Leftover Puff Pastry Recipe

I don’t know about you, but the idea of getting up on a Sunday morning and preparing a convoluted breakfast isn’t appetising. But simply pouring yourself a bowl of cereal finished with a healthy portion of whole milk seems like something of a let down.

In the oven in under 2 minutes, this avocado puff tart can be ready to eat and on your plate in under 20. A buttery pastry base topped with avocado full of healthy fat, this dish is both the mouth-watering breakfast you really want and the start to the day you need.

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How to Make Breakfast Hash

It was difficult to know what to call this dish. A delicious combination of potato hash and shakshuka, with sausage tossed in for good measure, it seemed like ‘Breakfast Hash’ was the only viable option. The best of a bad bunch! Whatever you want to call this recipe, it’s certainly a recipe best suited to breakfast or brunch, served alongside a strong coffee for a spot of Sunday morning recuperation.

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Sourdough French Toast Recipe

French toast is the ultimate in simple, luxury breakfasts. There’s something special about thick slices of bread soaked in an eggy mixture flavoured with nutmeg and lemon. Add sourdough to the recipe for a little depth of flavour and  you’ve got a meal that will really get your day off to the perfect start.

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Egg Hash

Despite the wide array of dishes they’re good for, new potatoes have become irretrievably synonymous with potato salad. Frugalfeeding has played its sordid part in this affair, offering only a few new potato recipes, most of which are potato salads (see my Samphire and New Potato Salad and New Potato, Spring Onion and Wild Garlic Salad). However, this is a little unrepresentative – new potatoes are magical and should be experienced in as many different forms as possible. This egg hash, for instance, takes left over roasted new potatoes – wonderful things in themselves – and turns them into a breakfast/lunch to be marvelled at!

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Merguez and Spinach Sourdough PancakesIt is established fact that pancakes are extremely effective vehicles for flavour. However, I often find that “normal” British pancakes – essentially crepes – are better suited to sweet, rather than savoury, toppings. Sourdough pancakes are a little different; their inherent “sourness” combines exceedingly well with savoury accompaniments – particularly those with strong flavours. Pancakes have never really ‘done it’ for me, that is, until these battery beauties found their way onto my plate.

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