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Recipes: Indulgent breakfast ideas

1231823_11267134When rushing out to work, the usual and boring toast, bowl of cereal or piece of fruit is the quickest option but even getting that in my breakfast hole is difficult enough.

At the weekend, when there is more time to put some thought and effort into the first and most important meal of the day, I’m always a bit stumped on what to make that will be exciting. Well, over the next while I will be posting some delicious breakfast ideas that really got me going. Here are a couple to get you started.

Cream Cheese and Chive Prosciutto wrap

In this tasty yet simple dish, thin slices of prosciutto are wrapped around creamy scrambled eggs. Serves four.


  • 10 eggs
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp finely chopped chives, plus 1 teaspoon for garnish
  • ¼ cup milk
  • 2 ½ tbsp butter
  • 120g cream cheese
  • 8 thin slices prociutto


  1. Whisk together the eggs, salt, pepper, chives.
  2. Melt the butter in a large frying pan over low heat and pour egg mixture into the pan and stir gently until eggs thicken and stir in the cream cheese.
  3. For each serving, place two slices of prosciutto on a plate, just overlapping each other lengthwise. Place 1/4 of the eggs toward one end of the prosciutto pieces. Enclose eggs in prosciutto by wrapping the loose end of the ham over the top of the eggs (so that it resembles a burrito); top with a sprinkling of chives. Repeat process with remaining prosciutto slices and eggs. Serve immediately.

Baked Dark Chocolate French Toast

This scrummy breakfast option can be made with milk chocolate but it’s even better with the dark variety. Serves four.


  • 1 crusty loaf, chopped into 1 inch cubes.
  • 1 cup egg whites
  • ½ cup brown sugar
  • 2 ½ cups milk
  • ½ cup cocoa powder
  • 60g dark chocolate
  • 2 tbsp marmalade


  1. Preheat the oven to 350C. Grease a baking tray and place the bread in the tray.
  2. Whisk together the egg and brown sugar.
  3. Heat the milk in a saucepan on a medium heat until it bubbles gently (don’t let it boil). Add a tablespoon or two to the egg/sugar mixture to warm it up. Then slowly pour the same mixture into the milk, whisking quickly. Add the cocoa, marmalade and chocolate until everything is well combined and dissolved.
  4. Pour the chocolate/egg mixture over the bread, making sure all of the bread is well covered. Cover with tin foil.
  5. Bake for about 30 minutes and then uncover for 5-10 minutes. Serve while hot.


  1. The French Toast is scrummy surely, not scummy!

    Sounds nice though – I’d love to see a picture!

  2. Great idea for a series!

  3. I do a dish similar to the first dish. But the crucial step is baking the prosciutto. It makes all the difference. Mmmm roll on Saturday morning…


  4. I had the most amazing breakfast of my life in Byron Bay a couple of years ago. I re-created it once I got back and it’s now my favourite indulgent brekkie:

    sweetcorn fritters with avocada salsa, crispy bacon and rocket (all towered up to look pretty)

    I just searched online for different recipes for the fritters and salsa until I found ones I liked. Yum.

  5. Sinéad, sounds fab. I remember getting corn fritters with avocade – delish. I can never find a good fitter recipe – could you show me the link – cheers.