Want to kick Christmas day off with a delicious meal? We’ve got you covered! Whether you like your breakfast sweet or savoury, want something small to save room for later or plan on going all out on Christmas morning, these recipes are sure to get you off to a good start.
Christmas Muesli
You’ll need:
- 4 cups rolled oats
- 1/2 cup chopped almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup flaked coconut
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 4 tbsp. maple syrup
- 4 tbsp. water
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 cups of dried fruit, coarsely chopped – sultanas, cranberries, figs apricots
Method:
- Preheat your oven to 175°C and line a tray with baking paper.
- In a large bowl combine all the dry ingredients and place on the baking tray. Drizzle with maple syrup, water and spices and place in the oven for 15-25 minutes, stirring a few times to keep the mixture from burning.
- Let the dry ingredients cool of before adding the dried fruit. Store in airtight containers until Christmas morning.
Gingerbread Toast
You’ll need:
- 100g unsalted butter
- 100g treacle
- 100g golden syrup
- 100g brown sugar
- 300g self-raising flour
- 1 ½ tbsp. ground ginger
- 1 tsp mixed spice
- 2 eggs
- 125ml buttermilk
Method:
- Preheat oven to 170°C and grease a loaf tin.
- Place the butter, treacle, golden syrup and sugar in a saucepan over medium heat, stirring until butter is dissolved. Set aside to cool.
- Sift the flour and spices into a large mixing bowl. In a separate bowl, whisk together the eggs and buttermilk.
- Fold cooled syrup into spiced flour, then add the egg mixture. Stir until combined, then spoon into loaf pan and bake for 30 minutes.
- Let cool, then slice and serve toasted or fresh with butter and left over treacle or golden syrup.
Breakfast Bruschetta
You’ll need:
- 250g cherry tomatoes
- 200g mushrooms, stalks removed
- 30ml olive oil
- 12 slices pancetta
- 1 bunch washed spinach
- 6 slices sourdough bread
- 125g ricotta
Method:
- Preheat oven to 160°C. Place the tomatoes and mushrooms in a roasting pan. Drizzle with a little olive oil and season with salt and pepper. Bake in oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and set aside.
- Meanwhile, heat a large frying pan over high heat. Add the pancetta and cook for 5 minutes or until crisp. Transfer to a plate. Heat half the remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes or until spinach just wilts. Season with salt and pepper and remove from heat.
- Brush the bread slices with remaining oil. Lightly toast the bread slices under the grill or on the barbeque.
- Spread the ricotta over the bread slices. Top with spinach, pancetta, mushrooms and tomatoes and enjoy.
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