Image from Yakult
Here at Fuss Free Flavours we are huge fans of the first meal of the day – I run a monthly breakfast event where I challenge bloggers to create a breakfast to a theme and to link up.
I find that if I start the day with a good breakfast I concentrate better, am far more productive and generally have a far better day.
The folks at Yakult also love a good breakfast and they have recently launched the Brighter Breakfast, packed full of delicious and inspiring breakfast recipes, suitable for weekdays and more relaxed weekends, as well as a fun breakfast selector. It is well worth a look and they have some fab breakfast related prizes to be won too.
Two of their recipes that caught my eye are below:
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Asian eggs
This is an exotic twist on that essential breakfast item, the fried egg. It only takes seconds to make but really wakes up the taste buds.
Servings: 1 serving
Ingredients
- ½ Red chilli
- 1 Spring onion
- Fresh ginger (grated)
- 2 Eggs
- Sesame seeds - black and white (toasted)
- 1 tsp Sunflower oil.
Instructions
- Finely chop the chilli and fry in a little oil with the ginger.
- Crack the two eggs into the pan, and as soon as they start to cook, top with spring onions and lastly the sesame seeds.
- Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Asian eggs
Amount Per Serving (1 serving)
Calories 178
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 327mg109%
Sodium 128mg6%
Potassium 193mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 11g22%
Vitamin A 810IU16%
Vitamin C 34.6mg42%
Calcium 49mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Image from Yakult
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Pancakes with ricotta, honey and figs
American style fluffy pancakes are always a welcome treat, but rather than cover them in syrup and butter, why not try our idea of using figs and ricotta. Healthier, and quite possibly even more tasty.
Servings: 6 servings
Ingredients
- 135 g Plain flour
- 1 tsp Baking powder
- ½ tsp Salt
- 2 tbsp Caster sugar
- 130 ml Milk
- 1 Large egg
- 2 tbsp Butter
- 4 Figs
- 200 g Ricotta
- 2 tbsp Honey
Instructions
- Put the baking powder, flour, salt and caster sugar into a large bowl.
- In a jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and beat until you have a nice smooth batter, then let it stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter.
- When it's melted, add a ladle of batter. It should be nice and thick – when it’s cooked it will be light and airy.
- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
- Repeat until all the batter is used up.
- Keep the cooked pancakes in a warm oven while you are cooking the rest.
- Serve stacked up with ricotta and figs between each pancake, and then drizzle the stack with honey.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Pancakes with ricotta, honey and figs
Amount Per Serving (6 servings)
Calories 259
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 56mg19%
Sodium 277mg12%
Potassium 259mg7%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 16g18%
Protein 7g14%
Vitamin A 390IU8%
Vitamin C 0.7mg1%
Calcium 149mg15%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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This is a sponsored post on behalf of Yakult.
Urvashi
Those eggs look gorgeous!
Helen
I often have fried eggs with chilli for breakfast. So simple and so delicious!
Gill Bland
I really struggle to eat savoury food at breakfast unless it’s toast and marmite. Those eggs, as you say, look like they’d be a good kick start to the tastebuds for the day but I have to admit that I’m more drawn to the pancakes!
Helen
I had the eggs this morning, the ginger was a revelation.
Beth Young
This sounds amazing! I could quite happily eat the whole lot right now!
Ursula Hunt
Looks very colourful
Deena Kakaya
Hi Helen, I think this one is for me! I love the look of those eggs…simple and wonderfully paired ingredients. I look forward to trying this one out xx
Yasmine Kirkwood
I do like a decent breakfast, particularly at the weekend when I have the time. My mouth is watering just looking at those pancakes, they sound amazing.
Laura Benton
Breakfast is my favorite meal of the day, and these two recipes are just some of the reasons why. I wouldn’t know which to make first, they both look delicious.