Breakfast Eggs Mushroom Prawns

Smoked Pork, Prawn and Mushroom Omelette

You need month-old, farm laid, free-range eggs at room temperature for this to come alive. In the same way the Italians will make pasta the hero, if you get the eggs right, and you know the chickens are loved, you can make an omelette above and beyond amazing. Smoked pork and prawns are a classic match, pad the middle out with heaps of diced onion for sweetness, cheese for cheesiness and then the mushrooms act like a sponge, soaking up the goodness. You need to make it right, sealing the outside to lock in the flavour for full effect, so follow Maggie Beer’s procedure as a guide if you’re not sure. I’m eating this as I type and there are little bits of drool on the keyboard.

Garnish with sorrel and paprika. Season well. Serve with fresh farm grown lemon and tomato chutney.

Drink with: Turkey Flat Rose

Breakfast gluten-free Vegetarian

Bircher Muesli with Blueberry Sauce

Bircher Muesli
Bircher Muesli

Bircher Muesli used to be something of an enigma for me. A metaphor for health retreats and people named Sven. An option on a breakfast menu you chose if you didn’t eat bacon. It contained sultanas, and oats and fibrous things which stirred the bowels but not the soul. Then I discovered blueberry sauce and vanilla soy milk.

This bircher muesli recipe is still super-healthy, but it’s delicious and creamy and as boring as a weekend away with Bear Grylls. You need to make it the night before. Or for best results, two nights before.

Muesli Ingredients

  • 2 Cups of oats. Good ones
  • 2/3 cup of apple juice
  • 1/3 cup of mandarin juice
  • 1 cup of natural greek yoghurt. As healthy or as fatty as you like. Doesn’t matter either way
  • 2 large teaspoons of vanilla paste
  • A sprinkling of cinnamon

Mix all that in a bowl and leave overnight.

Blueberry Sauce Recipe

  • 2/3 cup of blueberries
  • 1/3 cup of strawberries, stalks removed
  • 1/4 cup sugar
  • 1/4 cup water

Put that in a saucepan and simmer over a medium heat until it’s bubbling slightly. Mash it up with a potato masher. Reduce it a little until it’s syrupy, but not tooo syrupy, it needs to be easily pourable. Strain it into a jug so there’s no pulpy bits. Refrigerate.


The next day (or the day after) put the muesli in a bowl. Pour a large hint of vanilla soy milk over the top. Cover gently with strawberries, blueberries, mango, macadamia nuts and a big dollop of mango yoghurt. Drizzle with blueberry sauce. Add a sprig of mint.


Breakfast Corn Vegetarian

Corn Fritters with Avocado Salsa

Corn Fritters
Corn Fritters

I had Bill Granger’s corncakes not long ago. At his signature restaurant in Surry Hills. They were f***ing terrible. As was everything else about the restaurant. They put bacon on my vegetarian girlfriend’s plate. They didn’t even realise they hadn’t wiped the table down until 3/4 of the way through the meal. They got the coffees wrong. They said they were out of potato and leek soup and that we could have pumpkin instead and then brought potato and leek soup anyway. They were even out of orange juice, at breakfast time. And we weren’t the only ones complaining. Don’t go there.

Corn cakes should be so easy to get right, I don’t know how people fail. They always come out too dry. The trick is to go heavy on the corn. And add onion for sweetness. You want mostly corn in there, with two grains of flour and enough egg to make it stick together. Get them crispy on the outside, but don’t burn them.


  • Corn. Der. Heaps of it. So much corn you vision turns yellow. Cut up a few cobs or use a whole tin if you’re lazy. About a cup if you have to measure.
  • 1/2 cup flour or so
  • 4 eggs
  • Coriander leaves, 1/3 loose cup
  • Cumin
  • Salt
  • 1/3 of a small red chilli
  • Juice from 1/3 of a lime


  • Mush
  • Fry in oil, like pancakes, but with more oil

Serving Suggestion

  • Rocket and lime juice on the side
  • Avocado/Tomato/Coriander/Lime/Salt/Spanish Onion salsa
  • Greek yoghurt

Serves: 2.5 people

Breakfast Vegetarian

Homemade baked beans with eggs and white truffle oil

Homemade baked beans
Homemade baked beans

Wow. How poncy. So delicious though. SOO delicious.

  • Broad beans (just the beans, not the pod)
  • Fresh as ripe red organic tomatoes
  • Butter
  • Garlic
  • A splash of white wine
  • Some healthy dollops of white truffle oil
  • Salt
  • Cumin
  • Brown sugar (1-2 tablespoons)
  • A little lemon juice

Chop the tomatoes up really roughly. Put that all in an oven-proof receptacle of some kind and bake for an hour.

Crack eggs on top. Cook them until the whites all turn white, not a minute more. You want those yolks to stay nice and runny.

Sprinkle with truffled pecorino and a dash of pepper. Let that melt. If that isn’t the best vegtarian breakfast ever I’m a deep-fried truffled hindu cow.

Ponce on.

Breakfast Eggs

The Perfect Sunday Morning Breakfast at Home?

Eggs benny, poached with Balsamic. Rocket, bacon, white toast. The right amount of cracked pepper. Sorted, yeah?