Manic Monday
Manic Monday
Tasty Tuesday
Tasty Tuesday
Super Wednesday
Super Wednesday
Flying Thursday
Flying Thursday
Hearty Friday
Hearty Friday
Showtime Saturday
Showtime Saturday
Sleepy Sunday
Sleepy Sunday
Brioche Swirls
These slightly sweet Brioche Swirls are perfectly light and fluffy in texture. A real treat when served warm from the oven. Dust with icing sugar and serve with strawberries for an ideal breakfast combination.
Other serving suggestions
1. Enjoy with some slices of ripe banana, chopped toasted hazelnuts and maple syrup.
2. Cut each brioche bun in half and toast each side on a hot griddle pan. Serve with a blueberry compote and a dollop of low-fat natural yoghurt.
3. Take some chopped apricots and heat in a pan with a few tablespoons of honey. Serve alongside the brioche, warm from the oven.
Manic Monday
Hot smoked salmon and cream cheese with black pepper
A quick and easy recipe using Seeded Batch bread and a delicious combination of salmon and cream cheese.
Serves: 4
Prep: 5 minutes
No cook
Ingredients
250g hot kiln smoked salmon
125g Philadelphia, or low-fat cream cheese
2 tablespoons crème fraîche
4 slices Seeded Batch
Ground black pepper
A handful of fresh chives, roughly chopped
Lemon wedges, for squeezing
Method
1. In a bowl, mix together the cream cheese and crème fraîche, then spread this onto four slices of toasted Seeded Batch.
2. Divide the smoked salmon between the four slices and lie on top of the cream cheese. Add a squeeze of lemon juice, some chopped chives and some freshly ground pepper.
3. Slice each into two before serving.
Tasty Tuesday
Cinnamon toast
Cinnamon toast served with caramelised plums and low fat crème fraiche. A colourful and seductively sweet to start the day, served using Toastie. The caramelised plums are just as good if cooked ahead of time and simply warmed through when you want them.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
4 slices Toastie
3 large free range eggs
60ml single cream
125g golden caster sugar
1 tsp ground cinnamon
3 tbsp butter
4 plums, stones removed and flesh cut into 8 thin slices
4 tbsp low fat crème fraiche
Dusting of icing sugar, to serve
Method
1. Begin with the plums; melt 1 tbsp of the butter in a non-stick frying pan and add the plums. Sprinkle over 25g sugar and cook over a low heat, turning occasionally until the sugar is dissolved and the plums are tender and golden brown. Keep warm whilst you prepare the cinnamon toast.
2. In a bowl, whisk together the eggs, cream, the remaining sugar and cinnamon. Heat a separate pan over a medium heat and melt the remaining butter until just starting to bubble.
3. Dip the bread slices in the egg mixture and place in the pan, two at a time, for two minutes on each side or until golden. Melt a little more butter in the pan before adding the second batch, if required.
4. Top each slice with a quarter of the fruit, syrup from the plums, a spoonful of crème fraiche and a dusting of icing sugar. Serve immediately whilst warm.
Tasty Tuesday
creamy scrambled egg with smoked salmon on crumpets
Have this heavenly breakfast recipe, created using Crumpets, ready in three simple steps. And try substituting the smoked salmon for maple-cured bacon, which offers a tasty and crispy alternative.
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
Ingredients
8 medium free-range eggs
100ml single cream
Salt and freshly ground black pepper
1 tablespoon butter or low-fat spread, plus extra for spreading
200g smoked salmon
A handful of chopped dill
4 Crumpets
Method
1. Place the eggs, cream and some seasoning into a bowl and beat with a fork until combined.
2. Melt the butter in a non-stick frying pan over a medium to low heat and add the egg mixture to the pan. Stir the eggs slowly for 1-2 minutes or until just set. Keep warm while you toast the crumpets.
3. Spread the crumpets with a little butter. Divide the scrambled egg, slices of smoked salmon, dill and a little more black pepper onto each crumpet and serve immediately.
Super Wednesday
High fibre sticky beans on toast
Beans are one of the best slow-releasing energy foods, pumped full of nutritious and healthy fibre. Try recipe homemade version using White Plus Wholegrain slices.
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
Ingredients
4 slices White Plus Wholegrain
1 tbsp olive oil
1 garlic clove, crushed
100g bacon lardons, or streaky bacon, sliced
1 x 400g tin chopped tomatoes with herbs
1 tsp paprika
1 tbsp soft brown sugar
1 tsp red wine vinegar
1 tsp Worcestershire sauce
1 x 400g tin haricot, borlotti or cannellini beans, drained
Handful of fresh flat-leaf parsley, roughly chopped
25g grated parmesan or cheddar
Soft butter, for spreading
Method
1. Heat the olive oil in a large pan. Add the garlic and bacon, cook for a few minutes on a medium heat until the bacon begins to crisp up and turn golden. Add the chopped tomatoes, 100ml water, paprika, brown sugar, red wine vinegar and Worcestershire sauce. Bring to the boil, then reduce the heat to a simmer for 5 minutes.
