Champion breakfasts

These simple and quick egg-based breakfast dishes are delicious -- at any time of the day

Stuart O'Keeffe

I grew up with my parents cooking us breakfast meals for dinner. A big fry-up with fresh soda bread, for example, nothing could beat that. Here are a few of my simple treats I like to have for both breakfast and dinner.

Breakfast Bake

Serves 6


>1 whole grain bread loaf, slices cubed

>120ml extra virgin olive oil

>8 slices smoked bacon rashers, cut into 1/2-inch pieces

>1 large onion, thinly sliced

>2 cans diced tomatoes, drained

>1tsp crushed red pepper

>150g extra sharp cheddar, shredded

>150 mozzarella, shredded

>1 scallion, chopped

>Salt and pepper

>6 eggs


>Preheat the oven to 375°F/190°C. In a bowl, toss bread and olive oil together, sprinkle with salt and pepper to season. Toast in glass dish for 20 minutes.

>In a saucepan, cook bacon until browned, about 8 minutes, set aside with paper towel to drain. Keep about 2-3 tbsp of bacon fat in the pan.

>Add the onion to the pan and cook for 3 to 5 minutes, add tomatoes, red pepper and cook for a further 3 minutes.

>Return all ingredients to a large bowl along with cheeses, green onion. Toss until well combined. Transfer to oiled glass baking dish, cover with foil and bake for about 25 to 30 minutes.

>Using a spatula or a cup, press down 6 holes in the bread, break and crack an egg into each indentation.

>Return to the oven and bake for a further 15 minutes, depending on how well done you want your eggs.

>Scoop out with a spoon and serve immediately. This is great to serve with some Siracha hot chilli sauce.

Baked Skillet

Huevos Rancheros

Serves 4


>4 tbsp extra-virgin olive oil

>Onion, finely chopped

>1 small green bell pepper, finely diced

>1tsp chilli flakes

>1 garlic clove, minced

>1/2tsp dried oregano

>Salt and freshly ground pepper

>2 cans tomato sauce

>1 bag tortilla chips

>8 large eggs

>200g cup shredded mozzarella cheese

>Chopped coriander, for garnish


>Preheat oven to 200°F.

>In a saucepan, heat olive oil to a medium heat, saute onion, bell pepper, chilli flakes, garlic and oregano.

>Season with salt and pepper and cook for about 5 minutes.

>Add tomato sauce and simmer until it becomes thickened.

>Spoon the sauce into a skillet or a baking dish, sprinkle with tortilla chips. Crack two eggs into each skillet and sprinkle with cheese.

>Bake in the oven for 15 minutes until egg sets.

>Sprinkle with coriander.

Quiche Lorraine

Serves 6


>1 large leek, diced

>1 onion, diced

>3-4 tsp olive oil

>130g all-purpose flour

>1tbsp plus 2tsp cornstarch


>225g butter, diced

>4 eggs, divided

>100ml heavy cream

>100ml sour cream

>Pinch pepper

>1/2lb ham, diced

>250g grated Swiss cheese


>Heat a large pan over medium heat. Saute the leeks and onions in the olive oil for 30 minutes until caramelised. Let cool.

> Meanwhile, in a large bowl, combine the flour, cornstarch and one quarter tsp salt.

> In a stand mixer, combine butter with 1 egg and combine with the flour until a dough forms.

> On a lightly floured surface, roll the dough out to a 12-inch circle.

>Place the dough in a 9-inch pie plate, and press to remove any air bubbles. Crimp the edges with a fork, and refrigerate for 30 minutes.

>Mix the heavy cream and sour cream in a medium bowl.

>Whisk in the remaining three eggs. Add a pinch of salt and pepper and combine to form a batter. Preheat the oven to 350°C.

>Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. >Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

>Bake until puffed and golden, about 25 to 30 minutes.