Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Breakfast”

Best Ever Scrambled Eggs

There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them.  If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.

All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.

Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…

This recipe serves two hungry people…

Scrambled Eggs


6 fresh free range eggs

1 teaspoon of butter

Salt & Pepper to taste

1 tablespoon freshly grated parmesan cheese

Tabasco sauce (goes wonderfully well with eggs)


Melt butter in a small non-stick pot or pan

Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter

When all the eggs are in the pot, season with salt & pepper

Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk

Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.

Stir through the Parmesan cheese and serve immediately

By the time they hit the plate they are ready.

Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind

Serve with hot buttered toast…

Bon Appetit! 🙂

Breakfast Burritos

The age-old question – what’s for breakfast?

We conciously consume healthy cereal on weekdays which in itself is rather boring.  Come the weekend I always make a cooked breakfast and we enjoy sitting at the dining room table or in our courtyard eating something hot and scrumptious…

This recipe is dead easy – basically it’s Eggs Benedict with spinach in a tortilla – very quick and easy to make. You just put all your filling onto your soft tortilla, fold it up and put in a sandwich press.


4 free range eggs

2 soft tortillas or wraps

1 packet of baby spinach

4 slices of ham

I pouch of Masterfoods Hollandaise Sauce

salt & pepper for seasoning

paprika for presentation


In a pot saute the spinach until wilted, season with salt & pepper

Drain well and set aside

Make your favourite scrambled eggs but take them off the heat before they are fully cooked as they will continue to cook in the sandwich press

Place 2 slices of ham on each tortilla

Top with a portion of spinach

Spread across your scrambled egg

Roll up like a burrito and put them in a preheated sandwich press for a few minutes until heated though and the tortilla is coloured

Heat the hollandaise sauce in the microwave according to packet instructions (about 40 seconds)

Pour over your burritos and garnish with some paprika

Bon Appetit!  🙂

Candy’s Breakfast Sprinkle

Just back from a few days in Adelaide with the family and my health conscious sister-in-law introduced me to a fabulously healthy mixture she sprinkles on her cereal each morning. Made up of seeds and nuts, it is delicious and can be made in bulk and stored in the refrigerator for several weeks.

The recipe below is the one she gave me but she also stressed it’s up to you how much of each ingredient you use. I played around purely because of the size of the packets I could find. So instead of 100 grams I have used 150 grams and so forth.

The end result tastes great, it’s very good for you and it took only minutes to do using the large jug from my Ninja Processor…

200 grams Sunflower Seeds
200 grams Pepitas
400 grams Walnuts
100 grams Cashews
500 grams Almonds
200 grams Brown Linseed (Flaxseed)
100 grams Brazil Nuts

Finley cop or crush in a food processor and put in container in the fridge.
Add a couple of tablespoons to your breakfast cereal or porridge each day.

Bon Appetit!

Scottish Tattie Scones

Being from Glasgow, I grew up enjoying these delicious “Tattie” or potato scones for breakfast on a regular basis. They are renowned in Scotland and can be bought pre-made by a butcher here in Melbourne called Rob’s British Butcher. He stocks all the goodies such as Scottish Square Sausage, White Pudding, Tattie Scones, Gammon and Mutton Pies.

I prefer home-made Tattie Scones and we have them as often as we can. Delicious with bacon and eggs for breakfast they are easy to make and definitely worth the effort.

I use left over mashed potato and a cup of mash makes about 16 good-sized scones.

I cup of mashed potato
4 tablespoons of milk (to soften and make into a thick paste)
Approx. 1 cup of plain flour (more or less)
Small amount of Olive Oil spray for frypan

Mix the milk into the mashed potato in a large bowl until it is a thick paste
Incorporate the flour and turn onto a pastry sheet.
Knead it like you would a scone dough – it should look and feel like scone dough when ready
Shape into a round loaf and cut in two
Shape again into a round loaf and roll out thinly – you should have a circle of thin dough.
Cut into 8 triangles
Repeat with the other half of the loaf
Spray frypan with a small amount of Olive Oil spray and fry in a hot pan.
These are almost dry fried as they should not be oily

Serve with crispy bacon and runny eggs and the obligatory HP Sauce…

Bon Appetit!

