Bee’s Kitchen

Preparation Time – 5 minutes
Cooking Time – 5 minutes

Serves – 2

Ingredients

4 large eggs
4 slices mixed grain bread
Butter

Method

1. Place eggs in a saucepan with enough water to cover, heat on high till water boils, once boiling, keep and eye on the time for 3 minutes to give a creamy hot centre, and soft solid whites.
2. While waiting toast bread then butter and slice into soldier strips.
3. Serve straight away, dipping soldiers into the golden cream yolky goodness.

In Winter having porridge for breakfast is a great alternative to cereal or greasy bacon and eggs. And it’s a great source of fibre, complex carbohydrates and calcium! Triple +++’s in my books.

Preparation Time – 5 minutes
Cooking Time – 5 minutes

Serves – 2

Ingredients

1 cup rolled oats
2 cup water
1 cup milk
4 tbsp raw sugar

Method

In a saucepan mix together rolled oats and water, bring to the boil, simmer on medium heat for 3 minutes. Constantly stirring for a smooth porridge. Add sugar and milk, stir till combined and heated through.

I love waking up late on Sunday’s and having lots of big warm cuddles, followed by a tasty brunch. This morning scones were the pick, very basic with only 4 ingredients, they’re so yummy served warm with jam and whipped cream.

Preparation Time – 15 minutes
Cooking Time – 15 minutes

Makes – 12

Ingredients

2 cups self raising flour, sifted
2 tbsp caster sugar
50 g butter (chopped)
2/3 cup milk
jam & whipped cream to serve

Method

1. Preheat oven to 200 degrees C. And a little bit of flour over a baking tray.
2. Sift self raising flour into a bowl, then add sugar. Using your fingertips rub chopped up butter into the flour until it looks like fine breadcrumbs.
3. Slowly incorporate the milk, using a knife to mix. Once it comes together, turn onto a lightly floured bench and gently knead dough.
4. Using your palm flatten the dough to 2 1/2cm thickness. Cut out the scones into 5cm rounds.
5. Place on baking tray and bake for 15 minutes or until golden and cooked through.
6. Serve warm with jam and whipped cream.

Saturday brunch at home consisted of delicious bacon and egg on english muffin, with tasty cheese and mushrooms. Together with a side salad drizzled with a simple yet mouth watering dijon mustard dressing. This dressing also works well with wholeseed mustard.

Dijon Mustard Dressing

Ingredients

4 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dijon Mustard
1 tsp Garlic paste
Salt & Pepper

Method

Mix together olive oil, lemon juice, dijon mustard, garlic paste and freshly ground salt and pepper in bowl.

Drizzle over salad and serve.