Tag Archives: Breakfast recipes

Aussie – English Breakfast (Breakkie Platter)

So, this is my other favorite breakkie platter which is an infusion of Aussie & English favorites. I miss staying at B&Bs due to Covid 19 lockdown so why not use the quarantine time and create something you miss at your own royal deluxe home suite 🙂

Ayesha’s KItchen

Ingredients:

  • Bacon Rashers (I use turkey or beef bacon) (grilled)
  • Tomatoes (Grilled)

BAKED BEANS

  • 2 cups (453 grams) great northern beans, navy or haricot, rinsed
  •  1 tablespoon vegetable oil
  •  10 ounces (284 grams) yellow onion, finely chopped
  •  1 cup (87 grams) carrot, peeled and finely chopped
  •  1 stalk celery, finely chopped
  •  2 cloves garlic, peeled and finely chopped or grated
  •  14-ounce (400 grams) can/tin crushed or whole tomatoes
  •  2 1/2 tablespoons tomato ketchup
  •  1 teaspoon granulated sugar
  •  1/4 teaspoon Worcestershire sauce
  •  1 teaspoon salt (or to taste)

SCRAMBLED EGG

  • ¼ cup cream
  • Salt & pepper to season
  • 2 tbspns soft butter
  • 2 eggs

SAUTTED MUSHROOMS

  • ½ cup button mushrooms/ portobello (sliced)
  • 1 tbspn butter
  • A pinch of dried Italian herbs
  • 1 tbspn cream

HOME MADE HASHBROWNS/ AMERICAN DINER STYLE HASH BROWNS

  • 1 large potato (grated)
  • Butter & oil

METHOD

SAUTE’ED MUSHROOMS

  • Melt some butter in a pan and sweat the mushroom slices. Add cream and season with some Italian dried herbs. Ready!

HOME MADE HASH BROWN

  • Grate the potato and put the gratings in a sieve. Run cold water through until all the starch is gone and water runs clear. Keep the water draining for 10 minutes and then spread it on a clean kitchen towel. Make sure it is dry. Put the potato back in a clean dry bowl.
  • Heat the frying pan and melt some butter and oil. Take a handful of grated potatoes and place it in the oil and spread it even. With the flipping spoon give it a shape and let it cook for at least 5 minutes on medium heat or until the side is crispy. Flip it and season with some salt and let the other side cook for 5 – 8 minutes. Splash some oil on the sides to give it the extra crispiness.
  • Take it out on the plate.

FOR BAKED BEANS

  • To a large bowl add 4 cups (2 pints) of warm water to a bowl and add beans, soak at room temperature for 8 hours. After 8 hours drain, discard the liquid and rinse the beans.
  • To a large saucepan, add 6 cups water and bring to a simmer. Add the beans, cover and simmer for 1 hour, stirring often so they don’t stick to the bottom. Cooking time will depend on your beans so check them often for tenderness.
  • Preheat oven to 320°F/160°C.
  • While the beans cook (15 minutes before they finish boiling) add the oil to a large, oven-proof skillet and heat over medium heat. Add the onion, carrot and celery, cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes (if using whole, crush with hands) ketchup, sugar, Worcestershire sauce and salt. Be mindful if your ketchup is salty, you may need to adjust the salt. Stir to combine. Add 1/4 cup (50 ml) water and stir, simmer for 15 minutes. Turn off the heat and stir in 1 cup (236 ml) water. Use a hand blender or a blender, working in batches to blend until smooth. Return back to the same pan stir in 3/4 cup water. Taste for seasoning.
  • Drain the cooked beans and discard the water. Add the beans to the pan with the cooked vegetables and stir.
  • Transfer the pan to the oven and bake for 20 minutes uncovered.

SCRAMBLED EGGS

  • Whisk eggs, salt, pepper & cooking cream in a bowl. In a saucepan or a frying pan, melt some butter and add the egg mixture. Stir with the spatula until the eggs are cooked and scrambled. Please don’t overcook 😊.

FOR BACON & TOMATOES

  • Heat a grill pan to max. Place bacon rashers and tomatoes on the grill and grill for 1 minute on each side. Ready!

Now that everything is ready, arrange them onto your serving dish and serve.

The Atlantic (Breakkie Platter)

So this is my favorite breakfast platter inspired by Jolly Miller (local Melbourne café). Melbourne is in lockdown stage 4 due to Covid 19 and all the restaurants are closed. I was missing this beauty from my local café “Jolly Miller” so I decided to give it a go….. and it turned out better than them 😀

Ayesha’s Kitchen

Pro tip: make the hash browns first as they are time consuming. Rest I have tried to explain everything here, if unsure about anything, please ask in the comments.

Ingredients:

  • 50gms smoked salmon
  • 2 light rye sourdough
  • A lot of butter at room temperature
  • Some greens to garnish
  • A pinch of smoked paprika to garnish

POACHED EGGS

  • 2 eggs
  • A saucepan full of water
  • Some salt
  • A splash of vinegar

HOLLANDAISE SAUCE

  • 2 egg yolks
  • A pinch of salt
  • A splash of lemon juice
  • ¼ cup butter (melted)

SAUTTED MUSHROOMS

  • ½ cup button mushrooms/ portobello (sliced)
  • 1 tbspn butter
  • A pinch of dried Italian herbs
  • 1 tbspn cream

AVO SMASH

  • 1 avocado
  • 1 tbspn lemon juice
  • Some cracked black pepper

GRILLED HALLOUMI

  • 2 sticks of Halloumi cheese (fresh Halloumi please!)
  • HOME MADE HASHBROWNS/ AMERICAN DINER STYLE HASH BROWNS
  • 1 large potato (grated)
  • Butter & oil

METHOD

POACHED EGGS

  • For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other egg. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.

