FRENCH TOAST WITH LEMON LABNEH & BACON CRUMBLE
50min · 4 servings A sweet-savoury breakfast that is bursting with texture and citrusy flavour. Made with LemonGold® seedless lemons. LemonGold® Labneh • 500 g double cream yoghurt • ¼ tsp (1,25 ml) salt • zest and juice of 1 LemonGold® Bacon • 200 g streaky bacon French Toast • 6 large egg yolks • 1 C (250 ml) milk • 1 C (250 ml) cream • 2 Tbsp (30 ml) brown sugar • 1 tsp (5 ml) vanilla essence • 1 tsp (5 ml) ground cinnamon • ½ tsp (2,5 ml) salt • 6 thick slices of white farm loaf • zest of ½ a LemonGold® • butter for pan frying To Serve • 100 g pistachios, crushed • icing sugar • honey for drizzling
MEDITERRANEAN FRITTATA
50min · 4 servings A flavour-packed breakfast full of healthy vegetables set in a cheesy egg custard. Frittata • splash of olive oil • 1 leek, sliced • 2 small sweet peppers, diced • small punnet mixed baby tomatoes, sliced • 1 x 80 g pack pitted Kalamata olives • 1 tsp (5 ml) dried origanum • ½ tsp (2,5 ml) salt • ½ tsp (2,5 ml) pepper • big handful fresh baby spinach, washed • 4-5 basil leaves, cut chiffonade • 12 large Free Range Eggs • 1 C (250 ml) cream • 100 g cheddar cheese, grated • 100 g feta cheese, crumbled To Serve • 4 chives, finely sliced • sprig fresh basil • sourdough, sliced and toasted
ASPARAGUS, PARMA HAM & POACHED EGG BRUSCHETTA WITH TRUFFLE-INFUSED OLIVE OIL
30min · 2 servings Looking for a simple yet elevated brunch? Treat your friends and fam to this crisp bruschetta topped with asparagus, parma ham and poached Nulaid Free-range eggs, with shaved Parmesan and a drizzle of truffle-infused oil. Ingredients: • 4 Free Range Eggs • 1 Tbsp (15 ml) spirit vinegar • 4 slices ciabatta • truffle-infused oil (can be substituted for Parmesan-infused oil if preferred) • 150 g young asparagus spears • 8 slices Parma ham • Parmesan shavings • salt and pepper to taste • pea shoots, washed (optional)
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ASPARAGUS, PARMA HAM & POACHED EGG BRUSCHETTA WITH TRUFFLE-INFUSED OLIVE OIL
30min · 2 servings Toasted ciabatta topped with blanched asparagus, Parma ham and a perfectly poached Nulaid Free-range egg - a simple yet elevated 30 minute family brunch. For an extra kick of flavour, finish with a drizzle of truffle-infused oil. Brunch just got a whole better! Ingredients: • 4 Nulaid Free Range Eggs • 1 Tbsp (15 ml) spirit vinegar • 4 slices ciabatta • truffle-infused oil (can be substituted for Parmesan-infused oil if preferred) • 150 g young asparagus spears • 8 slices Parma ham • Parmesan shavings • salt and pepper to taste • pea shoots, washed (optional)
Peanut Butter & Berry Smoothie
Busy day ahead? Boost your mood with this quick, tasty and protein-packed smoothie, made with the goodness of Clover Smooth, now a real yoghurt. The new and improved range is filled with everything you want from yoghurt! With its creamy taste and smooth texture, it’s ideal for whipping up wholesome brekkie treats and more.
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BREAKFAST BURGER SLIDER RECIPE
50min · 4 servings An easy campfire breakfast that is sure to fill tummies. Make the tomato and onion jam beforehand and dollop over freshly prepared English muffin burgers. Tomato & Onion Jam: • 2 onions, finely sliced • 2 cloves garlic, minced • 1 Tbsp (15 ml) butter • 6 fresh, ripe tomatoes • ½ C (125 ml) white sugar • 2 Tbsp (30 ml) apple cider vinegar • 1 tsp (5 ml) salt • 1 tsp (5 ml) smoked paprika To Assemble: • 4 beef burger patties • 4 English muffins, cut in half, buttered and toasted • 1 packet streaky bacon, cooked • 4 eggs, fried sunny side up • 4 slices cheddar cheese • 1 C (250 ml) tomato & onion jam
