by Tom Kerridge
3 Meanwhile, for the eggy brioche, crack the eggs into a shallow bowl. Add the milk, cinnamon and vanilla extract and whisk until combined. Dip 2 brioche slices into the beaten egg mix, until well soaked.
4 Melt half the butter in a large non-stick frying pan over a medium-high heat. When bubbling, add the soaked brioche and cook for 2–3 minutes on each side until golden. Remove from the pan and transfer to an oven tray. Keep warm in the oven while you dip and fry the rest of the brioche, using the remaining butter.
5 Sprinkle one side of each brioche slice liberally with icing sugar and caramelise, using a cook’s blowtorch. Serve the caramelised brioche slices with the warm berry compote.
Eggy brioche with berry compote
Corn cakes with Mexican beans
These corn cakes are made from an easy batter, with beaten egg whites to make them really light and fluffy. Alongside the warmly spiced Mexican beans, they make a relaxed breakfast-meets-lunch dish. V
Serves 4
515 calories per serving
For the Mexican beans
1 tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
400g tin chopped tomatoes
400g tin kidney beans, rinsed and drained
100ml water
Sea salt and freshly ground black pepper
For the corn cakes
340g tinned sweetcorn kernels, drained (285g drained weight)
4 spring onions, thinly sliced
75g mature Cheddar, grated
100g self-raising flour
50g cornflour
2 large free-range eggs
80ml whole or semi-skimmed milk
1–2 tbsp olive oil, for frying
To serve
1 ripe avocado, peeled, stoned, quartered and sliced
1 lime, cut into 4 wedges
A handful of coriander
1 For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for 2 minutes, then add the garlic and stir for 1 minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.
2 Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.
3 Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.
4 Youʼll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop 3 or 4 tablespoonfuls of the mixture into the pan, placing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the corn cakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.
5 Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.
Corn cakes with Mexican beans
Smoked haddock and spinach egg pots
Baked eggs are becoming quite fashionable for breakfast and these are packed with flavour from the smoked haddock, cheese and spinach. They puff up beautifully in the oven and are great for scooping up with slices of buttered rye bread.
Serves 4
390 calories per serving
1 tsp softened butter, for greasing
4 tbsp fresh breadcrumbs
200g undyed skinless smoked haddock fillets
200g baby spinach
2 tbsp water
6 large free-range eggs
200ml crème fraîche
¼ tsp freshly grated nutmeg
50g Cheddar, grated
Sweet smoked paprika, for sprinkling
Sea salt and freshly ground black pepper
Chopped flat-leaf parsley, to finish
Rye toast soldiers, buttered, to serve
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Butter the insides of four 250ml ramekins or cocotte dishes, then dust with breadcrumbs.
2 Check the smoked haddock for any pin-bones, then cut into dice and divide between the dishes. Stand the dishes on a baking tray.
3 Put the spinach into a large pan with the water. Place over a high heat and stir until the spinach has wilted, about 3–4 minutes. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze out as much liquid from the spinach as possible. Chop roughly and divide between the 4 baking dishes.
4 Whisk the eggs and crème fraîche together in a bowl and season with the grated nutmeg and a little salt and pepper. Pour the egg mixture into the dishes and sprinkle the grated cheese and a little smoked paprika over the surface.
5 Place the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting (medium-high). Cook the egg pots for a further 5 minutes or until the cheese is golden brown.
6 Sprinkle with chopped parsley and serve with buttered rye toast soldiers on the side.
Smoked haddock and spinach egg pots
Tom’s BLT
This is the best BLT you’ll ever eat! A bold claim, I know, but it has so much going on in terms of creaminess from the avocado, crispy, salty bacon and a crunchy acidity from the fried capers that cuts through the richness.
Serves 4
655 calories per serving
8 rashers of smoked streaky bacon
1 red onion, cut into 4 thick slices
80g lardons
1 beef tomato, cut into 4 even slices
2 ripe avocados
Juice of ½ lime
A handful of coriander, roughly chopped
Sriracha hot sauce, to taste
4 large free-range eggs
2 tbsp capers, drained
Sea salt and freshly ground black pepper
To assemble
4 wholemeal baps, halved and toasted
2 tbsp mayonnaise
1 Little Gem lettuce, leaves separated
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.
2 Lay the bacon rashers and red onion slices out on the lined trays and cook in the oven for 15–20 minutes or until the bacon is browned and crispy.
3 Meanwhile, cook the lardons in a medium non-stick frying pan over a medium-high heat until crispy, about 10–12 minutes. Remove from the pan and set aside. Sprinkle the beef tomato slices with a little salt.
