Primula Breakfast Egg Muffins...

Start your lazy duvet day off right with a truly indulgent breakfast. This cheesy breakfast involves lashings of Primula Cheese with Chives, eggs, tomatoes and mushrooms all wrapped up in a hug of delicious bacon.

Cooking: 15-20 minutes

Makes: 4

  • ½ tube of Primula Cheese with Chives
  • 3 Eggs
  • 8 rashers of streaky bacon
  • Handful of cherry tomatoes
  • Handful of sliced mushrooms
  • 2 slices of granary toast

  • Preheat the oven to 200oC.Grease a muffin tray and line each cup with 2 rashers of bacon ensuring all sides are covered.
  • Crack the eggs into a mixing bowl and squeeze half the tube of Primula Cheese with Chives. 
  • Mix with a whisk.
  • Pour the mixture into the muffin cups so they are ¾ full. Place the tray in the oven for 15-20 minutes or until the eggs are firm and golden brown.
  • Whilst the egg muffins are cooking, fry up the mushrooms and tomatoes with a little oil.
  • Once cooked, place two muffins on a plate with a spoonful of mushrooms and tomatoes with a slice of toast. 
  • Serve and enjoy!

About this post -

Recipe and photo credit by Primula

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Oven Cooked Eggs And Sausage...

Made these sweet looking muffin tray cooked eggs for breakfast last week and they taste great. Sausage, slice of mushroom eggs topped with grated cheese, salt and pepper.

Serve the with warm toast and butter, yum yum think I'm going to make them again today after my run !!

Serves 1-12

1 x 12 hole muffin tin

Per egg

  • 1 spray cooking spray
  • 1 Frozen cocktail sausage
  • 1 Slice of mushroom
  • 1 egg
  • Grated cheese
  • Salt and pepper


  • Pre heat oven to 190c /Gas mark 5 / 375f ( total cooking time 24-26 minutes)
  • Spray each muffin hole you will be using with cooking spray
  • Add 1 cocktail sausage and 1 slice of mushroom to each hole
  • Cook in the pre heated oven for 10 minutes
  • Remove the tray and place one egg in each hole, sprinkle with grated cheese, salt and pepper
  • Cook for around 14-16 minutes depending on how you like your egg
  • Serve with warm toast and butter

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Oven Cooked Cherry And Apple Porridge ...

Trying to be more healthier, this breakfast I made quickly and when I came in from a run. I placed all the ingredients in the oven proof dish and popped it in the oven. By the time I was showered and dressed it was almost ready  and no need to add any sweet topping...

Serves 1

  •  Sunflower oil ( low fat) spray for greasing oven bowl
  • 100g Porridge oats
  • 50g ( 1 small) eating apple peeled and core taken out,chopped into small chunks
  • 50g Glazed cherries cut into halves
  • 3/4 Pint (400ml) of semi skimmed milk or a touch more if you like it milky
  • Half a tsp of ground cinnamon
  • Splash of milk

  • Pre heat ( fan ) oven to 180c
  • Spray a medium bowl with oil spray
  • Place the oats, halved cherries and chop apple into the bowl
  • Mix in the milk
  • Sprinkle with the cinnamon
  • Cook in a pre heated oven for around 35 minutes
  • Leave to cool 5 minutes
  • Serve with a splash of cold milk ....

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Prune And Banana Breakfast Smoothie ...

Started off the new year with a nice,tasty and sweet breakfast smoothies.

This is one of many ideas I have floating around my head, trying to get away from chocolate and cakes and eating more fruit.

What better way of still having something sweet and more healthier for you than chocolate?

A nice tasty smoothie...

Serves 1


  • 150ml Semi Skimmed milk
  • 1 Large or 2 small ripe bananas chopped
  • 8 Ready to eat dried prunes halved and stones taken out
  • 4 Heaped tbsp of muesli
  • Handful of ice


  • Place the milk, chopped banana, halved prunes, muesli and ice into a smoothie maker.
  • Place the settings to mix for 30 second.
  • Then smooth for 30 seconds.
  • Pour and serve straight away.

Tips : Will go thicker due to muesli best to use a straw if goes a little thicker at bottom add a splash of water or milk and stir...

