This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.

The post Paprika grilled pork chops with tomato-braised beans  appeared first on MyKitchen.

This classic combo that needs no introduction: eggs, mushroom and avo. Add crispy bacon to your egg breakfast bowl for a salty edge. 

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 in 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 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 

Photographs: Zhann Solomons

The post Egg breakfast bowls  appeared first on MyKitchen.

This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
800 g baby potatoes, parboiled
50 ml olive oil
2 red onions, thinly sliced
Juice of 1 lemon
400 g green beans, topped and tailed
300 g baby salad leaves
300g hot-smoked salmon with mustard, in chunks
For the dressing
250 ml crème fraiche
150 ml olive oil
20g dill, roughly chopped
10g flat-leaf parsley, chopped
Juice of 1 lemon

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place the potatoes on a baking tray. Gently squash them with a fork. Drizzle with oil and season. Cook for 25 minutes or until golden.
3. Squeeze the lemon over the onions and leave to marinate.
4. Cook beans in salted water for 5 minutes. Refresh in iced water.
5. Place all ingredients in a bowl.
For the dressing
1. Combine all of the ingredients and season. Serve with the salad.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

The post Salmon salad with beans and smashed potatoes appeared first on MyKitchen.

Fattoush is a Middle Eastern salad incorporating toasted or fried flatbread croutons. It’s a great way to repurpose day-old pita. Give it a try in this tuna and bean salad.

SERVES 4

INGREDIENTS
1 pita bread
400g tin cannellini beans, drained and rinsed
170g tin tuna, drained and flaked
180g cherry tomatoes, halved
1 celery stalk, finely sliced
100g rocket
½ cucumber, diced
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped mint
Juice and zest of 1 lemon, plus extra wedges to serve
Salt and pepper

METHOD
1. Preheat oven grill to high.
2. Place the pita bread under the grill for a few seconds to puff. Cut open and return to the grill to toast for about two to three minutes on each side until browned. Tear into bite-sized pieces and set aside.
3. In a bowl, combine the remaining ingredients and season well.
4. Toss the mixture together with the toasted pita pieces and serve with lemon wedges.

Is there anything quite as good as Middle Eastern food like falafels with hummus and dukkah? 

The post Tuna and bean fattoush appeared first on MyKitchen.