Breakfast Menu

Here are a couple of recipes to keep you hassle free on those difficult mornings when trying to get your kids up for school makes doing long division simple.

BACON & EGG PIE serves 6–8

Ingredients

1 package frozen puff pastry, thawed

5–6 large eggs, unbeaten

10–12 strips of bacon

½ onion, chopped (optional)

Salt and pepper, to taste

1 egg, beaten for glaze

Method

1. Preheat oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
2. Roll out one square of pastry large enough that it lines the bottom and sides of the dish.
3. Cover the bottom with bacon strips. Crack eggs over the bacon. Sprinkle with chopped onions, salt and pepper.
4. Roll out the second square of pastry. Brush a little water on the edges of the bottom pastry then lay the top pastry carefully overtop. Press the two pastry edges together. Use any leftover pastry to create a decorative leaf design, and stick to top with a little water. Brush beaten egg over pastry.
5. Bake for 30–40 minutes or until golden brown. Cut into squares. Serve warm or cold with ketchup or Worcestershire sauce. Note: this pie is really good cold, so it’s great for school lunches or an after-school snack.

BANANA PANCAKES makes 8–10 small pancakes

Ingredients

1 ripe banana

2 eggs

½ cup all-purpose flour

Method

1. In a medium-sized bowl, mash the banana well so most of the lumps are gone.
2. In another bowl, beat the eggs. Pour into banana mash, and mix thoroughly. Add flour and mix thoroughly
3. Heat a griddle or frying pan on high. Melt a tablespoon of butter on the griddle. When bubbles form, lower the heat to medium. Using a 1/4 cup, measure out batter onto griddle. Cook for about a minute or until golden brown, and then carefully flip over to cook for another minute. If you make the pancakes too big, they’ll break when you flip them. It also helps to use a thin spatula.
4. Serve with butter and maple syrup, honey, jam or peanut butter. Great hot or cold, and you can use the leftover pancakes instead of bread for sandwiches.
5. Options: add raisins, chocolate chips or blueberries to the batter.

*Note: for a gluten-free option, omit the flour, but the pancakes will have to be small (about the size of an Olympic medal) or else they’ll never flip over whole.

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