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Blueberry Bircher muesli ...

Overnight oatmeal...

First developed by a Swiss doctor back in the 1890’s, this easy, super healthy breakfast can be mixed together the night before, then left in the fridge to soak in a plastic container or smaller individual ones if that suits you better.

Stir in grated apple and top generously with blueberries, honey and nuts and you’re good to go.

Serves 6

Preparation time: 10 minutes

  • 500g (1lb 2oz) tub Greek yogurt
  • 200g (7oz) rolled oats
  • 40g (11/2oz) wheat germ
  • 40g (11/2oz) desiccated coconut
  • 50g (2oz) hazelnuts, toasted and roughly chopped
  • 200ml (7fl oz) pressed (cloudy) apple juice

To serve per portion
  • ½ Granny Smith apple, cored but not peeled, coarsely grated
  • 50g (2oz) Chilean blueberries
  • 1 tsp runny honey
  • Little ground cinnamon
  • Few extra chopped hazelnuts, optional

  • Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice.
  • Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
  • When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts, if liked.
  • The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.

Cook’s tip -
  • If you are not a fan of nuts or have a nut allergy then simply leave them out. 
  • If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.

About this post -

Recipe and photo credit by Seasonal Berries 

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Baked Turkish Eggs With Yogurt & Chilli ...

This spicy turkish eggs recipe will liven up your breakfast ...

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 1 small onion, finely chopped
  • 1 tbsp olive oil, plus for drizzling
  • 1 tin of tomatoes
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 200g Rachel’s Natural Yogurt
  • 1 tsp salt
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 6 large eggs

To Serve

  • 50g unsalted butter
  • 1 tsp cayenne pepper
  • Lemon juice


  • Pre-heat the oven to 220°C/425°F/Gas Mark 7.
  • Grease an ovenproof dish or small ramekins
  • To make the sauce, take the onion and olive oil and sweat gently in a shallow frying pan.
  • Add the cayenne pepper and cumin and cook for 2 minutes until terracotta in colour.
  • Add the tinned tomatoes and bring to the boil.
  • Cook for 5 minutes and then reduce the heat and cook for a further 5 minutes
  • Pour the sauce into a large oven proof dish or ramekins
  • Mix the yogurt with the salt, garlic and lemon juice
  • Dot the yogurt mixture in 6 places on top of the tomato and onion sauce.
  • Make an indent with a large spoon, then break the eggs into each indent and drizzle with a little olive oil
  • Place in the oven for 8 minutes until the eggs bake
  • In a small pan heat the butter, cayenne and lemon juice and pour it around the cooked eggs
  • Place on the table and serve with Turkish flat bread
About this post-

Recipe and photo credit by Rachel's

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Poached Eggs Benedict With Quick Hollandaise...

Serves 4

516 calories / 429 fat per portion

  • 4 fresh eggs
  • 4 slices hot buttered toast
  • 8 rashers bacon, grilled
  • 4 tbsp Hollandaise sauce (recipe below)
  • 1 tbsp finely chopped chives
For the Hollandaise sauce
  • 2 egg yolks
  • 110g (4oz) Kerrygold butter, now softer, cut in to roughly 1cm (½ inch) dice
  • 1 tsp lemon juice

Method – Hollandaise sauce
  • First make the hollandaise sauce. 
  • Place the egg yolks in a heavy bottomed saucepan on a low heat and whisk thoroughly.
  • Add the butter bit by bit whisking all the time. As soon as one piece melts add the next. 
  • Do not leave the pan or stop whisking.
  • Keep cooking very gently until the sauce has thickened, enough to coat the back of a spoon. 
  • If there are any signs of the eggs slightly scrambling, remove from the heat immediately. 
  • The whole process should take 5-7 minutes from start to finish.
  • Finally add the lemon juice to taste.
  • Keep warm as you poach the eggs.
Method – Poached eggs
  • Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil.
  • Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
  • Carefully remove the eggs from the pan with a slotted spoon.
To serve
  • place two pieces of bacon on the hot buttered toast, then place 1 egg on top. 
  • Spoon over the sauce and sprinkle with chives.
About this post-

Recipe and photo credit by-
 This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book.

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