A soft, pillowy loaf (a lot like brioche, but not quite as buttery) with that well-loved sugary, cinnamon seaside doughnut flavour, marbled with slightly sour and sticky raspberry jam. Delicious either warm from the oven with a bit of butter, or – even better – made into French Toast a few days later… 🙂
I love making Huevos Rancheros at home for brunch on the weekend, but it’s just too much faff for the middle of the week when I’m rushing out the door. Except *drum-roll please* when it’s in wrap form. These Huevos Rancheros Wraps involve a little prep ahead of time, but once they’ve been made up they’ll keep in the freezer or the fridge until you’re ready to heat them up, scoff and go.
I’ve always kind of shied away from ol’ Eggs Benedict. I mean, combining egg yolks and hot butter whilst simultaneously poaching another couple of eggs to perfection is not the kind of stress I’m after on a Sunday morning. Who knows what the hell possessed me to give it a go a couple of weekends ago, but after a bit of trial and error I found a really easy way of whipping up the hollandaise sauce – and I even livened it up a bit with some lime juice and chipotle paste. Tada! Really easy, stress free and scrumptious Mexican Eggs Benny (…Benito?).
So I started making the odd smoothie bowl for breakfast as a way of rekindling my love of fruit and I’ve enjoyed making them so much that I’ve even swapped out my lunchtime egg on toast for one! They’re easy to make, can be prepped ahead of time and there are so many different flavour combinations that it’ll be a long, long time before you get bored of scoffing them. Oh, and did I mention that they’re pretty? 😉
Bananas and Custard is one of those stupidly simple yet completely satisfying desserts, innit? Easy. Awesome. These pancakes are filled with custard, and topped with bananas. If you’ve never filled pancakes before, it’s really easy and once you’ve tried it, there’s any number of ways you could go. 🙂