breakfast

Since getting married last year (yes, it was last year now), I've been enjoying breakfast a lot more. I've always been a staunch breakfast eater, but often forfeited quality for time. My wife has re-introduced porridge to our routine and through several tweaks I've now converted to eating it without sugar. One small change which makes a big overall difference. A good theme for the new year I think.

Here are a few hacks for 'regular' breakfast items that push them over the top:

Porridge

We are big oatmeal fans of whatever type (rolled, ground or steel cut) but I must say it's well worth paying a little extra for a good quality brand. My favourite in the UK is the Oatmeal of Alford, which has a lovely nutty flavour. Cheap oatmeal tends to have a slightly 'off' taste and it's worth paying a bit more considering even the expensive type is extremely cheap by comparison to other breakfast options.

We follow the old Scottish tradition of soaking the oats overnight (as we usually cook them in our Remoska). It reduces cooking time and I think it keeps the porridge from turning to complete goo.

We add dry fruit (raisins, dates, figs, apricots) for flavour and a bit of milk to cool. I've adopted the Cox tradition of using evaporated milk, which is nice and creamy without being too fatty or sweet.

We usually eat oatmeal at least four days a week, depending on the season and because it is a low GI food it gives you a good dose of energy to get you through until lunch. We might periodically sub in Cream of Wheat or when available Waitrose Four Grain Porridge. The latter being one of the best hot breakfast cereals known to man.

Eggs

I've recently discovered the Mr Breakfast method for scrambling eggs. It's nothing particularly fancy, but it works - perfect fluffy eggs each time that aren't runny, watery or rubbery. It's all in the method really, click on the link and read. Delicious if served over toast.

Runner up is poached eggs on toast.

French Toast

MBC isn't a big French Toast fan, sadly. In fact, early on in our marriage she won't eat it at all. After some intense parallel research into steamed puddings, I discovered one of the reasons why French Toast often fails - incorrect egg to milk ratio! Most recipes assume that all eggs are the same size and some, I believe, assume incorrectly that people enjoy soggy bread. The secret ratio is.... 1:1! Yep, just crack as many eggs as you want in to a bowl on your kitchen scale and note the weight. Then pour that same weight of milk in. Done... perfect French Toast every time.

Yoghurt

Store bought yoghurt is the yuck! It is full of starch, sweeteners and non-dairy-gum-based nonsense. There are a few brands that are alright, but nothing beats home made... which is easier than making French Toast (that is unless you live in Sweden and have access to A-Fil). Serve with home made compote/fresh fruit and/or dry cereal.

So, those are our breakfasts of choice... now a word about cereals. Cereals, as in that food product that you buy from the long aisle at the grocery store with the brightly coloured boxes. I happen to kinda love breakfast cereals. They are the easiest food to prepare and have such dashing spokesmonsters as Count Chocula. How could you resist?

Well, cereal is pretty much entirely highly processed carbs. Probably the worst thing to start your day off with. However, as a snack they are pretty awesome, considering they are FAR better for you than just about any other thing you'd be tempted to eat during the mid afternoon or just before bed. In fact the journal of the American College of Nutrition says this exact thing.

I'm allowed to have Chocolatey Checkers, which is pretty amazing because it's filled with chocolate hazelnut spread (aka Nutella) and has more fibre than raisin bran and few calories.

So anyway, how's that for a New Year's blog post! So remember kids, it's best to enjoy your cereal as part of a complete bed time snack and enjoy a low-GI protein rich breakfast.