Two Totally Delicious Valentine’s Day Breakfasts

The month of love is in full swing and I for one am excited for two reasons:

  1. It’s my birthday on the 13th!
  2. Valentine’s Day chocolate is practically half price from the 15th onwards.

I can’t help but have a soft spot for Valentine’s Day. I was born the day before and I’ve watched Pride and Prejudice too many times to be cynical about love. I am a self-confessed helpless romantic. I am also a firm believer in self-love and self-care, so if you’re reading this post in search of a tasty V-Day breakfast to make yourself then read on!

I thought up these breakfasts with two people in mind, the ‘health-conscious’ and the ‘chocoholic’. I am both of these people, depending on how I’m feeling. The first breakfast is Egg-in-a-Basket with Smoky Avo. With this breakfast I thought why not hero one of the greatest power couples of all? (Egg and avocado, in case you didn’t get it…). The second breakfast I decided to share with you is Chocolate Chip Flapjacks with Cinnamon Butter Syrup. This breakfast is definitely a lot more decadent, but the chocolatey flapjacks drenched in the butterscotch tasting syrup is worth every single calorie. Trust me.


Egg-in-a-Basket with Smoky Avo


1 slice health bread, lightly toasted

1 egg

2 tsps butter

1/4 avocado

1/4 tsp smoked paprika

1/4 fresh lemon

Salt & pepper

Fresh herbs



Lightly toast the slice of bread in a toaster so that it’s just turned golden brown. Using a heart shaped cookie cutter, cut a heart out the centre of the toast.


Melt the butter in a small frying pan and then place the toast in the pan on one side. Crack the egg into the ‘heart’. The egg white will over lap a little but don’t worry about it. Leave the egg to cook for a few minutes, until it starts to turn white but is still runny on the top. At this stage, cover the pan with a lid and continue to cook the egg for 3-5 minutes depending on how you like your eggs done. Shake the pan a little to check the ‘wobble’ of the egg until it’s done to your preference.


While the egg is cooking, place the avo and paprika in a small bowl with a squeeze of the quarter of lemon and mash with a fork. Add salt and pepper to taste.


When the egg is cooked to your preference, place on a plate to serve. Sprinkle over a little more smoked paprika, along with a crack of salt and pepper and a few fresh green herbs of your choice.


Enjoy your egg-in-a-basket along with the smoky avo for the best flavour combination ever! (Even Harry loves it).


Chocolate Chip Flapjacks with Cinnamon Butter Syrup


For the flapjacks

2 cups flour

3 tsps baking powder

1 tsp salt

1/2 cup caster sugar

2 cups milk

4 eggs

1 tsp vanilla essence

Chocolate chips (as many as you like…)

For the syrup

25g butter

100g syrup




Sift the flour, baking powder, salt and sugar into a large mixing bowl.

Whisk together the milk, eggs and vanilla essence in a separate mixing bowl. Add the wet ingredients to the dry ingredients and whisk until smooth with no lumps. Leave the mixture to stand for about 10 minutes.


In the meantime, place the butter, syrup, and a dash of cinnamon in a small saucepan and begin to melt over a medium heat. Stir so that the syrup and butter combine. Remove from the heat just when little bubbles start to appear on the edges. Transfer syrup to a small pouring jug and set aside.

Once you’ve let your flapjack mixture stand, stir in as many chocolate chips as you like, I added roughly a cup.

Spray a large frying pan with non-stick spray and heat over a medium-high temperature. Using a ladle, add about a 1/4 cup of mixture to the pan. That’s one flapjack. As the flapjack cooks, lots of little holes should appear on the surface. When the entire surface is covered in holes, gently lift the flapjack and flip onto the other side. Cook for about 30 seconds on that side and then transfer to a plate covered with a dishcloth to keep them warm. Continue this process, spraying the pan with non-stick spray every 2-3 flapjacks, until the mixture is finished.


Serve the flapjacks with a sprinkling of icing sugar over the top and the cinnamon butter syrup. Best eaten three at a time.


If this cinnamon butter syrup being drizzled over the flapjacks isn’t enough to make you leave to go and buy the ingredients from the store right now, I don’t know what will convince you.


I hope that you all have a fantastic Valentine’s Day!





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