4 Halve and stone the avocados, scrape the flesh out of the skins into a bowl and mash roughly. Add the lime juice and coriander and mix well to make a guacamole. Season with hot sauce, salt and pepper to taste, then stir through the crispy lardons.
5 Return the empty lardon pan to the heat. When hot, crack in the eggs and cook them sunny side up for 2–3 minutes until the whites are just set and the yolks are still runny. Sprinkle in the capers and allow them to crisp up a little. Season the eggs with a little pepper.
6 Lay the toasted bun bases on serving plates, spread with a little mayonnaise and top with the guacamole, lettuce and tomato slices. Add a couple of slices of streaky bacon and top with the fried egg, some capers and a roasted onion slice. Sandwich together with the bun tops and serve.
Tom’s BLT
Ham and potato hash with poached eggs
This is a cross between the ultimate hash brown and a rösti. It takes a little while to get the potatoes nice and crispy so it’s maybe one to save for the weekend, but you can get ahead and make the mash the day before if you like.
Serves 4
545 calories per
serving
1kg potatoes, peeled and cut into 5cm pieces
1 tbsp vegetable oil
30g butter
1 red onion, finely chopped
1 green pepper, cored, deseeded and diced
200g smoked ham, diced
4 sprigs of thyme, leaves picked
1 tbsp German mustard
½ tsp cayenne pepper
40g Parmesan, finely grated
4 large free-range eggs
2 tbsp flat-leaf parsley, finely chopped
1 ripe avocado, quartered and sliced
16 cherry tomatoes, halved
Sea salt and freshly ground black pepper
1 Cook the potatoes in boiling salted water for about 10 minutes, until tender. Drain them well and crush lightly, then set aside.
2 Heat the oil and butter in a large non-stick frying pan over a high heat. Add the onion and cook until browned. Add the green pepper and ham and cook for about 10 minutes until the pepper is softened. Remove from the heat.
3 In a bowl, mix together the crushed potatoes, onion, pepper and ham mix, thyme, mustard and cayenne.
4 Sprinkle half the grated Parmesan over the bottom of the frying pan. Place over a medium heat and add the potato mixture, spreading it out in an even layer. Scatter over the remaining Parmesan. Cook, without moving, for 10 minutes or until crispy on the underside.
5 Now turn the potato mixture over. Cook for a further 10 minutes, or until crispy on the other side and hot all the way through. You may want to flip it over again for a few minutes.
6 Meanwhile, poach the eggs in a large shallow pan of simmering salted water for 3–4 minutes. Carefully remove with a slotted spoon, drain on kitchen paper and set aside.
7 Scatter the chopped parsley on top of the hash. Divide between warmed plates and place a poached egg on each portion. Serve the avocado slices and cherry tomatoes alongside.
Ham and potato hash with poached eggs
Indian-style scrambled eggs
Eggs are great for breakfast any day of the week, as they are packed with protein and nutrients. These lightly spiced scrambled eggs make a fantastic alternative to the classic version and they also get you a head start on your five-a-day. V
Serves 4
580 calories per serving
1 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
2.5cm piece of fresh ginger, grated
1 green pepper, cored, deseeded and finely diced
300g green beans, finely sliced
A handful of curry leaves, finely chopped
1–2 long green chillies, sliced (optional)
2 tsp hot Madras curry powder
8 large free-range eggs
150ml single cream
50g butter
A handful of coriander, roughly chopped
Sea salt and freshly ground black pepper
Thick sourdough toast, buttered, to serve
1 Heat the oil in a large non-stick frying pan over a high heat, then add the mustard and cumin seeds. Once they are sizzling, add the onion and sauté for 3–4 minutes, until softened. Add the garlic and ginger and cook for another 2 minutes.
2 Add the green pepper, green beans, curry leaves and green chilli(es), if using, and cook for 2 minutes. Lower the heat to medium, stir in the curry powder and cook for 1 minute, until fragrant.
3 In a bowl, beat the eggs with the cream and season well with salt and pepper.
4 Add the butter to the frying pan, and once melted, gently fold through the beaten egg mix. Cook, stirring lightly a few times, until the eggs are almost cooked through but still slightly runny in places.
5 Toss through the shredded coriander and serve on warmed plates, with buttered toasted sourdough.
TIP ✔ This would also work well using Mexican spices, such as paprika, chipotle and chilli flakes instead of the mustard seeds and curry powder.
Indian-style scrambled eggs
Smoked salmon and scrambled egg muffins with asparagus
Smoked salmon and scrambled eggs is a luxurious combination and the asparagus adds a satisfying fresh crunch to it. Duck eggs are richer than hen’s eggs and this is a great way to enjoy them, but you can use free-range hen’s eggs if you prefer. This is an easy one to double or triple up for a weekend brunch with friends – just put it all on big plates in the middle of the table so everyone can help themselves.
