Easy peasy Naan

These are the easiest naans ever I promise you ... 5 ingredients, no waiting around for the dough to prove & you don't even need your oven... 

To make my super easy naan you'll need:

5 cups of self raising flour

2 tsp baking powder

3/4 tub natural yogurt

Water 

• Mix together  The flour and baking powder in a bowl. Then add the 3/4 tub of yoghurt mix together until it begins to stick together slightly 

• Slowly add a little bit of water at a time until you have a soft dough.  Knead the dough for a couple of minutes until smooth & leave to rest for a minimum of an hour in the fridge covered with cling film - this can be made the night before - or at room temp until you are ready to use it. 

• This amount of dough will make 4-6 naan depending on how big your dough portions are. 

• I take a ball of dough, roll out to about 1- 1/2 an inch thick then place on a non stick pan meduim heat and let the underside cook until the surface starts to bubble. 

• I then flip the naan over to let the top side cook until there are little brown bubbles all over the surface & serve as desired. 

• To make garlic naan, add a couple of tsp of garlic granules to the flour. Once the naan are cooked, brush with garlic butter & serve.

Any left over dough can be stored innan air tight container for a couple of days.

simple bread rolls

I absolutely love that after years of dreading the thought of attempting to bake bread, I've finally faced my fears and got the hang of it

These bread rolls are a great way to start off with if you want to ease your way into bread making. 

The amount below makes up either 12 small bread rolls, perfect for soup or as sandwiches for little children or 10 slightly larger rolls for burger style sandwiches.

You will need 

500g bread flour

1 tsp active dried yeast 

1 1/2 tsp caster sugar

1 tbsp soft butter

1 tsp salt

280-300ml lukewarm water

•In a bowl mix together the sugar, salt & yeast. Add the butter rub into the flour

•Slowly add the water in mixing continuously to form a soft, slighty sticky dough

•Knead in your electric mixer with the dough hook for about 6 minutes or by hand on a lightly floured work surface for 8-10 minutes until the dough is smooth and elastic

•Place into a clean lightly oiled bowl, cover and leave to rise until doubled.

•Once doubled, take the dough out and on a lightlt floured suface gently knead it to knock the air out for a couple of minutes

Divide into 12 equal portions and form into round balls  - perfect size for eating with soup or smaller sandwiches for kids

•For larger bread rolls ( more suited for burgers ) divide into 10 rounds... place the balls of dough onto a baking sheet lined with greaseproof paper, cover and leave to prove until doubled in size .. the balls should just be touching each other

Place in the oven at 200c for 20 mins for the small rolls .. 30-40 minutes for the bigger rolls or till risen, doubled  and golden all over. The base of the rolls should sound hollow when they are ready. Use as desired 

Fruited tea cakes

Since buliding my confidence in tackling the basics of bread, I've been working my way through different forms of bread to keep building on my experience and fruited teacakes are beginning  to make a regular appearance since they are one of the few breads that my husband genuinely enjoys & loves them for a quick breakfast, and the kids love them as well

So after a couple of attempts making them, and being happy with how they've turned out , I thought I would share my recipe.

To make 6 teacakes you will need:

100 milk
100ml cold water
30g unsalted butter
350g bread flour
7g fast action yeast
2tbsp sugar
1 tsp ground cinnamon
1/2 tsp mixed spice
65g dried mixed fruit ( sultana raisins fruit peel )
1 medium egg beaten

• Warm the milk with the butter until the butter melts. Add in the water and stir together. Set aside
• Place the flour into a bowl and on opposite sides, add the sugar, salt , cinnamon, mixed spice and yeast.
• Make  well in the middle and slowly begin to add the milk, mix togther with your hand to form a soft dough. If you find the dough is too sticky, add in a couple of tbsp of flour.
• Knead the dough until it's smooth and elastic. If you prefer to use a freestansing mixer with the dough hook you can do so.
• Transfer the dough to a clean bowl, cover with cling film ajd leave to rise until doubled in size
• Once the dough has risen, lightly flour your work surface, remove the dough from the bowl, and gently knock out the air from the dough. 
• Tip the fruit into the dough and knead for a couple of minutes until the fruit is evenly dispersed. 
• Divide the dough into 6 equal sized balls, roll into smooth rounds and then flatten each round - I flattened each round out to the size of my palm.
• Place onto a greaseproof lined tray, and leave to prove for about 35 -40 minutes. And preheat your oven to 200c/180c fan
• Brush the tops with the beaten egg, and bake for 20-25 minutes until golden brown all on top and well risen
• Serve cut in half with butter or toast them the next day again with butter and jam for brekfast. They will keep for 2-4 days in an airtight container or well sealed food bag

Tear and share garlic bread

Garlic butter has to be one of my all time favourite paring when it comes to combinations of seasonings & flavours, especially when its the form of some type of garlic bread.

