Breakfast, But Bolder
Not 1 but, 3 Winter Savoury Breakfast Recipes
Ello ello!
I hope you are all doing well during this festive month.
Let’s be real for a minute, my tree is not up, no card has been sent, I don’t have a natural wooden wreath display over my fireplace and my dog is not dressed up as an elf.
I’m feeling quite positive about all of the above. If you find this time of year a bit tricky and hectic then, I hear ya! We are all in it together!
I want to say a MASSIVE THANK YOU for your lovely comments, likes and support over the past 7 months on Substack. This little space really brings me a whole bunch of joy and I appreciate you all so much for sticking with me. This will be one of the last instalments of the year and we are talkin’brekkie.
I love a savoury breakfast and I see it as an opportunity to pack in more veg and protein into my day. Kimchi Fried Sprouts, Cheesy Brown Butter Sage Eggs + Spiced Socca Pancakes with Labneh + Roast Leeks, Cavolo Nero await you below. I have also included my top condiments for creating flavour quickly. They always get me out of a pickle. I hope these recipes will bring some cosy vibes to your December.
A few extra goodies to start the day off: Mexican Taco, Paprika Fried Potato Fry-up + Manchego Mushroom Omelette (hot damn).
Big love, festive hugs + of course, mistletoe
Nina xx
Kimchi Fried Sprouts
This is what I will be making for the next 2-3months while sprouts are in season, cheap and in abundance. It’s beyond quick and easy and they are delicious with spice.
Serves 1
Ingredients:
2 tbsp olive oil
70g Brussels sprouts, ends trimmed + thinly sliced
Handful baby spinach
1-2 tbsp kimchi ( I used this Vadasz raw kimchi)
1/2 avocado
2 tbsp jarred chickpeas
1 tbsp chilli oil (I used Saucy Chilli Sambal)
Handful fresh coriander
Squeeze of lime juice
salt
Set a large frying pan to medium to high heat + add the olive oil. Then add the sliced sprouts + fry for 2-3mins to soften. Then toss in the kimchi and spinach to mix for 30 seconds. Season with a pinch of salt. Plate up with the greens, chickpeas, avocado on the side + coriander on top. Drizzle over chilli oil + a squeeze of lime if you like.
Spiced Socca Pancakes
Socca is originally from Nice in the South of France and I have eaten it there in a thick bread pancake type-of-form. On the hot streets of Nice’s Old Town I can handle it like this but, at home in London, I want something more delicate that isn’t going to weigh me down. These are amazing for adding in extra protein and you can play around with the flavourings. I love turmeric and cumin but, you could add chopped rosemary or grated cheese to make them even more tasty. This flour is quite often labeled as gram flour and not actually called chickpea flour so watch out for that. I have used seasonal leeks and cavolo Nero here but you can adapt to the seasons. Also good simply with a fried egg and avocado.
Makes 2 large pancakes
Ingredients:
For the Socca:
100g chickpea /gram flour
200ml water
1/4 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
Good pinch salt + pepper
Olive oil for frying
Add the ingredients together for the socca into a bowl + whisk together until smooth. Leave to sit + thicken for 10mins or better still, 20. This will allow the mix to thicken. You can also do this the night before + store in the fridge to use in the morning.
Next, set a large frying pan to a medium to high heat + add 2 tbsp olive oil. When hot, add a few spoons of the mix + swirl round so that it covers the pan in a thin layer. Leave to fry for 1-2mins before gently flipping over + frying on the other side for another 1 minute or so. It is ready for the toppings.
I like a bit of whipped tahini as a topping!
Whipped Tahini:
1 tbsp tahini paste
Pinch salt + pepper
7-8 tbsp cold water
Add tahini into a bowl + add in the water. Use a whisk to beat the two together to create a smooth creamy-looking dressing. You might need to add a bit more water if it needs loosening. If it loosens too much, just add a little more tahini paste. Season to taste.
Optional other toppings:
2 small leeks, cut into 2cm rounds + add 1 tbsp olive oil - roast for 20mins at 190C degrees
70g cavolo nero, remove from stalks + add 1 tbsp olive oil - roast for 5mins 190C degrees + squeeze over lemon juice straight after roasting
2-3 tbsp labneh ( I make my own straining full fat Greek yoghurt or this)
A spoon of chilli oil
Brown Butter Cheesy Sage Eggs
This is one is for the weekend because it is just that lil’bit more indulgent. These eggs are a joke with the sprinkling of cheddar which gives it a bit of an extra kick. Of course, you could add some chilli flakes to the mix but, I have to resist from adding chilli to everything.
Serves 1
Ingredients:
1 sweet potato, sliced into quarters
1 tbsp olive oil
Salt + pepper
For the eggs:
2 medium eggs
Handful sage leaves
1 tbsp unsalted butter
5g grated cheddar
Optional side:
Handful 2-min blanched broccoli spears
Toss sweet potato wedges with oil, salt, + pepper, then roast hot + fast until the edges caramelise and the centres go creamy. This is about 45mins.
While they finish, melt butter in a large frying pan until it turns nutty + brown, then crisp a few sage leaves in the foam. Crack in your eggs and let them settle in the sage-scented butter. Just before they’re done, shower the tops with grated cheddar + a pinch of salt + pepper. Pop on a lid, and let the cheese melt into a gooey, golden cap for about 30seconds - 1min. Plate the eggs over the sweet potatoes + eat immediately while everything is steamy and delicious.
Here are some of my current essentials that make quick, flavourful cooking possible:
Smoked Salt from Maldon - I love the OG and have used it ever since I worked in kitchens. This is pretty nifty when you want to give another level to a steak or eggs.
Qin Chilli Sauce (Fermented) from Rish Right UK - I met the founder of this beautiful product a few weeks ago and I became addicted. It was such a treat to try a different type of chilli oil and this punchy magic is honestly so beautiful.
Med Cuisine Tahini is a staple for breakfast and lunch for me. I love to mix it with my chilli oils and it produces this seriously creamy spicy dressing. I have spoken about Belazu tahini many times but, give this one a try.
Murlot vinegar - this is a great one at this time of year. It adds a sweet, intense depth to radicchio salads, rainbow bowls of roast veg and even a lobster. It’s high-end flavour!
Ionian Gold Olive Oil - I’m always trying out different quality olive oils and this is a new Greek find from Kefalonia.
Fermary Kimchi - I really trust this brand but, it’s not cheap! Made from all natural and raw ingredients. Add to lunchtime salads, on top of fried eggs and perhaps inside a grilled cheese sarnie. They also make a jalapeño sauce.
Jalapeños- any kind but, these are organic. Honestly, I can’t get enough of these finely chopped as a topping on fish, chicken, eggs or on top of a taco. Heaven!
Saucy - when flavour is the topic of conversation, I have to throw my homemade chilli oil brand in the ring. No preservatives, all vegan and can be put on everything. I say that eggs in the morning are the gateway.
