and baking powder into a large bowl. Add the salt and sugar and mix well together. Whisk the eggs in another bowl, then stir in the melted butter and milk. Pour the wet ingredients into the centre of the dry ingredients, whisking all the time until you have a smooth batter.
2 Heat the waffle machine. Using a ladle, pour some batter into the machine — don’t fill it too full. Close the lid and cook for 4–5 minutes or following the manufacturer’s instructions, or until the waffles are golden brown and cooked through. Remove the waffles, dredge with icing sugar (if using) and add your choice of topping to serve.
Toppings
The quantities are for 1 waffle.
Bacon and maple syrup: Serve each waffle with 1–2 pieces of back or streaky bacon, a drizzle of maple syrup and a dollop of soured cream.
Peanut butter and jam: Spread 1 tablespoon of peanut butter or homemade nut butter (see page 252) over the waffle and blob 1 tablespoon of raspberry or strawberry jam on top.
Kiwi fruit and raspberries: Scatter over 1 chopped kiwi fruit and a small handful of raspberries. Drizzle with a little runny honey and add a dollop of Greek or natural yoghurt.
Classic French omelette
SERVES 1–2 · VEGETARIAN (WITH NON - VEGETARIAN VARIATIONS)
The ultimate fast food, an omelette is perfect at any time of day, either on its own or with a crisp green salad. It is incredibly versatile, too. Try the variations listed here.
2 eggs
2 tsp milk
Salt and freshly ground black pepper
2 tsp butter
1 tbsp olive oil
1 Place a 23cm (9in) non-stick or cast-iron frying pan on a high heat until very hot. (The omelette should take only about 40–45 seconds to cook if the pan is hot enough.) Place the eggs in a bowl, add the milk, season with salt and pepper and beat together until thoroughly mixed.
2 Add the butter and olive oil to the pan and as soon as the butter sizzles and starts to turn brown, pour in the egg mixture. It will start to cook immediately, so using a plastic fish slice or wooden spatula, quickly pull the edges of the omelette towards the centre, tilting the pan so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more — the omelette may need to cook for a further 5 seconds to slightly brown the bottom. The centre should still be soft and moist. If you are using a filling (see below), then add it in a line along the centre now (except for those added to the egg mixture at the start).
3 To fold the omelette, flip the edge closest to the handle into the centre, then tilt the pan so that it is almost perpendicular to the plate so that the opposite edge of the omelette folds in and the omelette flips over. As you do this, slide the omelette out of the pan and onto the plate, and serve immediately.
Variations
Alpine breakfast omelette: To the egg mixture add 25g (1oz) grated Emmental and Gruyère cheese, 25g (1oz) soft and creamy goat’s cheese and 1 teaspoon of finely chopped chives and beat all the ingredients together.
Courgette and herb omelette: Sauté 50g (2oz) finely diced courgette with 1 finely chopped clove of garlic and a small pinch of salt and pepper in 15g (½oz) of butter or 2 tablespoons of olive oil for about 5 minutes until soft and golden. Drain on kitchen paper and leave to cool. Stir into the egg mixture along with 2 tablespoons of finely chopped herbs (such as mint, marjoram or basil).
Bacon and mushroom omelette: Stir 1 teaspoon of finely chopped chives into the egg mixture before cooking. Place 2 rashers of grilled bacon and 1 fried or roasted flat mushroom in the middle of the omelette before folding over. (This is a great way of using up leftover ingredients from a fried breakfast.)
Smoked salmon and goat’s cheese omelette: Add 25g (1oz) finely diced smoked salmon and 25g (1oz) soft, mild goat’s cheese (or cream cheese for an even milder flavour) to the middle of the omelette before folding over.
French toast
SERVES 4 · VEGETARIAN
The French call this pain perdu (‘lost bread’). It is made with slightly stale, leftover bread that you would otherwise throw out, but if you have only fresh bread to hand, leave it out overnight to dry out.
25g (1oz) butter
2 eggs
2 tbsp single or regular cream (or milk)
Pinch of salt
4 slices of white or brown bread
Icing sugar, for dusting
Honey or golden or maple syrup, to serve
1 Place a large, non-stick or cast-iron frying pan on a medium heat and add the butter. While it is melting, whisk the eggs with the cream or milk and salt in a wide, shallow bowl. Soak the bread in the egg mixture for a few seconds on each side and place in the hot pan.
2 Cook for 1–2 minutes on each side until deep golden in colour, then place on warm plates, dredge generously with icing sugar and serve with honey or golden or maple syrup drizzled over.
Variations
Spicy French toast: Add ground spices such as cinnamon, nutmeg or mixed spice to the egg mix before soaking the bread.
Fruity French toast: Add 1 small mashed banana or 50g (2oz) mashed raspberries or strawberries to the egg mix.
Rhubarb muffins
MAKES 12 MUFFINS · VEGETARIAN
These are great for breakfast or as a snack at any time of the day. Use fresh rhubarb when it’s in season in spring or frozen rhubarb at other times. If it is already sliced, it needn’t be defrosted.
150g (5oz) soft light brown sugar
1 tbsp sunflower oil
1 egg
1 tsp vanilla extract
100ml (3½fl oz) buttermilk or soured milk (see tip on page 24)
100g (3½oz) rhubarb, finely diced
175g (6oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