Eggs En Cocotte

This lovely breakfast dish is a luxurious treat on a Sunday morning. I tend towards cooking for 12 minutes if you want quite a soft and gooey centre. They will continue cooking in the ramekin so whip them out of the oven straight away.
The recipe is for two serves…

Eggs en Cocotte

2 teaspoons butter
4 eggs
2 teaspoons sour cream
2 tablespoons grated cheese
2 rashers finely chopped bacon
Parsley for garnish
4 slices of fresh rye bread
Fresh herbs for garnish
Olive oil spray


Rub a 2 ramekins or small cup size soufflé dishes with butter
Crack 2 eggs in each leaving them whole
Top each one with sour cream and grated cheese
Sprinkle over chopped bacon
Place dishes in a baking dish. Add boiling water to baking dish to come halfway up sides of the dishes
Bake in preheated oven for around 12-15 minutes until set.

I serve this with crispy crunchy toast:
Remove the crusts from the bread and flatten out with a rolling pin.
Place on a baking tray and spray with olive oil
Sprinkle some fresh or dry herbs over the bread
Bake in the oven along with the eggs for around 12-15 minutes
Serve at once
If you are feeling decadent, steamed asparagus spears are a wonderful accompaniment

Variations include: a slice of smoked salmon added to the top before serving, add sliced mushrooms, baby spinach or chopped tomatoes – it all depends on your taste.

Bon Appetit!

Breakfast Pizza

Some mornings you wake up and just have to have a pizza!  This breakfast pizza is just the thing…  Bacon, eggs and fresh vine tomatoes – what could be better…  You can also add anything else you have on hand – spinach, mushrooms – anything that cooks fairly quickly will do…

Ingredients for 2:

2 pieces Pita bread (I use Gerry’s Pitties – the absolute best)

2 tablespoons tomato passata

handful of grated cheese

4 rashers of bacon

4 beaten eggs

2 fresh vine tomatoes

a splash of olive oil

salt & pepper to taste


Spread a good tablespoon of passata over the pita bread with the back of a spoon

Sprinkle with some grated cheese

Beat 2 eggs per pizza and drizzle over the cheese

Slice 2 bacon rashers in to three pieces and place on the pizza

Chop a tomato per pizza roughly and place in between the bacon

Sprinkle with some more grated cheese

Season with salt & pepper to taste and a drizzle of good olive oil

Bake in a 200c (fan forced) oven for about 10 minutes or until the egg is set and the bacon is cooked

Bon Appetit!

Luscious Scrambled Eggs with Lemon Scented Ricotta and Smoked Salmon on Sour Dough…

My husband makes this dish for me when I need to be spoiled on a Sunday morning. It’s divine…

Creamy Scrambled eggs with Lemon Scented Ricotta and Smoked Salmon on Toasted Sourdough


1/2 cup ricotta

1 tablespoon finely grated lemon rind

sea salt and cracked black pepper

4 slices sourdough bread

4 eggs

20g butter

200g smoked salmon, sliced

finely chopped spinach and lemon wedges


Mix the ricotta, lemon rind, salt and pepper gently in a bowl

Cook the bread on a preheated hot char-grill pan for 1-2 minutes on each side or until toasted and golden.

Lightly whisk the eggs, salt and pepper together to combine.

Melt the butter in a large non-stick frying pan over medium heat.

Add the egg and cook, stirring, for 1-2 minutes or until almost set.

Remove from the heat.

Divide the toast between plates and top with the scrambled eggs, ricotta mixture and salmon.

Serve with finely chopped spinach and a lemon wedge

Bon Appetit!

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