Lemon Cranberry Muffins and Quick Weekend Breakfast Ideas

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself" 

What's for breakfast?" said Pooh. "What do you say, Piglet?"

           "I say, I wonder what's going to happen exciting today?" said Piglet.

            Pooh nodded thoughtfully. "It's the same thing," he said.” 

― A.A. Milne

Breakfast is my favourite meal. That is probably where I find myself the most creative in the kitchen. There is nothing better than a good cup of coffee and a wonderful meal to prepare you for the day. Most weekends we are so satisfied with our breakfast that we only grab a small snack instead of lunch and indulge again for dinner.

Breakfast has changed a lot since the time I lived in Poland. It was mostly bread or fresh rolls with cold cuts, cheese, tomatoes, jam, yogurt, maybe some granola, hot dogs and sausages or scrambled eggs/sweet breads. I remember the first time I discovered peanut butter. Still, peanut butter happens once in a while.

Now I can think of a million dishes I could eat any time of the day. Classic American or Buttermilk pancakes, peach pancakes, waffles, banana waffles, scones, muffins, oatmeal with pears and walnuts or with berries, steel-cut oatmeal, grapefruit with granola, Mexican huevos rancheros with refried beans and salsa or Chilaquiles. Not to mention toast with avocado and tomato, eggs scrambled with chorizo, omelettes, bagels with lox......the list just goes on....

Here are some quick ideas that will make your weekend breakfast perfect. 

 Eggs Baked in Salsa with Beans and Tortilla Strips.

(adapted from Smitten Kitchen)

1 28 ounce can tomatoes

1 onion

1 jalapeno, seeded and chopped

1 garlic clove

salt and pepper

1 1/2 cups black beans

4 corn tortillas/flour tortillas- I used flour, wholewheat

2 tablespoons olive oil

salt

1 1/2 shredded mozzarella

12 eggs

Lime Crema

1 cup sour cream or natural Greek yogurt

2 tablespoons lime juice

cilantro and avocado for garnish

Preheat the oven to 450 F. Cut the tortilla strips and place on a baking sheet with oil and salt. Bake 5 minutes or until crisp.

For the sauce place the tomatoes, jalapeno, onion and garlic and blend until smooth. Place in an oven proof skillet and simmer for about 10 minutes until thickened. Add the beans and cook for another 2 minutes. Break the eggs into the sauce carefully and cook covered in the sauce for about 12 minutes until set but not cooked through. Sprinkle with cheese and broil in the oven for about 2 minutes. Serve with the crema, avocado, tortilla strips and sprinkle with cilantro.

If you find yourself with some older bread/bagels, a dry chorizo and some eggs you have a perfect breakfast. First fry the cubed bread in some olive oil. Transfer to a plate. Add the chopped chorizo and fry for about two minutes. Finally, break the eggs into the pan, season with salt and pepper and cook until scrambled. Add the bread just at the end. Throw in some toast, a few charred potatoes plus a cappuccino and you have got yourself a pretty perfect breakfast. I love the cripsy bread in it, my husband loves the chorizo and my daughter loved everything about those eggs.

Not too sure what to do with some leftover charred tomatoes? Toast some bread, spread pieces of avocado on top, sprinkle with some sea salt and a little bit of olive oil, throw the tomatoes on top. Serve with a boiled egg- soft boiled for me and something sweet, such as this perfect lemon cranberry muffin. 

Lemon Cranberry Muffins

makes 12

(adapted from the Joy of Cooking)

Mix together:

2 cups all-purpose flour (you can substitute of 1 cup of wholewheat)

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon fresh nutmeg

1/2 teaspoon baking soda

1 teaspoon fresh lemon zest

1/2 cup frozen cranberries

Mix in a separate bowl:

2 eggs large

1 cup natural yogurt

2/3 cup light brown sugar/caster unrefined sugar

8 tablespoons unsalted butter (only 4 if you are planning on eating all of them this day)

1 teaspoon vanilla

2 tablespoons lemon juice

Add the wet ingredients to the dry and mix to combine. Make sure not to over mix;  it should be a bit lumpy. Divide among 12 muffin cups. Bake 15 minutes in 400 degree oven (Fahrenheit)

I like to divide the batter in half- add lemon juice and zest to one half and then mix in chocolate chips and roasted walnuts to another half.