300g of rude health granola
30g Pumpkin seed
30g Sunflower seeds
40g of crushed whole almonds with skin on
60g pecans crushed
60g of cashew nuts
30g of puffed buckwheat from amazon
200g Amisa Puffed buckwheat £2.33
As this adds a different texture and reminds me of sugar puffs , which I loved as a child
30g agave
20g dem sugar
2g Maldon sea salt or Himalayan if you have it
2g cinnamon
60g melted coconut oil or a plain nut oil
20g Goji berries optional
20g dried cranberries
20g golden raisins
20g blackcurrants
100g of mixed frozen berries or whatever you have
2 Peeled & diced apples like granny smith or braburn
Half a cinnamon stick
Squeeze of lemon juice & 2 strips of lemon peel
2 tsp of sugar
2 eggs lightly beaten
15g butter or can use olive oil
2g salt & 8 turns of milled pepper
1 ripe avocado
Few chili or red pepper flakes
Little olive oil
Salt & pepper
1 X Fresh Bagel cut in ½ – toast just one ½
50g of smoked salmon
Butter
Large pinch Maldon salt
Toasted Brioche
4 slices of smoked streaky bacon
Little veg oil
Little runny honey
1 Egg
6 turns of milled pepper
You can use any store bought granola and then basically add any of the following seeds or nuts, I mean just use what you have in your store cupboard, as it’s a great way to refresh old seeds and nuts into a tasty breakfast granola.
Place all the above into a bowl and mix well.
Place onto a parchment lined baking tray and rebake at 160c for 15 mins, turning it over every 5 mins.
Then add the dried fruit below and cook for another 5 mins at 150c, then allow to cool and store in an airtight container.
Place the apple into a pan with the cinnamon stick, vanilla, lemon peel, 2 tbsps of water. Sprinkle in the caster sugar, cover with a lid and cook on a low heat for 10 minutes, stirring now and again.
Add the berries and cook for five minutes till they are becoming slightly soft and the juices are coming out.
Then remove the lid and cook down to correct consistency.
Assembly:
Greek yogurt like Yeo Valley’s thick Greek yogurt
The cooled compote
Our Homemade granola
Place the compote into the bottom of the glass.
Then the yogurt, you can add optional fresh lemon zest to this and vanilla if you wish.
Then top with a good handful of Granola.
Mix eggs with seasoning.
Place a shallow pan onto a medium heat, once hot add the butter.
Once melted and sizzling add the scrambled egg mix, stir with a wooden spoon and cook on a low heat catching the eggs on the bottom of the pan.
As soon as they start to thicken, take off the heat, then stir for a minute off the heat. This will make the eggs even more creamy.
Repeat this process 3 times and that way you will have extra creamy eggs.
When the eggs are nearly cooked remove from the heat.
Cut the avocado in ½, then remove the outer skin.
Slice the avocado in long strips.
Place onto a small plate, drizzle in olive oil, season and sprinkle in the chili flakes.
Assembly
1 X Fresh Bagel cut in ½ – toast just one ½
50g of smoked salmon
The toasted ½ bagel
Scrambled egg
Butter the bagel, add the sliced avocado on top followed by the scrambled egg.
Top with a little chili.
Heat a non stick pan onto a med heat with a little oil.
When hot add the bacon, cover with a lid to stop the spitting, and cook till crispy, 3–4 mins each side approx.
Add a little fresh pepper, remove the lid drizzle in maple syrup, and cook till crispy & golden.
Fry the egg very slowly in veg oil, seasoning with salt & pepper. It’s easier to cover with a lid.
Cook very slowly to your liking. If you want a crispy base like I do, then turn the heat up on the last minute of cooking.
Butter the two pieces of toasted brioche, spread the ketchup on the inside.
Layer the bacon on one side, place the fried egg onto the bacon, close the sandwich up and cut in half at an angle.
300g of rude health granola
30g Pumpkin seed
30g Sunflower seeds
40g of crushed whole almonds with skin on
60g pecans crushed
60g of cashew nuts
30g of puffed buckwheat from amazon
200g Amisa Puffed buckwheat £2.33
As this adds a different texture and reminds me of sugar puffs , which I loved as a child
30g agave
20g dem sugar
2g Maldon sea salt or Himalayan if you have it
2g cinnamon
60g melted coconut oil or a plain nut oil
20g Goji berries optional
20g dried cranberries
20g golden raisins
20g blackcurrants
100g of mixed frozen berries or whatever you have
2 Peeled & diced apples like granny smith or braburn
Half a cinnamon stick
Squeeze of lemon juice & 2 strips of lemon peel
2 tsp of sugar
2 eggs lightly beaten
15g butter or can use olive oil
2g salt & 8 turns of milled pepper
1 ripe avocado
Few chili or red pepper flakes
Little olive oil
Salt & pepper
1 X Fresh Bagel cut in ½ – toast just one ½
50g of smoked salmon
Butter
Large pinch Maldon salt
Toasted Brioche
4 slices of smoked streaky bacon
Little veg oil
Little runny honey
1 Egg
6 turns of milled pepper
You can use any store bought granola and then basically add any of the following seeds or nuts, I mean just use what you have in your store cupboard, as it’s a great way to refresh old seeds and nuts into a tasty breakfast granola.
Place all the above into a bowl and mix well.
Place onto a parchment lined baking tray and rebake at 160c for 15 mins, turning it over every 5 mins.
Then add the dried fruit below and cook for another 5 mins at 150c, then allow to cool and store in an airtight container.
Place the apple into a pan with the cinnamon stick, vanilla, lemon peel, 2 tbsps of water. Sprinkle in the caster sugar, cover with a lid and cook on a low heat for 10 minutes, stirring now and again.
Add the berries and cook for five minutes till they are becoming slightly soft and the juices are coming out.
Then remove the lid and cook down to correct consistency.
Assembly:
Greek yogurt like Yeo Valley’s thick Greek yogurt
The cooled compote
Our Homemade granola
Place the compote into the bottom of the glass.
Then the yogurt, you can add optional fresh lemon zest to this and vanilla if you wish.
Then top with a good handful of Granola.
Mix eggs with seasoning.
Place a shallow pan onto a medium heat, once hot add the butter.
Once melted and sizzling add the scrambled egg mix, stir with a wooden spoon and cook on a low heat catching the eggs on the bottom of the pan.
As soon as they start to thicken, take off the heat, then stir for a minute off the heat. This will make the eggs even more creamy.
Repeat this process 3 times and that way you will have extra creamy eggs.
When the eggs are nearly cooked remove from the heat.
Cut the avocado in ½, then remove the outer skin.
Slice the avocado in long strips.
Place onto a small plate, drizzle in olive oil, season and sprinkle in the chili flakes.
Assembly
1 X Fresh Bagel cut in ½ – toast just one ½
50g of smoked salmon
The toasted ½ bagel
Scrambled egg
Butter the bagel, add the sliced avocado on top followed by the scrambled egg.
Top with a little chili.
Heat a non stick pan onto a med heat with a little oil.
When hot add the bacon, cover with a lid to stop the spitting, and cook till crispy, 3–4 mins each side approx.
Add a little fresh pepper, remove the lid drizzle in maple syrup, and cook till crispy & golden.
Fry the egg very slowly in veg oil, seasoning with salt & pepper. It’s easier to cover with a lid.
Cook very slowly to your liking. If you want a crispy base like I do, then turn the heat up on the last minute of cooking.
Butter the two pieces of toasted brioche, spread the ketchup on the inside.
Layer the bacon on one side, place the fried egg onto the bacon, close the sandwich up and cut in half at an angle.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.