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Mouth-watering breakfast recipes for summer

Classic caesar salad with a coddled egg dressing. Picture: Supplied

Classic caesar salad with a coddled egg dressing. Picture: Supplied

Published Dec 9, 2021

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Have a day jam-packed with summer activities?

Start the day off right with one of these breakfast recipes stuffed and topped with fresh, seasonal produce.

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Classic Caesar salad with a coddled egg dressing

A coddled egg is an egg that is briefly cooked for two minutes, both the yolk and white are still runny.

For a Caesar dressing, it is done to make the yolk slightly thicker. This in turn allows for a slightly thicker dressing. You can skip the step if you prefer and then use the whole egg, not just the yolk.

Serves: 6 - 8

Ingredients

For the dressing

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2 whole eggs, dunked in boiling water for 2 minutes

2 large cloves garlic, finely grated

3 whole anchovy fillets, finely chopped (optional) or replace anchovies with an additional tablespoon of Worcestershire sauce

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1 tbsp Worcestershire sauce

½ cup light olive oil (not extra virgin)

1 heaped teaspoon smooth Dijon mustard

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½ cup Parmesan cheese grated

Juice of 1 large lemon

For the salad

4 small gem lettuce, rinsed and patted dry

6 large eggs, soft boiled for 6 minutes

150g bacon, chopped and cooked

60g Parmesan shavings

100g croutons

Micro herbs to garnish

Lemon wedges to serve

Method

For the dressing: separate the eggs and place the coddled yolks in a bowl, mix well with the anchovies and the garlic.

Slowly whisk in the oil, and when thick, stir in the Worcestershire sauce, mustard, parmesan cheese, and lemon juice.

To assemble the salad, arrange the leaves in a Christmas Wreath pattern on a large, flat platter, leaving a round gap in the centre (may place a round bowl in the centre to ensure an even pattern).

Arrange the soft-boiled eggs on the leaves, sprinkle with the croutons and bacon. Pour the dressing over the salad evenly and top liberally with freshly grated parmesan cheese.

Garnish with micro herbs, remove the bowl in the centre if used, and serve with lemon wedges.

Recipe by The South African Poultry Association.

Coconut and pineapple French toast muffins. Picture: Supplied

Coconut and pineapple French toast muffins

Ingredients

1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained

500ml milk

6 eggs

1 tsp ground cinnamon

Loaf unsliced white bread, cut into cubes

Topping

65ml brown sugar

65ml desiccated coconut

2,5ml ground cinnamon

To serve

Syrup (optional)

Method

In a medium bowl, whisk together the milk, eggs and cinnamon.

Add the bread cubes and the Rhodes Quality pineapple pieces and stir to mix.

Leave the mixture to stand until the bread absorbs most of the milk.

Spray a muffin tin with non-stick spray.

Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes.

Mix the brown sugar, coconut, and cinnamon in a small bowl.

Sprinkle the topping over the muffins.

Bake the muffins in an oven that has been preheated to 180 degrees Celsius for 15 -20 minutes or until the muffins are puffed and golden.

Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.

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