Breakfast in bed with a love spin
1 | Muesli, yoghurt and hearts of fruit
Using a cookie cutter, cut hearts out of fruit such as watermelon, apple, spanspek and pineapple. Arrange the fruit hearts on top of muesli and yoghurt and finish off with a sprinkling of fresh berries.
2 | Bacon and eggs made in a heart-shaped muffin pan
Preheat the oven to 200°C. Quickly fry a piece of rindless streaky bacon until just cooked and set aside. Lightly grease a muffin cup (if you don’t have a heart-shaped muffin pan, round works perfectly too) and line the cup with the piece of bacon. Carefully break an egg into the cup and bake for approximately 12 to 15 minutes until the egg white is white and the yolk is cooked to your preference. Garnish with spring onions or chives and serve immediately with fresh crusty bread.
3 | Egg-in-a-heart
Cut a heart out of a piece of bread with a cookie cutter. Lightly fry the one side of the bread until slightly browned and turn over. Carefully break an egg into the heart-shape and slowly cook on low heat (you don’t want the bread to burn before the egg is cooked) until the white is white and the yolk is cooked to your preference. Serve with crispy bacon, rocket and cherry tomatoes.
[Tip: Use the leftover bread cutouts to make small jam sandwiches for lunch]
4 | Egg, baby spinach, watercress, rocket, mushroom, feta & Rosa tomato bake
Preheat the oven to 200°C. Lightly sauté 4 halved baby Rosa tomatoes and 1 sliced large brown mushroom. Add 2 or 3 handfuls of baby spinach, rocket and watercress and stir until the greens are wilted. Divide into two small ovenproof ramekins, sprinkle with a little bit of crumbled feta cheese and create a small well in the center. Carefully break an egg into the well and bake for 12 to 15 minutes until the egg white is white and the yolk is cooked to your preference. Garnish with finely sliced spring onions and serve with fresh, crusty bread.
5 | Rooibos iced tea
Place 5 Rooibos teabags in 2 liters of water in a large pot and allow to steep on low heat for 30 minutes. Remove the teabags and stir in 4 tablespoons of honey, the juice of ½ a lemon and 2 cups of apple juice. Allow to cool for about 30 minutes (this will prevent the iced tea from appearing cloudy) before placing in the fridge for a couple of hours to chill completely. Serve with a slice of lemon and fresh mint.
[Tip: finely chop fresh mint and add to an ice tray, serve with your iced tea for a special touch]
Download printable iced tea and fruit salad tags.
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Thanks to Karen Grandcourt for the beautiful images.