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Breakfast Is Served

Breakfast is served! Rise and shine with these quick and easy breakfast recipes.

Stewed gooseberry and coconut porridge

Prep time: 0 min
Cook time: 15 min
Serves: 4

½  cup gooseberries
½ cup sugar
1 cup oats
2 cups milk
¼ cup grated fresh coconut


1. Cook the gooseberries and sugar over low heat, stirring until jammy, for about 10 minutes.
2. Cook oats in milk until soft and creamy, about 5 minutes.
3. Serve porridge with stewed gooseberries and coconut.

Desiccated coconut can be used as the perfect alternative. Add some toasted almond flakes to enhance the layers of flavours.

Chia and fig parfait

Prep time: 10 min
Cook time: 0 min
Serves: 4



1 cup chia seeds
2 cups double-cream yoghurt
6-8 figs, sliced
½ cup roasted cashews, chopped
¼ cup honey


1. Mix the chia seeds with half of the yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roasted cashews in glasses. Drizzle with honey.

Any nuts of your choice can be used in this delicious parfait. Chia seeds contain large amounts of fibre and omega-3 fatty acids, high-quality protein, minerals and antioxidants. They help improve digestive health and risk factors for heart disease and diabetes.


Pita with scrambled egg, spinach and feta

Prep time: 10 min
Cook time: 0 min
Serves: 4


2 pitas
4 eggs, scrambled
Handful baby spinach
1 round of feta cheese, crumbled


1. Toast the pita. Cut in half and slit open the halves to make pockets.
2. Fill each pocket with scrambled egg, spinach and crumbled feta.
3. Season with salt and cracked black pepper.

Adding 1-2 tbsp of water to your whisked scrambled egg mixture makes them lighter whereas adding milk makes them tougher. The water, when heated on the stove, creates a steaming effect and aids in a fluffier end result.


Photography: Unsplash

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