RECIPE: English Breakfast Bake | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1 per person.
What are the benefits? This dish provides three of your five a day, is low in fat, and is suitable for vegetarians.


Brinner. Breakfast for dinner, right? I like a fry up, but I don’t like how bloated and gross I feel afterwards, or how the guilt lingers with me all day (unless I’m hungover, in which case it’s not an indulgence, it’s a necessity!).

This oven-baked, breakfast-inspired dinner is a healthier, fresher version of your typical greasy spoon serving and makes a great evening meal – although I suppose you could always save some up for breakfast too!

It’s a brilliant source of veggies with three of your ‘5 A Day’ in there (baked beans count as one, how bloody great is that?!) so it feels like a fry up but you’re actually feeding your body total goodness. And, hey, at only 93p per person you can get your fill of “brinner” for only a fraction of the cost!

INGREDIENTS
2 Baking Potatoes, Cubed
2 Onions, Sliced
10 Mushrooms
1 Tin of Baked Beans
4 Eggs

SEASONING
When the potatoes go into the roasting tin, they’ll want to be seasoned pretty heavily – you want a good heap of dried rosemary or dried thyme (or both!) all over them, as well as some dried garlic, salt and pepper. Make sure whenever new vegetables are added to the tin they are seasoned with a teeny tiny bit more salt and pepper, and also add a pinch to the fried eggs.

So, this is how I did it…

1. Add the potato cubes to a large roasting tin, coat with a drop of oil or cooking spray and all of the seasoning, and cook on 200°C for 40 minutes.

2. Add the onions to the roasting tin for the last 20 minutes of cooking time. Then, 5 minutes later, add the mushrooms for the final 15 minutes of cooking time.

3. Heat a large frying pan with a very small amount of oil or some cooking spray, crack the eggs into the pan once the oil is hot, and fry until cooked (on a high heat this should only takes 5 minutes or so).

4. Empty the beans into a bowl and microwave according to packet instructions (usually a couple of minutes minutes), or heat in a saucepan on the hob – whichever you prefer!

5. Remove the roasting tin from the oven, pour the beans over the potatoes, onions and mushrooms, and place the eggs on top. Perfect! 🍳

Tips & Tricks!

  • Mix things up! Give it some more veggie goodness by throwing in both sweet potato and normal potato cubes 🍠
  • You could easily downsize this and actually make a tray bake breakfast out of it! It is the most important meal of the day, after all.
  • If you have meat in the fridge that needs using up, sausages and bacon could obviously be included with this dish and make a very tasty addition – but, of course, it won’t be quite so low fat so bear that in mind 🥓
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Dinner With… Cooking On A Bootstrap | #ThisGirlEats

Welcome to the first in a short series of #ThisGirlEats blog posts which recreate recipes from some of my favourite online chefs, cooking websites and foodie videos.

I’m always scrolling social media for new recipe inspo (there’s a LOT out there!), some in particular I really love reading (and drooling over). But because I’m always so wrapped up in my own ideas, I don’t often get a chance to actually cook the amazing recipes I find after hours of glorious internet browsing. There are a few that always stick out as producing amazing-looking food time after time, so I’ve decided to try a few recipes from each one and see how things turn out!

Kicking things off is Jack Monroe, bestselling author, creator of the fabulous website Cooking On A Bootstrap and all-round brilliant human being. I’ve been an admirer of Jack’s work for a while now and feel like Cooking On A Bootstrap – a website chocka with affordable family recipes – is a shining light when it comes to low-cost food. I’ve always wondered just how cheap these recipes really are, because they just look too good to be true! So I picked these three to try…

Mushroom Mac ‘n’ Cheese

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I love mushrooms (which drives my boyfriend mad but who cares, more for me!) so this was a no-brainier. There’s nothing too complicated here, and it’s a great one for chucking in the oven and forgetting about for 45 minutes. It’s made with very simple, basic ingredients but feels indulgent when you tuck in, with gooey, creamy cheese and heaps of pasta. If you’re being health conscious, it’s easy to switch things up – wholewheat pasta, milk alternative, low fat cheese, etc. I took Jack’s recommendation of adding garlic and it was totally, utterly delicious. Plus, it fed me for one dinner and two lunches, so it’s definitely cost-effective. Recipe here.

Chickpea and Peach Curry

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This is an AMAZING find for anyone with a sweet tooth! Some people hate sweet ‘n’ savoury combos (Hawaiian pizza is the height of food controversy, right up there with how to pronounce ‘scone’ and whether chips deserve curry sauce or gravy), but I’m quite partial it myself. This curry is so simple, most ingredients are straight out of a tin with minimal effort required. The whole thing is basically comprised of fruit and vegetables, and it doesn’t need to be spicy at all so makes a great curry for the kids. This one will definitely be making a more regular appearance in my house! Recipe here.

Pork and Prune Burgers

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Confession time: I didn’t follow the recipe exactly here. I don’t like prunes, but I swapped them out for chopped apricots instead and it was all good, still super tasty. Again, these were incredibly easy to make – mix together, smush into burgers and cook. Bosh! Done! They’re a seriously scrumptious healthier choice, you don’t miss the beef whatsoever. These burgers are both genuinely affordable and thoroughly enjoyable. We honestly scoffed them down, they barely touched the sides! Recipe here.

 

* None of the people featured in this little series are affiliated with #ThisGirlEats whatsoever and were not involved in the ‘Dinner With…’ blog posts. It’s just a bit of fun and a chance to try some new recipes!