2. Add the beans and continue to simmer for a further 10 minutes, topping up with a little more water, if needed. Remove from the heat and season to taste.
3. Toast the slices of bread and spread with a little butter. Divide the beans between the toast and finish with a little fresh parsley and grated cheese of your choice.
Super Wednesday
Blueberries and lemon yoghurt with toasted rolled oats
The perfect mid-week treat using Fruited Teacakes, combining blueberries with a zesty tang of the yoghurt and a fluffy warm teacake.
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
Ingredients
50g butter or low-fat spread
150g fresh blueberries
150g Greek or natural yoghurt
Zest of 1 small lemon
2 tablespoons runny honey
1 tablespoon rolled oats, lightly toasted
4 Fruited Teacakes, sliced in half
Method
1. Heat a ridged griddle pan on the hob until fairly hot. Spread the butter thinly on both sides of each teacake slice and cook them in the pan on each side until golden.
2. Meanwhile, mix together the lemon zest with the yoghurt.
3. Add a couple of teacake slices to each plate and divide the blueberries, lemon yoghurt and a drizzle of honey on top of each slice. Sprinkle on the toasted oats before serving.
Flying Thursday
Eggs Florentine with mackerel on toast
A delicious twist on the classic, served on slices of Toastie. Make mackerel part of your weekly menu for an inexpensive addition to your breakfast with this tasty treat.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
2 smoked mackerel fillets, skin removed and flaked
1 tbsp butter, plus extra for spreading
200g young leaf spinach
4 medium free range eggs
1 tbsp white vinegar
4 slices of Toastie
Lemon wedges, for serving
Method
1. Heat a deep pan of water over a low heat until just simmering and add the vinegar. Crack the egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or cook to your liking. Remove with a slotted spoon and drain on kitchen towel. Repeat with the remaining eggs.
2. Melt the butter in a large pan and cook the spinach until wilted. Season and keep warm.
3. To serve, toast the Toastie slices and spread with some butter. Divide the spinach between the toast, followed by the mackerel and a poached egg. Serve immediately with a wedge of lemon for squeezing.
Flying Thursday
Mushrooms and cherry tomatoes on toast
This dish, created using White Plus Wholegrain, is packed full of hearty and earthy flavours from the wild mushrooms and sweetness from the nutritious tomatoes.
Serves: 4
Prep: 5 minutes
Cook: 10-15 minutes
Ingredients
1 tablespoon butter or low fat spread
1 garlic clove, crushed
450g chestnut mushrooms, or mixed wild mushroom (chanterelles, ceps, oyster, field mushrooms, etc), roughly sliced
4 slices of White Plus Wholegrain
200g cherry tomatoes
2 tablespoons double cream
A handful of flat-leaf parsley, roughly chopped
Method
1. On a medium heat, melt the butter in a large pan and sauté the garlic for a few minutes.
2. Add the mushrooms and stir-fry for 4-5 minutes, occasionally stirring.
3. Add the tomatoes to the pan for a further few minutes, remove from the heat and then stir in the cream and parsley. Season to taste. Meanwhile toast the White Plus Wholegrain slices.
4. Serve the mushrooms and tomatoes on the toast and serve immediately, drizzling with any pan juices.
Goat’s cheese rarebit with tomato and chilli chutney
A simple but flavoursome take on the traditional rarebit and served on top of Seeded Batch – Toasted Seeds.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
4 slices Seeded Batch - Toasted Seeds
Soft butter, for spreading
200g goats cheese log, sliced into 12 rounds
4 heaped tbsp tomato and chilli chutney
A handful of fresh basil leaves
Method
1. Pre-heat the grill. Begin by spreading one side of the bread with butter. Place butter-side up under the grill and toast until the butter melts and the bread is toasted and golden.
2. Remove from the grill and repeat with the other side, then divide the tomato and chilli chutney between the toast, and place 3 slices of goat's cheese on top.
3. Place back under the grill and cook for a few minutes, or until the cheese melts and starts to bubble and turn golden.
4. Add a little seasoning and a few basil leaves. Serve immediately whilst hot.
Eggs Benedict with toasted seeds
This favourite breakfast classic using Toasting Muffins has an original, yet delicious twist.
Serves: 4
Prep: 5 minutes
Cook: 10 minutes
Ingredients
2 Muffins, pulled apart into two halves and toasted
4 medium free-range eggs
1 tablespoon white vinegar
Butter or low-fat spread for spreading
4 slices of ham
4 tablespoons ready-made hollandaise sauce
1 tsp each of sunflower and pumpkin seeds, lightly toasted
1 tsp golden linseeds
A handful of chopped chives
Method
1. Heat a deep pan of water over a low heat until just simmering and add the vinegar. Crack an egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or until cooked to your liking. Remove with a slotted spoon and drain on kitchen towel. Repeat with the remaining eggs.
