Enjoy a healthy brekky with recipes by Masterchef

favourite Poh Ling Yeow with nutritional advice

from dietitian and Australian Netball star Natalie von Bertouch.

Crispy Ham and Egg Cups (serves 6)This is a healthier version of a Croque Madame and something that you can easily feed the masses with.

Ingredients 6 slices of Riviera Ancient Grain loaf, crusts cut offLight Olive oil 3 large eggs, lightly whisked50g smoked ham or lean bacon, diced2 Tbsp Aussie Farmers Direct Light Cheese, grated1 Tbsp chives or finely chopped parsley

Method1. Preheat the oven to 200ºC fan forced.2. Flatten bread with a rolling pin and press into muffin tins.

Lightly brush surface with olive oil and add eggs and ham. 3. Sprinkle the grated cheese over each cup and bake for

about 10-15 minutes or until edges are crispy and egg is cooked through. Garnish with chives or parsley and sprinkle with freshly cracked pepper.

West Torrens Biggest Breakfast

OPAL is a joint program of Australian, State and Local Governments.

Proudly supported by:

Biodynamic

organicDairy

ProductsFresh FromOur Farm

The Healthy Choice...

Tip: Mushrooms, baby tomatoes, diced courgette or spinach are all nutritious and delicious additions.

Where not otherwise specified, all products have been kindly supplied by Aussie Farmers Direct.

B126 Biggest Breakfast Recipe Cards West Torrens.indd 1 11/10/13 3:56 PM

Bean, Tomato and Ham with Poached Eggs (serves 4)

Bircher Muesli and Yoghurt Cups (serves 4)

If you’re looking for something a little speccy to cook for breakfast or brunch, this is an excellent hearty meal, full of nutrients and robust flavours.

Ingredients1 Tbsp olive oil200–250g smoked ham/lean bacon cut into 1cm cubes 1 medium spanish or brown onion, chopped1 green capsicum, diced into 1cm cubes1 cup tinned cannellini or butter beans, rinsed and drained1/2 cup tinned red kidney beans, rinsed and drained700g tinned whole peeled tomatoesBlack pepper to tastePinch of dried chilli flakes (optional) 8 Rohde’s Free Range Eggs Grilled slices of Paolo’s Wholemeal Organic Sourdough1/4 cup flat leaf parsley, chopped

Method1. In a large non-stick frypan heat olive oil with ham over

low/medium heat. 2. Sauté for about 30 seconds to brown the edges of the ham.

Bircher muesli is a delicious, refreshing alternative to porridge, wonderfully filling and packed with goodness to sustain you well into lunchtime. This recipe is just a guide, you can easily customise the recipe with your favourite fruit or nuts and change things up with poached seasonal fruit.

Ingredients1 cup Aussie Farmers Direct Wholegrain Quick Oats1/4 cup shredded coconut or sunflower seeds (or mix of both)1/2 cup 100% orange or 100% apple juice1/4 cup dried raisins or any diced dried fruit of choice1/4 cup slivered almonds, toasted2 Lenswood Pink Lady apples, unpeeled, coarsely grated1 cup B-D Farm Paris Creek Organic Biodynamic Low Fat Yogurt + 1 Tbsp of lemon juice mixed into it4 pinches of cinnamon (optional)Garnish with seasonal berries (optional)

3. Add onions and cook until soft and beginning to caramelize.4. Add capsicum and sauté for about 10 seconds. Add

cannellini and kidney beans, tomatoes and simmer until tomatoes break down and reduce until slightly thickened. Season with pepper to taste.

5. Reduce heat, make 4 holes in the salsa and crack eggs into each hole. Cover and poach on a gentle heat with the aim of perfectly runny yolks.

6. Scoop eggs out and carefully rest on a plate. Cover with foil to keep warm and repeat with remaining eggs. Divide the sauce and eggs into 4 portions and garnish with parsley.

7. Serve with thinly sliced grilled Paolo’s Wholemeal Sourdough.

Method1. In a medium mixing bowl combine oats, coconut or

sunflower seeds and juice of choice. Mix, cover and leave overnight in fridge.

