• We simply can’t get enough of these brunch recipes. They’re easy to make and perfect for when you are in a time crunch. Not to mention they are lipsmackingly good!

    Oat crumpets with avocado and sriracha honey bacon

    HANDS-ON TIME 20 min
    TOTAL TIME 30 min (+ standing)
    SERVES 4

    Make dough an hour before you plan to make breakfast, or the night before, and put it in the fridge overnight.


    1 cup flour
    1 tsp fine salt
    ½ cup rolled oats
    1½ tsp dried yeast
    ½ tsp chilli flakes
    ½ tsp baking soda
    1½ cups milk, lukewarm
    1 cup double-cream yoghurt
    2 tbsp wholegrain mustard
    1 tbsp chopped chives
    Oil cooking spray
    8 slices streaky bacon
    1 tbsp honey
    1 tbsp sriracha
    2 tbsp olive oil
    1 large avocado, sliced
    8 eggs, boiled and peeled


    PLACE flour, salt, oats, yeast, chilli flakes, baking soda and milk together in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen.
    COMBINE yoghurt, mustard and chives together in a small bowl. Mix well and season. Refrigerate until required.
    PREHEAT oven to 200°C.
    LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10–20 minutes or until crisp and caramelised.
    HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5 cm round, 2.5 cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan.
    GENTLY spoon a heaped ¼ cup of crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan; carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total.
    SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt.

    FOOD TEAM TIP: Don’t like streaky bacon? Opt for shoulder bacon or any other bacon of your choice.

    Lime pancakes
    Photo: Aremedia

    Coconut yoghurt and lime pancakes

    HANDS-ON TIME 10 min
    TOTAL TIME 20 min
    SERVES 4


    2 eggs
    1½ cups buttermilk
    ¼ cup caster sugar
    2 cups self-raising flour
    ½ tsp baking soda
    40 grams butter
    ½ cup coconut flakes
    ½ cup roasted macadamias
    2 limes, peeled and sliced
    2 tbsp caster sugar
    Yoghurt (to serve)
    Limes (to serve)
    Micro herbs (to serve)


    WHISK eggs, buttermilk and sugar together in a bowl. Sift in flour and baking soda. Gently mix until smooth.
    MELT 1 teaspoon of the butter in a medium frying pan. Pour cups of batter into the pan and cook for 2 minutes or until bubbles appear on the surface. Turn over and cook on the other side until browned. Remove from the pan.
    REPEAT to make a total of 8 pancakes.
    COMBINE coconut flakes and roasted macadamias.
    TOSS sliced limes with caster sugar.
    SERVE pancakes with yoghurt, coconut mixture, limes and micro herbs.

    Dukkah eggs
    Photo: Aremedia

    Dukkah eggs and hot-smoked salmon grazing board

    HANDS-ON TIME 15 min
    TOTAL TIME 25 min
    SERVES 4


    ¼ cup hazelnuts
    ¼ cup raw almonds
    1 tsp coriander seeds
    1 tsp cumin seeds
    1 tsp fennel seeds
    ½ tsp sea salt flakes

    Grazing board
    1 cup double-cream yoghurt
    cup finely grated Parmesan
    3 anchovy fillets, finely chopped
    1 clove garlic, crushed
    1 tbsp lemon juice
    2 tsp Worcestershire sauce
    4 eggs, boiled and peeled
    1 tbsp olive oil
    2 baby cos lettuce
    1 large carrot
    1 medium beetroot
    300 grams hot-smoked salmon


    preheat the oven to 180°C. Place nuts and spices on a baking-paper-lined oven tray and bake for 10 minutes or until nuts are golden. Remove from the oven and allow to cool. Process spice mixture in a small food processor until coarsely ground; stir in salt. Place in a screw-top jar.

    Grazing board
    COMBINE yoghurt, Parmesan, anchovy, garlic, lemon juice, Worcestershire sauce and 2 tablespoons of water in a small bowl. Refrigerate until required.
    PLACE oil in a bowl and dukkah in a second small bowl. Roll eggs in oil to coat and then in dukkah.
    CUT lettuce into wedges. Peel and shave carrot and beetroot with a mandoline, V-slicer or knife. Arrange lettuce, carrot and beetroot on a platter or individual plates. Top with flaked salmon and dukkah eggs; drizzle with dressing to serve.

    FOOD TEAM TIP: The dukkah will keep in an airtight jar for up to 1 month. Sprinkle over steamed vegetables, grilled chicken or lamb, or stir through scrambled eggs.

    ALSO SEE: 5 Breakfast spots in and around the Midlands

    Adapted from the Food&Home Summer 2022 issue.

    Feature image: Aremedia