2. Heat a separate pan of water, and bring to a simmer. Spoon the hollandaise sauce into a glass bowl and place this on top of the pan. Stir until the sauce is warm to the touch and has a looser consistency.
3. Meanwhile, toast the muffin slices and lightly spread with butter. Top each with a slice of ham, a poached egg and a drizzle of warm hollandaise sauce. Finish with a sprinkling of seeds, the chopped chives and a little salt and ground black pepper.
Showtime Saturday
Garlic and thyme mushrooms with pancetta on crumpets
These distinct flavours work beautifully together to satisfy all taste buds. The Crumpets are perfect for soaking up the delicious pan juices in this scrumptious to start the day.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
4 Crumpets
2 garlic cloves, finely chopped
100g cubetti di pancetta
250g chestnut mushrooms, sliced
3 tbsp crème fraiche
4-6 thyme sprigs, leaves only
Method
1. On a medium heat, saute the garlic and cubetti di pancetta in a large non-stick pan for a few minutes.
2. Add the mushrooms and stir-fry for 4-5 minutes, occasionally stirring.
3. When the mushrooms have softened, remove from the heat and then stir in the crème fraiche and thyme leaves. Season with pepper. Meanwhile, toast the Crumpets.
4. Serve the mushrooms and pancetta on the crumpets and serve immediately, drizzling with any pan juices.
French toasts with three berry and crème fraiche
This French style recipe, created using Toastie loaf, is ideal for a special, indulgent breakfast or brunch. The addition of fragrant cinnamon offers a sweet, warming smell and taste which is incredibly moreish. Vary the summer berries according to the season and whatever is available. Blueberries, redcurrants and blackcurrants would work equally well.
Serves: 4
Prep: 10 minutes
Cook: 8 minutes
Ingredients
3 large free-range eggs
60ml single cream
75g golden caster sugar
1 tsp ground cinnamon (optional)
1 tbsp butter, low-fat spread or olive oil
4 slices Toastie loaf
200g strawberries, sliced in half
200g raspberries
200g blackberries
4 tbsp crème fraiche
A dusting of icing sugar, to serve
Method
1. In a bowl, whisk together the eggs, cream, sugar and cinnamon. Heat a pan over a medium heat and melt the butter until just starting to bubble.
2. Dip the bread slices in the egg mixture and place in the pan, two at a time, for 2 minutes on each side or until golden. Melt a little more butter in the pan before adding the second batch if required.
3. Top each slice with a quarter of the berries, a spoonful of crème fraiche and a dusting of icing sugar. Serve immediately.
Sleepy Sunday
Open breakfast sandwich with griddled bacon, tomato and poached egg
Impress your guests with this delicious and healthy Sunday breakfast idea using Seeded Batch – Seeds and Cereals.
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
4 slices Seeded Batch - Seeds and Cereals
Soft butter, for spreading
4 tomatoes, sliced
8 slices of smoked back bacon
4 medium free-range eggs
1 tbsp white wine vinegar
1 tbsp chives, roughly chopped
Method
1. Heat up a griddle pan and cook the bacon for a few minutes until crisp. Set aside and keep warm.
2. Heat a deep pan of water over a low heat until just simmering and add the vinegar. Crack an egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or cook to your liking. Remove with a slotted spoon and drain on kitchen towel. Repeat with the remaining eggs.
3. To serve, toast the Seeded Batch - Seeds and Cereals slices and spread with some butter. Divide the tomato slices between the toast, followed by a couple of slices of bacon and a poached egg. Add some seasoning and serve immediately with a sprinkling of chives.
Sleepy Sunday
Soft boiled eggs with buttered toasts
Quite simply one of the most comforting breakfast treats, this recipe, using toasted White Plus Milk & Calcium, is very quick to prepare, which will give you more time to enjoy your breakfast.
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4
Ingredients
4 medium free-range eggs
4 slices White Plus Milk & Calcium
40g softened butter or low-fat spread for spreading
Salt and ground black pepper
Method
1. Half-fill a small saucepan with water. Bring to the boil over a medium heat, then using a long handled slotted spoon, gently lower each egg into the water. As soon as the water comes back to the boil, set the timer for 4 minutes which will give you a lovely soft boiled egg with a runny yolk. If you prefer your egg cooked firmer, boil the egg for another minute.
2. When the eggs are done, remove with the slotted spoon and place each one into an egg cup.
3. Toast the bread slices until golden brown, then spread each slice with butter before cutting into slices. Once the tops have been removed from each egg, sprinkle with a little salt and pepper, then serve each egg with a few strips of buttered toast for dipping.
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