Whilst doing the weekly shop last week, I forgot to pick up a tear and share garlic bread at the request of the husband and kids to go with our friday night veg lasagne for dinner, so it was the perfect excuse to make my own. The aroma in the kitchen was just delicious and as soon as I served it, it was gone in seconds.

The recipe below made up 10 dough balls, presented as a tear and share ring, and the dough balls were quite generous size wise so i would actually divide the dough into 12 pieces the next time i make it. I've adjusted the recipe stating 12 but you could stick to 10 if you wish to

To make a 12 ball tear and share ring you will need

For the dough

400g bread flour
1tsp onion salt
1 tsp garlic granules
1 tsp active dry yeast
1 tsp of mixed italian herbs
270 ml water
2 tbsp olive oil

For the garlic butter

3tsp garlic granules
110g salted butter
2 tsp dried parsley
2tsp dried oregano
4 tbsp grated parmesan/vegetarian hard cheese

• Start by placing the flour in a bowl, along with the salt & yeast at opposite sides of each other, then the oil, garlic granules, dried herbs in the middle of the bowl.

• Slowly add the water to the bowl, and mix everything together to form a soft, slightly sticky - but not wet- dough.

• Turn the dough out onto a floured work surface and knead until the dough becomes smooth & elastic - this can take between 8-10 minutes. You can knead it in a free standing mixer with the dough hook attachment if you prefer, it will also be much quicker.

• Place the dough into a lighlty oiled bowl and leave to prove until doubled in size.

• Whilst the dough is proving make the garlic butter by mixing all the ingredients togther then melting for a few seconds in the microwave

• Once the dough is ready, take an 9 inch round tin, and brush some of the melted butter all over the inside of the tin

• Divide the dough into 12 equal peices, form them into 12 balls, and place in the buttered tin. Leave to prove till doubled in size.

• Brush the top of the bread, once its doubled in size, with some of the garlic butter and bake for 20 mins at 180c

• Brush the top of the bread again generously with the garlic butter, sprinkle on the parmesan & place back in the oven for another 10 -12 minutes until golden brown. Give it a final brushing of butter once more when out of the oven just before serving.

Bread week

It's bread week on bake off which for me means having a go at something bread related or even making something from the episode itself as bread and I started off as definite frenemies when I first dived into the world of bread. 

Slowly over the past year or so I have gotten much more confident and relaxed thankfully, and am not filled with sheer dread at just the thought of bread. With that in mind i decided rather last minute, to recreate Michael Chakraverty's Keralan star bread. 

Because the decison was so last minute, at 8.30pm i had to improvise a little and make do with  what i had in the cupboards for the fillimg and I'm super pleased to say it was a hit.

My filling ended up consisting of caramelised red onions with roasted red peppers & a little bit of heat with the additon of chilli flakes & cayenne pepper

To make my tear and sheare star bread you will need:

For the dough

500g strong bread flour

3tsp dry active yeast

2 tsp salt

2 tsp paprika

300ml room temp water 

3tbsp olive oil

For the filling 

2 meduim red onions - chopped

280g roasted peppers - chopped (jarred in olive oil)

