Breakfast in Bed Challenge

Chorizo, Spring Onion & Parsley Potato Cakes by Jo’s Kitchen

These delicious and delightfully simple potato cakes can be made the night before and left in the fridge meaning an easy start the next morning

• 1 tablespoon olive oil
• 1 bunch spring onions, ends removed, finely chopped
• 150g chopped chorizo
• 400g leftover mashed potato
• 1 teaspoon paprika
• 2 tablespoons plain flour plus extra to shape the potato cakes
• 1 free-range egg
• Salt and pepper, to taste
• 1small bunch of parsley, chopped finely
• 1 tablespoon olive oil (for frying potato cakes)
• 1 tablespoon butter (for frying potato cakes)
• 2 fried free-range eggs (to serve)

1. In a frying pan, fry the chorizo and spring onions in the olive oil on a medium heat until softened. Place on a piece of kitchen roll to remove excess oil and set aside
2. Meanwhile, in a mixing bowl, add the mashed potato, paprika, plain flour and egg. Then add in the chorizo, spring onions and most of the parsley. Mix well until combined.
3. Using floured hands, shape the mashed potato mixture into 5/6 balls and leave on a floured plate.
4. Cover with cling film and leave in the fridge overnight (or at least 1 hour) to firm up
5. When ready to serve, fry the potato cakes in olive oil and butter for a couple of minutes each side until golden brown and warmed through.
6. Drain on a piece of kitchen roll then serve immediately with a fried egg and a scattering of parsley

Smoky Chickpeas On Toast by Celery and Cupcakes

A comforting lazy breakfast, that’s so straightforward to create that it suits all levels of cooking.

• 1 tin of chickpeas, drained
• 1 tin of chopped tomatoes
• 1 tbsp of tomato puree
• 1 red onion, finely diced
• Handful of chopped coriander
• 1 clove of garlic, minced
• 1 tsp smoked paprika
• Salt and pepper
• 2 tbsp rapeseed oil or any oil of your choice
• Bread to make the toast

1. In a pan, heat the oil and sauté the onion for a few minutes before the adding the garlic and stir through.
2. Stir in the tomato puree and cook out for a few minutes until the pan is almost dry. Pour in the chopped tomatoes, drained chickpeas and smoked paprika. Bring to a simmer the turn down the heat and cook for 8-10 minutes until the tomato sauce thickens.  Season with salt and pepper.
3. Toast the bread before serving the smoky chickpeas on top. Scatter with freshly chopped coriander. Enjoy!

Luxury Eggs Benedict with Smoked Salmon & Tobiko by Elizabeth’s Kitchen Diary

A perfectly poached egg sits on a buttered toasted English muffin, layered with smoked salmon, tobiko and homemade hollandaise sauce. Washed down with a Mimosa or two.

• 100 ml distilled white vinegar
• 150 g unsalted butter
• 2 free range egg yolks
• 2 English muffins
• Butter
• 100 g smoked Shetland salmon
• 2 free range eggs
• 1 tbsp tobiko (flying fish roe – available online)
• Edible flowers to decorate

For the Mimosa

• 100 ml freshly squeezed orange juice
• 100 ml Champagne

1. First, place the vinegar in a small saucepan and bring to a gentle simmer. Simmer for approximately 8 minutes, until it has reduced to 25 ml. Set aside to cool.
2. Meanwhile, clarify your butter. Gently melt it in a saucepan and skim the foam off the top.
3. Bring a small saucepan of water to a gentle simmer and place a heatproof bowl over it.
4. Add the egg yolks and reduced vinegar to the bowl and whisk until it becomes light, airy and foamy, and forms ribbons when a spoon is dragged through it.
5. Slowly add the clarified butter to the mixture, stirring well to combine. You might need to take it on and off the heat during this stage so you don’t overcook it, and take care not to overmix or it will separate. (see notes on how to rescue a split hollandaise sauce)
6. Set aside, covered, while you poach the egg and toast the English muffin.
7. To perfectly poach and egg, bring a small frying pan filled with about 1.5 inches of water and a capful of apple cider vinegar to a gentle simmer.
8. Crack your eggs into two separate coffee mugs (trust me!) and gently pour into the simmering water. Set your timer for 2 minutes.
9. Meanwhile, use the prongs of a fork to slice off the top of the English muffins about ¼ of the way down. Toast, butter and arrange on a plate.
10. Top the buttered muffins with the smoked salmon.
11. When the poached egg is done (you might need to swirl the water a bit for the last few seconds to get the top of the egg to solidify), carefully removed with a slotted spoon, drain and arrange on top of the smoked salmon.
12. Spoon over the hollandaise sauce and top with the tobiko. Garnish with edible flowers, if desired.
13. To make the Mimosas, pour equal parts of freshly squeezed orange juice and Champagne into a wine glass.
14. Serve (in bed!)

Recipe Notes

If your hollandaise sauce splits, simply add another egg yolk, 1 tsp of butter and 1 tsp of warm water to the mixture and gently stir together until it’s the consistency of double cream.

Belgian Waffles with Crispy Bacon and Maple Syrup by Free From Fairy

These are light and crisp and are incredible served with crispy bacon, drizzled with maple syrup. A truly luxurious breakfast, befitting of anyone with a four poster bed and magnificent mattress!

• 2 medium free range eggs, separated
• 220 ml milk (dairy or dairy-free)
• 60 g butter or dairy-free margarine, melted
• 1 tsp vanilla extract
• 170 g Free From Fairy gluten-free self-raising flour
• 20 g sugar
• 12 rashers streaky bacon cooked until crispy
• Maple syrup

1. Switch on your waffle machine
2. Place the egg yolks in one bowl and the whites in another
3. Add the milk, melted butter and vanilla to the egg yolks and beat until well combined
4. Slowly add the flour to create a smooth batter, then add the sugar
5. Beat the egg whites with an electric whisk until you have stiff peaks
6. Gently fold the egg whites into the batter mixture
7. Ladle the batter into your waffle maker and cook
8. While the waffles are cooking, fry the bacon until crisp
9. Once ready to serve, cut the bacon into pieces using scissors, scatter on top of the waffles and drizzle with maple syrup

Lobster Benedict by The Greedy Gourmet

Who will you serve this to as a pleasant surprise? Perhaps for yourself as a luxury breakfast in bed. Now, where’s the champagne…

• 2 lobster tails, cooked and halved lengthwise
• 12 asparagus spears, cooked
• 2 English muffins, halved and toasted
• 4 poached eggs
• 100ml (3fl oz) Hollandaise sauce
• 30ml (2 tbsp) chives, chopped
• Salt and pepper, to taste

1. Place 2 muffin halves on each plate.
2. Divide the asparagus evenly between the two portions, on top of the muffins.
3. Place half a lobster tail on each muffin, then add an egg.
4. Pour the sauce over the little mountain and sprinkle chives on top. Season to taste and enjoy!