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Excellent For an Indulgent Weekend : Salmon-filled croissants, Bacon and maple pancakes, Baked eggs with mushrooms

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Make the most of lazy weekends by serving a lovely brunch - much quicker to make than a whole roast, and just as relaxed

Salmon-filled croissants

Deliciously smoky salmon is perfect brunch food and boosts brain health too.

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves 4

Easy

Description: Salmon-filled croissants

Salmon-filled croissants

4 large croissants

150g (5oz) light cream cheese

6 cherry tomatoes, chopped

8 basil leaves, chopped

1tbsp capers, rinsed and chopped

juice 1/2 lemon

160g pack hot smoked salmon

  1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Warm the croissants in the oven, then remove and leave until cool enough to handle.
  2. Mix together the remaining ingredients, except the salmon, and season. Fill each croissant with the cheese mixture and the salmon and serve.

Per serving: 366 calories, 21g fat (10g saturated). 27g carbohydrate

Bacon and maple pancakes

Maple syrup is a good source of zinc, which helps to boost the immune system.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 6

Easy

Description: Bacon and maple pancakes

Bacon and maple pancakes

225g (8oz) plain flour

21/2tsp baking powder

1tsp chopped thyme

2 free-range eggs

1tsp caster sugar

300ml (1/2pt) milk

25g (1oz) butter, melted and slightly cooled

Sunflower oil, for cooking

12 rashers streaky bacon

50g (2oz) pecans, toasted and chopped maple syrup, for drizzling

  1. In a bowl, sift the flour, baking powder and a large pinch of salt. Stir in the thyme. Whisk together the eggs, sugar, milk and butter. Make a well in the center and gradually whisk in the egg mixture, incorporating the flour until smooth. Heat the oven to 140 C, 120 C fan, 275 F, gas 1.
  2. Heat a large non-stick frying and brush with a little oil. Place 2tbsp batter per pancake in the pan. Cook for 1 minute or until they turn golden brown, then turn over and cook for another 45 seconds. Keep the cooked pancakes warm in the oven, covered with foil, while you cook the rest.
  3. Grill the bacon until crisp, then stack the pancakes and bacon on a plate with the nuts and drizzle with maple syrup.

Per serving: 452 calories, 29g fat (9g saturated), 33g carbohydrate

Baked eggs with mushrooms

Real comfort food, and spinach, which is rich in vitamin K, supports bone health.

Preparation time: 20 minutes

Cooking time: 15 minutes

Easy

Description: Baked eggs with mushrooms

Baked eggs with mushrooms

25g (1oz) butter

250g (9oz) small chestnut mushrooms

1 garlic clove

3tbsp dry sherry

175g (6oz) spinach, washed

Grating fresh nutmeg

6tbsp double cream

6 large free-range eggs

1tbsp finely sliced chives

You will need

6 large ramekins, buttered

  1. Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Melt the butter in a large frying pan, add the mushrooms and fry for 5 minutes. Add the garlic and sherry, season and cook for a further 5 minutes until golden and most of the liquid has evaporated. Meanwhile, wilt the spinach in another pan with just the water clinging to it. Season; add the nutmeg. Drain in a sieve; squeeze out the excess moisture with the back of a spoon.
  2. Divide the mushrooms and spinach equally between the ramekins, making a dip in the center. Pour 1tbsp cream over each, then crack an egg into the center.
  3. Put the ramekins in a roasting tin and pour boiling water so it come halfway up the sides of the ramekins. Bake for 10 to 15 minutes until the egg whites are set but the yolks still runny. Remove from the tin, scatter over the chives; serve immediately with crusty bread.

Per serving: 227 calories, 20g fat (9g saturated), 1g carbohydrate

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