Wake up and enjoy the flavours of summer with these breakfasts that feel like a splash of sunshine. 

Stone fruit muesli crumble   

Serves 4 

Ingredients 

For the muesli crumble 

3 cups rolled or regular oats
½ cup desiccated coconut
¼ cup chopped mixed nuts 
¼ cup chopped mixed dried fruit 
2 oranges, zested and juiced 
¼ cup melted butter
¼ cup dark brown sugar
6 plums or nectarines, halved 
½ cup orange juice  
1 tsp vanilla
¼ cup dark brown sugar
1 tub (230g) crème fraiche or cultured cream
3 Tbsp honey   

Method 

1. Preheat oven to 180°C.
2. In a large, greased baking tray, combine all the muesli crumble ingredients and toss through to combine.
3. Bake for about 10-15 minutes, stirring regularly until golden and toasted. Remove and set aside to cool.
4. Place plums or nectarines into a baking tray or skillet.  
5. Whisk together orange juice, vanilla and brown sugar. Pour mixture over the stone fruit and bake for about 20-25 minutes or until softened and sticky.
6. Whisk together the crème fraiche and honey, then set aside.
7. Serve the stone fruit with muesli crumble and honey crème fraiche.  

Recipes & styling: Chad January
Photography by: Zhann Solomons 

 

 

Cheesy shakshuka buns 

Serves 4 – 6  

Ingredients 

For the creamed spinach sauce  

2 Tbsp canola oil 
2 onions, chopped 
1 red pepper, chopped 
4 cloves garlic, chopped 
50g tomato paste 
1 Tbsp smoked paprika 
2 tsp ground cumin 
1 tsp chilli flakes 
Pinch of ground cinnamon 
2 cans (400g each) chopped and peeled tomatoes 
1 cup vegetable or chicken stock 
6 eggs, poached 
6 brioche-style buns 
Butter or oil, for brushing 
2 (125g each) Camembert wheels 
Handful coriander 
Chilli oil, for serving  

Method 

1. Heat oil in a pan and sauté onions and red peppers for about 8-10 minutes or until onions are golden.
2. Add garlic, fry for a minute and then add tomato paste and spices. Stir and fry until sticky, about 1-2 minutes.
3. Add chopped tomatoes and stock, then bring to a simmer, cooking for 10-12 minutes.
4. Cut the tops off the buns, leaving the bottom-half 2-3cm Press down the inside of buns, leaving a clear border all around (this will help hold the shakshuka sauce later).
5. Brush inside of buns (and the border) with some butter or oil.
6. Cut the cheese and place inside buns. Bake for 4-6 minutes or until cheese is molten and bread is crisp.
7. Spoon filling into bread cavities, place an egg inside and top with coriander. Serve immediately.

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

 

Egg breakfast bowls  

Serves 4  

Ingredients 

For the crispy beans  

410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil  
150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice  

Method 

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
3. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat with a generous drizzle of olive oil.
4. Roast beans for 20-30 minutes, or until crispy and golden.
5. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
6. Add another drizzle of oil in the same pan, along with butter and fry eggs to the desired consistency – we opted for saucy, runny yolks.
7. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 
Food assistant: Lerato Motau 
Photography: Zhann Solomons 

 

Herby crêpes with whipped feta 

Serves 4 

Ingredients 

For the whipped feta  

4 discs feta 
2 Tbsp feta water 
¼ cup plain yoghurt 
Handful herbs of your choice 
Milled pepper  

 

For the crêpes  

1 cup (25g) rocket 
1 cup (30g) baby spinach 
1 egg 
½ cup milk 
¼ cup water 
½ cup flour 
½ tsp baking powder 
Pinch salt 
1-2 Tbsp butter, melted  

 

For the filling  

2 Tbsp butter 
2 tsp olive or chilli oil 
2 baby leeks, sliced 
2 cloves garlic, minced 
1 cup frozen garden peas 
200g baby tomatoes, halved 
Salt and milled pepper 
4 eggs, poached or fried to your liking 
Herbs or micro leaves, to garnish 
Lemon wedges, for serving  

Method 

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set
2. For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. Place ½ Tbsp of butter into a shallow pan and pour a cup of the batter into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.

Recipe & styling: Lichelle May 
Photography: Donna Lewis  

Also read: The MyKitchen team’s favourite breakfast spots