What’s a good, easy winter breakfast that isn’t porridge?
That sounds like a job for Guardian Felicity Cloake perfectionist, who’s been making her way through a breakfast buffet in the name of research for her latest book, Red Sauce, Brown Sauce: A British Breakfast Odyssey (coming this summer). “Obviously the beans on toast,” she says. “Quick, filling, and delicious.” Cloake might customize the canned stuff with Worcestershire or chili sauce, smoked paprika or wilt in a handful of baby spinach. Or make your own baked beans from canned beans [eg, haricot] With a little extra virgin olive oil, a dash of lemon juice and some chili flakes or chopped herbs. “
If oats are floating in Sarah’s boat, but porridge isn’t, Cloake suggests stir-frying some spiced apples or rye flakes the night before. Instead, use oats (plus chopped nuts and cinnamon, for example) in pancake batter, or sprinkle them on your morning muffins. Resident Guardian Baker N’Djamena Ebiwe is a number apple, cardamom, and buckwheat portion, sift 130 grams of buckwheat flour, 75 grams of caster sugar, 1 teaspoon of baking powder, 1/2 teaspoon of picarp, and a pinch of salt into a bowl. In a separate bowl, beat an egg, 60g of unsalted butter, 100ml of milk, 1 teaspoon of vanilla extract, ½ teaspoon of crushed green cardamom pods and a grated peeled apple. Fold the wet ingredients into the dry, then place them in a muffin tray lined with parchment paper. “Put a cube of apple on top of each one, push it into the mixture a little, and add a little oats, pumpkin seeds and demerara sugar.” Bake at 220°C (200°C fan)/425°F/gas 7 for eight minutes, then reduce to 180°C (160 fan)/350°F/gas 4 and bake for 8 to 10 minutes, until risen. Then you’ll have breakfast arranged for days.
It is a universally recognized fact that most breakfasts can be solved with eggs. Kluck says an omelet is “faster than porridge and infinitely customizable,” while chef Josh Katz prefers shakshuka. “It’s a dish rooted in simplicity, but you can play with it,” says the chef, owner of Carmel’s restaurant in London. “In its core there is a lot of garlic, onions, peppers and spices [paprika or cumin, say] Soften it with olive oil, then [add] Tomatoes, whether mashed, canned or fresh. Reduce, then balance with the sugar and spices.” Make some wells, crack the eggs, put a lid on the pan and, once cooked, cover with chopped coriander, green onions, yogurt, tahini or whatever else you like and should have on hand .
Instead, turn dinner into breakfast. If you have any mashed leftovers (and haven’t overdone at Christmas), there’s a bubble and squeak, which should be topped with the obligatory fried egg. “Or cook more rice when you make dinner and turn it into fried rice the next morning with an egg and some chopped veggies,” Kluck adds. “All of this sounds like a big hassle, but in fact it can be on the table in 10 minutes, and—bonus!—the skillet is much easier to wash out than the pot of porridge!”