So what breakfast will be yours…

We’re sure you have already thought of lots of yummy treats you can have to make your brekkie the cream of the crop, but we thought we would put together some ideas for you to make it even easier. Check out all our ideas for your home, work or school by downloading one of the ideas sheets.

Think your brekkie is simply the best why not tell us on Facebook, tweet us on Twitter or maybe pop a brekkie pic up on Flickr or Pintrest remember to tag #greatbritishbrekkie

Here’s one we made earlier….

When we were thinking about this campaign we realised that there are so many yummy things you can have for breakfast! Scroll through to read some fabulous recipes from our suporters…


Jamie Oliver has been kind enough to share his delicious BERRY POCKET EGGY BREAD with PISTACHIOS, YOGHURT, HONEY & CINNAMON recipe for this year’s Great British Brekkie!

Crunchy pistachios are super-high in the mineral chloride, which our bodies need to make hydrochloric acid in the stomach, in turn aiding good digestion and keeping our gut happy

Serves 2
2 large free-range eggs
1 small ripe banana
ground nutmeg
ground cinnamon
2 thick slices of seeded wholemeal bread
150g raspberries
olive oil
20g shelled pistachios
4 heaped tablespoons fat-free natural yoghurt
manuka honey

In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.

Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.

Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

15 minutes















Everyday Super Food by Jamie Oliver is published by Penguin Random Houseⓒ
Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver

Creed Foodservice Recipe Winner – Holly Earl

Smoked salmon and creamed horseradish and rocket on a toasted English muffin.

– Slice 2 muffins in half and toast

– Mix 1-2 teaspoons horseradish sauce (depending on how hot you like it!) with 3-4 teaspoons of crème fraiche. Spread over each muffin half.

– add rocket to the muffins and chop if necessary.

– place slices of smoked salmon on top and garnish with a lemon wedge.

A yummy breakfast or brunch treat! J


Fire Porridge – Fabulous baker Brothers’ Recipe

Tom : my kids developed an expensive taste for strawberry cereal, to the point where we were getting through a pack a day. I had to create something to trump it, and this is it. I give you…FIRE porridge. This is now the go-to breakfast in the Herbert house. The kids dig it, it’s way cheaper that shop-bought cereal, and it’s got to be good for us. A win-win-win situation. A blowtorch adds the right degree of culinary theatre, but if you don’t have one, use an overhead grill.

Shopping List

2 cups of porridge oats

4 cups of cold, fresh milk with more to serve

demerara sugar – to serve


Easy as one, two, tea….

If you haven’t got a kitchen blowtorch, preheat an overhead grill to hot.

Put the oats and milk into a big saucepan and stir over medium heat until the porridge had thickened into a dollopy, porridgey consistency; about 3-5 minutes.

Turn the heat off, put the saucepan lid on and leave for 5 minutes until it is the right consistency.

Portion into heatproof breakfast bowls (not plastic).

Sprinkle a dessert spoonful of Demarara sugar over the top of each one.

Blast with a blowtorch or under the grill until melted and blistered.

Serve with a jug of cold milk to pour into a moat around the burnished porridge.

American Style Pancakes with crispy bacon and maple syrup

Shopping List

140g Plain Flour

1 tsp baking powder

½ tsp salt

2 tbsp caster or granulated sugar

130ml Milk

1 Egg

2 tbsp melted butter (plus extra butter or vegetable oil for frying)

8 rashers of bacon (back or streaky, smoked or un-smoked – up to you!)

Strawberries or blueberries (optional extra)


Easy as one, two tea…

Sift the flour, baking powder, salt and sugar into a mixing bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk/egg mixture into the flour mixture and whisk until you have a smooth batter. This can be done with a fork or whisk. Leave to stand for a minute

Whilst the batter is standing, get the bacon under a medium  grill

Now heat a non-stick frying pan over a medium-high heat and add a knob of butter. When it’s melted, add 2 or 3 small ladle of batter (depending on the size of your pan). Make sure the circles are spaced out and stay separate. The batter will seem very thick but this is how it should be. Wait until the top of the pancakes begin to bubble, then turn them over and cook until both sides are light golden brown and the pancakes have risen to about 1cm (½in) thick.

Check the bacon and turn accordingly (cook to your own preferred crispiness)

Repeat step 4 until all the batter is used up. You can keep the pancakes warm on a plate in a low oven whilst cooking in batches. The batter will make approx 12 small pancakes

Serve the pancakes in a little stack, with the crispy bacon on top and a good drizzle of real maple syrup. Serve with blueberries and/or strawberries on the side if desired.

Eat and enjoy!

The Ultimate Great British Brekkie

Shopping List

6 good-quality pork sausages
4 field mushrooms
2 small tomatoes – scored on top
250g smoked dry cured back bacon
170g black pudding, sliced
1 x 420g can of baked beans
2 knobs of butter
4 eggs
sea salt and ground black pepper
½ a loaf of thick-sliced bread

Easy as one, two, tea……

Preheat the grill to high. Add two plates to the oven on low to keep them warm.

Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat.

Cook for about 10 minutes, remember to turn the sausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy.

Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick frying pan over a medium heat. Melt 1 knob of butter in the pan, add the eggs one at a time, cook to taste – is yours the sunny side up or a dippy yoke. Remove from the heat once cooked.

Toast the bread, butter it and you ready to eat. Add a pot of English tea and there you have it, the ultimate Great British Brekkie!