2 tsp cumin seeds

1 tsp chilli flakes

1/2tsp cayenne pepper

1 tsp smoked paprika
1/4 tsp salt

To garnish

2 tsp nigella seeds 

• Start by making the filling. Take the oil from the jar of roasted peppers & add to your frying pan. Add to the oil, cook them on a medium heat until soft & beginning to caramelised.
• When the onions are almost cooked, add in the the rest of the ingredients and cook the spices for a couple of minutes on a low heat- This will stop the spices from burning. Once cooked, set aside and leave to cool 
• Whilst the filling cools, prepare the dough. Place the flour in a bowl, add in the paprika and stir through ensuring its mixed in well with tne flour.
• Add the yeast to one side, salt to the other, and olive oil into the middle.
• Slowly pour in the water, mixing the flour to form a soft dough.
• Drizzle a little olive oil onto your work surface, and then knead your dough on your work suface until smooth and elastic- this will take about 6-8 minutes. If you prefer you can use a freestanding mixer using the dough hook - this should take 3-4 minutes
• Place your dough in a clean, lightly oiled bowl, cover with cling film and leave to prove till doubled in size- about an hour
• When the dough has doubled in size, turn out onto a lightly floured work surface, knock the dough back and divide into 4 equal portions and leave for a couple of minutes - this helps the gluten to relax and makes rolling the dough easier.
• Take one ball of dough, and roll out to the size of a dinner plate, and place onto a baking tray lined with greasproof paper.
• Mark the centre of the rolled out dough using a small cookie cutter, then take one third of the filling and spread all over the rolled out dough being careful to avoid the centre, and to not go too close to the edge as you dont want the filling spilling out.
• Take the second ball of dough, again roll out the same size as the first ball, carefully place ontop of the filling and again mark the centre with the cookie cutter. Take another 3rd of the mixture and again spread all around the second circle avoiding the middle as befrore
• Repeat this process with the remaining 2 balls of dough. The 4th layer of dough should be plain - no filling should be used.
• Carefully seal the layers together by going around the edge and pressing together with your fingers and finally mark the centre of the circle again 
• Cut the circle into quarters ( as if you were cutting a pizza) nut do not go over or through the middle of the circle - cut from the centre down to the edge.
• Cut the 4 quarters into half, to make 8ths, then cut the 8ths in half to make a total of 16 pieces
• Take 2 strands of dough, 1 in each hand,  and twist 3 times away from each other and pinch the ends together to seal them
• Repeat this with all the remaining strands, carefully brush the top with water then sprinkle over the nigella seeds and leave to prove for 35-40 minutes.
• Preaheat the oven to 200c fan and bake for 20-25 minutes
• 
  

Well it is national cream tea day

I never knew that national cream tea day was such a thing, (please tell me I am not the only one) until I saw a Facebook post just a couple of days before the said day.

The timing couldn't have been more perfect as I was just sat pondering what to bake for my weekly treat for the troops at work - I try and take something in on a Friday for work colleagues at the end of the week- and it just so happened that last Friday fell on national cream tea day so I knew straight away it would have to be some lemon and blueberry scones.

I have been wanting to make them for a while but never got round to them, so this really was the perfect chance.

I made mine with a slight twist. These scones are made with buttermilk, rather than just regular milk and they are filled with a mix of light mascarpone cream & low fat Greek yogurt and then finished with  drizzle of lemon curd. 

You can of course stick with the traditional clotted cream, but do give the mascarpone filling a go - it works a treat with the sharp lemon curd. I promise you won't be dissapointed. 

To make 12-15 scones you will need

250g bread flour

250g plain flour

Zest of a whole lemon

5 tsp baking powder

80g caster sugar

80g soft butter 

2 medium eggs

100g blueberries

240- 250 ml buttermilk*

150g low fat marscapone

4 tbsp low fat Greek yogurt

1 tbsp icing sugar

12-15 tsp lemon curd

• Preheat your oven to 200c, ( fan ) line a baking tray with greaseproof paper and set aside

• Place both flours in a bowl, along with the sugar, baking powder, lemon zest and stir together. Add the butter and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Stir in the bluberries

• Whisk the eggs, add them to the flour, slowly incorporate the buttermilk and mix together carefully until you get a soft dough.

• Lighty dust your work surface with a little flour and use your hands to flatter out the dough to about 1-2 cm thick. Cut out your scones with a 5cm cutter.

• Transfer the cut out scones to the tray and brush with beaten egg over the tops. Bake for 15-18 minutes until golden. Remove from the oven and leave to completely cool.

• Whilst the scones are cooling, make the filing by mixing together the marscapone, yogurt and icing sugar. Split the scones and fill with this mixture, top eachwith a teaspoon  of lemon  curd, dust the scones  with icing sugar on top just before serving

* buttermilk is readily available from most of the branded supermarkets. You can easily make your own by adding a teaspoon of lemon juice to every 100ml of milk and leave it to sit for about 20 mins - then just use as above.

Chilli & cumin plait loaf

I think it's safe for me to say now that bread and I are friends and I'm finally getting a bit more confident in experimenting with flavours and ingredients. After making my simple bloomer loaf   I thought I'd be a bit brave and experiment with some Asian flavours added into it and try a plaited version.

