How to Cook Student-Style Breakfasts - dummies

How to Cook Student-Style Breakfasts

When you’re a student, you may not actually get up in time for breakfast. Cook up these protein packed breakfasts to help you make your way through what’s left of the day.

Healthy Full English

Who said a full English breakfast has to be a barrage of cholesterol and grease? This recipe’s indulgent yet healthy, so ditch the guilt and grab an apron. Add a few sausages if you want to create the full Monty.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 1

1 tomato, halved

2 rashers of bacon, rind cut off

1 small tin of baked beans

Handful of mushrooms, chopped into quarters

Salt and pepper

1 egg

2 slices of wholemeal bread

Low-fat spread

  1. Turn the grill on at a medium setting and have two pieces of kitchen paper ready to drain the excess water from the poached egg.

  2. Half-fill a saucepan with water, and place on a medium heat to bring to a simmer.

  3. Place the tomato and bacon onto the grill pan and place under the grill.

  4. Pour the beans into a bowl, cover and heat in the microwave for two minutes.

  5. Heat some oil in a frying pan and when hot, add the chopped mushrooms. Sprinkle a little salt and pepper over them while they’re cooking.

  6. Carefully crack the egg into the just simmering water and allow to poach (gently cook in the water).

  7. Turn the bacon over and remove the tomato if it’s starting to turn golden or burn.

  8. Give the beans a stir, cover and reheat in the microwave for another minute.

  9. Toast break and spread with low-fat spread when toasted.

  10. Add the beans, bacon and tomato to the plate.

  11. When the mushrooms look golden brown, spoon them onto the plate.

  12. Carefully lift the poached egg out of the pan with a spoon and drain on the kitchen paper.

Per serving: Calories 395 (From Fat 113); Fat 12.5g (Saturated 3.7g); Cholesterol Trace; Sodium 1827mg; Carbohydrate 47.2g (Dietary Fibre 10.1g); Protein 23.4g.

Scrambled Eggs and Smoked Haddock Student-Style

Pretend you have loads of money with this breakfast. Thankfully, it’s actually pretty cheap to make. Buy it ready skinned and de-boned.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 1

Chunk of butter

100 grams smoked haddock

2 eggs

2 slices of wholemeal bread

Salt and pepper

  1. Preheat the oven to 200°C.

  2. Cut a square of tin foil large enough to wrap the haddock in and rub it with the chunk of butter.

  3. Place the haddock in the middle of the buttery foil and bring the edges together to make a sealed parcel. Place on a baking tray in the middle of the preheated oven and cook for 10 minutes.

  4. After 10 minutes, take the fish out of the oven and keep sealed.

  5. Crack the eggs into a bowl and whisk for a minute until you have a light liquid.

  6. Heat a saucepan over a medium heat and add a chunk of butter.

  7. While the butter melts, open the fish parcel and check that the haddock is cooked by gently pulling a piece of the fish away with your fork.

  8. When the butter is melted, add the egg mixture and cook the eggs until thick and creamy, continually turning and folding the mixture in on itself with a wooden spoon or spatula. Add the flaked haddock and keep stirring and folding for about 3 to 5 minutes. When the eggs are just about to go firm but are still runny, remove from the heat.

  9. Toast and butter the bread.

  10. Add salt and pepper.

Per serving: Calories 656 (From Fat 365); Fat 40.6g (Saturated 20.0g); Cholesterol Trace; Sodium 1740mg; Carbohydrate 27.9g (Dietary Fibre 3.3g); Protein 44.7g.