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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Mushrooms on toast with poached eggs and hollandaise


You'll need

100 ml olive oil 400 gm mixed mushrooms, such as pine and chestnut 40 gm butter, coarsely chopped 2 golden shallots, finely chopped 1 garlic clove, finely chopped 2 tsp thyme 1 tbsp finely chopped chives, plus extra to serve 8 eggs, at room temperature Splash of white vinegar 4 thick slices sourdough bread To serve: softened butter   Hollandaise sauce golden shallots, finely diced 50 ml white wine vinegar 1 tsp black peppercorns, crushed 1 tarragon sprig 125 gm butter, coarsely chopped 2 egg yolks To taste: Tabasco sauce

Method

  • 01
  • For hollandaise sauce, simmer shallot, vinegar, pepper and tarragon in a small saucepan over medium heat until reduced by half (2-3 minutes). Set aside to cool, then refrigerate to infuse (6 hours-overnight). Heat butter in a saucepan over low heat, skimming to remove milk solids (discard) until clear (12-15 minutes), strain through a fine sieve lined with muslin, set aside and keep warm. Whisk yolks, vinegar reduction and 1 tbsp water in a heatproof bowl over simmering water until thick and emulsified (3-4 minutes). Slowly add butter in a thin steady stream, whisking until all is incorporated. Thin to sauce consistency with a little warm water if necessary, add Tabasco to taste, cover and keep warm.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add mushrooms, cook until just golden (2-3 minutes), season to taste and set aside on absorbent paper. Wipe pan with absorbent paper, reduce heat to medium, add butter and heat until foaming. Add shallot, garlic and thyme, stir continuously until shallot is tender (1-2 minutes), add mushrooms and chives, season to taste and keep warm.
  • 03
  • Preheat grill to medium-high heat and grill bread until golden (1-2 minutes each side).
  • 04
  • Meanwhile, poach eggs in a large saucepan of simmering water with a splash of vinegar over medium heat until soft-poached (2½ minutes), then drain on absorbent paper.
  • 05
  • To serve, spread toast with butter, top with mushroom mixture, then poached eggs, spoon hollandaise sauce over and scatter with chives.
This recipe is from the June 2012 issue of Australian Gourmet Traveller

“My favourite breakfast is served at London’s Hawksmoor Guildhall: mushrooms and eggs on toast with hollandaise. Please share the recipe.”
Amber Greenwood, Notting Hill, England

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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