weekend breakfast

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

Hong Kong-style French toast

(280 grams) crunchy peanut butter

x 2cm-thick white bread

Sunflower oil, to shallow-fry 4 eggs, lightly beaten

vanilla bean paste

Maple syrup and condensed milk, to serve

A twist on the classic ricotta hotcake, this updated version is a savoury hotcake with maple bacon and rocket.

Ricotta hotcakes

bacon

maple syrup

vine-ripened cherry tomatoes

(240 grams) ricotta

(40 grams) grated parmesan

(125 milliliters) milk

eggs, separated

self-raising flour

unsalted butter

rocket leaves

tbs balsamic vinegar

olive oil

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"Pancakes are a favourite around the world, and for good reason," says Jamie Oliver. "From a simple breakfast for one, to a dinner party dish for a crowd, they make for an easy meal that never fails to excite."

Ricotta hotcakes with roasted rhubarb

fresh ricotta (from delis)

milk

(150 grams) plain flour

tsp baking powder

Thick Greek-style yoghurt and chopped pistachios, to serve

(about 400 grams) rhubarb, chopped into 5cm pieces

(55 grams) raw sugar

vanilla bean, split, seeds scraped

orange

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

Teff hotcakes with tea infused maple syrup

(150 grams) currants

tea bag (we used Earl Grey)

(120 grams) teff flour

(130 grams) millet flour

tsp bicarbonate of soda

tbs brown sugar

(300 grams) ricotta,

(310 milliliters) milk

tbs coconut oil

(165 milliliters) maple syrup

cinnamon quill

cloves

This Anzac-inspired bread will fill your house with the sweet perfume of cinnamon and spice. Macadamias add crunch, while a little orange zest makes it even more irresistible.

Valli Little's twisted Anzac bread

yeast

(185 milliliters) milk, warmed

sugar

bread

unsalted butter, melted, cooled

tbs finely grated orange zest

(75 grams) macadamias, toasted, chopped

(20 grams) rolled oats

tsp mixed spice

cinnamon

(90 grams) golden syrup, plus extra to drizzle

Start your family's day off with a bang with this gourmet breakfast recipe. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

Zucchini fritters with smoked salmon and poached eggs

zucchinis, coarsely grated

onion,

garlic cloves, finely chopped

flat-leaf parsley leaves, chopped

mint leaves, chopped

dill sprigs, chopped,

(40 grams) plain wholemeal flour

goat’s cheese,

ricotta

salmon

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Perfect for a weekend breakfast or brunch

Hashbrown Egg Nests

oz refrigerated shredded hash brown potatoes

eggs

cream (see NOTES)

milk (see NOTES)

tsp salt

tbs butter

bacon (crumbles)

jalapeño (diced, optional)

shredded cheese

Preheat oven to 400F/200C. Spray a standard 12 muffin tin with non-stick spray.

Divide the potatoes up between the cups in the pan. Press into the bottom and up the sides. Bake for about 20 minutes, or until golden brown.

While the potatoes are baking, whisk the eggs, cream, milk and salt in a large bowl.

Melt the butter in a large non-stick skillet over medium-low heat and pour in the eggs. Stir until eggs are set and no liquid egg remains. Add the bacon, jalapeño and 3/4 cup of the cheese; stir until cheese is melted.

Divide the egg evenly between the cups. Top with the remaining cheese and bake for about 5 minutes or until cheese is melted.

Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

Dulce de leche banana bread

(300 grams) sour cream

milliliters thickened cream

caster sugar

eggs, lightly beaten

(300 grams) plain flour, sifted

dark chocolate chips

bananas,

(100 grams) walnuts, toasted, chopped

(110 grams) dulce de leche (South American milk caramel)

pure icing sugar, sifted

11/2 tbs espresso, cooled

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Sweet, tender cinnamon bread with a gooey swirl and buttery vanilla glaze is just right for breakfast or as a snack anytime. Raisins optional. Some baking experience needed

Old Fashioned Cinnamon Bread

active dry yeast

powdered ginger

water

buttermilk ((110F))

vanilla

salt

baking soda

white bread flour (divided use)

butter (melted

raisins (optional

butter (melted)

cinnamon (more

confectioners sugar

Cream (as needed for consistency)

In a medium sized bowl mix the yeast, ginger, sugar, and warm water.

Set aside for 5 minutes or until foamy.

Whisk the buttermilk, vanilla, 1/2 cup sugar, salt, and baking soda together and add it to the yeast mixture.

Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.

Pour in the lukewarm butter until it is totally mixed into the batter.

Add the rest of the flour, one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.

You can also knead in your mixer according to manufacturer's directions.

Place in greased bowl, turn to grease the top, and cover with a clean tea towel.

Allow the dough to rise for 1 1/2 hours, or until double.

Punch down.

Divide into two equal sized balls.

Roll each out into a 8-inch wide rectangle about 10 inches long.

Brush each with the 1/4 cup melted butter.

Mix the 1/2 cup sugar and the cinnamon together until evenly colored.

Spread over the dough rectangles, reserving about 2 tablespoons of the mixture.

Roll each loaf tightly and place into greased loaf pans.

Use a pastry brush to coat the tops with melted butter and sprinkle with the reserved cinnamon mixture.

Cover loosely with a clean tea towel and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.

Preheat oven to 400F.

Bake for 30 minutes. You can cover the tops with foil if they brown too fast.

Remove loaves from oven.

Allow to cool in pans for 10 minutes.

Gently run a knife around the edge between the bread and the pan to loosen it.

Turn out and top with the glaze.

Cool completely on a rack.

Cover the loaves as they cool if you want soft crusts.

Mix the confectioners sugar, melted butter and vanilla until smooth.

Add a little cream or milk to thin it if needed.

Glaze

This breakfast is the perfect brain food for when you have a challenging day ahead, plus it's super easy to make. 

Each serving provides 605kcal, 33g protein, 17g carbohydrate (of which 2g sugars), 44g fat (of which 21g saturates), 2g fibre and 3g salt.

Scrambled egg and toast with smoked salmon

tbsp milk

wholemeal bread, toasted

salt and black pepper

Top 10 weekend breakfast recipes from across the web

The most viewed weekend breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hong Kong-style French toast

Ricotta hotcakes

Ricotta hotcakes with roasted rhuba...

Teff hotcakes with tea infused mapl...

Valli Little's twisted Anzac bread

Zucchini fritters with smoked salmo...

Hashbrown Egg Nests

Dulce de leche banana bread

Old Fashioned Cinnamon Bread

Scrambled egg and toast with smoked...

Top 10 weekend breakfast recipes from across the web

The most viewed weekend breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hong Kong-style French toast

Ricotta hotcakes

Ricotta hotcakes with roasted rhuba...

Teff hotcakes with tea infused mapl...

Valli Little's twisted Anzac bread

Zucchini fritters with smoked salmo...

Hashbrown Egg Nests

Dulce de leche banana bread

Old Fashioned Cinnamon Bread

Scrambled egg and toast with smoked...

The most viewed weekend breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine