Enjoy a Farmhouse Breakfast Every Day of the Week

By Monica Shaw •

Farmhouse Breakfast Week was a campaign is all about promoting awareness of the benefits of a healthy breakfast.  With the rushed lifestyles many lead, we tend to only have long breakfasts at the weekend or have "Deskfast" in the office. But Great British Chefs blogger Monica Shaw, shows how with a little planning ahead, we can have healthy breakfasts all through the week & shares her delightful recipe for Buckwheat Crepes.

Cottage Cheese Crepes

Photo above & Blog post by Monica Shaw

There are people in this world who skip breakfast. I don’t understand these people. If I don’t get a bowl of porridge or a piece of toast within an hour of waking, I develop a hunger-induced panic.

Farmhouse Breakfast Week was all about raising awareness of the benefits of a healthy breakfast. The theme for this year’s campaign is “Shake Up Your Wake Up”, that is, make small changes in your daily life to make sure you always make time for breakfast. Here are some practical ideas for breakfast that even the busiest people can (and should!) make time for:

·         Make a big batch of pancakeswaffles or crepes over the weekend – they store fantastically well in the freezer and can be reheated quickly in the toaster (or on a skillet or frying pan for crepes). Add a bit of fruit, cream, yogurt or maple syrup and you’ll have created a pretty lush breakfast in less than ten minutes.

Buckwheat Crepes Recipe by Monica Shaw

1 cup buckwheat flour
1/4 cup white flour
1/2 cup milk
1 cup water
2 eggs
2 Tbsp butter, melted
  1. Whisk together all of the ingredients Let the batter rest for at least an hour.
  2. Lightly oil or butter an 8- or 10-inch nonstick skillet and place over medium heat.
  3. Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crêpes doesn’t get thin enough, add a little more milk to the batter.)
  4. When the top of the crêpes is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crêpes should brown only very slightly and not be at all crisp.)
  5. Stack the crêpes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crêpes. Or freeze the leftover crêpes, separating each crêpes with a piece of parchment paper.

Boiled egg & soldiers by Monica Shaw

·         Boiled eggs I won’t harp on about the health benefits of breakfast or the delights of boiled eggs with Marmite soldiers (oh but they are SO delightful!). 

·         Toast is one of my ultimate comfort breakfasts, and totally brainless. You can go the butter and jam route like Geoffrey Smeddle's Rosehip Jam, but for something more satisfying and wholesome, try peanut butter and sliced fruit like banana and apple, or peanut butter with alfalfa sprouts (sounds weird, tastes great).

{C}·         {C}Porridge, the nation’s breakfast hero, is delicious simply cooked with water and a pinch of salt.  Add textural interest with pinhead oats, as in Marcello Tully’s pinhead oat porridge recipe. Or make it decadent with Marcus Wareing’s recipe for porridge with maple bananas and Greek yogurt.

{C}·         {C}Egg sandwiches travel well and are as easy as making some toast and scrambling or frying an egg (which really takes less than five minutes). A nice tomato with that goes a long way. Bagels and English muffins are great with this, too.

{C}·         {C}Muffins can be made ahead and ready for a week of instant grab-and-go breakfasts. Try Shaun Rankin’s scrummy apple muffins, or for something more savoury, Marcus Wareing’s olive, feta and herb muffins are out of this world.

{C}·         {C}Muesli, either store bought or homemade, is filling and wholesome, especially when paired with creamy Greek yogurt and fresh fruit. I make my own “impromptu” Swiss-style muesli in a flash by simply mixing up some jumbo oats, raisins, almonds and sunflower seeds.

{C}·         {C}Make a batch of hard-boiled eggs and store them in the fridge for quick, protein-packed breakfasts throughout the week.

{C}·         {C}Fruit and cheese is something we often have dessert, but why not for breakfast? Just don’t be tempted to pull out the port or you might be defeating the purpose.

Mom's Breakfast



Photo above by Monica Shaw

{C}·         {C}Frittatas and omelets can be made very quickly if you keep a stash of pre-chopped veggies around.

As a food-lover, I treat every meal as an opportunity not to be missed; that goes for breakfast, too. But I live in the real world, and there isn’t always time to labour over a luscious hollandaise or linger over a long drawn out full English with the morning papers. So I appreciate the “Shake Up Your Wake Up” theme to this year’s  Farmhouse Breakfast Week. What about you? Do you always make time for breakfast? How do you fit it in? And what are your favourite foods to start the day with? Join the discussion over on Great British Chefs Facebook Page.

Blog post by Monica Shaw for Great British Chefs - See more delicious breakfast ideas from Britain's finest chefs in our Beautiful Breakfasts Collection.


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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