This recipe is a riff on Mollie Katzen’s Enchanted Broccoli Forest, or at least it owes some heritage to that inspired combination of broccoli, lemon, eggs and cheese – which you wouldn’t think would work but it so does.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.
I found this gem iron in an op shop. It took me several months and quite a few goes to learn how to use it, but now it is one of my favourite kitchen tools.
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
I do draw the line at Cointreau for breakfast, and I like breakfast pancakes to be higher protein and lower fat and sugar than desserts. But with a bit of tweaking, Crepes Suzette work perfectly for a citrus season Breakfast Cereal Challenge recipe.
The hollandaise sauce looks so decadent, but it truly takes just 2 minutes to make and has just a teaspoon of butter per serve. It’s a very tasty way to add a bit of protein to the breakfast. I’m harvesting the first of the season’s spinach now.
A bowl of hot custard on a cold winter morning (with banana if you can keep the bush turkeys from getting all of them) and the world is a warm and nurturing place!