HOLLANDAISE SAUCE

  • Whist 2 egg yolks with a pinch of salt and lemon juice in a microwave safe bowl. Whisk well and gradually add hot melted butter with constant whisking. The constant whisking will cook the eggs with the heat of melted butter. Microwave for 20 seconds and voila!…… Hollandaise sauce is ready.

SAUTE’ED MUSHROOMS

  • Melt some butter in a pan and sweat the mushroom slices. Add cream and season with some Italian dried herbs. Ready!

AVOCADO SMASH

  • Remove the pit and the skin of the avocado and combine it in a bowl with a splash of lemon juice & a sprinkle of cracked black pepper. Smash it with the fork, leave it a bit chunky and it is ready.

GRILLED HALLOUMI

  • Make sure the Halloumi cheese is at room temperature. Cut two or more sticks from the slab. Heat the grill pan to max and grill the cheese 1 minute per side.

HOME MADE HASH BROWN

  1. Grate the potato and put the gratings in a sieve. Run cold water through until all the starch is gone and water runs clear. Keep the water draining for 10 minutes and then spread it on a clean kitchen towel. Make sure it is dry. Put the potato back in a clean dry bowl.
  2. Heat the frying pan and melt some butter and oil. Take a handful of grated potatoes and place it in the oil and spread it even. With the flipping spoon give it a shape and let it cook for at least 5 minutes on medium heat or until the side is crispy. Flip it and season with some salt and let the other side cook for 5 – 8 minutes. Splash some oil on the sides to give it the extra crispiness.
  3. Take it out on the plate.

 

Apply some butter on the sourdough bread and toast until golden and crisp.

Smoked salmon should be on room temperature so it doesn’t feel cold when served.

When everything is ready arrange them onto your serving plate and serve.

 

 

 

Egg Bhurji

Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!

Ayesha’s Kitchen

Ingredients:

  • 6 eggs
  • 2 tbspns milk
  • Salt to taste
  • A little pic of red chilli powder
  • 1 tspn coriander seeds (coarsely ground)
  • 1 tspn cumin seeds (coarsely ground)
  • A generous pinch of turmeric
  • 1 red onion (medium sized, chopped)
  • 6 green chillies (small size, chopped)
  • ½ cup chpopped coriander
  • 2 leaves of mint (chopped fine)
  • 1 tomato (chopped fine)
  • 3 tbspns oil or a knob of butter

Method:

  • Wash and chop all the veggies.
  • Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
  • Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
  • Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.

Greek Omelette

Greek omelette is one of my favorites. It has got all the essential from Greece; olives, feta, capsicum, etc. everything. This omelette is a full treat for weekend breakfast or brunches. Try it this weekend and enjoy with your family and friends ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • ½ cup milk
  • Salt and pepper to taste
  • 1 cup cooked shredded chicken
  • ¼ cup chopped tomatoes
  • 2 spring onions (chopped)
  • ¼ cup chopped capsicum
  • ¼ cup sliced black olives
  • ¼ cup chopped mushrooms
  • ¼ cup crumbled feta
  • ¼ cup parmesan
  • ¼ cup chopped baby spinach
  • Some dried Italian herbs
  • 1 tbspn butter

Procedure:

  • Whisk eggs, milk and salt and pepper. Be careful with the salt as feta is also salty.
  • Melt butter in a frying pan over medium heat and pour the egg mixture. When the egg starts turning white, scatter all the other ingredients on the omelette, feta being the last ingredient.
  • When the egg is cooked from the bottom, very carefully fold it.
  • Serve hot.

Basic Pancakes

A very easy and basic recipes for fluffy, soft and yummy pancakes….. not at all time consuming, very quick and fancy…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup self-rising flour
  • 1 ¼ cup whole milk
  • 1 egg
  • Some butter
  • Some bananas
  • Some strawberries
  • Some maple syrup

Procedure:

-In a mixing bowl, combine milk, flour and egg and whisk until everything is smooth.

-Heat a flat griddle, spray with non-stick spray and pour a ladle full of batter. Let it expand on its own. 1 ladle equals to 1 pancake.

-When it starts getting bubbly on the side flip it over and after 30 – 45 seconds flip it on to a plate. Do the same with rest of the batter.

-Drizzle some maple syrup and serve with fruits and butter.

Avocado & Poached Eggs on Toast

Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
  • 1 good ripe avocado
  • 1 lemon
  • A pinch of parsley
  • Some butter (to toast)(at room temperature)
  • 4 eggs
  • Some water
  • 1 tbspn distilled vinegar
  • Some salt and pepper to season

Procedure:

-Heat your oven to 200 degrees Celsius.

-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.

-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.

-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.

-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.

-Now with a slotted spoon take the eggs out and put them on the plate.

-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.

-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.