Serves 2
705 calories per serving
4 free-range duck eggs
1–2 tbsp finely chopped chives
2 tbsp butter
100ml crème fraîche
100g smoked salmon
Sea salt and freshly ground black pepper
For the asparagus
120g asparagus spears, trimmed
1 tbsp butter
3 tbsp water
To serve
2 large English muffins, freshly toasted, split and buttered
1 Crack the eggs into a bowl, add half of the chives with a little salt and pepper and whisk together.
2 To cook the asparagus, put the asparagus spears into a small saucepan with the butter, water and a little salt and pepper. Place over a high heat and allow the butter to melt, then cook for 4–5 minutes or until the liquor reduces down to a glaze.
3 Meanwhile, to cook the scrambled eggs, place a non-stick frying pan over a medium-low heat and add the butter. Once it has melted, add the beaten eggs and cook over a low heat for 4–5 minutes, stirring gently a few times, until the egg is just starting to set. Take the pan off the heat and mix in the crème fraîche.
4 Place a toasted muffin on each warmed plate and pile the soft scrambled eggs on top. Wipe the frying pan clean and place over a high heat. When the pan is hot, add the smoked salmon for just a few seconds to warm through, until it just changes colour.
5 Lay the smoked salmon on top of the scrambled eggs and sprinkle with the remaining chives. Add the glazed asparagus to the plates, grind over a little pepper and serve.
Smoked salmon and scrambled egg muffins with asparagus
Scrambled tofu
This effortless breakfast dish is packed with veg for a healthy and colourful start to your day. Tofu is a great alternative to scrambled eggs and it has a satisfying texture when cooked properly. V
Serves 4
340 calories per serving
1 tbsp olive oil
1 red onion, diced
1 red pepper, cored, deseeded and diced
1 yellow pepper, cored, deseeded and diced
1 courgette, diced
8 mushrooms, thickly sliced
1 tsp ground turmeric
450g smoked tofu
2 tbsp butter
3 handfuls of baby spinach
2 tbsp liquid aminos
Sea salt and freshly ground black pepper
Multigrain toast, buttered, to serve
1 Heat the olive oil in a non-stick frying pan. Add the onion and sauté for 3–4 minutes, then toss in the peppers and cook for a further 4 minutes.
2 Add the courgette and mushrooms to the pan and cook for 2–3 minutes until slightly softened.
3 Sprinkle in the turmeric and roughly crumble the tofu into the pan. Add the butter, stir well and cook until gently warmed through. If it seems a little dry, add a dash of water.
4 Stir through the spinach and liquid aminos and cook briefly, until the spinach wilts. Taste and adjust the seasoning, adding salt and pepper as needed.
5 Serve the scrambled tofu on warmed plates, with buttered toast.
Scrambled tofu
BEING SHORT ON TIME doesn’t mean your food needs to be short on flavour, or that you take shortcuts with your health either. The recipes in this chapter are designed for those busy weekdays when you might be more inclined to order a takeaway or pick up a ready-meal on your way home.
So that you have all your ingredients to h
and when you need them, plan out what you’re going to eat over the next few days then do a big shop. And try to keep your cupboard stocked with the basics too, then you’ll only ever be minutes away from a tasty meal, even if you haven’t had time to shop.
Ingredients like pasta and noodles are great to have on standby for when you want something quick. If you regularly eat your pasta with a jar of ready-made sauce stirred through it, then try the tasty puttanesca sauce or the smoked salmon and peppercorn medley instead. Both of these easy sauces rely on just a few high-flavour ingredients from the store cupboard, such as a jar of olives or tin of tomatoes. Instant flavour-boosts like these – as well as spices, fresh chilli and garlic – are key when you don’t have much time.
If you’re lacking a bit of confidence in the kitchen, start by cooking meals you’re familiar with, so you know how they taste. Perhaps try a homemade version of your go-to takeaway, or a dish you’re used to buying ready-made. The Turkey schnitzel with green slaw is a tasty alternative to breaded chicken, or try the Peanut chicken stir-fry noodles, which has a satay-style sauce. For a really easy recipe, the tomato salad involves almost no cooking at all, just chopping tomatoes, griddling chorizo and tossing everything in a powerful dressing.
Midweek cooking should be low-stress and high-flavour – there’s no need to cook a fancy meal every night. As these recipes show, if you use quality ingredients and simple techniques, you can’t go wrong.
Crab mayo on griddled sourdough
This is basically just a fancy open sandwich with layers of crisp, fresh ingredients piled on top of a thick slice of griddled sourdough bread. Of course, you can create your own version using your favourite toppings – just be sure to include a bit of crunch and to balance the flavours with a little sharp acidity.