Breakfast + brunch

Breakfast + brunch

By
Rosie Birkett
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742709147
Photographer
Helen Cathcart

I love breakfast.

I’m not someone who can skip it, but then, why would you want to? It’s the first chance in the day to eat, and while I appreciate that not everyone has the freelancer’s blessing of being able to cook first thing in the morning, I think giving yourself a delicious start to the day is important. It also makes getting out of bed that little bit less painful. I hope the recipes in this chapter will inspire you to try out some new flavours and breakfast dishes, and leave that packet of shop-bought cereal in the cupboard for when you come home drunk and hungry.

My recipe for Coconut and almond granola, which is low in sugar and great with either almond milk or coconut water, is a quick and fabulous alternative to milk-drenched cereal. You can make a big batch of it at the weekend – it will fill your house with a gorgeous toasty aroma – and then work your way through it during the week. On weekends I love nothing more than getting the newspaper and making a cooked brunch with my boyfriend Jamie: it’s nice to be able to sit down together for the first meal of the day, as we so rarely do during the busy working week.

This chapter is very globally inflected, because while England obviously own the Full English (and my favourite, Marmite on toast), I think there’s a huge amount we can learn from other countries’ breakfasting habits. I’ve been massively influenced by the breakfasts I’ve eaten all over the world, on my travels, and these recipes reflect my wanderlust. In Australia, during my university vacation, I was blown away by the emphasis they put on breakfasts in their cafés and restaurants, and savoured the fresh fruit smoothies, plates of gorgeous Eggs Benedict and deep bowls of smooth, creamy coffee.

On my first visit to New York, I remember the ecstasy of sitting at the polished counter of an old-fashioned diner near Madison Avenue, eating a plate of fluffy pancakes with a slick of glistening maple syrup and the crunchiest bacon I’d ever had. Vietnamese breakfasts were all about the addictively sweet iced coffees, thick with condensed milk, slathering Laughing Cow ‘cheese’ onto airy bánh mí baguettes and gobbling bags of pineapple and melon dipped in chilli and lime salt. In Mumbai, while reporting on the crumbling Parsi cafés throughout the city, I drank enough chai to flood the Taj Mahal, and feasted on turmeric-spiced, coriander-flecked eggs and freshly baked pau – Portuguese bread rolls.

But it was Mexico, with its ever-inventive breakfasts of corn tortillas, onion, different chilli salsas, eggs cooked in various guises, and fresh ripe avocado, that stole my breakfasting heart. Any nation that eats avocado at breakfast as a matter of course gets my endorsement, and being a huge sucker for eggs and chilli at breakfast time (an amazing combination for kick-starting your metabolism), I just can’t get enough. I hope you feel the same way about these recipes.

Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again