Breakfast recipes by award-winning chef Neven Maguire
MacNean House & Restaurant, Blacklion, Co. Cavan

EGGS BENEDICT WITH BACON AND MUSHROOMS

Serves 4

Ingredients
4 slices of streaky bacon
250g baby spinach, washed
4 large free range eggs
1oz butter
4 large flat cap mushrooms
2 bread baps, split and toasted
Butter Sauce
100ml cream
100g butter
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped chives
1 tablespoon chopped tarragon

Method
Preheat the grill to high. Grill the bacon for 5 minutes each side until cooked through. Then you can grill the mushrooms, which will take approximately 8-10 minutes.

Heat a small saucepan. Add butter and cook spinach. Season and stir occasionally until the leaves are tender and bright green. Place spinach on kitchen paper and keep warm.

Bring a saucepan of water to the boil and poach the eggs. Lift out with a slotted spoon and drain on kitchen paper.

For the sauce bring the cream to the boil in a saucepan. Whisk in the butter, remove from the heat and whisk in the mustard, lemon juice and herbs. Season.

To serve place the grilled flat cap mushroom on top of the toasted bap. Spoon some spinach into the mushroom and carefully place egg on top. Arrange bacon beside the egg and pour some sauce over. Garnish with flat leaf parsley and chives.

SMOKED SALMON, ROCKET AND CREAM CHEESE BAGEL

Serves 4

Ingredients
4 bagels
4oz/100g ricotta (or philadelphia)
8 large slices of smoked salmon
1 teaspoon grated lemon zest
1 teaspoon chopped chives
1 tablespoon finely diced red onion
1 small bag wild rocket
1 tablespoon lemon juice

Method
Toast the bagels under a high grill until crisp and golden. Mix the cream cheese, red onion, juice and zest of lemon and chives together and season.

Spread the cream cheese mixture on top of the toasted bagel. Next arrange the rocket on top followed by the slices of smoked salmon. Serve with some lemon.

POACHED APRICOTS WITH VANILLA CINNAMON AND GREEK YOGHURT

Serves 4

Ingredients
300g dried ready to eat apricots
½ vanilla pod, split
1 stick cinnamon
3oz caster sugar
2 whole star anise
½ pint water
¼ pint Greek yoghurt

Method
Place the sugar and water in saucepan. Add vanilla pod, cinnamon and star anise. Bring to the boil then add apricots and simmer for 15 minutes. Cook slightly.

Serve with Greek yoghurt and mint.

BLACKLION PORRIDGE WITH IRISH MIST, HONEY AND CREAM

Serves 4

Ingredients
4oz porridge oats (organic)
½ pint whole fat milk
¼ pint cream
4 dessertspoons honey
4 dessertspoons Irish mist

Method
Simmer the porridge oats and milk together in a saucepan for 8 to 10 minutes stirring all the time until the mixture is slightly thickened and smooth. It is important to have the porridge a nice consistency.

To serve spoon the porridge into a bowl. Drizzle some honey and Irish mist over and finally serve with cream if wished.

• one of the most popular breakfast choices.

PEACH AND RASPBERRY SMOOTHIE

Ingredients
1x400g peach slices in juice, drained
100g fresh or frozen raspberries
350ml apple juice
¼ pint vanilla yoghurt
4 ice cubes

Method
Place everything in a blender. Put the top on and blend until smooth. Pour into a tall glass.

BANANA PASSIONFRUIT AND PINEAPPLE

Ingredients
2 ripe bananas, peeled and roughly chopped
2 passion fruit, cut in half, seeds scooped out
1 can pineapple cubes in juice, drained
¼ pint vanilla yoghurt
¼ pint skimmed milk
4 ice cubes

Method
Place everything in a blender. Put the top on and blend until smooth. Pour into a tall glass.



BREAKFAST BAR

This is a winning breakfast for children and adults alike. As dried fruit and nuts are an excellent source of energy they should keep everyone happy until lunchtime. Eat in the car if you are planning an early start or use for lunch boxes or picnics as an excellent healthy option. Experiment by replacing the sultanas with dried cranberries, cherries or banana chips. Leave out peanut butter if you have any doubt about a nut allergy.

Makes 16 bars

150 g (5 oz) porridge oats
50 g (2 oz) sultanas
75 g (3 oz) ready-to-eat apricots, chopped
50 g (2 oz) dried papaya, finely chopped
50 g (2 oz) dates, pitted
25 g (1 oz) flaked almonds
25 g (1 oz) sesame seeds
2 tablespoons clear honey
3 tablespoons smooth peanut butter
1 egg white

Preheat the oven to 190C/350F/Gas 5 and line a 27.5 x 18 cm (11 x 7 inch) baking tin with non-stick parchment paper. Place the porridge oats in a bowl and stir in the sultanas, apricots, papaya, dates, flaked almonds and sesame seeds.

Place the honey and peanut butter in a small pan and heat gently, stirring occasionally until smooth. Drizzle into the oat mixture and mix well to combine.

Put the egg white in a bowl and beat with a balloon whisk until light and frothy. Fold into the oat and honey mixture until everything is sticking together. Transfer to the prepared baking tin and spread out evenly, pressing down the mixture with the back of a spoon to make the surface as even as possible.

Bake for 15-20 minutes until top is golden brown and feels firm to the touch. Remove from oven and cool slightly in the tin, then cut into 15 bars. Leave to cool completely before removing them from the tin. Store the bars in airtight container for up to 5 days.