Jamie Oliver's take on Australian cafe-food is a perfect breakfast idea for a special occassion (Mother's Day is coming up folks!) | You can slow-roast the tomoatoes in advance | Why not make a big batch and keep some in the fridge to scatter over salads and add to pasta sauce.
The ultimate alternative brekkie. You don't always need meat, eggs or avo to have a good breakfast. And smoked fish and cheese is a wonderful combination.
The full recipe can be found here, via Shake Up Your Wake Up
Satisfying starter or light lunch, bruschettas offer endless possibilities. Avocado is king in my diet and this bruschetta celebrates it deliciously!
1 ripe avocado, cubed
2 slices of your favourite crusty bread
a dozen cherry tomatoes, halved or quartered
¼ a red onion, diced
½ a lemon, juiced
2 tbsp olive oil
salt & pepper
a few basil leaves
Toast or grill the bread slices.
Mix the avocado, tomatoes, onion & seasoning, and toss with lemon juice and oil.
Place on top of the bread on a serving plate.
Scatter some basil leaves and enjoy!
The practice of toasting bread became popular in the Roman Empire. The word “toast” actually comes from the Latin “tostum,” which means “to burn or scorch.”
The first electric toaster was invented in 1893 by Scotsman Alan MacMasters, but it wasn’t very popular. The iron wiring would often melt, creating a fire hazard. That was if people could use the toaster at all, as electricity wasn’t widespread at this time.
I bet we could probably guess your age based on which of these toasters is your favourite, as it's bound to be the one you remember growing up with.
Photograph taken at the Science Museum, London.
There are some things that can't be messed with; some things that can't be improved. And the classic combo of avocado, crispy bacon and runny fried egg all perched atop a golden slice of toast is one of them. Thanks delicious. magazine for reminding us!
What better way to start the day of off than with the classic avocado on toast. It seems every health fanatic and food blogger is going mad for avocado but with good reason! Packed with healthy fats, this green bombshell is a great way to fill yourself up. By ditching sugary breakfasts, and replacing it with healthy fats and carbs, you will feel fuller longer and won't be craving a chocolate bar by 10am.
Yet another brilliant combination of eggs and avocado on toast. This time from Sisley at Sew White. She sprinkles the finished affair with just a dash of chilli flakes for an extra kick. | This is sure to keep you going till lunch time (or dinner time!)
The buzzy heat of chillies is a perfect antidote to cold mornings and you don't get much more zingy that this delicious walnut salsa that I lovingly adapted from an Ottolenghi recipe. Sometimes I feel that life is too short for finely chopping, especially at breakfast time, so I use shop-bought purees for the chilli and garlic in this recipe.
Toast a handful of walnuts and chop. Put in a small mixing bowl and add a squeeze of red chilli puree, a squeeze of garlic puree, a splash of red wine vinegar, and a glug of olive oil. I add whatever fresh or frozen herbs I have around (coriander, flat-leaf parsley, mint, tarragon). Mix it all about, add seasoning, adjust the balance of salt, chilli and vinegar. Spoon over a mashed avocado on toast. A perfect high-fibre breakfast.
Fibre comes from plants. So to up your fibre intake you need to up your intake of cereals and fruit & veg. So for a toast lover like me the ideal solution is to grill some bread and put a salad on top! Hey presto! Greek salad on toast. Or you could up the transportability of this by slinging it in a pitta.
Chop cucumber, tomatoes, olives, red pepper and red onions place on top of any bread you like. These seeded pittas have 4.2g of fibre each.