3 Weekend breakfasts

Easy, healthy breakfast ideas you'll actually WANT to get up for...

BAKED EGGS; Serves 2.


This is a delicious lazy Sunday brunch by Melissa and Jasmine Hemsley that will cure any hangover, restore good moods and pep you up for the weekend.

You will need:


Huevos Rancheros

1 medium onion, diced

2 garlic cloves, finely diced

1 tbs ghee or coconut oil

2 red peppers, halved lengthways then sliced into strips

2 cans tomatoes or 10 medium tomatoes approx. 800g

200ml water

2 dried bay leaves

1 tsp smoked paprika

4 eggs

a little cayenne or fresh red chilli to your taste, depends on the strength of your chilli

1 small handful of strong cheddar cheese

1 large handful of fresh coriander

½ lime, sliced into 2 thick wedges



1 large ripe avocado

1 tablespoon of extra virgin olive oil

The juice of ½ lime

Spring onion/chives, chopped

½ clove of garlic, chopped


To Serve

 2 large handfuls of watercress, roughly snip the thicker stems for easier eating, drizzle with flaxseed oil or extra virgin olive oil and lemon juice


How To:

Fry the onion, garlic, spices and bay leaves in ghee for 5 minutes until softened but not browned

Add the red peppers and fry for a further 5 minutes

Add in the tomatoes, stir, season with salt and pepper and bring to a medium simmer for about 10 mins until you have a thick sauce

Meanwhile, make the guacamole – scoop out your avocado flesh into a bowl and using a fork, roughly mash the ingredients together and season

Use a spoon to make 4 holes in the tomato sauce and crack an egg into each one. The eggs will poach in the sauce and cook in 4 about minutes for a runny yolk.

Season each yolk with sea salt and black pepper, spoon over the guacamole and sprinkle with grated cheese

Serve on a bed of watercress with a wedge of lime if you like


EGG MUFFINS; Serves a crowd.


Delicious, healthy and an excellent way to use up leftover veg, recipe below by Amelia Freer from Freer Nutrition. Use 8 eggs for  around 12 muffins.


"All you need to do is whisk eggs in a bowl. Grease the muffin tray holes with coconut butter (or olive oil).  Choose your fillings and put a small teaspoon in the bottom of each muffin tray then spoon over the whisked egg until they are just filled.  Then bake in the oven on a medium heat, roughly 150°c  for 10 mins or until they are cooked through.  They are fluffy and light and a lovely way to feed a busy breakfast bunch AND they are great hot, warm or cold.  Play around with the fillings, use leftovers and make sure you add in flavour.


Egg "muffin" fillings:

Sundried tomato, chilli & paprika

Beetroot & feta

Roasted squash and Sage

Avocado, Spinach, chives & basil

Roasted peppers, paprika & parsley"




A yummy, energy boosting breakfast for those on the go by Natasha Corrett from Honestly Healthy - perfect after your Sunday morning yoga session


You will need:


2 tbsp chia seeds

4 tbsp rice milk (or dairy free alternative)

70g porridge oats

1 orange – zest and juice

15g chopped dates

¼ tsp Orange blossom water

10g cinnamon stick (or ¼ tsp powder)

100ml warm water

1 punnet of berries

1 tbs bee pollen


How to:

In a bowl soak the chia seeds in the rice milk and set aside.

In separate bowl make your Bircher muesli by placing the oats, orange zest and juice, chopped dates and orange blossom in a bowl. Next add the the warm water and cinnamon stick and stir. Leave both to sit for 30 minutes or over night.

In a glass or jar put a layer of the soaked chia seed then a layer of the orange blossom Bircher muesli and then a layer of berries on the top & then sprinkle over the bee pollen. Yum!