Breakfast

Serves 6-8
Prep: 5 mins

• Toasted sourdough, to serve
• 250g Brancourts Spreadable Cottage Cheese, to serve
• 125g strawberries, sliced, to serve
• 125g raspberries, to serve
• Mint, to serve

Raspberry-Chia Seed Jam

• 1 punnet (125g) fresh or frozen raspberries
• 2 tbsps maple syrup
• 3 tsps chia seeds
• 1⁄2 tsp vanilla bean paste
• 1 tsp lime zest (optional)
• 1 tsp lime juice (optional)

1. For the jam, process raspberries, syrup, vanilla, lime zest and juice in a food processor until smooth. Transfer to a screw top jar and refrigerate overnight for the flavours to develop.

2. To serve, spread the toast with Brancourts cottage cheese. Drizzle with jam, and top with strawberries and mint to serve.

TIP: Use a mixture of berries such as strawberries, blackberries and blueberries. For a sweeter jam use orange instead of lime. Lemon is equally as delicious!

• 8 rashers streaky bacon
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1⁄2 tsp chilli flakes
• 1⁄2 bunch curly kale, leaves removed, stems discarded
• Squeeze lemon juice
• 8 eggs
• 250g Brancourts Cottage Cheese
• Lemon zest
• 20g butter
• 1⁄4 cup sliced chives
• 25g grated parmesan, plus extra to serve
• 1 avocado, cut into wedges
• Toasted and buttered sourdough
• Brancourts Spreadable Cottage Cheese, to serve

1. Preheat the oven to 200C, fan-forced. Bake bacon on an oven tray lined in a single layer with baking paper. Bake for 10-12 mins until golden and crisp.

2. Cook the garlic and chilli in a large frypan over medium-high heat, stirring for 1 min or until fragrant. Stir through the kale in fragrant oil and then add 2 tbs water and stir for 2-3 mins until the kale is tender. Add lemon juice and season with salt and pepper. Remove from the pan and keep warm.

3. Whisk eggs in a bowl and combine with Brancourts cottage cheese. Heat the butter and remaining oil in the pan over medium heat. Once foaming, add the egg mixture. Once it sets on the base, use a flat-edged wooden spoon to gently push the mixture around the pan until almost set. Add the parmesan, chives and season with salt and pepper. Gently fold to combine.

4. Divide the scrambled eggs, bacon, chilli-garlic kale and avocado among plates. Serve with toast, extra cottage cheese, chives and parmesan.

• 150g Brancourts cottage cheese (Classic, Lactose Free or Protein+)
• 1 cup rolled oats
• 200ml fresh chilled fruit juice e.g. – mango & orange
• 1 green apple, cored (not peeled), grated
• 2 teaspoons honey

To serve

• 1 fresh mango (or fruit of your choice)
• ¼ cup pecan nuts, roughly chopped

Mix all ingredients together very well. Cover with plastic wrap and refrigerate overnight.

To serve top each serving with fresh mango flesh and pecan nuts.

Note – the Bircher will keep well covered in the fridge for up to 2 days.

• 1 egg, lightly beaten
• ¼ cup milk
• Pinch ground allspice
• 2 thick slices sourdough
• 20g butter, for cooking

To serve

• 125g Brancourts cottage cheese (Classic, Lactose free or Protein+)
• 2 tablespoons honey
• 2 ripe yellow nectarines or peaches, flesh sliced
• 8 pecan halves, roughly chopped

Place the sliced bread into the egg mixture allowing both sides to absorb as much of the mixture as possible. This may take a few minutes and it’s a good idea to rotate the pieces so that they get a good soaking up of the egg mixture.

Place a large frying pan over medium heat.  Add butter to the frying pan making sure it is not too hot as this may burn the butter. Swirl the butter around the base of the frying pan. Add the soaked toast and cook for 2 minutes each side and until golden.

In a bowl combine the cottage cheese and honey and stir to just combine the two ingredients – more of a swirl effect.

Serve one piece of toast per person topped with cottage cheese mix, nectarine and pecan nuts.

Note – Bread that is a few days old is perfect for French toast. Alternatively try fruit bread too.

• 250g Brancourts Cottage Cheese (Classic, Lactose Free or Protein+)
• Muesli (just use your favourite)
• Fresh raspberries
• Fresh blueberries
• Fresh strawberries
• Toasted coconut
• Green pumpkin seeds
• Fresh mint
• Honey

Then fill the other half of the bowls with muesli. Top the bowls with your fresh berries and sprinkle on the toasted coconut flakes and pumpkin seeds.

Garnish with fresh mint and drizzle with honey.

Enjoy!

• 4 large slices of your favourite bread
• 250g Brancourts cottage cheese (Classic, Lactose Free or Protein+)
• 1 apple or pear, quartered, cored and thinly sliced
• ¼ cup roasted almonds, roughly chopped
• 2 tablespoons honey

Sprinkle with nuts and drizzle with honey.

Serving Note – Figs, when in season, would be delicious too.