Breakfast recipes

Choosing a breakfast recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Crêpes with Lemon and Sugar

  Preparation takes 19 minutes. Cooking takes 27 minutes. Allow 68 minutes in total. Makes 4 servings. Key ingredients: plain flour, fine salt, eggs, whole or semi-skimmed milk, whole or semi-skimmed milk. Equipment: 24 cm non-stick frying pan or crêpe pan with a flat base approximately 21–22 cm across, Small saucepan, Mixing bowl, at least 1.5 litres, Whisk, Scales and measuring jug, Thin heat-resistant spatula, Heat-resistant pastry brush, Citrus juicer, Plate and clean tea towel for holding cooked crêpes.

  Kitchen tip: Treat the first crêpe as a heat-and-portion check. If it is too thick, use slightly less batter or add the reserved milk only if the batter is genuinely thick.

• Huevos rancheros with tomato-jalapeño salsa

  Preparation takes 10 minutes. Cooking takes 38 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, raw weight, cored and cut into 8 mm dice, onion, peeled weight, finely chopped, fresh jalapeño, approximately 1 small chilli, stem removed and finely chopped; remove seeds and pale ribs for milder heat, garlic, finely chopped, neutral cooking oil: 5 ml for the salsa, 15 ml for the tortillas and 10 ml for the eggs. Equipment: 18–20 cm saucepan, at least 1 litre capacity, with a lid, 28 cm non-stick or well-seasoned frying pan with a lid, large enough for four eggs, Wire rack, Chopping board and knife, Measuring spoons and kitchen scales, Small cup for cracking eggs, Broad spatula, Two serving plates.

  Kitchen tip: The timeline allows a typical salsa reduction. Juicy tomatoes or thin tinned tomatoes can take longer: finish reducing before frying the tortillas.

• Menemen with Softly Scrambled Eggs

  Preparation takes 13 minutes. Cooking takes 25 minutes. Allow 37 minutes in total. Makes 2 servings. Key ingredients: hen eggs, approximately 200 g raw edible weight without shells, ripe tomatoes, raw weight after removing cores, mild Turkish green peppers, raw weight after removing stalks and seeds, olive oil, fine salt, divided: 2 g for the tomatoes and up to 1 g to finish. Equipment: 24 cm frying pan or shallow skillet, approximately 1.5 litre capacity, Heat-resistant spatula, Chopping board and knife, Bowl and fork, Kitchen scales and measuring spoons.

  Kitchen tip: Tomato water content controls the reduction time. Use the spatula-channel cue before adding eggs, even if the sauce needs longer than the suggested simmer.

• Tamagoyaki in a Round Pan

  Preparation takes 7 minutes. Cooking takes 15 minutes. Allow 23 minutes in total. Makes 2 servings. Key ingredients: eggs, caster sugar, mirin, Japanese soy sauce (shoyu), water. Equipment: 20 cm nonstick frying pan with an undamaged surface and approximately 15–17 cm flat cooking base, Flexible, heat-resistant silicone spatula, Silicone pastry brush, Mixing bowl and fork or whisk, Measuring jug, Small dish for oil, Clean chopping board and knife, Thin-probe food thermometer, Fine sieve, optional.

  Kitchen tip: Use the specified small pan: a much larger cooking base spreads the egg too thinly to roll reliably.