Did you know Let them eat did breakfasts back in the day? Yep, our delectable morning meals were a real hit at our previous Central Market digs. But when we moved a few years ago, our breakfast menu was never revived. But one thing’s for sure – we know a good breakfast when we see it.
In this month’s blog we delve into our breakfast archives and share our three favourite vego breakfast bestsellers. Not only are these breakfasts super simple to whip up at home, but they’re the definition of deliciousness!
BREAKFAST INSPIRATION COMING YOUR WAY!
Ready for a rundown of ingredients as well as our top tips on how to recreate our top three brekkie favourites at home? Here we go!
VERY EPIC VEGGIE BURGER
We all love a good burger – and this one is no exception. Get ready for an epic breakfast experience – this is what dreams are made of!
Ingredient list:
- Brioche bun (warm before eating)
- Broccoli and haloumi fritter (a Let them eat fave)
- Fried egg
- Avocado
- Mushrooms (a big field mushroom is always a winner)
- Melted cheese
- Salad greens
- Mayonnaise
- Tomato relish (available from our Central Market store in jars).
This breakfast is all about assembling the goodness on your brioche bun (you know the drill)! Here are our top tips to make this burger even more scrumptious:
- Heat your fritter on the grill
- Pop your cheese on the hot side when you flip it for extra melty goodness.
EGYPTIAN EGGS
This breakfast uses beautiful Middle Eastern flavours that turn the humble egg into a taste sensation. Using few ingredients, the prep is key to making this breakfast something to remember.
Ingredient list:
- Soft poached eggs
- Corn flour
- Dukkah
- Sweet corn and feta fritter
- Avocado
- Baby spinach
- Eggplant relish.
The hardest part of this recipe is your poached eggs – but it’s TOTALLY worth the effort.
So, start with poaching your eggs and stop when they are firm on the outside and a little underdone on the inside. Drain them, and coat in corn flour. Deep fry your eggs until they are crispy, and you start to see a golden tinge. Remove immediately and roll in dukkah (with a little salt mixed in). Meanwhile, heat your sweetcorn and feta fritter and arrange the baby spinach and avocado on the plate. Enjoy with lashings of eggplant relish! Yum!
KIMCHI PANCAKE
Our kimchi and sweet potato pancake with fried eggs, spicy slaw and peanut sauce is a breakfast sensation for those of you who love the heat of kimchi.
Ingredient list:
- Kimchi and sweet potato fritter
- Ready-made coleslaw mix (in a bag from the supermarket)
- Kimchi
- Vinegar
- Your favourite mayo (any will do)
- Peanut sauce.
So, let’s start with the obvious question – what’s a kimchi pancake? Well, it’s not as complex as it seems! The answer – one of our kimchi and sweet potato fritters that’s been squashed and toasted! How do you do this, you ask? Easy.
Warm your fritter in the microwave first and use a sandwich press to flatten and toast. The key is to squish the fritter as hard as you can so it’s about half its original thickness. Leave it to caramelise in the heat and you’re done! If you don’t have a sandwich press, you can simply use a rolling pin, or even your hands to flatten the fritter.
Here’s a top tip:
- When squishing without a sandwich press, use greaseproof paper (both under and on top of the fritter) to reduce the mess and dishes.
From there, it’s time to assemble our spicy slaw! Simply grab a packet of ready-mix coleslaw (most supermarkets have these) and add in kimchi, your favourite mayo and a splash of vinegar. We stock Dibbles Vegan mayo at our Central Market store – it’s absolutely divine.
Lastly, top with store bought or homemade peanut sauce. It’s a flavour bomb in every mouthful. Enjoy!
