Quick and Easy Breakfast


Just take a round bun & empty the filling.
Spread with butter and then cheddar cheese, sausage & eggs.
Add salt & pepper.
Bake it the oven till egg white is set & ready to eat
Serve hot with baked Tomato on the side.




1 large avocado, cut in half and stone removed
2 eggs
2 strips bacon, cut into 1/2 inch pieces
salt and pepper to tasteDirections

Scoop enough of the avocado out that it can fit the egg and fill them with the eggs. Bake in a preheated 180C oven for 15 minutes or until the egg is set the way you like it. Meanwhile cook the bacon and set aside on paper towels. Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.

To try to avoid the egg spilling out of a hole that is too small, crack the eggs into a bowl, spoon the yolks into the avocado halves and slowly add the whites, removing more of avocado if it looks like it needs more space.
Bake in a baking dish that you can lean the edge of the avocado on to help prevent spilling.


Lynette Muller

Here is a simple recipe to make super soft and fluffy breakfast biscuits with self rising flour. Your family will really enjoy having homemade biscuits for breakfast and they really are so easy to make

2 cups self rising flour
½ – 1 of cups milk
4 Tablespoons mayonnaise

Blend all ingredients together well. Drop by the spoonful onto a greased cookie sheet. Bake for 7 to 9 minutes at 200°C.

Poached summer fruit with spiced yoghurt ~ Banting


Recipe Ingredients
For the Poached Fruit
600ml water
2 tsp vanilla essence (or seeds of 1 vanilla pod)
1 cup of strawberries (ripe, fresh fruit)
½ Peach
¼ Apple

For the Spiced Yoghurt
250ml (1 cup) double cream Greek yoghurt
¼ tsp fine cinnamon seeds of 3 cardamom pods (remove husks and use a pestle and mortar to pound the seeds to a fine powder)
1 tsp honey

Recipe Directions
For the Poached Fruit
Heat the water, and vanilla in a medium sized pot on the stove and bring to a simmer. Halve the large fruit and remove the pits/stones. Remove green tops from strawberries and keep them whole. Start with the larger fruit, and cook them in the liquid in batches, about 3 to 5 minutes at a time, until just tender. Remove with a slotted spoon and set aside. Cook the strawberries last, for just 1 minute, then remove and set aside. Reserve the cooking liquid. Cool the fruit and liquid slightly, then return the fruit to the liquid to cool completely in the fridge

For Spiced Yogurt
Mix all the ingredients for the spiced yoghurt together. Taste, and add more spices if desired. Serve with the poached fruit and a little of the poaching liquid.

The poached fruit will keep well in the fridge, covered, for a few days. Serve cold or at room temperature.

‘Meal-in-a-muffin’ Breakfast Muffins – (makes 12 or 24)

3 eggs (6)                                      
½ c brown sugar (1)
10 ml vanilla essence (20 ml)          
½ c grated carrots (1 )
½ chopped peacan nuts (1)              
1 c grated apple (2)
¾ c coconut (1 ½)                            
½ c seedless raisins (1)
150 g whole wheat flour (300 g)     
¾ c rolled oats (1 ½)
75 ml wheargerm (150 g)                
7 ml bicarb of soda (14 ml)
5 ml baking powder (10 ml)             
10 ml cinnamon (20 ml)
2 ml ginger (5 ml)                           
2 ml salt (5 ml)
2 ml nutmeg (5 ml)                          
½ c sunflower oil (1)
1.        Pre-heat oven to 190*C (375*F)
2.       Grease VERY WELL & flour  1 (2) muffin tins
3.       Beat eggs, sugar, oil & vanilla essence in a large bowl for about 2 minutes.
4.       Sir in remaining ingredients using a metal spoon.
5.       DO NOT OVERMIX – batter should be just moistened & will be lumpy.
6.       Spoon into muffin tins.
7.       Bake for 20 minutes or until firm to the touch, golden brown.
                          CAN BE FROZEN!!