Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
300g spinach
7 eggs (4 whole, 3 yolks)
180g butter, cut into 1 cm cubes
3 tbsp white wine vinegar
Juice of 1 small lemon
4 bagels, toasted
2 smoked mackerel fillets, skinned and roughly torn
Salt and pepper

METHOD
1. Blanch the spinach by placing it in a colander and pouring boiling water over it.
2. For the hollandaise, place a small pot over very low heat. Add the 3 egg yolks and 2 tbsp water, then whisk in the butter 1 cube at a time.
3. Fill another pot with water and heat it to simmering point (not boiling). Add the vinegar. Stir in a circle in 1 direction to create a whirlpool. Poach the remaining 4 whole eggs, 1 at time by cracking into the centre and cooking for 3–4 minutes, until done to your liking. Drain on paper towel.
4. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Season to taste.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

The post Poached egg, smoked mackerel and hollandaise bagels appeared first on MyKitchen.

This delicious polenta toast with tahini yoghurt, chilli oil and a poached egg is perfect if you’re looking for a brekkie spoil or are prepping for family brunch.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the polenta toast
7 cups water
½ tsp salt
2 cups polenta
6 tsp olive oil
For the tahini yoghurt
½ cup low-fat plain yoghurt
3 tsp tahini paste
¼ lemon, juiced
For the chilli oil
4 tsp olive oil
1 tsp chilli flakes
To serve
8 eggs, poached
Handful micro herbs

METHOD
For the polenta toast
1. Bring the water and the salt to a simmer.
2. While stirring with a wooden spoon, gradually sprinkle the polenta into the water.
3. Cook for 15 minutes while stirring occasionally to ensure the polenta doesn’t stick to the bottom of the pot.
4. Grease a baking tray with 1 tsp olive oil and line it with cling wrap. Pour the creamy polenta into two 20 cm square tins. Even the tops out so the polenta will set nice and flat. Allow to cool in the fridge for 1-2 hours until set.
5. Cut each of the set polenta portions into four squares, yielding eight squares in total.
6. In a pan, heat the rest of the olive oil to a high heat. Fry the polenta squares for 5 minutes on each side until crisp and golden on the edges and deep golden brown in colour.
For the tahini yoghurt
1. Mix all the ingredients until smooth and set aside.
For the chilli oil
1. Add the oil, chilli flakes and salt to a cold pan.
2. Turn the heat to a low temperature and allow to infuse for 5 minutes. Turn off and allow to cool in the pan.
To serve
1. Place two pieces of toast on a plate, cover with tahini yoghurt, followed by two eggs, chilli oil and micro herbs.

TIP: Freeze the cooked, cut polenta squares to keep polenta ‘toast’ at hand when you feel like making some.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Polenta toast with tahini yoghurt, chilli oil and a poached egg appeared first on MyKitchen.

No matter the time of the day, this cheesy brinjal sandwich will go down a treat! Feel free to change up the filling by having fun with spinach, bacon, cottage cheese – anything that takes your fancy.

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
3 large brinjals, sliced lengthways
1 tbsp salt
¼ cup olive oil
1 cup vinegar
6 eggs
Salt and black pepper
6 slices smoked Gouda
2 baby marrows, sliced into ribbons
Handful mint, roughly chopped
Handful parsley, roughly chopped
1 red chilli, chopped, to serve

METHOD
1. Place the brinjals in a sieve over a bowl and sprinkle with the salt. Leave to de-gorge for 30 minutes.
2. Drizzle with a little olive oil and place on a hot griddle pan until cooked through and slightly charred.
3. Bring a pot of water to a boil and add the vinegar. Once the water is boiling, turn down the heat and stir to create a small whirlpool. Crack the eggs in one at a time and stir for a couple of seconds. Poach until soft, then drain on paper towel. Season.
4. Assemble by topping a brinjal slice with the gouda, baby marrow ribbon, herbs, an egg and red chilli. Season, and top with another brinjal slice.

The post Poached egg and smoked Gouda brinjal sandwich appeared first on MyKitchen.