EMMA SE MEXIKAANSE ONTBYT BEDERF
1x miami sweet chili tamatie & uie smoor
1x bake beans
1x gesnyde bacon
1x ui fyn gekap
1x green pepper fyn gesny
1pk muschrooms
Gerasperde kaas
Avo
Eiers
Pietersielie
Braai ui green pepper, bacon en muschrooms
Voeg tamatie, ui smoor, bake beans by
Maak gate in mengsel breek eiers in
Sit deksel op tot eiers gaar is soos verkies. Strooi kaas op voor opdien. Sit skywe avo op
Bedien saam broodjie of poetoe pap
Bron en foto: Emma Beetge

LIEZEL SE FRANSE ROOSTERBROOD
¼ koppie koekmeel
1 koppie melk
1 knippie sout
3 eiers
¼ teelepel kaneel
1 teelepel vanilla geursel
1 eetlepel suiker
6 snytjies Sasko witbrood

Meng alles saam en doop brood in die mengsel. Braai in vlak olie. Geniet saam met Lyles’s goue stroop, spek en jou geliefdes en goeie geselskap.

*Nota: Ek sal eerder hierdie resep gebruik as ‘n soet gereg met aarbeie en room eerder as ‘n sout maaltyd.

Foto: Liezel Van der Merwe

CHEESY BACON AND EGG HASH
Ingredients
24 oz | 700 g potatoes (about 4 medium-sized), scrubbed clean and peeled
2 tablespoons olive oil (or coconut oil)
7 oz | 200 g diced bacon (trimmed of fat)
2 scallions or spring onions (shallots), trimmed and finely sliced
4 large eggs
¼ cup shredded mozzarella cheese (or cheddar)
Cracked pepper to season
Instructions
1.Dice potatoes into small ¾-inch cubes.

Stove Top:
1.Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).
2.Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs!
3.Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don’t leave the hash in the pan or the eggs will continue cooking in the heat of the skillet).

Oven Method:
1.Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately!

Photo: Wynand Nezer Scholtz

SOUFFLE OMELET
Souffle Omelet met gebraaide uie, sampioene, groen-, rooi-, en geel soetrissies, spek en kaas.
3 eiers, geskei
knippie sout
Klits die eierwitte en sout tot styf.
Klits die gele en vou dit by die styf geklitste eierwitte in.

Spuit ‘n pan met kossproei en voeg 1 eetlepel botter of olie in die pan.
Verhit tot goed warm (medium hitte). Giet die eiermengsel in die pan. Skraap ⅓ de van die beslag na die binnekant van die pan met ‘n eierspaan en vryf van die rou beslag in die opening. Herhaal tot amper al die rou beslag gestol is. Skep die vulsels op die helfde van die omelet en vou die ander helfde oor die vulsel. Gly die omelet op ‘n bord uit. Plaas die bord in ‘n warm oond vir ongeveer 2 – 3 minute.
Resep en foto: Petré Van Jaarsveld.

THE TOAST WITH THE MOST
Roughly smash 1 avocado, making sure to leave it chunky.
Spread generously onto toasted bread.
Fry an egg in sizzling oil so that the edges crisp up and the yolk is cooked to your preference.
Place the egg onto the bread. Make a dressing with 2 tablespoons sriracha sauce, a squeeze of lime juice, 1 tablespoon olive oil and 1 chopped spring onion. Drizzle the egg with the dressing and serve.

Photo: Petro van Genderen

KOBIE SE MUESLI

1 kg oats
350 g bran
± 200 g botter
±150 g heuning
± 300 – 400 g gemengde sade (sonneblom, flux seed, sesame saad, pampoen sade ens).

Meng goed en sny botter in blokkies bo-op. Bak teen 160°C.
Roer gereeld sodat dit nie brand nie, laat botter goed in smelt.
So halfpad deur die bakproses, voeg heuning by en werk deur, bak nog so bietjie.
Laat goed afkoel voeg dan rosyn en gedroogde vrugte by. (moenie die rosyne en droëvrugte saam bak nie – dit word hard en taai!)
Dis sommer net my eie “moer-by” resep! Hehehehe! Geniet!
Resep en foto:Kobie Coetzer

MEDITERRANEAN CRISPY POTATO ROULADE
Photo and alternative recipe:  Koos van der Merwe
FOOD LOVERS RECIPES
3 Medium-sized Wisconsin Russets potatoes
1 teaspoon Olive oil
6 slices Hard salami
½ cup shredded Parmesan cheese
3 large eggs
1 teaspoon dried oregano
½ teaspoon fresh ground black pepper
1 teaspoon Sea salt

