You can’t beat a good bacon sarnie. This is my favourite way to make one and if you stick to this method you won’t go wrong.
Frozen fruit smoothies
Smoothies are not only deliciously tasty but they’re also the perfect way to get loads of goodness into you. They’re good at any time of the day, but I love them for breakfast.
Flapjacks make a great breakfast if you’re in a hurry, and the best thing about them is that you can put whatever fruit you like in them.
How to make toast
You might be thinking, ‘what is Jamie doing trying to teach us how to make toast?’, but you’d be surprised how many people are unsure of this simple skill or end up burning it every time!
One cup pancakes
These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!
Porridge is an absolute classic British breakfast. There are loads of things besides milk and sugar you can add to porridge before serving to make it extra tasty, but here’s the basic method for making porridge to get you started.
A healthier full Monty
It's fair to say that a lot of fry-ups aren't necessarily healthy, but if you remove the fat from the bacon, use high-meat-content sausages and leave out buttering your toast, you'll be amazed how healthy they are in comparison to things like muffins, pastries and croissants, which can be very calorific.
Banana and blueberry French toast
I like to think of this as a posh eggy bread sandwich. It’s a bit of a treat so don’t have one every day, but now and then won’t do you any harm.
Beautiful breakfast tortilla
This is a great recipe to make at the weekend – it will definitely get you going in the morning, especially if you use fresh chillies and chilli sauce like I’ve done here. If that’s not your thing, feel free to adjust this to suit your taste – it will still be delicious.
Porridge and toppings
Once you’ve made a batch of your basic porridge, you can take it whichever way you like by adding different ingredients.
© Matt Russell