Eggs Benedict

For the poached egg: bring about 10cm of water (the height is more important than the volume) to the boil and turn down the heat to a simmer. Stir in the vinegar. Break your eggs separately in a little bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked, and the yolks are hot, but still soft.;Make the hollandaise:over a pan of steaming water, whisk the yolks in a bowl with the lemon juice until thickened but not scrambled. Add the cubed butter and whisk until melted and blended. Finish with salt and pepper, whisking until creamy and thickened.

Split and lightly toast the muffins and put 2 halves on each plate. Grill the slices of bacon on both sides until golden. Top each muffin half with a slice of bacon, one poached egg and cover with the hollandaise sauce.

Basic Breakfast Pancakes

In a bowl, sift the flour, salt and baking powder. In a separate bowl, beat the egg and milk; add it to flour mixture and stir until smooth. Finish with the melted butter. Let the batter rest for at least 30 min before cooking. In a hot non-stick heavy-based frying pan, melt little butter and, as it foams, pour one ladleful of batter into the middle. When it is golden brown on one side and around the edge, turn and cook the other side. Serve it with your chosen syrup, honey or simply a bit of butter.

Oatmeal Pancakes with Macerated Berries

Leave the oats to soak overnight in the fridge in a bowl with the yoghurt and milk (alternatively, use instant steel-cut). Mix the berries with the lemon and sugar, and also leave in the fridge overnight. In the bowl with the oats, mix in the beaten eggs, salt, baking powder, flour and oil. Butter a non-stick heavy-based frying pan and pour in ladlefuls of batter one at a time. When they start to brown on the bottom, bubble and cook around the edges, flip them over with a spatula and cook on the other side. Serve them hot with butter and the macerated berries, which will have softened and released a nice juicy syrup.

Blackberry Pecan Muffin

In a bowl, beat the eggs with the cream and zest. Sift the flour with the baking powder and sugar, and mix in the berries and the nuts. Start combining this dry mixture with the egg one and, when you get to two-thirds of it, add the melted butter and carry on with the rest of the flour. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Blueberry Oat Muffin

Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Basic Berry/Nut Muffin

Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.

Chocolate Chips Muffin

Lightly whisk the eggs, cream, brown sugar and zest in a bowl. Sift the rest of the dry ingredients together and add 3/4 of the chocolate. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full, sprinkle with the rest of the chocolate and bake in a 190C oven for about 20min or until a toothpick comes out clean.

Devil’s Food Cupcake with Cream Cheese Icing

Preheat the oven to 180C. Line your muffin pans with the muffin paper cups. Sift together the flour, baking soda, baking powder and salt. Mix in the sugar and brown sugar. In a food mixer, beat the eggs and start adding the dry ingredients, 1/3 at a time. When they are finished, add the butter and the coffee, dissolved in the warm water. Sift the cocoa powder and mix it in to the dough. Fill two-thirds of each paper cup and bake for about 15min or until a toothpick comes out clean. To prepare the icing, mix the cream cheese and icing sugar in a food mixer, until well blended. Reduce the speed and add the vanilla extract and lemon juice. Let the cupcakes cool a bit before covering them with the icing.

Hash Brown

Peel and grate the potatoes. Put them in a tea towel and squeeze most of the moisture out. Mince the onion, add to the potato and season with salt. In a heavy based frying pan over medium heat, add the oil (don’t let it smoke). Add 2 heaped tablespoon of the mixture and flatten it into a round. You can make as many as you can fit into the pan. When they get golden and crispy on one side, flip them over until the other side is also done. You can also make one big hash brown and cut it into portions.

Apple Crumble

Place the flour, brown and demerara sugar in a bowl and leave in the freezer. Preheat the oven to 180C. Core, peel, and cut the apples in wedges. Grease an ovenproof dish and spread the apples in it. Sprinkle with caster sugar and cinnamon. Dice the butter and rub it in the flour mixture, using the tips of your fingers, until it resembles breadcrumbs. Cover the fruit with the crumble mixture and bake for approx. 45 min. until browned. Serve with ice cream.