With my first attempt I used just white bread flour but thought it could with a bit more depth so i switched half of the white flour for wholemeal. The wholemeal definitely improved the flavour but i think it also along with the addition of the cheese slowed down the proving time - maybe any of you that are more experienced in bread making could shed light on this.

After a couple of attempts to get the amount right with the spices, I finally got a version i was happy with and it went really well with some roasted red pepper soup, and it tasted even better the next day with just a little hummus as a snack

So here is my recipe for my chilli and cumin 3 strand plaited loaf:

250g white bread flour
250g wholemeal bread flour
1 1/2 tsp salt
2 tsp dried yeast
3 tbsp olive oil
11/2 tsp red chilli flakes
2 tsp cumin seeds
A good handful of extra mature cheddar cheese
2 tsp black onion seeds
315-320 ml cold water

• Start by adding the flour to a bowl, add the yeast to one side, and the salt opposite to the yeast - this stops them from interacting and activating the yeast before the dough is formed. Add the chilli flakes, grated cheese and the cumin seeds into the bowl
• Pour the oil into the middle of the flour. Slowly add in the water and mix all the ingredients together using your hands - you may not need all the water.
• Keep adding the water until you get a soft and slightly sticky - but not wet dough.
• Lightly oil your work surface - i used 2 tablespoons. Turn out the dough and use both hands to knead the dough till it's smooth. It may take a little longer than the dough for the simple bloomer due to the cheese and cumin seeds.
• Place the dough back into a clean bowl, and cover with lightly oiled cling film, (this helps the dough to stop sticking to the cling film if it touches)
  and leave it to rise till doubled in size - it took almost 2 hours which was possibly due to my kitchen being quite cold at the time and the extra ingredients adding a bit more weight to the dough
• Once the dough has doubled in size, knock the dough back by gently punching the dough to knock the air out.
• Lightly flour your work surface and knead the dough again for a couple of minutes, then divide into 3 equal pieces
• Roll each piece into a sausage shape about 30cm long. Line the 3 together, onto a grease proof lined baking tray, each with about a finger space gap. Gently bring the top of all 3 together and press them together so that they all stick together
• To make the plait, take the right strand and diagonally place it over the middle strand. Then take the left strand and again diagonally place over the middle strand. Repeat with the right strand and again with the left and keep on doing so until you reach the bottom of the strands. Pinch the 3 strands together at the bottom and tuck the end of the plait underneath.
• Brush the top of the plait with a little water and sprinkle the black onion seeds all over the loaf. Leave the loaf to prove again till doubled in size.
• Preheat your oven to 200c, and bake for 25 minutes then lower the temperature to 180c and bake for a final 15 minutes. Once cooked it sound hollow when you tap the base, leave to cool on a wire rack and serve with soup or as desired.
  
  
  
  
  
  
  
  
  

fruit scones

Scones are probably one of the first things I ever learned to bake and even now i love the simplicity of them and how they still taste delicious everytime.

The recipe i use now has slightly changed from what i used growing up, but definitely this recipe gives me the best tasting and textured scones to date.

These are the classic sultana scones, but you can swap them for glace cherries, rasins or chocolate chips or even leave them plain if you prefer

To make 12-15 scones you will need 

250g strong bread flour
250g plain flour
5 level tsp baking powder
80g unsalted butter
80g caster sugar
250ml milk
2 medium eggs
100g sultanas/choc chips/glace cherries 

• Preheat your oven to 200c (fan) and line 2 baking trays with grease proof paper
• Place your flour, butter, baking powder and sugar in a bowl and rub the mixture together with your fingers till you get a breadcrumb like consistency. Add in your chosen fillings at this point, mix them through
• Add in eggs and half the milk and mix together to combine everything. Add the rest of the milk a little at a time combining the mixture until you get a soft (but not wet) dough. You may not need all the milk
• Place the dough on a lightly floured surface and knead for a couple of minutes till you have a smooth dough.
• Roll out your dough to about 2 and a half cm thick and use a 5and a half cm cookie cutter to cut out rounds. Re roll any remaining dough and cut out more rounds.
• Brush the tops with beaten egg and leave to rest for about 5 minutes.
• Bake in the  oven for 12-15 minutes until golden brown and they have risen. 
• Serve toasted with butter or with jam and cream

