LCChaosandhome

Tag: #healthybreakfast

  • Café‑Style Baked Eggs with Chorizo and Cheddar

    Café‑Style Baked Eggs with Chorizo and Cheddar

    Café‑style brunch without leaving the house? Yes please. These baked eggs are my current obsession: a little ramekin filled with creamy egg, tangy crème fraîche, juicy cherry tomatoes and smoky chorizo, all finished with a blanket of melted cheddar.


    It looks like something you’d order with a flat white in a trendy brunch spot, but it’s secretly a very low‑effort, “use what’s in the fridge” kind of recipe. I started with a simple baked eggs base and then threw in what I had on hand – and it turned into the kind of dish you immediately want to make again tomorrow.
    What makes these baked eggs special
    Here’s how my version differs from a plain baked egg:
    • I use crème fraîche instead of milk or cream for extra tang and richness.
    • Cherry tomatoes add juicy sweetness and stop things feeling heavy.
    • Chorizo brings smoke, spice and those gorgeous orange oils.
    • Everything is built directly in the ramekin – egg first, goodies on top.
    • A good sprinkle of cheddar melts into a golden, bubbly top.
    You still get that soft, just‑set egg from baking the ramekins in a water bath, but with way more flavour and texture going on.

    Step‑by‑step: Café‑Style Baked Eggs with Chorizo and Cheddar

    Heat the oven
    Preheat your oven to 180–190°C and put the kettle on to boil. Lay a clean tea towel in the bottom of a roasting tin to stop the ramekins sliding around.

    Grease the ramekins
    Lightly butter your ramekins so the eggs don’t stick and the edges stay lovely and soft.

    Fry the chorizo
    Add the diced chorizo to a dry frying pan over medium heat. Cook for a few minutes until it starts to crisp and releases its oil, then take it off the heat.

    Start with the eggs and crème fraîche
    Crack one egg into each buttered ramekin. Add about 1 tablespoon of crème fraîche, dotting it around the yolk

    Tomatoes and chorizo on top
    Scatter the chopped cherry tomatoes over the egg, then spoon the fried chorizo on top, making sure you get some of that flavourful oil too.

    Season and cheese
    Sprinkle with a little salt and plenty of black pepper. Finish with a generous handful of grated cheddar over everything.

    Bake in a water bath
    Place the ramekins in the roasting tin. Carefully pour in the hot water until it comes about halfway up the sides of the ramekins.

    Transfer to the oven and bake for 10–15 minutes, depending on how runny you like your yolks.

    Serve and dunk
    When the whites are just set and the cheese is melted and golden, lift the ramekins out of the tray and dry the bottoms. Serve immediately with hot buttered toast or savoury muffins for dunking.

    One ramekin per person is perfect for a light brunch or lazy lunch, but you can easily double up if you’re extra hungry.

    Easy twists and swaps
    Once you’ve nailed this method, you can mix and match whatever you’ve got in the fridge:
    • Swap the chorizo for bacon, ham or smoked salmon.
    • Add spinach, mushrooms or leftover roasted veg for extra veg.
    • Use feta, goat’s cheese or Parmesan instead of cheddar.
    • Add chilli flakes or smoked paprika if you like more heat.


    It’s one of those recipes that feels a bit fancy but is actually very forgiving – perfect for lazy Sundays, solo “treat yourself” breakfasts or a quick, impressive brunch when you’ve got people round.

  • High-Protein Apple & Peanut Butter Overnight Oats 🍎🥜

    High-Protein Apple & Peanut Butter Overnight Oats 🍎🥜


    High-protein apple and peanut butter overnight oats are honestly one of the best ways to start your day.

    They’re creamy, crunchy, slightly sweet, and packed with all the good stuff your body needs in the morning. The combo of creamy peanut butter, tangy Greek yogurt, and juicy apples gives these oats the perfect balance of protein, fibre, and flavour. Plus, they’re ridiculously easy to prep—just mix everything the night before, pop it in the fridge, and wake up to a ready-made breakfast that tastes amazing and keeps you full for hours.


    Why You’ll Love Them


    • The ultimate make-ahead breakfast—prep once, enjoy all week!

    • Full of protein and fibre to fuel your morning and support digestion.


    • Deliciously creamy and naturally sweet, with a little crunch from fresh apple.
    • Totally customisable—use your favourite apples or switch up the toppings.


    Ingredients
    • 2 small apples – I used Granny Smiths
    • 180g porridge oats
    • 500ml unsweetened soy milk (or your preferred milk)
    • 180g plain Greek-style yogurt
    • 4 tablespoons smooth natural peanut butter
    • 2 tablespoons pure maple syrup
    • 1 tablespoon vanilla extract
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cinnamon

    Lemon juice


    Method
    Step 1: Prep the Apples
    Chop one of your apples into bite-sized pieces – sprinkle with lemon juice to stop browning


    Step 2: Mix It All Together
    In a medium bowl, whisk together the oats, soy milk, yogurt, 3 tablespoons of peanut butter, maple syrup, vanilla, salt, and cinnamon until smooth and creamy. Stir in your chopped apple.

