Kokova Magazine

Easter is the perfect time to refresh your breakfast repertoire - whether it's for those lazy mornings with family and friends, or if you are planning a breakfast to impress!

If you are out and about during the holiday then why not take your breakfast with you? Shake Up Your Wake Up has lots of easy ideas for breakfasts to enjoy over the Easter celebrations.

Easter is a traditional family time, providing a great opportunity to get everyone together around the breakfast table so check out the Shake Up Your Wake Up team's top tips for Easter breakfasts and find many more ideas on www.shakeupyourwakeup.com

1. If you have friends and family coming for the holiday, choose some make-ahead recipes which can be served after the Easter Egg Hunt
2. Enjoying a day out? Then why not take breakfast with you? Fill some homemade breakfast scones with your favourite filling or try baking this Figgy Breakfast Loaf - tasty treats that can be cut and packed into individual portions.
3. If you have children staying this Easter then encourage them to get involved with making breakfast. Crunchy Fruit Layer with strawberries is always popular with the whole family.
4. Top tip from award-winning nutritionist and dietician, Azmina Govindji: one healthy habit leads to another! Breakfast-eaters tend to also have other healthy habits, like being more active or eating more fruit and veg. Make eating breakfast your one healthy habit this Easter. For more information visit www.shakeupyourwakeup.com/content/breakfast-nutrition-and-health
5. Easter is all about eggs. You can boil them, scramble, poach or use them to make pancakes and omelettes. To find out how to make the perfect egg visit www.shakeupyourwakeup.com/content/breakfast-facts-eggs

Brunch Packed Omelette

Serve hot or cold, at home or on the go, this versatile breakfast makes a great start to the day.
Preparation time: 5-6 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

• 1 tbsp rapeseed oil
• 4 slices unsmoked back bacon or ham, trimmed and chopped
• 200g mushrooms, sliced
• 100g cooked or leftover baby new potatoes, thickly sliced
• 4 medium eggs, beaten
• 3 tbsp semi-skimmed milk
• 1 tomato, diced

Procedure

1. Heat the oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.
2. Add the mushrooms and fry for 3 minutes then stir in the potatoes.
3. Whisk the eggs and milk together, season and pour into the pan.
4. Cook gently for 3-4 minutes loosening the edges with a spatula.
5. Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
6. Cool slightly before turning out of the pan.

Cook's tips

Allow to chill before cutting into wedges for a great breakfast! Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar. Great for using up leftover cooked potatoes.