Breakfast

My Travelling Kitchen
Breakfast




















Breakfast
My Travelling Kitchen

Scrambled Eggs
Potato and Chorizo Omelette
Panettone French Toast with Berry Sauce
Mushroom and Spinach Bruschetta with Poached Egg
Char-grilled mushroom Stack
Ricotta Pancakes with Caramelised Banana
Lemon & Herb Mushrooms on Bruschetta with Ricotta
Apple & Cinnamon Porridge
Buttermilk Pancakes


















Breakfast
My Travelling Kitchen
Scrambled Eggs

This is my favourite way to serve and eat eggs. Many people enjoy their scrambled eggs to be very light and
fluffy, I however prefer my scrambled eggs to be slightly undercooked and somewhat still stuck together a
little. I find some scrambled eggs can be dried out and too light. I have a trick to keeping my eggs from drying
out too much and I believe its all in the amount of heat you apply to the pan and the amount of stirring you
put the eggs through. I believe good scrambled eggs all come down to how patient you are. I prefer to use a
non-stick very small saucepan, a small wooden spoon and the lowest setting on the stove. These factors will
affect the quality of your scrambled eggs greatly and if I cant get my hands on them within a kitchen I will not
bother cooking scrambled eggs. Thats how important they are!

Per person

Ingredients
3 eggs
1/4 cup cream or milk
Salt and freshly ground black pepper
20 g butter

Method
Place eggs, cream and salt and pepper in a bowl and whisk together. Melt butter in a non-stick frying pan over
a very low heat. Once the butter is completely melted add the egg mixture to the saucepan, before the butter
has time to brown and bubble too much. Leave the heat on low and give the mixture a little stir with a small
wooden spoon and now leave for at least 2 minutes without stirring. Give the eggs a little stir after this 2
minutes with the wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The
idea is to fold the eggs rather than to scramble them. Leave to cook for another minute then repeat the folding
process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a
plate and serve with hot toast.

Note If you are making more than two serves of scrambled eggs, make sure you cook separate batches
so as not to crowd the pan.













Breakfast
My Travelling Kitchen

























Breakfast
My Travelling Kitchen
Panettone French Toast with Berry Sauce
This is a great way to liven up normal French Toast, or Eggy Bread as it is also known. Panettone is an Italian
bread traditionally given at Christmas. It is a sweet sponge like bread with dried fruit and peel mixed in with
the bread dough. It may be found all year round in good Delicatessens. Columbia bread is similar and is given
at Easter. It is a little sweeter with almonds and sugar coating the top of the bread. Equally, Brioche would be a
good substitute if you cannot find either of these Italian delicacies. I love making this recipe on celebratory
mornings such as Christmas and Easter as it is very decadent. Make the sauce as sweet as you like, just adjust
the amount of sugar and lemon juice you add to the berries to make it more or less tart.

Serves 2

Ingredients
2 eggs, lightly beaten
3 tablespoons milk
4 thick slices of Panettone, Columbia or Brioche bread
Half a medium sized lemon, juiced
1 tablespoon castor sugar
1 cup Seasonal berries

Method
Whisk eggs and milk together. Heat a pan with a small amount of butter. Dip the cake or bread slices into the
egg mixture, making sure you cover all the sides. Remove from the bowl and hold in your hands for a few
seconds to drain away some of the liquid then place bread straight into the hot pan. Cook both sides of the
bread until golden brown and the egg mixture is all cooked. Place lemon juice, castor sugar and berries into a
blender and blend together to desired texture. Place toast on a plate and spoon the berry mixture on top.










Breakfast
My Travelling Kitchen
Potato & Chorizo Omelette

This omelette is a cross between a Spanish tortilla and an Italian frittata. Its a lovely blend of flavours which I
love. You will need to finish cooking it in the oven or under a grill because it is so thick.

Serves 2

Ingredients
2 small waxy potatoes, scrubbed and cut into chunks or thin slices
Sea salt and freshly ground black pepper
6 large free-range or organic eggs
2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
Juice of 1 lemon
Extra virgin olive oil
Bunch of fresh flat-leaf parsley, leaves picked

Method
Preheat the oven to its highest setting or get your grill nice and hot. Put the potatoes into a saucepan of
boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry.
Whisk the eggs in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm non-stick, ovenproof frying pan on a medium heat. Add the chorizo slices and the potato
chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when
everythings lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle
the rosemary leaves into the hot fat. As soon as they hit the pan, theyll start to crisp up. Pour the beaten eggs
on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole
pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked
through in the middle.

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a
glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then
mix in the parsley leaves. Serve a little on top of the omelette and tuck in!






Breakfast
My Travelling Kitchen
Char-grilled Mushroom Stack
Serves 4

Ingredients
cup (80ml) olive oil
2 cloves garlic, crushed
2 teaspoons thyme leaves
Sea salt and freshly ground black pepper
2 pieces pita bread
4 rashers bacon
4 large field mushrooms
150g feta, sliced
flat-leaf parsley leaves, to serve

Method
Place the oil, garlic, thyme, salt and pepper in a bowl and mix until well
combined. Brush the bread with half the oil mixture and grill under a preheated hot grill for 1 minute or until
crispy and golden. Set aside. Grill the bacon until crispy and golden. Set aside and keep warm. Heat a char-
grill pan over medium heat. Brush the mushrooms with the remaining oil mixture and char-grill for 35
minutes or until tender. Break the bacon into pieces. To serve, top the mushrooms with the bacon, feta,
parsley and crispy bread and serve immediately.

