BREAKFAST BAP RECIPE - OLIVEMAGAZINE
Check out our next level breakfast buns from food writer John Gregory-Smith with streaky bacon, crispy fried eggs and salty baked kale. Make this easy brunch recipe for a super indulgent weekend treat
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 40 minutes
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Tip the kale onto a baking tray, drizzle over the oil and season well. Toss together and bake for 10-12 minutes (turning halfway) or until crisp and golden. Remove from the oven, scatter over the paprika and mix well.
- Turn the grill to high. Put the bacon onto a rack and grill for 2-3 minutes each side or until golden and crisp.
- Heat the butter in a large non-stick frying pan and crack in the eggs. Season and cook for 4-5 minutes or until just set.
- While the eggs are cooking, cut the buns in half and grill for 1 minute until toasted. Tear the mozzarella and divide between the bottom halves of the buns. Put onto the grill rack and cook for 1 minute until melted, then transfer to serving plates.
- Mix the sriracha with the mayonnaise. Spread the sauce on the underside of the bun lids. Drizzle the remainder over the mozzarella-covered buns and top with the bacon. Add the egg and finally the kale. Top with the other bun halves and serve immediately.
Nutrition Facts : Calories 1000 calories, FatContent 79 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fibre, ProteinContent 32 grams protein, SodiumContent 3000 milligrams of sodium
TOFU BREKKIE PANCAKES RECIPE | BBC GOOD FOOD
Silken tofu is the secret to making a stack of fluffy, thick, American-style vegan pancakes without gluten, eggs or dairy
Provided by Jane Hornby
Categories Breakfast, Brunch, Dessert, Treat
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and cook for 5 mins until toasty and golden. Leave to cool, then chop. Turn the oven down low if you want to keep the whole batch of pancakes warm, although I think they are best enjoyed straight from the pan.
- Put the tofu, vanilla, lemon juice and 200ml of the milk into a deep jug or bowl. Using a stick blender, blend together until liquid, then keep going until it turns thick and smooth, like yogurt. Stir in the oil and the rest of the milk to loosen the mixture.
- Put the dry ingredients and 1 tsp salt in a large bowl and whisk to combine and aerate. If there are any lumps in the sugar, squish them with your fingers. Make a well in the centre, pour in the tofu mix and bring together to make a thick batter.
- Heat a large (ideally non-stick) frying pan and swirl around 1 tsp oil. For golden pancakes that don’t stick, the pan and oil should be hot enough to get an enthusiastic sizzle on contact with the batter, but not so hot that it scorches it. Test a drop.
- Using a ladle or large serving spoon, drop in 3 spoonfuls of batter, easing it out gently in the pan to make pancakes that are about 12cm across. Cook for 2 mins on the first side or until bubbles pop over most of the surface. Loosen with a palette knife, then flip over the pancakes and cook for 1 min more or until puffed up and firm. Transfer to the oven to keep warm, if you need to, but don’t stack the pancakes too closely. Cook the rest of the batter, using a little more oil each time. Serve warm with sliced banana, berries, toasted nuts and a good drizzle of maple syrup or honey.
Nutrition Facts : Calories 377 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 7 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.6 milligram of sodium
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