How to make a good breakfast?

Breakfast is important because it "wakes up" your metabolism and will help you feel more energized throughout the day.

It is important to eat breakfast every morning because you need energy.And breakfast is the most important meal of the day.Your metabolic rate will increase when food is eaten and decrease when food is not eaten, meaning that it will help to eat in the morning. In the morning is when you start fresh.You wouldn't want to be stuffing yourself with meat and rice or pasta.That's what you eat during lunch.You can prepare something the time before or take something with you to wherever you're going.         

Eating breakfast every morning helps control your weight. The body starts to use the breakfast food energy right away.No matter how much you sleep, you still wouldn't be kept awake unless you have a hearty breakfast. Remember, breakfast is the most IMPORTANT meal of the day. Don't let weight loss, or running late get to you.

Fills your body up with new nutrients to get your body going every morning...

                How to make a good breakfast?

       Sunrise Sandwich 

Ingredients: 

1 Muffin, Bagel, Burger bun (any would work) 

1 Egg (per person) 

Ham Cheddar Cheese

Directions: 

Its way simpler to use the microwave, not the stove, to cook the bun. But you will need the stove for the egg. Take your egg(s) and scramble them up like you would if you were making scrambled eggs. Now pour the egg batter onto a griddle like you were making pancakes. DON'T SCRAMBLE THEM! It should be really thin and spread out. You want it to do that. now take a metal spatula and flip the thin sides to the middle until it looks like it would fit in your muffin (etc.) now put the egg on the muffin. Now the super easy part, Take some cheese and put it on your egg, now some ham, how ever much you want. Put it in a microwave and heat it for 25 seconds. and enjoy! Tip: you can toast the muffin, Bagel or Bun in the toaster before you put the egg on.

Potato rosti with smoked salmon, egg and hollandaise

Ingredients: 

• 3 medium potatoes (desiree or Pontiac)

• 2 tbs horseradish cream

• 1 tbs plain flour

• 4 very fresh eggs

• 50g butter

• 1 tbs olive oil

• 4 slices smoked salmon

• 2 tbs finely chopped chives, to garnish

• Hollandaise and rocket, to serve
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Directions:

1. Place potatoes in a pan of cold, salted water and bring to the boil. Reduce heat to low and simmer 8 minutes. Drain and cool slightly. Peel potatoes, then coarsely grate into a bowl. Stir in horseradish and season well.
2. Form into 4 patties and squeeze out any moisture ? ensure they have ragged edges. Dust lightly with flour, then cover.
3. Break eggs into a frypan of boiling water. Reduce heat to low, cover and simmer for 1 minute.
4. Uncover, turn heat off and allow eggs to sit for 10 minutes. Meanwhile, heat butter and oil in a non-stick frypan over medium heat. Add rosti and cook for 2 minutes each side or until golden.
5. Place each rosti on a warm serving plate, top with a folded slice of salmon. Use a slotted spoon to remove eggs, cut off rough edges, then place on top of salmon. Drizzle with hollandaise, garnish with chives, season and serve with rocket.
6. Hollandaise: Place 2 egg yolks in a food processor and season. Heat 1 tablespoon each of white wine vinegar, white wine and lemon juice in a pan over medium heat. Simmer for 1 minute, then add to egg with the processor motor running. Slowly add 110g of melted, unsalted butter, processing until a smooth sauce. You can make this in advance and keep it warm in a thermos.

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  Breakfast wraps

  
  
  
  
  
  
  
  Ingredients:

  • 10 round (15cm-diameter) flour tortillas

  • 6 bacon rashers, rind and excess fat trimmed, thinly sliced crossways

  • 12 eggs, lightly whisked

  • 125ml (1/2 cup) thickened cream

  • Salt & freshly ground black pepper

  • 20g butter

  • 120g (1 1/2 cups) coarsely grated cheddar

  • 4 green shallots, ends trimmed, thinly sliced
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  Directions:

  
  

  1. Preheat oven to 160°C. Wrap the tortillas in foil. Place in preheated oven for 10 minutes or until hot.
  2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  3. Whisk together egg and cream in a bowl. Season with salt and pepper. Melt butter in a heavy-based saucepan over medium-low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from 1 side to the other in 4 different directions. Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent egg sticking. Cook for 5 minutes or until three-quarters of the egg mixture is cooked, but mixture is still creamy and slightly liquid. Remove from heat. Stir in the bacon.
  4. Transfer scrambled eggs to a warm serving bowl. Garnish with a little of the cheese and green shallot. Serve immediately with hot tortillas and the remaining cheese and green shallot.

     
     
     

     One-pan brekky

     
     

  
  

  

  
  

  Ingredients: 

  • 2 teaspoons olive oil

  • 4 lean beef chipolata sausages

  • 4 rindless shortcut bacon rashers

  • 150g button mushrooms, sliced

  • 1 medium tomato, halved

  • 2 eggs

  • Toast and tomato sauce, to serve
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  Directions:

  1. Heat oil in a large frying pan over medium-high heat. Add sausages and bacon. Cook for 3 to 4 minutes or until sausages are almost cooked though.
  2. Add mushroom and tomato to pan. Cook for 2 to 3 minutes or until mushroom is tender and sausages cooked through. Push sausages, bacon, mushroom and tomato to 1 side of pan. Crack eggs into pan. Cook for 3 to 4 minutes or until cooked to your liking. Season with salt and pepper. Serve with toast and sauce.

Directions
1. Heat oil in a large frying pan over medium-high heat. Add sausages and bacon. Cook for 3 to 4 minutes or until sausages are almost cooked though.
2. Add mushroom and tomato to pan. Cook for 2 to 3 minutes or until mushroom is tender and sausages cooked through. Push sausages, bacon, mushroom and tomato to 1 side of pan. Crack eggs into pan. Cook for 3 to 4 minutes or until cooked to your liking. Season with salt and pepper. Serve with toast and sauce.