 
 

sun dried tomato soda bread

Soda bread is a fab bread to start off baking with if you're not confident in bread but want to make a start and build on your skills. It's also great as its so simple to put together, a variety of fillings would compliment it. This bread doesn't require any kneading whatsoever, and you don't have to let it prove at all, it literally takes less than an hour in total.



for my sun dried tomato soda bread you will need:

500g bread flour
1 tsp salt
1 tsp soda bicarbonate
400ml buttermilk*
3-4 tsp dried italian herbs
4-5 tbsp parmesan/ italian hard cheese
6-8 sundried tomatoes chopped  

• Preheat your oven to 180c, (fan)If you're making your own buttermilk, start by making that first and leave to aside.
• Add all the other ingredients to a bowl, stir together just so that the tomatoes distribute evenly
• Slowly add in the buttermilk using a wooden spoon till everything is just combined
• turn the dough out onto a lightly floured work surface and shape the dough into a round. Place onto a grease proof lined baking tray. Cut a deep cross in the middle of the round
• Bake for 40 minutes until doubled in size and golden. It should sound hollow when tapped from the bottom.
• Eat/serve as desired.

*I made my own by adding 3 tsp of lemon juice straight into the milk - leave the milk to sit for 10 minutes once you've added the juice for the milk to become buttermilk

Simple bloomer loaf

You know when you love to bake pretty much anything, but there's always the one thing that you just cant seem to crack ? Well for me it's been bread, to the point of being in tears of frustration at something always going wrong and in the end just keeping well away from it ...


And then came my application for The Great British Bake Off. Having applied for the 3rd time this year, and thinking like i did the previous year,  that i wouldn't hear anything, I didn't even give practicing it as a thought just in case.

But low and behold I got the call to go to the first round of auditions and just as much as i were dreading it, the applicants were required to bake a loaf of bread. To cut a long story short I  have never baked as much bread in those 2 months of the application process than i have in my whole life and thankfully nearly 6 months on i can say that bread and i are friends, and no longer sworn enemies.


So if the thought of baking a loaf fills you with sheer dread (like it did me) give this simple bloomer a go.. It's a small loaf so the dough is easy to work with, and cooks in less than an hour so you're not waiting for what feels like forever for it to cook


To make a simple bloomer loaf you will need:

500g bread flour
2 tsp salt
2 tsp dried yeast
3 tbsp olive oil
315-320 ml cold water

• Start by adding the flour to a bowl, add the yeast to one side, and the salt opposite to the yeast - this stops them from interacting and activating the yeast before the dough is formed.
• Pour the oil into the middle of the flour. Slowly add in the water and mix all the ingredients together using your hands. 
• Keep adding the water until you get a soft and slightly sticky - but not wet dough.
• Lightly oil your work surface - i used 2 tablespoons. Turn out the dough and use both hands to knead the dough till it's smooth and shiny.
• Place the dough back into a clean bowl, and cover with lightly oiled cling film, (this helps the dough to stop sticking to the cling film if it touches)
  and leave it to rise till doubled in size - mine took just over an hour and a half  
• Once the dough has doubled in size, knock the dough back by gently punching the dough to knock the air out.
• Lightly flour your work surface and knead the dough again for a couple of minutes, and roll into a chunky baton/ cylinder shape or if you find it easier just into a round, and tuck in the edges neatly.
• Place the shaped dough onto a greaseproof lined baking tray. Cover again with either cling film or a large clean carrier bag and leave again to rise till doubled in size - The second prove took 2 hours for me*
• Once your bloomer has doubled in size, sprinkle the top with water, then a little flour and gently rub all over the top being careful to not knock out the air. Then cut 3-4 diagonal slashes across the top about 1-2 cm deep.
• Preheat your oven to 200c, and place a tray of water at the bottom of your oven, this helps the bread to get a nice crusty top, put the loaf in and bake for 25 mins, then lower the temperature to 180c and bake for a final 15 minutes. Once cooked it sound hollow when you tap the base.
  
