Breakfast is the most important meal of the day and at Aldi you can big up your brekkie with delicious combinations that will have you bounding out of bed every morning.
Eggs are a fantastic and versatile source of protein. Whether you like yours scrambled, poached or boiled, the options are endless! Aldi’s free range eggs (Merevale Medium or Large Free Range Eggs –79p/89p, 6 pack) are sourced fresh from British farms that are committed to quality and welfare, meaning your breakfast comes from the happiest of hens.
You can turn your breakfast from everyday necessity to heavenly treat with a few simple tweaks, from succulent salmon to mouth-watering fruit it doesn’t take much to turn your morning meal into an event.
Stuck for ideas? Aldi has pulled together a selection of the most scrumptious suggestions to set your day off the right way.
Toasted Breakfast Bread Cups
Weekday mornings are the busiest times of the day especially if you have multiple mouths to feed. For an easy and nutritious morning meal, make a batch of Aldi’s Toasted Breakfast Bread Cups and you’ll have the whole family fed in no time.
Ingredients (serves 12)
· 12 Slices Everyday Essentials White Bread
· 60g Greenvale Salted Butter
· 200g Casa Barelli Italian Style Chopped Pancetta
· 3 Tomatoes
· 12 Medium Eggs
· A little Solesta Sunflower Oil
· Pre-heat the oven to 200oC/400oF/Gas Mark 6.
· Cut 12 circles out of the sliced bread using the cutter.
· With a rolling pin, roll out the circles to flatten them.
· Melt the butter and using a pastry brush, butter one side of each of the bread discs.
· Press them, butter side down into the holes in the tray, to make a bread case.
· Cut the tomatoes into quarters, remove the seeds and discard.
· Chop each quarter of tomato into four.
· Sauté the chopped pancetta in some oil until just going crisp, add the chopped tomato and cook another couple of minutes.
· Divide this mixture between the cases.
· Carefully crack an egg into each case.
· Bake in the oven for 9-10 minutes, until the egg is just set.
· Remove from the tin with a round edged knife and serve
Egg & Smoked Salmon
Turn your morning feast into a decadent treat with a succulent slice of delicately smoked salmon and a perfectly poached egg. For an added twist, top each egg with a spoonful of Low Fat Natural Yogurt (45p, 500g – 46695) mixed with fresh chives.
Ingredients (serves 4)
· Dash of white wine vinegar
· 4 slices Rye bread, lightly toasted
· 55g softened unsalted butter
· 200g smoked salmon (4 × 50g portions)
· 4 free range medium eggs
· 500g natural yogurt (4× 50g portions)
· 2 pots fresh chives, chopped
· Coarse ground black pepper
· 1 fresh lime, quartered
· Place a small pan of water on the hob and add a little salt and 2 tsp vinegar. Bring to the boil.
· Place the lightly toasted rye bread on four warm plates, butter the bread well.
· Top with the smoked salmon.
· Once the water boils, break the four eggs in, gently, then bring back to the boil and turn down the heat to simmer.
· Cook for 2-3 minutes maximum, or until the whites are set.
· Once cooked, drain well and place onto the four smoked salmon rye breads.
· Mix the yogurt with the chives and spoon evenly over the four plates.
· Sprinkle with black pepper and serve with a wedge of fresh lime.
French Toast with Caramelised Apple
If you need something sweet to start your day, try giving a quintessential breakfast classic a fruity twist by topping French toast with lusciously caramelised apples and bursting blueberries, for a deceptively simple yet luxurious breakfast.Ingredients (serves 4)
· 8 slices Sliced Brioche Loaf
· 4 Red Eating Apples
· 125g Blueberries
· 50g Demerara Sugar
· 60ml NFC Del Rivo Orange Juice Smooth
· 3 Large Eggs
· 100ml Single Cream
· 80g Butter
· Core the apples and cut into thick slices.
· Melt 40g butter in a large frying pan – add the apples and cook until golden brown.
· Add 25g sugar and the orange juice, cook for 2/3 minutes until the apples are soft.
· Beat the eggs with the remaining sugar and cream.
· Dip the slices of brioche in the egg mix, fry in the remaining butter until golden on both sides.
· Serve topped with the apples and blueberries.
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