2. When ready to serve, divide all ingredients into 4 and layer with low fat yoghurt into glasses or bowls.

B126 Biggest Breakfast Recipe Cards West Torrens.indd 211/10/13 3:56 PM

Bean, Tomato and Ham with Poached Eggs (serves 4)

Bircher Muesli and Yoghurt Cups (serves 4)

If you’re looking for something a little speccy to cook for breakfast or brunch, this is an excellent hearty meal, full of nutrients and robust flavours.

Ingredients1 Tbsp olive oil200–250g smoked ham/lean bacon cut into 1cm cubes 1 medium spanish or brown onion, chopped1 green capsicum, diced into 1cm cubes1 cup tinned cannellini or butter beans, rinsed and drained1/2 cup tinned red kidney beans, rinsed and drained700g tinned whole peeled tomatoesBlack pepper to tastePinch of dried chilli flakes (optional) 8 Rohde’s Free Range Eggs Grilled slices of Paolo’s Wholemeal Organic Sourdough1/4 cup flat leaf parsley, chopped

Method1. In a large non-stick frypan heat olive oil with ham over

low/medium heat. 2. Sauté for about 30 seconds to brown the edges of the ham.

Bircher muesli is a delicious, refreshing alternative to porridge, wonderfully filling and packed with goodness to sustain you well into lunchtime. This recipe is just a guide, you can easily customise the recipe with your favourite fruit or nuts and change things up with poached seasonal fruit.

Ingredients1 cup Aussie Farmers Direct Wholegrain Quick Oats1/4 cup shredded coconut or sunflower seeds (or mix of both)1/2 cup 100% orange or 100% apple juice1/4 cup dried raisins or any diced dried fruit of choice1/4 cup slivered almonds, toasted2 Lenswood Pink Lady apples, unpeeled, coarsely grated1 cup B-D Farm Paris Creek Organic Biodynamic Low Fat Yogurt + 1 Tbsp of lemon juice mixed into it4 pinches of cinnamon (optional)Garnish with seasonal berries (optional)

3. Add onions and cook until soft and beginning to caramelize.4. Add capsicum and sauté for about 10 seconds. Add

cannellini and kidney beans, tomatoes and simmer until tomatoes break down and reduce until slightly thickened. Season with pepper to taste.

5. Reduce heat, make 4 holes in the salsa and crack eggs into each hole. Cover and poach on a gentle heat with the aim of perfectly runny yolks.

6. Scoop eggs out and carefully rest on a plate. Cover with foil to keep warm and repeat with remaining eggs. Divide the sauce and eggs into 4 portions and garnish with parsley.

7. Serve with thinly sliced grilled Paolo’s Wholemeal Sourdough.

Method1. In a medium mixing bowl combine oats, coconut or

sunflower seeds and juice of choice. Mix, cover and leave overnight in fridge.

2. When ready to serve, divide all ingredients into 4 and layer with low fat yoghurt into glasses or bowls.

B126 Biggest Breakfast Recipe Cards West Torrens.indd 2 11/10/13 3:56 PM

Enjoy a healthy brekky with recipes by Masterchef

favourite Poh Ling Yeow with nutritional advice

from dietitian and Australian Netball star Natalie von Bertouch.

Crispy Ham and Egg Cups (serves 6)This is a healthier version of a Croque Madame and something that you can easily feed the masses with.

Ingredients 6 slices of Riviera Ancient Grain loaf, crusts cut offLight Olive oil 3 large eggs, lightly whisked50g smoked ham or lean bacon, diced2 Tbsp Aussie Farmers Direct Light Cheese, grated1 Tbsp chives or finely chopped parsley

Method1. Preheat the oven to 200ºC fan forced.2. Flatten bread with a rolling pin and press into muffin tins.

Lightly brush surface with olive oil and add eggs and ham. 3. Sprinkle the grated cheese over each cup and bake for

about 10-15 minutes or until edges are crispy and egg is cooked through. Garnish with chives or parsley and sprinkle with freshly cracked pepper.

West Torrens Biggest Breakfast

OPAL is a joint program of Australian, State and Local Governments.

Proudly supported by:

Biodynamic

organicDairy

ProductsFresh FromOur Farm

The Healthy Choice...

Tip: Mushrooms, baby tomatoes, diced courgette or spinach are all nutritious and delicious additions.

Where not otherwise specified, all products have been kindly supplied by Aussie Farmers Direct.

B126 Biggest Breakfast Recipe Cards West Torrens.indd 111/10/13 3:56 PM