balsamic vinegar and sprinkle with 1tsp sugar & 1Tbsp chopped oregano. Bake for 1 hour or until softened. In the last 10 minutes of cooking put 8 short-cut bacon rashers on a baking tray and place under the grill until crisp.
Put 310g ricotta cheese in a bowl and fold in 4Tbsp chopped herbs, season with salt & pepper. Divide into 4 equal portions and refrigerate.
Place 1 1/2C self-raising flour, 3Tbsp grated parmesan cheese, 3Tbsp grated cheddar cheese, 3 finely chopped spring onions, 1 egg & 1C milk in a bowl, season and mix well. Whisk 2 egg whites and add to the batter. Heat your waffle iron and spray with olive oil spray. Pour in 1/3C of the mixture at a time (Don’t be tempted to put in more or you will end up with batter spewing out the sides… not that I know from experience or anything! Just remember there is self-raising flour in there, it will spread to cover the iron while it is cooking) and cook until golden on both sides. Serve immediately, topped with bacon, tomatoes, mushrooms and herbed ricotta.
You can do a bit of preparation the night before to help make short work of these in the morning. Cut tomatoes and mushrooms and cover with other ingredients in the baking dish. Mix the ricotta & herbs together. Make the batter as well, but leave the egg whites until the morning otherwise they will lose their air. Refrigerate everything until the morning.
Baked Ham & Eggs Serves 6
Preheat oven to 200C and spray 6 x 1C capacity ramekins with olive oil spray. Place in a large baking dish. Combine 200g shaved ham, 200g diced creamy fetta cheese, 1 large diced tomato & 1/2C chopped flat leaf parsley in a bowl and divide between ramekins and shape a small hollow. Crack an egg into each hollow (6 eggs in total). Stir 3tsp wholegrain mustard into 300ml light cream and pour over eggs, dividing equally. Pour hot water into baking dish to reach 2/3 of the way up the sides of the ramekins and bake for 15-20 minutes, until eggs are set to your liking. Serve immediately with toast.
To save some time in the morning you can put the ham mixture in the bottom of the ramekins and mix together the cream & mustard the night before and keep refrigerated separately until the morning.