Home All Things Food Holiday breakfasts sorted!

Holiday breakfasts sorted!

What’s better than savouring the goodness of a long, lazy summer holiday morning? From a Chakalaka breakfast fry-up with baked beans, to crunchy muffins, Mexican style tomato breakfast wraps and an orange and coconut smoothie, you can treat the family to some quality moments over some yummy meals with these simple recipes.

 

  

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Orange & Coconut Smoothie

A chilled breakfast smoothie, for fresh and fruity start.

Ingredients

2 bananas

375ml (1½ cups) Rhodes Quality Orange 100% Fruit Juice

125ml (½ cup) coconut milk

15 to 30 ml (1-2 tbsp.) honey

optional: coconut flakes for garnish

Method

Add the bananas, fruit juice and the coconut milk to a blender. Blend until smooth. Add the honey to taste. Serve immediately.

 

Chakalaka breakfast fry-up

Bring a camping-style fry-up home with this hearty but simple Shakshuka style pan breakfast.

Ingredients

200g (1 packet) bacon, chopped

250g pork chipolata sausages

1 x 410g can Rhodes Quality Chakalaka Mild & Spicy with Beans

4 large eggs

To serve: buttered toast

Method

Heat a heavy bottomed frying pan. Add the bacon in batches and fry until crispy. Remove from the pan and set aside. Add the sausages to the pan and fry until cooked. Remove from the pan and set aside. Add chakalaka to the pan and heat. Spoon spaces in the chakalaka and break the eggs carefully into the holes. Cook for a few minutes until the eggs begin to firm. Serve immediately with the hot bacon, sausages and toast.

 

Crunchy top breakfast muffins

Easy to prepare muffins for a lazy Sunday breakfast or perfect for a lunch box treat.

Ingredients

Topping

50g butter

30ml honey

250ml (1 C) muesli

Muffins

500ml (2 C) self-raising flour

5ml (1 t) ground ginger

190ml (¾ C) caster sugar

1 x 410g can Rhodes Quality Pear Halves in Syrup, drained and chopped

80g butter, melted

250ml (1 C) buttermilk

2 eggs

Method

In a small saucepan melt together the butter and the honey. Add the muesli and stir well to mix. Set aside. Sift the flour into a large mixing bowl. Add the ground ginger and the caster sugar. Add the chopped pear halves and mix lightly. In a separate bowl, whisk the melted butter, buttermilk and eggs together. Stir the egg mixture into the pear mixture until just combined. Do not overmix. Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups. Sprinkle the muesli topping over the tops of the muffins. Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are well risen and golden. Transfer the muffins from the tray to a wire rack and leave to cool.

 

Breakfast Burritos

Spice up your morning and put a zing in your day with these delicious burritos.

Ingredients

6 soft flour tortillas or wraps

12 eggs

45ml (3 T) milk

salt and pepper to taste

30ml (2 T) butter

250g streaky bacon, grilled

250ml (1 C) grated cheddar cheese

1 x 410g can Rhodes Quality Tomato Mexican Style

45ml (3 T) coriander leaves, chopped

Method

Heat the tortillas or wraps according to the instructions on the pack and keep warm. Whisk the eggs, milk and salt and pepper together. Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese. Top with a portion of the Tomato Mexican Style, add a sprinkle of coriander and then roll up and serve.

 

Bacon & egg muffins

These easy-to-make bacon and egg muffins will keep in the fridge for a few days, so bake them on a Sunday and you can have healthy breakfasts taken care of for the week.

Ingredients

15ml (1 T) olive oil

½ green pepper, seeded and chopped

1 x 225g streaky bacon

½ x 410g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs

250ml (1 C) grated cheddar cheese

8 large eggs

salt and freshly ground black pepper

Method

Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften. Set aside. Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon. Spoon 5ml (1 t) of the Chopped & Peeled Tomato with Mixed Herbs into each cavity. Add the green pepper on top of the tomato base. Top each muffin with grated cheese. Crack the eggs into a large jug and whisk together. Season the eggs with the salt and pepper. Pour the egg over the cheese, filling each muffin cavity almost to the brim. Bake the egg muffins in an oven that has been preheated to 180˚C for 25 minutes or until a wooden pick inserted into the middle of a muffin comes out clean. Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out. Serve hot.

 

Corn fritters with tomato jam

Corn fritters are great for a weekend breakfast or brunch. Serve them with crispy bacon and tomato jam.

Ingredients

Fritters

185ml (¾ C) cake flour

5ml (1 t) baking powder

5ml (1 t) salt

2 eggs

125ml (½ C) milk

1 x 410g can Rhodes Quality Whole Kernel Corn, drained

250ml (1 C) grated cheddar cheese

2 spring onions, chopped

Sunflower oil for frying

Tomato Jam

30ml (2 T) olive oil

1 small onion, finely diced

3 garlic cloves, minced

1 small piece fresh ginger root, peeled and grated

1 x 410g can Rhodes Quality Tomato Italian Style

65ml (¼ C) maple syrup

5ml (1 t) salt

to serve: crispy bacon

Method

For the fritters, sieve the flour, baking powder and salt together. Whisk the eggs and milk together. Whisk the milk mixture into the dry ingredients to make a smooth batter. Stir in the Whole Kernel Corn, cheese and spring onions. Heat a thin layer of oil in a non-stick frying pan. Over medium heat add heaped spoonsful of batter to the pan. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.

For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes. Add the Tomato Italian Style, maple syrup and salt. Reduce heat to low and simmer for 30 minutes or until the jam thickens. Cool.

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