Cooking For One...Or Two: Something For Breakfast/Brunch? 🌞

Last edited Sat Dec 13, 2025, 09:42 PM - Edit history (1)

Good Morning Muffin
This recipe makes 6 muffins
—
bake some for friends and
freeze the rest in twos.

135g (4 3/4oz)plain flour, sifted
1 tsp baking powder
35g (1 1/4oz)golden caster sugar
pinch of salt
1 egg
50ml (1 2/3oz)sunflower oil
85ml (3oz) milk
80g (3oz) blueberries
80g (3oz) raspberries

Preheat the oven to 200°C/400°F/gas
mark 6. Line a 6-hole muffin tin with
muffin papers.

In a large bowl, thoroughly mix together
all the ingredients. Spoon the mixture into
the muffin tin, filling the papers to the top.
Bake for 20-25 minutes or until they are
golden. To test if they are cooked in the
middle, insert the point of a knife or a
skewer — if it comes out clean, they are
ready. If the mixture is still loose, put them
back in the oven for a few more minutes.

Remove from tin and cool on a wire rack.
To freeze, wrap in clingfilm or place in a
small freezer bag when cool and freeze for
up to 1 month.

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Bircher Muesli

Muesli:

400g (14oz) porridge oats
175g (5oz) bran
180g (6 1/3) toasted mixed nuts - such as almonds, walnuts, Brazil, etc
200g (7oz) chopped mixed dried organic fruit — such as figs, apricots, apples,
dates, etc

To serve:

1 small pot of natural yoghurt
Handful of fresh berries, such as strawberries, raspberries, blackberries
1/2 apple, grated
1 tsp toasted hazelnuts

Mix all the muesli ingredients together and store in an airtight tin.

To serve, mix a teacup of the muesli, natural yoghurt, berries, grated
apple and hazelnuts together and stand overnight in the fridge or for
an hour or so.

Spoon into a glass bowl. Serve with more fresh fruit and honey.


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Porridge

50g (1 3/4oz) oatmeal
150ml (5 oz) milk

Put the oatmeal and milk into a saucepan with 150ml water and
bring to the boil. Turn down the heat and simmer for about 5
minutes — it is important to cook the oatmeal.

Serve with double cream and brown sugar or yoghurt and honey.
You can also add all sorts of other delicious goodies to the porridge,
such as sultanas, desiccated coconut, toasted almonds, hazelnuts,
dried cranberries — let your taste buds run wild!


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Sweet, Hot and Sour Melon with Prosciutto

1 tbsp mint jelly
The tip of a bird’s eye chilli, finely chopped
Tiny piece of garlic, chopped
1/2 cantaloupe melon, very ripe
3 slices of prosciutto
2 fresh mint leaves, finely chopped
Focaccia bread, to serve

Heat up the mint jelly, chilli and garlic with 1 tablespoon of
water in a pan and simmer for 1 minute. Set aside to cool
completely.

Cut the melon into long slices and remove the skin. Arrange
the melon on a plate and drape the prosciutto over it. Spoon
over the cooled sauce and garnish with the chopped mint.
Serve with focaccia bread.


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French Toast with Fried Tomatoes

1 beefsteak tomato, halved
1 Portobello mushroom
A little oil
1 egg
2 tbsp milk
Salt and freshly ground black pepper
1 thick slice of delicious white bread
A little butter
25g (1 oz) Cheddar cheese, grated

Preheat the grill to its highest setting.

Fry the tomato and the mushroom in a little oil, then set aside
and keep warm. Beat the egg with the milk in a shallow dish
and season with salt and pepper. Dip the bread in the egg mix
and soak it well. Fry the bread in the frying pan with a little butter
until it is golden — about 1/2 minutes on each side. Top the
French toast with the tomato and scatter with the cheese, then
grill for few minutes until it has melted. Serve with the fried
Portobello mushroom.

All the above from "Cooking for One 150 Delicious Recipes"
https://www.goodreads.com/book/show/4396434-cooking-for-one

One or more of these should start you up happy!

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