  
  
  
  
  
  
  
  
  
  
  
  
  * With the proving of your dough, it may take longer or quicker depending on how cold or warm your environment is. My kitchen is very cool first thing in the morning which is when i normally start my dough for any bread 

Chicken Tikka wraps

This is a dish that's always a hit no matter how many times a week i make it, as well as being super easy and you can always switch up the wraps for a mixed salad instead if you're wanting something lighter but just as tasty


For my chicken tikka wraps to serve 3-4 people you will need

700-750g boneless chicken - cut into medium chunks
5 tbsp yogurt
1/4 tsp salt
4 -5 tbsp tandoori masala powder/paste
1 tsp cumin seeds
2 tbsp lemon juice
2-3 tbsp olive/vegetable oil

To dress :
green leaf/ mixed leaf salad
cucumber
tomatoes
sauces of your choice

• Simply mix all the ingredients into a bowl (apart from the dressing)
• Leave to marinate for a minimum of 1/2 an hour or if you can overnight to let the tikka masala absorb into the chicken
• Bake the  chicken in the oven for 35-40 mins at 200c fan / 180c conventional oven till completely cooked through and the chicken starts to char slightly 
• Serve in your choice of naan, pitta bread or tortilla wraps, garnish with the salad and your choice of sauces. Alternatively serve with just a load of salad for a lighter meal.  
• My kids love the chicken once it's completely cool in bread as a sandwich for their school packed lunch or shredded in cous cous

Garlic Naan

My last post was a recipe for Peshwari Naan a delicious twist on the staple plain naan. Tonight it's another naan recipe which is very much loved amongst not only family members but pretty much all my friends.

I know that whenever I'm out for a meal with my friends, without fail, garlic naan has to be ordered, no matter if we've ordered other varieties, and there's always a battle for the last piece !

This recipe will make 4-6 naan and they literally will go with any curry whatsoever:

2 fl oz warm water

pinch of sugar

1 tsp dried active yeast

500g plain/bread flour

whole bulb of garlic (crush the cloves)

1/2 tsp salt

2 tbsp garlic powder

50g melted butter

• In a small bowl mix the yeast sugar and warm water together, leave for about 10 minutes for the yeast water to become frothy
• In another bowl, put together the flour, salt and crushed garlic cloves, add in the yeast mix and enough warm water to make a soft dough
• turn out onto floured surface and knead it together for about 10 minutes
• Place the dough back in the bowl, cover and leave to rise for about 2 hours. If you're a bit short of time, you can add in a pinch of baking powder to speed up the process
• Put a non stick pan on your hob to a medium heat and turn your grill on full
• In a small pan, melt the butter on a low heat and stir in the garlic powder 
• Divide and roll out your dough into 4 balls, roll one out into a circle about a quarter of an inch thick
• Place onto your non stick pan and cook, just as in step 7 for Peshwari Naan
• Place the naan under the grill, to lightly brown the top, when you take the naan off the grill, lightly brush the top with the melted garlic butter and serve 

Happy Birthday Emma

Todays post is a blog down memory lane and it's dedicated to my High School friend Emma Stewart Pearce as it's her birthday.You're probably thinking whats a friends birthday got to do with a food blog?

Well one of the things I will be doing with this blog is sharing memories of foods I loved cooking/eating when I was younger. 

Today I'm sharing a childhood tea time recipe that turned into a snack that I loved during my High School days and Emma came to like it so much I'd end up bringing some into school just for her.The timing of this post ties in rather nicely with her birthday so it just had to be dedicated to her .

Being a mum of 5 kids meant my mum was constantly on her feet so when it came to tea time, some days she would want to whip up something quick and easy, but also healthy and tasty. My Brother would happily settle for fried egg with a chappati, but I would struggle with eating any type of egg (and still do) 

so mum being mum added a twist of curry powder to give the good old scrambled egg a bit of a kick. I loved it so much I would take to school sandwiched in bread and so the spicy egg sandwich was born !

so for anyone that's a fan of eggs .. and of course just for you Emma .. Heres how to make your very own :

• In a bowl crack 3 medium eggs, add 2-3 good pinches of salt, a level teaspoon of curry pwder and a little fresh chopped coriander. Give it a good whisk
• In a frying pan melt a little butter on a medium heat, pour in the egg mixture and cook just as you would for scrambled eggs

• Lightly butter 2 slices of bread, and sanwich the egg between the slices and tuck in !

That really is all it takes. It's also a great base for an omlette .. just add in whatver you fancy , my kids will favour it over any any other type of egg for breakfast, they love it on weekends with toast and beans. My personal fave is to add Hp or Worcester sauce in the sandwich for an extra kick.... So how do you like your eggs in the morning ?!