Banana pancakes
INGREDIENTS
Banana 1 large
2 medium eggs (beaten)
Pinch of baking powder (gluten-free if coeliac)
Splash of vanilla extract
1 tsp oil
25 gm pecans
(roughly chopped)
125 gm raspberries/ strawberries
METHOD
In a bowl, mash banana with a fork to a thick purée. Stir in eggs, baking powder and vanilla.
Now, heat a large non-stick frying pan or pancake pan over medium heat. Brush using half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 minutes each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with pecans and raspberries or strawberries.
Poached eggs on avocado and feta toast
INGREDIENTS
White wine vinegar 2tbsp
Eggs 2 (Large)
Avocado 1
Feta 50 gm
Chilli flakes 1 tsp
Lemon juice ½
Sourdough 2 slices
METHOD
Fill a large saucepan with water. Add vinegar and bring itto a hard boil, over a high heat. Once boiled, reduce the heat, so that the water is simmering. Then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
Meanwhile, in a small bowl, mash avocado, feta, chilli flakes and lemon juice. Season well with black pepper. Toast the bread.
Pile avocado and feta on the toast, then put a poached egg on top of each.
Scrambled eggs with basil, spinach & tomatoes
INGREDIENTS
Rapeseed oil 1 tbsp, plus 1 tsp
Tomatoes 3 (halved)
Eggs 4 (large)
Natural bio yogurt 4 tbsp
Basil (a few sprigs)
Baby spinach chopped (175 gm) dried well.
METHOD
Heat 1 tsp oil in a large non-stick frying pan. Add tomatoes and cook, cut-side down, over medium heat. While they are cooking; beat eggs in a jug with the yogurt, two tbsp water, plenty of black pepper and the basil.
Transfer the tomatoes to serving plates. Add spinach to the pan and wilt, stirring a few times, while you cook the eggs.
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.
