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CHEESY RICOTTA AND HERB PANCAKES

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MAKES 8 PANCAKES

79 CALORIES PER PANCAKE

I love the creamy taste of ricotta and these savoury, extra-fluffy pancakes are light and really delicious. The batter doesn’t need to rest so you can use it straight away, making this great option if you’re short of time.

2 medium eggs, separated

100g ricotta

20g Parmesan cheese, finely grated

1 tbsp wholemeal flour

2 tbsp freshly chopped herbs, such as chives, dill or parsley – or use a mixture

1 tsp olive oil

salt and freshly ground black pepper

TO SERVE

a few tomatoes, sliced or ½ avocado, sliced

small handful of rocket leaves

1 Put the egg yolks, ricotta, Parmesan, flour and herbs into a bowl. Season with salt and black pepper and mix everything together well.

2 Whisk the egg whites in a scrupulously clean, grease-free bowl until the mixture stands in soft peaks.

3 Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites.

4 Heat half the oil in a frying pan over a medium heat. Using a dessertspoon, drop 3 or 4 spoonfuls of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for 1–2 minutes on the other side. Remove the pancakes from the pan and keep them warm.

5 Heat the rest of the oil and cook the remaining mixture – you should have 8–10 pancakes. Serve them with a salad of tomatoes or avocado and some rocket.

BAKED BREAKFAST MUFFINS

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WITH CRISPY ‘FRIED’ BREAD

SERVES 2

527 CALORIES PER SERVING

These baked eggs are really fun and make a great weekend breakfast or brunch. They are simple to make, look amazing and will kick-start your day. The ‘fried’ bread cooked alongside the vegetables is lovely and crispy and much healthier than the regular sort.

2 tsp olive oil

4 rashers of streaky bacon, trimmed of any fat

4 medium eggs

2 tomatoes, cut in half

100g chestnut mushrooms

2 sprigs of thyme

4 slices of wholemeal bread

salt and freshly ground black pepper

1 Preheat the oven to 200°C/180°C Fan/Gas 6.

2 Brush 4 holes of a muffin tin with the olive oil. Place a rasher of bacon into each hole, with one end covering the base and the rest wrapped around the sides.

3 Crack an egg into each bacon-lined hole in the muffin tin. Season the eggs with salt and pepper.

4 Put the tomatoes and mushrooms in a small roasting tin and season them with salt and pepper. Drizzle them with a little oil and scatter over the thyme. Cut out 4 rounds of bread from the slices with a 7cm scone cutter or a glass of a similar size, brush them with the remaining olive oil and put them in the roasting tin too.

5 Put the muffin tin on the highest shelf in the oven and the roasting tin on the shelf below. Cook for 15–20 minutes until the eggs have set and the vegetables are tender. Serve each of the egg muffins on the crisp ‘fried’ bread with the vegetables alongside.