I love breakfast.
Especially when I’m not the one cooking it.
Because you see, it rather gets in the way of getting an extra 20 minute sleep.
So, in my house, it’s really just bread and butter, with a little jam if you really insist and scrambled eggs for big occasions only.
But the truth is, a healthy, balanced breakfast isn’t that complicated or time-consuming a thing!
As I recently found out at an event hosted by Very Lazy and Sally Bee at Food at 52, a few very lazy breakfast recipes and some clever Very Lazy shortcuts are all it takes to cook fuss-free, delicious and nutricious breakfasts quickly!
First things first: Spicy ginger and apple tea.
A warming hot toddy-style drink combining the antioxydant benefits of ginger and immune system-boosting chilli pepper and lemon.
Perfect to get you energised from the get-go and kicking off any seasonal cold symptoms while it’s at it – and super easy to make too!
In a large saucepan, mix together 750ml of water, 750ml of apple juice, 3 tsp of Very Lazy ginger paste, the juice of 1 lemon, a pinch of Cayenne pepper, 1/2 tsp of cinnamon and 3 tbsp of runny honey. Simmer for 5-6 min and serve warm.
Next up, the plat de résistance – Mexican-inspired butterbean baked eggs.
A truly egg-straordinary, simple, warming & filling autumnal breakfast with a bit of a kick!
- 1 400g tin butter beans
- 2 tbsp olive oil
- 1 medium onion, finely sliced
- 2 tsp Very Lazy chopped garlic
- 1 tin of chopped tomatoes
- Preserved jalapeno (to taste), finely chopped
- 1 small bag of baby spinach
- 1 tsp of Very Lazy chopped chilli
- 4-6 fresh eggs
- Salt & black pepper
- Pre-heat the oven to 200°C (gas mark 7).
- In a large skillet or oven-proof frying pan, heat up the oil over a medium heat.
- Add the sliced onion and fry for 4-5 min until golden, then add the garlic, chopped tomato, butterbeans and baby spinach.
- Season with salt and black pepper, chopped jalapenos and Very Lazy chilli.
- Stir together to combine and simmer over a low heat for 20 min.
- Make scooped holes in the mixture and crack in the eggs.
- Pop the pan in the oven for about 7 minutes until the egg white is cooked.
- Serve immediately with buttered toast on the side (add prosciutto for extra brunchy points!)
And because all breakfasts should have a pudding course – Hazelnut, apple and berry ginger cake.
Scrummy, delicious and simple too!
(Though it’s better if you make this one the night before so it doesn’t take up too much of your much deserved beauty rest)
First, pre-heat the oven to 180°C (gas mark 6) and line a large baking tin with baking paper.
In a large bowl, combine 275g self-raising wholemeal flour, 2 tsp baking powder, 175g rolled oats, 125g soft brown sugar and 1 tsp cinnamon.
In a separate bowl, whisk together 150ml light olive oil, 175ml Greek yoghurt, 2 eggs and 5 tsp Very Lazy ginger paste. Add the wet mix to the dry ingredients and mix well.
Pour half the mixture into the prepared tin. Sprinkle with two finely chopped apples and 150g frozen berries. Top with the remaining cake mix and spread evenly.
Top with 50g chopped hazelnuts and a little bit of demerara sugar and bake for 30-40 min until golden.
Served warm with a big spoonful of yoghurt on the side.
Spiced tea, baked eggs and cake – a very good breakfast if I ever saw one!
And, take it from the worst morning person on hearth (yours truly), all made up of very lazy breakfast recipes!
Egg-cellent news isn’t it?