Breakfast is one of my favourite meals. Just to be clear, I’m not talking about cereal, toast, porridge or yoghurt in this list. I’m talking about the kind of breakfasts that happen at the weekend, when you’ve got time to prepare something more exciting than a toasted bagel.
You might think that sounds a little crazy, but so many of the foods that turn breakfast from the ordinary to the extraordinary could easily feature in your evening meal. There’s absolutely nothing to stop you consuming eggs, bacon and sausages for your dinner (or tea, depending on where you’re from!), and the following recipes prove just that:
Fajitas don’t just have to be stuffed with chicken. Far from it. In fact, I prefer a breakfast fajita, stuffed with scrambled egg, avocado and bacon.
The beauty of this dish is that everyone can create their own. There are a few basics I lay on the table; eggs scrambled with a little paprika, beef sausages, chorizo, bacon, guacamole, spiced baked beans and flour tortillas. People can then dive in and create whatever breakfast-themed fajita they like.
Shakshuka is a Middle Eastern dish, where the eggs are baked with tomatoes, peppers and spices. After sautéing some peppers in olive oil with cumin and cayenne pepper, pour in tinned tomatoes. When the sauce thickens, crack your desired number of eggs on top and bake in the oven. The Hairy Bikers Shakshuka recipe is pretty failsafe.
Adding chorizo when you’re sautéing the peppers takes the dish to a whole other dimension. I tend to serve Shakshuka with lots of crusty bread too, perfect for mopping up all that tomato and egg yolk.
Smoked salmon and red onion frittata
Smoked salmon always feels like the ultimate breakfast luxury, but it doesn’t have to be. In this recipe, I use classic breakfast ingredients to make a dinner that’s as tasty as it is good for you.
Start by sautéing some red onion with a little tarragon, before adding whisked eggs. When the eggs start to bubble, drop in strips of smoked salmon. Finish the frittata off in the oven – you’ll know it’s ready when the top is firm. I usually serve this dish with a green salad.
Chiara is an editor who likes the simple things in life; a cup of tea by the fire, travel, and spending time with friends and family. She also can’t resist the lure of Scandinavian decor and has a penchant for anything warm and cosy. You can find out more about Chiara and follow her adventures on her blog, Wine and Olives.