    Step 3: Chill Out
    Cover your bowl or divide the mixture into jars, then refrigerate overnight—or for at least 8 hours. The oats will soak up all that creamy goodness while you sleep.


    Step 4: Serve and Top It Off
    In the morning, give your oats a quick stir and portion them out. Slice the second apple for extra crunch, swirl through the remaining peanut butter, and add your favourite toppings—berries, pumpkin seeds, and coconut flakes are my go-tos.


    Final Touch


    Think of these oats as your morning power-up. Each serving packs 20g of protein, 8g of fibre, and a healthy dose of good fats. You get long-lasting energy, stable blood sugar levels, and a happy gut—all while eating something that feels like dessert! They’re great cold straight from the fridge, or warm them gently if you fancy something cozier. I like making a few jars on Sunday night so breakfast is completely sorted for the week—zero effort, maximum yum.

    shopping Links .. a small commission will be paid to me

    Peanut butter https://amzn.to/4m4rdAn

    flaked coconut https://amzn.to/4m8PBkj

    pumpkin seeds https://amzn.to/4sTbve2

    vanilla bean essence https://amzn.to/4sTbzdM

    Maple syrup https://amzn.to/48pmeEz

    Tala pink mixing bowl https://amzn.to/48c3wjJ

    Kilner jars https://amzn.to/4v42eRx

    chopping board set https://amzn.to/4v4DuZF

  • Healthy Chia Plum Jam (No Pectin, Low Sugar)

    Healthy Chia Plum Jam (No Pectin, Low Sugar)


    If you love jam but hate how sugary most shop‑bought jars are, this healthy chia plum jam is going to be your new best friend. It’s fruity, tangy, lightly sweet and thickened naturally with chia seeds instead of pectin. You can whip it up in about 15 minutes on the hob, and it feels like such a win when you spread it on toast knowing what actually went into it.
    This is the kind of recipe I love for busy mornings: a little bit of chopping, a little bit of stirring, and then the chia seeds do all the clever thickening work while you get on with your day.

    Why Chia Plum Jam Is a Healthier Choice
    Traditional jam is usually just fruit plus a lot of sugar. That’s why it’s so thick and sticky, but it also means a big sugar hit for breakfast. With chia jam, we flip that on its head.
    • Much less sugar
    Instead of a huge amount of added sugar, the sweetness mainly comes from the plums themselves, with just a spoon or two of honey, maple syrup or sugar if you want it sweeter. You’re getting flavour without turning your breakfast into dessert.
    • High in fibre and good fats
    Chia seeds are little powerhouses – they’re packed with fibre and plant‑based omega‑3 fats, which can help keep you fuller for longer and support digestion. The fibre also helps slow down the release of sugars from the fruit, which is friendlier for blood sugar balance.
    • All the goodness of plums
    Plums bring vitamins, antioxidants and natural fibre to the party. Leaving the skins on means you keep even more of that goodness, and you also get a lovely rich colour in the jam.

    Tips and Variations
    Completely no‑added‑sugar version
    If your plums are nice and ripe, you might not need any added sweetener at all. Just leave out the honey/maple and sweeten only if you find it too tart after cooking.
    • Extra flavour ideas
    Add a pinch of cinnamon, mixed spice or vanilla for a cosy flavour. A tiny pinch of salt can also make the fruit taste sweeter and more rounded.
    • Smoother texture
    If you prefer a smoother jam, you can lightly mash the plums with a fork or potato masher as they cook. For an ultra‑smooth finish, blitz the cooked fruit with a stick blender before stirring in the chia seeds.
    • Scaling the recipe
    You can easily double or triple the recipe. Just keep roughly the same ratios: for every 300 g fruit, use about 2 tablespoons chia seeds and adjust sweetener to taste.


    Because chia seeds swell and naturally gel as they sit in the cooked fruit, you don’t need pectin, special sugars or any jam‑making wizardry. It’s pretty much chop, simmer, stir, done.

    How To Use Chia Plum Jam
    Honestly, once you’ve got a jar of this in the fridge, it disappears very quickly. Here are a few ideas:
    • Swirled into Greek yogurt or Skyr
    • On hot buttered toast or crumpets
    • Dolloped over porridge or overnight oats
    • As a filling for crepes or pancakes
    • Stirred through cottage cheese or ricotta on toast
    • As a quick layer in a jam tart or dessert pot
    It also makes a cute homemade foodie gift if you pop it into a little jar with a label.

