Breakfast

 

 

Eggy bread with button mushrooms or tomatoes (12 child-size portions)

6 eggs

6 large or 12 small slices of bread

60g butter

 

1. Whisk the eggs.
2. Dip the bread in the egg on both sides.
3. Melt the butter in a frying pan.
4. Fry the bread in the butter over a gentle heat until the egg coating is well cooked.

Serve with button mushrooms or tomatoes

 

Suggested portion sizes:

Eggy bread- 60g, button mushrooms / tomatoes - 40g

 

 

 

Scrambled egg and tomato on toast (12 child-size portions)

12 eggs

90ml full fat milk

60g butter

 

1. Beat the eggs in a bowl with the milk.
2. Melt the butter in a non-stick saucepan
3. Add the eggs, and stir all the time over a low heat until the egg is set thoroughly.

 

Suggested portion sizes:

Scrambled egg- 50g, Cherry tomatoes- 40g, White toast- 20g,

Vegetable fat spread- 4g

 

 

 

Porridge with fruit (12 child-size portions)

1250ml full-fat milk

150g rolled oats

 

1. Place the milk and oats into a non-stick saucepan.
2. Heat gently until boiling, and then turn the heat down and simmer, stirring occasionally, until the oats are softened and have absorbed the milk.
3. Top with chopped fruit

 

Suggested portion sizes:

Porridge- 100g, chopped fruit 40g, Toasted fruit bread- 25g,

Vegetable fat spread- 4g

 

 

 

Other breakfast ideas:

 

Cornflakes with raisins, with sliced banana.

Cornflakes- 20g

Raisins- 10g

Milk- 100ml

Sliced banana- 40g

                         

 

Peanut butter on toast with sliced banana

Peanut Butter- 15g

 Toast- 20g

Vegetable fat spread- 4g

Sliced banana - 40g

 

 

Baked beans on a toasted muffin.

Baked beans- 60g

Toasted muffin- 30g

Vegetable fat spread- 4g

 

 

Omelette with tomatoes and wholemeal toast fingers.

Omelette- 50g

Wholemeal toast- 20g

Vegetable fat spread- 4g

Tomatoes - 40g