Preheat the oven to 220ºC .
Use a mandolin or food processor to slice potatoes as thin as possible into circles (the short way, not long slices).
Place a sheet of parchment paper on an 11×17 baking pan and spread it evenly, all the way to the edges with the olive oil. Start at one short end of the pan laying down and layering the potatoes; work from one short side of the pan to the other. Each potato slice should overlap about 1/3 of the previous/surrounding potato slices. You should now have a pan with one large “sheet” of potato.
Bake for 15 minutes, or until starting to turn golden brown.
Heat a skillet over medium and briefly cook the hard salami just until it turns crispy; about 3-5 minutes. Remove the salami from the pan and drain out all of the oil except 1 teaspoon.
Whisk the eggs in a bowl until uniform and then add them to the reserved oil in the pan. Cook the eggs for only 1-2 minutes, until mostly set but still quite runny.
Remove the potato sheet from the oven and sprinkle it evenly with the parmesan cheese, oregano, black pepper, and sea salt.
Crumble the crispy salami and place it in a line along the short end of the pan, about one inch from the edge of the potato sheet.
Next, evenly distribute the eggs on top of the salami in the same line.
Starting at the edge of the potato sheet with the filling, gently lift the edge of the parchment paper and allow the potato sheet to form a roll around the filling.
Continue to lift the parchment paper slowly, encouraging the potato sheet to keep forming a roll around the filling; it should form very easily. Continue lifting the parchment paper and rolling until you get to the other end. Leave the roll right where it is and return the pan to the oven; bake at 220ºC for 15 more minutes, or until golden on top and crispy around the edges.
Cut into six equal pieces and serve on a bed of lightly dressed greens. And try not to fight over the wonderfully crispy ends!

Photo and alternative recipe:  Koos van der Merwe
Ek het Rump steak gaar gemaak en gebruik as filling so dis nou nie meer n “Breakfast” Roulade nie.
Aartappels dun gesny en in ‘n bak gepak.
Bietjie olie oor gesprinkel en gebak tot dit begin bruin word.
Gerasperede Cheddar oor gstrooi en gebak tot die kaas smelt. Die kaas help dat alls nie uitmekaar val as jy dit rol nie
Vulsel in geskep en toe gerol.
Weer gebak tot mooi bruin.

NADIA SE MINI QUICHE CUPS
Ek het die idee op Pinterest gekry. Ek het brood gevat en die korsies afgesny en dit plat gerol met ‘n koekroller en dit dan in ‘n muffinpan gesit. En dan bak jy dit vir so 3 min. Anders as jy die eiermengsel net so ingooi, gaan die brood die eier opsuig.
Eier mengsel:
1 pakkie spek
1 koppie kaas, gerasper
1 leek
sampioene
250 ml room
4 eiers
sout en peper

Braai die spek, sampioene en leek saam. Laat dit bietjie afkoel. Meng dan saam met die kaas, room en eiers. Skep in die brood doppies en bak vir 15 min by 200°C.
Ek het sommer ‘n vinnige mengelslaai daarby gemaak.

Resep:  Nadia Thölix

VINNIGE SPEK EN EIER GEBAK
4 Eiers en 1 teelepel bakpoeier saam geklits en gegeur.
Muffin pan gesprei met “spray en cook”.
Sit Een stukkie spek of 2 in muffin pan gesit teen die rand soos ‘n bakkie
Sommer so bietjie blatjan oor spek gesmeer.
Ek’t niks gewone kaas gehad nie, so sommer room kaas ingesit op die bacon.
Dan gooi ek die geklitse eiers op die spek tot vol.
Gebak vir 30min op 180 grade.
Baie lekker!!!

BRON EN FOTO : LYNETTE VAN ZYL

HENDRIK SE PERI PERI HOENDER LEWERS VIR ONTBYT

500 g skoon hoenderlewers
1 eetlepel Portugese peri peri speserye
1 ui, in ringe
1 eetlepel knoffel
1 Jalapeno chilli
1 teelepel gerookte paprika
4 tamaties, geskil en in blokkies
1 teelepel origanum
1 lourier blaar

Braai uie tot sag in olie botter of vet.
Sit knoffel by, braai vinnig maar moet nie laat brand nie.
Roer hoenderlewers in tot goed gemeng met uie.
Sit res van die bestanddele by en prut tot hoender lewers pienk is of na jou smaak.
Bedien op roosterbrood of pap met gebakte eier.

Bron en foto: Hendrik Markgraaf