Category: Breakfast

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Flahavan’s peanut butter granola with Glenisk Greek yoghurt

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We love being tagged in gorgeous oat-inspired recipes♥️

Check out this delicious peanut butter granola by @peachypalate made with @manhattan.ie peanut butter and enjoyed with @gleniskinsta
yogurt 😍

#Repost @peachypalate
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Clumpy crunchy peanut butter granola!!!

Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.

A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.

Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.

Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.

Recipe created for @manhattan.ie , this is not a sponsored post.

Clickable link in bio.

https://peachypalate.com/2020/11/22/clumpy-peanut-butter-granola/

#granola #peanutbutter #plantbased #snack #foodgift #breakfast #brunch #foodphotography19h
Posted on

Neven Maguire’s Baked Eggs make for a very tasty breakfast!

neven baked eggs

44m44 minutes ago

Neven Maguire’s Baked Eggs
By Neven MaguireCelebrity Chef

More from
Neven Maguire: Home Chef

Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

Ingredients

  • Butter, for greasing
  • 2 ripe vine tomatoes, peeled, seeded and finely chopped
  • 4 large eggs
  • 4 tblsp cream
  • 25g (1oz) mature cheddar cheese, finely grated
  • 1 tsp snipped fresh chives
  • Sea salt and freshly ground black pepper
  • Griddled sourdough bread sliced into chunky fingers, to serve

Method

  1. Preheat the oven to 190°C (375°F/gas mark 5).
  2. Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
  3. Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
  4. Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
  5. Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
  6. Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
Posted on

Neven Maguire’s Baked Eggs make for a very tasty breakfast!

neven baked eggs

44m44 minutes ago

Neven Maguire’s Baked Eggs
By Neven MaguireCelebrity Chef

More from
Neven Maguire: Home Chef

Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

Ingredients

  • Butter, for greasing
  • 2 ripe vine tomatoes, peeled, seeded and finely chopped
  • 4 large eggs
  • 4 tblsp cream
  • 25g (1oz) mature cheddar cheese, finely grated
  • 1 tsp snipped fresh chives
  • Sea salt and freshly ground black pepper
  • Griddled sourdough bread sliced into chunky fingers, to serve

Method

  1. Preheat the oven to 190°C (375°F/gas mark 5).
  2. Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
  3. Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
  4. Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
  5. Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
  6. Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.