Cinnamon toast

Ingredients

100 g (4 oz) Country Life Spreadable Butter
4 tbsp caster sugar
2 tsp cinnamon
6 thick slices white bread
Fruit to serve

Place butter, sugar and cinnamon in a bowl and beat together. Toast one side of bread under a hot grill, turn over and spread with cinnamon butter. Grill for 2 to 3 minutes, until bubbling. Halve slices and serve hot with fruit.

Fruity smoothie

Ingredients

200 g (7 oz) raspberries
2 bananas, sliced 
250 g (9 oz) Alpro soya raspberry and vanilla alternative to yoghurt
600 ml (1 pt) pomegranate juice

Blitz all ingredients together in a blender until smooth. Serve immediately.

Smoked mackerel with poached egg and hollandaise sauc

Ingredients

115 g (4 oz) Pure spread
1 tbsp lemon juice
2 egg yolks plus 4 whole eggs
4 smoked mackerel fillets
1 tbsp chopped parsley
4 bagels, cut in half

Melt Pure spread in a pan. Whisk lemon juice with egg yolks in a heatproof bowl and season with salt and pepper. Place bowl over a pan of boiling water and add melted Pure spread gradually, beating with a wooden spoon until sauce becomes creamy.

Pan fry mackerel in 2 tbsp olive oil until warmed through. Meanwhile, poach eggs in hot water for 3 minutes. Toast bagels and top with poached eggs, sauce and parsley. Serve with fish.

Salmon scramble

Ingredients

2 x 213 g cans red or pink salmon
8 eggs
4 tbsp milk
2 tbsp chopped fresh dill
4 breakfast muffins or bagels, cut in half

Drain salmon and remove bones and skin, if desired. Break into chunks. Melt a knob of butter in a non-stick pan. Beat eggs with milk and season with salt and pepper then pour into pan and cook, stirring, to scramble. Just before egg is ready, stir in fish and dill.
Toast muffins or bagels and pile egg mix on top to serve.

Breakfast muffin 

Ingredients

4 Richmond square sausages
4 eggs
4 breakfast muffins, cut in half
Tomato slices
4 slices cheddar cheese

Grill sausage on a high heat for 6 to 8 minutes each side, until cooked through. Meanwhile, poach eggs and toast muffins. Spread muffins with a little butter and top with sausage, cheese, tomato and egg.

Blueberry pancakes

Ingredients

2 large Lion Quality eggs, separated
75 ml (3 fl oz) milk
100 g (4 oz) SR flour
4 tbsp caster sugar
100 g (4 oz) blueberries, plus extra to serve
Soured cream and maple syrup to serve

Place egg yolks and milk in a bowl, sift in flour, sugar and a pinch of salt and mix 

well. In another bowl, whisk egg whites until they form soft peaks. Fold into flour mix. Gently stir in blueberries.

Heat a little oil in a frying pan. Drop tablespoons of mix into pan to form three or four pancakes and cook for 2 minutes until golden. Turn over pancakes and cook for 1 minute more. Transfer to a clean tea towel and wrap up to keep warm. Repeat with remaining batter. Serve pancakes stacked on serving plates and topped with soured cream, syrup and berries.