Weekends for me are precious. It’s not because I’m working in a job I hate all week long – far from it, I love my work – it’s simply the fact that the world seems to slow down for a couple of days. Weeks whizz by and there never seems to be enough hours in the day but weekends bring a wonderful break from the madness of day-to-day life. It’s the potential that those two days hold that I love so much about weekends. They can be filled with oodles of fun activities, you’ve got time to see friends and, if you want, it can be two whole days of complete relaxation to recharge your batteries before starting another crazy week.Sunday is also the only day of the week that I actually sit down to have a ‘proper’ breakfast and can enjoy cooking up a treat for the family. My daily bowl of bran flakes is cast aside as Sunday brunch comes calling. Hubby and I like to try out different brunches each weekend, and have been cooking up pancakes, full English breakfasts and lots and lots of eggs over the past few weeks. Again, this is probably the only day of the week that I eat eggs, so I like to incorporate them into my cooked breakfast each Sunday. I love eggs and it’s definitely the season for it – my mum’s bantam hens are laying eggs like there’s no tomorrow. We’ve got about a dozen it the fridge at any one time and, other than in baking, we rarely get to use them up. Except for on Sundays. Whether scrambled, boiled, fried or poached, eggs are the ideal lazy breakfast food. They’re good for you, are a low-cost way to fill up your rumbling stomach and even come self-packaged in their shells! Last weekend I using my eggs in a different way and thought I’d share this with you so that you can recreate it yourself this weekend. I made eggy waffles. Like eggy-breads, or French toast, but instead of dipping a slice of bread into the egg mixture I dipped a cooked waffle. How does that sound? It’s bloomin’ delicious, I can tell you! You end up with something like a cross between a donut and French bread – or if you use cinnamon waffles, you get a cinnamon Danish effect. It’s the ultimate base on which to stack lots of healthy berries, sliced fruit and yoghurt if you’re feeling hungry! Here’s how I did it:
Ingredients (makes 4 waffles): 2 large free-range eggs, 4 Birds Eye Classic Waffles from the Hello Morning! range, 50ml semi-skimmed milk, a teaspoon of vanilla extract, a sprinkling of caster sugar, olive oil or butter for frying, berries, fruit, yoghurt and honey for topping.
- Cook the frozen waffles according to the instructions on the pack – these grill in just 2-3 minutes, so keep an eye on them!
- Meanwhile, crack the eggs into a jug and whisk together with the milk and vanilla extract.
- Pour the eggy mixture into a shallow bowl (big enough to dip the waffles)
- When the waffles are cooked, carefully use a pair of tongs to dip them into the eggy mixture on both sides and allow to absorb some of the mixture.
- Heat a little olive oil or butter in a frying pan and place the eggy waffle into the pan.
- Cook until browned on one side and then flip it over to cook the top side.
- Sprinkle with sugar for French toast taste or add jam for a more doughnuty flavour. Serve the waffles on their own, or pile on mixed berries, sliced nectarines and yoghurt. Or for a different variation, spread with peanut butter, slice up bananas and drizzle with honey, or use a cinnamon waffle piled high with stewed apple, sultanas and custard for a strudel-style dessert! Let me know if you have a go at making this recipe for yourself at the weekend by leaving me a comment below. And I’d love to see photos of your own Sunday breakfast so please tweet me a photo to @cassiefairy or tag me on Instagram @cassiefairy. I created this recipe in collaboration with Birds Eye so please do let me know how you get on with it! And don’t forget that Birds Eye also make frozen pancakes, croissants, and plenty more breakfast foods in their new breakfast range, so check it out when you get a chance for future lazy weekend breakfasts. Enjoy!