Some say it’s the most important meal of the day. So take these recipes to turn breakfast into a combination of tasty as well as nutritious and healthy, to make every morning a good morning.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Congee with smoked trout, soft boiled eggs & crispy chilli
serves 4

2L chicken stock
250g short grain rice
2 garlic cloves
1 thumb-size piece of ginger
sea salt and ground white pepper
2 fillets hot smoked trout
4 eggs
sesame oil
crispy chilli oil
1 spring onion, finely sliced
1 cup assorted herbs, for example, Thai basil
and mint

Wash rice thoroughly. Bring chicken stock to the boil
in a medium saucepan, add rice and whole garlic cloves
and piece of ginger. Bring to the boil, then simmer for
45 minutes. Stir congee mixture well to break up rice grains and develop a porridge-like consistency. Season with salt and white pepper. Allow to stand for 10 minutes before removing garlic and ginger.

Soft boil the eggs (I like a 6-minute egg). Serve congee in bowls topped with flaked trout and halved eggs. Drizzle with sesame oil and crispy chilli oil and sprinkle with spring onion and herbs.

 

This article first appeared in the February 2023 issue of SALIFE magazine.