Speedy breakfasts


These deliciously easy recipes are worth five minutes of anybody’s time. Wouldn’t you agree?

TASTIER THAN TOAST

Do as the Scandinavians do and top rye bread with smoked trout (or salmon), half an avocado mashed with a little olive oil and seasoning and a sprinkling of chopped red chilli and chives.

Or why not try…

• Toasted brioche spread with cream cheese and topped with smashed berries and honey

• Quickly frying bacon and sliced mushrooms, pile into a wrap with a few slices of brie. The heat of the bacon should melt the cheese to gooey perfection.

CRACKING EGGS

Create top-speed Spanish-style scrambled eggs: thinly slice half an onion and red pepper and sauté with a few slices of chorizo in a glug of olive oil for 3-4 mins. Meanwhile whisk two eggs, pour in and stir over the heat for a further 1 min until scrambled. Season and serve.

Or why not try…

• Stirring up an omelette with roughly chopped smoked salmon and chives

• Poached eggs with wilted spinach and fried cherry tomatoes on toast

CRUNCH TIME

Granola is already the king of cereals, but top with cinnamon-dusted yoghurt, fresh berries and a drizzle of ready-made coulis to make it really amazing.

Or why not try…

• Mixing it up with different milks. Try coconut, hazelnut, almond or even Ecomil’s almond milk with cacao and agave.

• Having a few creative toppings up your sleeve such as toasted almonds, coconut and banana; pomegranate, pumpkin seeds and cinnamon; or dried cherries and shavings of dark chocolate.

PIMP YOUR PORRIDGE

For a photo-worthy breakfast, liven up your usual bowl of oats with almond milk and top it with chopped dried apricots, pistachios and almonds, plus a generous drizzle of honey.

Or why not try…

• Swirling in a spoonful of jam or nut butter

• Spicing it up with ground cinnamon, cardamom and nutmeg

• If you’re feeling adventurous, take inspiration from chef Tom Kerridge by stirring in hotsmoked salmon, lemon and dill. (Or not…)

Porridge to go

The beauty of chia porridge (along with its omega-3 benefits) is that you can make it ahead of time. Soak chia seeds in coconut milk with a squeeze of agave syrup in a Kilner jar in the fridge overnight. Top with fruit or jam in the morning and take it to work with you. This works well with oats, buckwheat and quinoa flakes too.

Read more speedy breakfasts in the latest issue of ocadolifePimp up your porridge and more speedy breakfast tips. Get it while it’s hot:

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