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F r e n c h toast + avocado on p o t a t o h a s h * //

Weekends are somewhat of an oddity for me as of late.

I’m, somehow, still getting used to my home office and working from home with a puppy in tow and each 5am morning seems to blur into the next. There’s a saying that goes ‘breakfast like a Queen, lunch like a princess and dinner like a pauper’ and it’s something that I’ve really begun to embrace now that I’m lucky enough to have a real kitchen at my disposal throughout the day.

Breakfast lately - therefore - has been the focus of my mornings. After sorting out Milo in the earliest hours and watching the sun rise through bleary eyes, I take time to pop my coffee machine on and rustle up a breakfast. Often it’s simple, perhaps a yoghurt with granola and honey to sweeten it up, and other times, it’s one of these.

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The first is indulgent and treat-worthy. It’s one of those ‘dessert for breakfast’ recipes and it’s so darn moreish. Slices of bread dunked in eggs with banana essence and made all the more sweet with fresh fruit. The next? Equally as indulgent, a one-up of the avo obsession and perfect for those mornings that are just about to flutter into an afternoon.

Banana French Toast with Cinnamon and Blueberries


  • A thick slice of wholemeal bread
  • 1 large egg
  • Banana essence
  • Cinnamon
  • Honey
  • A banana
  • A handful of blueberries
  • Icing sugar


  1. Begin by cracking your egg into a shallow dish. Add a splash of banana essence (honestly, only a few drops are required!), a drizzle of honey and some cinnamon.
  2. Whisk thoroughly with a fork.
  3. Slice up your bread into two halves. I like using a wholemeal bloomer or granary loaf but didn’t have any to hand on this day!
  4. Dunk your bread slices into the eggy mixture.
  5. Heat up a little oil in a pan. Fry off the bread on both sides.
  6. To serve, simply chop up a banana and arrange atop the French toast with some blueberries.
  7. Top with a dusting of icing sugar (ssh!), extra cinnamon and another drizzle of honey.

Avocado on Potato Gratin


  • 1 medium baking potato
  • 1 avocado
  • A clove of garlic
  • 1 medium egg
  • Salt and pepper
  • Rosemary
  • The juice from a lime
  • 4 cherry tomatoes


  1. Peel your potato and cut it into slices or rounds.
  2. Parboil your potato rounds in a little salted water for around 15-20 minutes until they begin to soften.
  3. Bring your potato out and shred into thin pieces.
  4. We’re not creating a traditional potato hash so simply pop your potato onto a round of tin foil with a generous drizzle of oil. Season well with salt, pepper and some rosemary (or another herb of choice!).
  5. Pop into the oven for 10 minutes at around 180 degrees.
  6. Whilst the potato hots up, prepare an avocado by de-seeding and removing the skin.
  7. Smash on a chopping board.
  8. Chop up your cherry tomatoes into halves and crush and finely chop the garlic clove.
  9. Mix together and add lime, salt and pepper to taste.
  10. At this point, turn your oven to the grill setting to brown off your potato.
  11. Cook the egg to your preference: I’ve lost the ability to poach an egg so opted for sunny side up!
  12. Bring your potato hash out, top with avocado and an egg.
  13. This recipe should create two potato hashes for one serving.

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Which will you be cooking up first?

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