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I have a confession to make: I am a food editor, and until very recently, I hated making breakfast.
I know, I know. It's "the most important meal of the day", etc. etc. But for years — especially on work days — I was surviving on a large coffee and delusion.
While that sounds chic in theory, in reality it just meant I was jittery, moderately feral and absolutely ravenous by 11am. Which is not ideal when you're trying to appear like a competent adult in back-to-back meetings.
My solution until recently has been to just grab something on the way to my desk. But, at some point, you hit an age where spending $8 on Vegemite toast (TOAST!) every single day is less of a treat and more of a deep personality flaw with alarming financial consequences.
Especially when I know that, deep down, I could always just make it myself (although can we all please just admit that the café version does taste better? Is it the butter? Is it witchcraft? Who knows.)
In an attempt to become both a functioning human and someone with a marginally better savings account, (and largely motivated by the fact that, right now, I am literally growing a tiny human who needs more than a glass of water in the mornings), I've started taking breakfast a little more seriously.
Not in a "I wake up at 5am and lovingly poach a pear" way. But in a, "what can I throw together in under 10 minutes and possibly eat while I sprint to the bus" kind of way.
There's nothing fancy here and nothing unrealistic. These are just five of the breakfasts I've started making (read: throwing together) that taste good and keep me full long enough that I'm not already thinking about lunch at 9:45am.
Breaky Bagel.
Basic, but bloody delicious! Image: Supplied.
I am convinced that the humble bagel is the hero of all breakfast items. Perhaps it was my years living in New York City that got me addicted to these little boiled circles of bread (yeah, don't think too hard about that one…), but for me, this is the ringed rock star of my on-the-go breaky choices.
On days when I need to run out the door, a generous smear of cream cheese on a toasted bagel is enough to get me going. If I'm feeling fancy, I'll add some slices of tomato and avocado (and if available, some fresh basil leaves).
But on the weekends? That's where this bad boy comes into its own and can be made into a hearty breakfast that is the stuff of Sunday brunch dreams.
Try this recipe if you want oozy, cheesy goodness or this one if breakfast doesn't make sense to you without crispy bacon.
Zucchini Slice.
A true breakfast hero. Image: Donna Hay.
If you haven't picked up on it already, my breakfast style is very much "basic b**ch needs something to eat, STAT" — and this zucchini slice is the perfect way for me to trick myself into thinking I have my life together.
It is super easy to make (just mix up a few ingredients, whack it into a baking tin and chuck in the oven) and breakfast is sorted for the week.
I store it in the fridge so I can grab a slice on my way out the door, and it has even saved me on a few lunch occasions when I bulk it out with a side salad and go on my merry way.
Boiled Eggs and Avo.
It's basic… but it's good, trust me. Image: Canva.
Yes, it sounds basic, but don't knock it til you try it. I'll be the first to admit that it's not every day I feel like eggs (sometimes they're just too… eggy, amiright?), but a nutritionist I saw a few years back got me onto this super easy, super quick breakfast winner that requires literally zero brain power.
All that's required: two boiled eggs and half an avo. It really is THAT simple. And it's delicious, nutritious and, most importantly, to my ravenous little self, filling AF. (If you're starving, add another egg — wild! — or a few slices of wholemeal toast).
The secret here is to boil your eggs exactly the way you like them. Whether that is soft and gooey (team googie egg for life) or firm, invest in an egg timer (this one is the most used gadget in my kitchen) so you get it right every single time.
Pimped-up Baked Beans.
Baked beans on toast… but feel free to make it fancy. Image: Canva.
When I was around 12, I stumbled across a recipe for Italian Baked Beans and it became my absolute go-to. Mostly because it was easy enough for me to whip up by myself with no supervision, and, of course, it was super tasty.
The recipe (and the book it came from) was lost a few Council Collections ago, but more than 20 years later, and after numerous tweaks, it's still seared into my brain.
All you need to do is chop up some onion, fry it in a pan with some ham or bacon, add your baked beans and some Italian herbs, and you're good to go.
If you're feeling fancy you could make your beans from scratch, or add some kale or baby spinach leaves, along with fresh chilli. The best part about this meal is that it's a very easy base to add whatever you please, so have fun with it.
I like to serve on top of some toast with some grated cheese or crumbled feta on top. It's the stuff that working from home breakfast dreams are made of.
(And on days when I cannot honestly be bothered, baked beans on toast does just fine.)
Yoghurt and Muesli Made Easy
With endless combo options, I promise you will never get bored of this. Image: Supplied.
I am a savoury breakfast girl, but sometimes, something a little sweet just hits the spot. Enter: yoghurt and muesli.
It's not groundbreaking (I am by no means going to pretend I invented this meal) but my biggest breakfast pet peeve is eating the same thing every day, and this combo is endlessly customisable.
RecipeTinEats has a fantastic guide for making your own granola from scratch, or there are heaps of healthy options available in-store, and I like to mix and match the rest. Sometimes, plain Greek yoghurt is all I need. Other times, it's a flavoured protein-packed option, and I top with whatever fruit is in season (or, more accurately, needs to be used before it turns).
You cannot go wrong with banana, strawberries, blueberries and some passionfruit when the timing is right.
The only constant here? Always, always serve with a drizzle of honey.
Feature image: Supplied.
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