Sometimes a healthy savoury option is exactly what you need to start the day, and these savoury caprese salad waffles will do the trick!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the waffles
1 egg
1 cup flour, sifted
1 cup milk
¼ cup vegetable oil
½ tbsp sugar
2 tsp baking powder
¼ tsp salt
2 tsp basil pesto
For the tomatoes
1 tbsp oil
2 cups baby tomatoes
To serve
1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 tbsp basil pesto
2 tbsp olive oil
Sea salt and freshly ground black pepper

METHOD
For the waffles
1. Preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.
For the tomatoes
1. Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.
To serve
1. Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Now that you’ve tried caprese salad waffles, have you heard of hash-brown waffles? They’re so tasty, and perfect for your breakfast spread!

The post Savoury caprese salad waffles appeared first on MyKitchen.

Whether you’re preparing an extravagant brunch or simply meal prepping for the week, these baked egg tartlets are a delightful snack.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the crust
1⅓ cups flour
½ cup butter, softened
¼ cup cheese, finely grated
2½ tbsp water
1 egg, beaten
½ tsp salt
½ tsp baking powder
For the filling
2 tbsp oil
1 onion, finely chopped
⅔ cup bacon, diced
2 garlic cloves, finely chopped
1½ cups brown mushrooms, sliced
6 eggs
3 sprigs thyme, leaves picked
To serve
Sea salt and freshly ground black pepper

METHOD
For the crust
1. Preheat oven to 180°C and grease 6 small tart tins or a large 6-cup muffin tray.
2. Place all ingredients in a large bowl. Mix until combined and a soft dough forms.
3. Press pastry evenly into each tin, then line the pastry shell with baking paper. Spoon 2–3 tbsp baking beans into each lined pastry shell and bake for 15 minutes. Remove the baking paper and baking beans and return to the oven for a further 5 minutes.
For the filling
1. Heat oil in a pan over medium heat. Add the onion, bacon and garlic and fry until the onion is soft and translucent, about 5 minutes. Add the mushrooms and cook until all the liquid has been absorbed.
2. Place a spoonful of the bacon and mushroom filling into each tart crust, then crack an egg on top. Sprinkle with thyme leaves.
3. Bake until the egg white is cooked but the yolk is still slightly jammy, about 10–15 minutes.
4. Season to taste before serving.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

These baked egg tartlets are super quick and simple, but for an extra fancy treat, make these phyllo eggy tarts!

The post Baked egg tartlets with bacon and thyme appeared first on MyKitchen.

Breakfast food gets a delicious new pairing in these spiced savoury breakfast plates! Plus, they’re quick enough to whip up before work.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
¼ cup sunflower seeds, toasted
2 cups plain yoghurt
4 tomatoes, sliced into wedges
1 tsp salt
1 tsp cardamom
Chopped parsley, to serve
4 slices rye bread, toasted

METHOD
1. Chop half of the sunflower seeds.
2. Fold the whole sunflower seeds into the yoghurt.
3. Dollop the sunflower yoghurt on to plates. Top with remaining ingredients and chopped sunflower seeds.
4. Serve with toasted rye.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Spiced savoury breakfast plates appeared first on MyKitchen.

This banana bread breakfast rawnola has that raw power and is the perfect healthy start to the day. Add some protein powder for an extra pow!

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 banana
1 tbsp cinnamon
5 tbsp water
¼ tsp salt
4 cups oats
¼ cup pecan nuts, chopped
5 tbsp honey

METHOD
1. Blend the banana, cinnamon, water and salt.
2. Fold the banana mixture through the oats and pecans.
3. Drizzle in the honey and mix until clumps form.
4. Place in the fridge to set for 1 hour.
5. Serve with milk of your choice.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Banana bread breakfast rawnola appeared first on MyKitchen.

There’s nothing like a quick fix breakfast to get you up and going for the day, especially when they’re as delicious as these zesty raspberry flapjacks you can make in the blender!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
8 eggs
3 cups oat bran
½ cup yoghurt
4 tbsp honey
1 tsp baking powder
1 orange, zested and juiced
1 lemon, zested
¼ tsp baking soda
Handful raspberries
To serve
4 tbsp honey

METHOD
1. Blend all the ingredients except the orange zest.
2. Drop raspberries into the batter and mix gently with a wooden spoon.
3. Heat a non-stick pan to a medium-low heat and fry 1 tbsp of the flapjack mix on each side for 1 minute.
4. To serve, drizzle with honey and sprinkle with orange zest.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Make these zesty raspberry flapjacks in your blender appeared first on MyKitchen.