Ricotta Pancakes with Caramelised Banana
Serves 6-8

Ingredients Method
For Pancakes: Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the
1 cups ricotta flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix
cup milk until just combined. Place egg whites in a clean dry bowl and beat until stiff
4 eggs, separated peaks form. Fold egg whites through batter in two batches, with a large metal
1 cup plain flour spoon. Lightly grease a large non-stick frying pan with a small portion of the
1 teaspoon baking powder butter and drop 2 tablespoons of batter per pancake into the pan. Cook over a
Pinch of salt low to medium heat for 2 minutes, or until pancakes have golden undersides.
50g butter until golden and cooked through. Transfer to a plate and quickly place Turn
pancakes and cook on the other side caramelised bananas on top. Dust with icing
sugar.

For Caramelised Bananas: For caramelised bananas, slice bananas into round circles, then in a pan over a
3 Ripe Bananas medium heat, place bananas, brown sugar and butter. Cook until the butter melts
40g butter sugar begins to bubble. A thick syrup will develop and coat the bananas.
3 tablespoons brown sugar

Breakfast
My Travelling Kitchen











































Breakfast
My Travelling Kitchen
Mushroom & Spinach Bruschetta with Poached Egg
Serves 1

Ingredients
2 slices thick white bread, suitable for bruschetta
2 cloves of garlic
10g butter
Field Mushrooms, sliced thickly
2 handfuls of spinach leaves, lightly steamed
1 poached egg
Olive oil
Salt and pepper

Method
Grill bread slices and then rub one of the garlic cloves over one side of the bread. Melt butter in a frying pan,
add mushrooms and garlic. Brown until the mushrooms have sweated and are tender. Place cooked
mushrooms on top of bread slices, then the lightly steamed spinach, followed by the poached egg, drizzle
with olive oil and salt and pepper. Serve immediately.

Lemon & Herb Mushrooms on Bruschetta with Ricotta
Serves 4

Ingredients
40g unsalted butter
1 tbsp olive oil, plus extra for brushing,
2 garlic cloves, finely chopped
500g mixed small mushrooms such as button and swiss brown
Sae salt and freshly ground black pepper
1 tsp balsamic vinegar
2 tbsp chopped flat-leaf parsley
1 tsp chopped fresh tarragon
1 tsp grated lemon zest
4 slices sourdough bread
1 garlic clove, extra, for rubbing on the bread
250g (1 cup) ricotta cheese

Method
Put half the butter with the oil and chopped garlic in a saucepan over a medium to high heat. Add the
mushrooms, 60ml water and salt and pepper, to taste. Cover and cook, stirring occasionally, for about 15
minutes, or until the mushrooms are cooked and the liquid is syrupy. Stir in the balsamic vinegar, parsley,
tarragon and lemon zest. Taste for seasoning and adjust if necessary. Whisk the remaining cold butter through
to thicken the mushroom sauce. Brush the bread on both sides with olive oil. Grill until golden on both sides,
then rub both sides with the cut garlic clove and place on serving plate. Top with ricotta and then mushrooms
and serve immediately.
Breakfast
My Travelling Kitchen
Breakfast
My Travelling Kitchen
Apple & Cinnamon Porridge
Serves 2
Ingredients
1 cup Porridge Oats
Half an apple, grated
tsp cinnamon
1 tsp sugar
250ml milk
50ml vanilla yoghurt
To Serve:
Honey to drizzle
Blueberries or apple slices

Method
Place all ingredients except vanilla yoghurt in a small non-stick saucepan over a medium to low heat. Cook
porridge for a few minutes stirring every 30 seconds or so. Adjust the liquid content as it cooks. If more milk
is needed then add it and if it is still too liquid cook for a little longer but makes sure it doesnt stick to the
bottom of the pan. Once porridge is cooked stir through vanilla yoghurt and serve immediately in bowls with a
drizzle of honey and top with desired fruit.

Buttermilk Pancakes
Makes 16 small pancakes
Ingredients
250g (2 cups) plain flour
3 tsp baking powder
A pinch of salt
2tbsp sugar
2 eggs, lightly beaten
750ml (3 cups) buttermilk
75g unsalted butter, melted
Unsalted butter, extra, for greasing the pan
To Serve:
Caramelised plums
Maple syrup
Plain yoghurt

Method
Stir the flour, baking powder, salt and sugar together in a bowl. Add the eggs, buttermilk and melted butter
and whisk to combine. Heat a large non-stick frying pan over a medium heat and brush a small portion of
butter over the base. For each pancake, ladle 80ml of batter into the pan and cook for about 2 minutes, until
bubbles appear on the surface. Turn the pancake over and cook for another minute. Transfer to a plate and
keep warm while cooking the rest of the pancakes. Serve the pancakes in stacks with the plums, a jug of
maple syrup and some yoghurt.
Breakfast
My Travelling Kitchen