    Healthy Chia Plum Jam (No Pectin, Low Sugar)
    Makes about 1 small jar (250–300 ml)
    Ingredients
    • 300 g ripe plums, washed, stones removed and roughly chopped
    • 1 tablespoon lemon juice (freshly squeezed)
    • 1–2 tablespoons honey or maple syrup
    (or 1–2 tablespoons golden caster sugar, to taste)
    • 2 tablespoons chia seeds (about 20–25 g)
    • 2–4 tablespoons water, only if needed (if your plums are not very juicy)

    Method

    1. Prepare the plums
      Wash the plums, remove the stones and roughly chop the flesh. There’s no need to peel them – the skins soften as they cook and add colour and fibre.
    2. Start cooking the fruit
      Add the chopped plums to a small saucepan along with the lemon juice and your chosen sweetener (start with 1 tablespoon; you can add more later if you like it sweeter).
    3. Simmer until jammy
      Place the pan over a medium heat. Gently simmer for about 8–10 minutes, stirring occasionally, until the plums break down and look soft and saucy.
      • If the mixture looks very dry or starts catching on the bottom, add 2–4 tablespoons of water to loosen it.
      • If it looks too runny, just keep cooking for a couple more minutes to let some of the liquid evaporate.
    4. Taste and adjust sweetness
      Take the pan off the heat and carefully taste a small spoonful (it will be hot). Add a little extra honey/maple/sugar if you’d like it sweeter and stir through.
    5. Stir in the chia seeds
      Sprinkle the chia seeds over the warm plum mixture and stir very well so they’re evenly distributed. The jam will still look runny at this stage – that’s fine.

    6. Let it thicken
    Leave the mixture to sit for 15–20 minutes at room temperature. The chia seeds will swell and thicken the jam. Give it an occasional stir so it thickens evenly.
    • If after resting it’s too thick for your liking, stir in a spoonful of water.
    • If it’s still a bit runny, you can stir in an extra teaspoon of chia seeds and let it sit a little longer.

    7. Cool and store
    Once you’re happy with the consistency, transfer the jam to a clean jar or container. Let it cool completely, then store in the fridge. Use within about 1 week.

    Tips and Variations
    • Completely no‑added‑sugar version
    If your plums are nice and ripe, you might not need any added sweetener at all. Just leave out the honey/maple and sweeten only if you find it too tart after cooking.
    • Extra flavour ideas
    Add a pinch of cinnamon, mixed spice or vanilla for a cosy flavour. A tiny pinch of salt can also make the fruit taste sweeter and more rounded.
    • Smoother texture
    If you prefer a smoother jam, you can lightly mash the plums with a fork or potato masher as they cook. For an ultra‑smooth finish, blitz the cooked fruit with a stick blender before stirring in the chia seeds.
    • Scaling the recipe
    You can easily double or triple the recipe. Just keep roughly the same ratios: for every 300 g fruit, use about 2 tablespoons chia seeds and adjust sweetener to taste.

    Shopping links to help – I may get a small commission

    Jam making starter kit everything you need including jars

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    Chia seeds

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    Honey – the best you will ever taste

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  • My Go-To Feta & Egg Breakfast Wrap 🥬🥚

    My Go-To Feta & Egg Breakfast Wrap 🥬🥚


    Okay, hands up if mornings always feel like a race against the clock 🙋‍♀️ Because same. I swear I blink and it’s suddenly time to leave the house. But I refuse to start my day with a sad granola bar when something this easy and delicious exists!


    This feta and egg breakfast wrap has been my current obsession — it’s super quick, tastes amazing, and makes me feel like I’ve got my life vaguely together (even when I definitely don’t 😅).

    What You’ll Need
    • 1 tsp avocado oil
    • 1 tortilla wrap
    • 1 cup spinach
    • 1 egg
    • 2 tbsp crumbled feta cheese
    • Optional: a drizzle of balsamic glaze, because fancy breakfasts at home are the vibe ✨

    Let’s Make It!
    Heat a little avocado oil in a pan and warm your tortilla for about a minute each side, just to soften it up. Take it out, then throw in your spinach — it’ll wilt in no time.


    Next bit’s the fun part: sprinkle your feta

    in a circle (leave a tiny hole in the middle), crack your egg right in the centre, pop the lid on, and let it cook for about two minutes.

    You get this gorgeous melty, golden egg situation that smells so good.

    Slide it all onto your tortilla, drizzle with balsamic glaze, fold it up, and that’s breakfast done! 🥙

    Why You Need This Wrap in Your Life
    It’s seriously foolproof — five minutes, one pan, and no weird ingredients. Plus, it’s healthy-ish but still hits that “oooo yum” comfort food note.
    You can totally mix it up too: swap feta for cheddar, add avocado slices, or maybe a bit of chilli if you like a kick.

    I’ve been making this non-stop lately and honestly can’t get enough. It’s the kind of breakfast that looks fancy but takes less effort than making toast 😂
    Would you try this? Or are you more of a sweet breakfast person? Let me know in the comments because I love getting new breakfast ideas from you all!

    shopping links – i may get a small commision if you buy

    kitchen scales https://amzn.to/4bNL17G

    chopping board set https://amzn.to/4scJGvU

    super cute ceramic egg holder https://amzn.to/4vkYyv8

    pan set https://amzn.to/41aNToV