It has been just over a year since I published A Healthy Start – #Betterbreakfasts, if you haven’t read it please do. It is informative and full of breakfast inspiration. At the time of writing it I was changing how my children ate breakfasts, cutting down on their cereal consumption and improving the start to their day.
The changes since that post have been phenomenal. I myself have gone from not giving much thought to breakfast to probably looking forward to it more than any other meal. We try and have something different every day, though the Cuddlemonster would quite happily have pancakes. Smoothies and pancakes are the firm favourites, overnight oats are also popular as is toasted soda bread with Folláin No Added Sugar Strawberry jam (we have to be precise, no other flavour will do!!) and granola.
There are occasional mornings where cereal is consumed by one or two of the children, these mornings I don’t mind and I don’t try to change their mind, I believe in balance and more so, picking my battles! The cereals in question are Shredded Wheat, Weetabix or Cornflakes. I don’t buy cereal every week, I don’t need to.
The following breakfast is one I hadn’t made in a while and I was quite surprised when Miss Abbie asked me for it and I tucking her into bed last night as it was one generally favoured by her brother; Eggy Bread with syrup! That is French Toasted Soda Bread to you and I. This really is delicious. The syrup we used is one I picked up recently, Highbank Orchards; I cannot recommend it highly enough. It is absolutely divine!
Ingredients – Serves 1
One thin slice Soda Bread
1/2 tsp Cinnamon
1/2 tsp Rapeseed Oil for cooking
Fresh Strawberries or fruit of your choice
1 tsp Highbank Orchard Syrup (Maple syrup or honey will be perfect too)
- Beat the egg and cinnamon together in a shallow dish.
- Add the soda bread and leave it a minute to soak up the egg, turn it over and leave it another minute.
- Heat a pan over a medium heat and add the rapeseed oil. Fry the bread for 2-3 minutes on either side, until the egg has cooked.
- Cut the bread in half and serve with the strawberries and the syrup drizzled over.
This is a real treat breakfast, take your time over it and savour every bite! I’d love to see what you’re having for breakfast, feel free to tag me on social media or use the hashtag #betterbreakfasts.