Valentine’s Day Breakfast Ideas

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Muesli Breakfast Bowl

According to “others”, food is the language of love, food is the way to a man’s heart, and food is symbolic of love when words are inadequate [quote]. Cooking is like love, it should be entered into with abandon or not at all [quote]. Having said that, seeing as we are the month of love, I’ve decided to re-share some Valentine’s Day recipes which I put together last year when I had the honour of being featured in the February 2017 issue (Valentine’s Day issue) of Get It Magazine. The title of the article simply read, Valentine’s Breakfast.  If you’re looking to impress your better half with some delectable, love infused breakfast inspiration, here are some easy Valentine’s Day Breakfast ideas and recipes.

Blueberry Crumpets

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Blueberry Breakfast Crumpets
2 large eggs, lightly beaten
125ml sugar
250ml milk
30ml butter or oil, melted
270g (500ml) cake flour
20ml baking powder
2 cups of Blueberries
Cinnamon sugar or maple syrup and bacon, to serve
Beat together the eggs and sugar until light. Add 125ml milk and the melted butter or oil and stir well. Sift the flour, baking powder and 2ml salt into a bowl. Stir the dry ingredients into the egg mixture then stir in the remaining milk to make a smooth batter. Lastly, add the blueberries. Grease a heavy-based frying pan with a little butter. Drop spoonfuls of the batter into the pan and turn over once you see bubbles form on the surface of the crumpets. Cook until golden on both sides.

Poached Eggs

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Poached Eggs and heart bacon
2 pieces of streaky bacon
2 eggs
1 avocado
2 slices of toast
A handful of vine tomatoes
Arrange both pieces of streaky bacon into a heart shape on a baking tray and bake at 220 °C until crispy. The heart shape will hold once grilled. For the poached eggs, simply crack an egg into a microwavable plastic container or small cup; pierce the yolk with a fork and add a teaspoon of water to the egg. Microwave on high for about a minute. The time to poach the egg will depend on the type of microwave. Prepare and Butter your toast then use a heart shaped cookie cutter to achieve the shape. Plate toast, eggs and bacon as desired, and garnish a few thin slices of avocado and some vine tomatoes, either served fresh or flashed fried in a pan with balsamic vinegar. Serve with a glass of fresh fruit juice and/ or coffee.

Vanilla Heart Cake

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Vanilla Heart Cake
4 extra large eggs
250g castor sugar
280g Snowflake cake flour
15ml baking powder
1ml salt
250ml milk
100g butter
5ml vanilla essence
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Method for icing:
Cream butter and icing sugar together.
Add essence and just enough milk to mix to a smooth, spreadable consistency.
Method for cake:
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan, do not boil but stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 °C for 25 to 30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing. Use remaining icing to ice top of cake.

Puff Pastry Hearts

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Puff Pastry Hearts
One roll of store bought puff pastry, defrosted
Cinnamon Sugar
Roll out pastry from wrapper. You should have a square of puff pastry in front of you. Cut 1cm lengths and sprinkle with cinnamon and sugar. Take each length separately and roll from the ends towards the centre into a scroll shape. Once in a scroll shape, pinch the bottom end of the scroll to form a point for the heart. Place each heart on a baking tray. Once all the hearts are laid out on the baking tray brush each one with a bit of melted butter. Bake in a pre-heated oven at 180 °C for 20 minutes or until light and crispy.

Muesli Breakfast Bowl

Muesli Breakfast bowl
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All recipes have been copied directly from the February 2017 issue of Get It Magazine.


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