I prefer using really nice waxy potatoes.

They cook better, but more importantly, told themselves together, we're not gonna slice the onions or potatoes.

We're actually gonna great them with potatoes.

Get really nice and crispy.

I mean, seriously crispy.

Now the onion.

That way you get that nice balance of the onion flavor running through every little shard of potato season with salt, pepper, olive oil and cayenne.

Give that really good mix through.

I've been squeezed all that water out E local That juice squeezed out of their really important more liquid.

You remove the crispier.

Your hash browns will be nice.

Large pan.

Put that on once the pans hot, pouring a good glug off olive oil.

Mhm.

That sound confirms how important is to have your pan nice and hot so it seals the greater potato onion together.

So take the spoon.

Just pat it down.

What we're trying to do now is get it really nice and compact going around the outside of the pan with little flecks of butter.

You just slip them down the back gently on that gets the onions caramelized.

Here's a great tip for turning your hash browns over quick and easy.

Take a plate, place it on top, just flip it over and then slide it back in very quickly.

You see the color way got on there now that nice, crispy texture off the potato.

I'm going to use the hash brown as a bed for my baked eggs, cracking your eggs nice and gently.

Just a little sprinkling of the cayenne to make the eggs a little bit spicy.

Theun into a preheated oven for 6 to 8 minutes.

Meanwhile, onto my bacon on I'm giving it a classic American twist.

Now.

One thing I could never get my head around when I first started eating lots of American breakfast was the sweetness from the bacon.

I've grown up to love that combination of smoky, sweet flavors on It's So Easy.

Pan on on simply olive or brown sugar, salt and pepper on butter, bacon in and as it cooks, it becomes irresistibly caramelized and golden brown Turn off the gas on my glaze.

Bacon.

Absolutely ready.

Beautiful.

Now my hash browns and baked eggs are ready.

Yeah, go out beautiful.

Just your spatula underneath.

There onto your plate.

Matt Bacon sits beauty on top of the baked eggs and hash browned underneath, and you can see why the best breakfast in the world are always in America.

This is an all American superhero offer.

Breakfast eggs, bacon, hash browns with glaze bacon.

Burcham usually traditionally gets made the night before and left in the fridge.

I find that a little bit too heavy, slightly stodgy, so it's the same principles, but a lot lighter.

First in the yogurt, I think live and raw milk yogurt are best.

They're packed with calcium enzymes and probiotics, which helps your body absorb nutrients.

It was interesting because the kids, especially would prefer them, usually with milk but the yogurt.

So much better for them.

I like making it literally 10 minutes before I want to serve it because it doesn't become stodgy.

Yoga in apple juice has a great way sweetening, um, usually a couple tablespoons in Give that little mix.

Now Sprinkle in the oats.

I like putting two thirds in now to absorb almost double in size in the last third our votes in at the end.

Oats are low on the glycemic index, which means they slowly release energy to keep you going right through to lunch.

E quite like it.

When it just falls off the spoon, you can see literally seconds.

It's got thank you the rest of the oats in.

So I've got different textures.

No.

Mix that up, Crossley.

It literally takes three or four minutes to put together.

It's gonna try pan on almonds, incredibly healthy, toasting them even better flavor.

Flight them into the pan, lightly toast them.

That gives a really nice sort of crunch to the top.

Or the music.

Yeah, rather around the pan so they're evenly toasted out into a bowl.

The exciting thing about putting your own music together is that you're in control.

Blackberries, summer raspberries, strawberries.

And so it changes.

Berries don't just taste great.

They're packed with antioxidants on vitamin C and K.

So just dot the top of your, um usually with your blackberries generous on the blackberries, sweetness, tartness acidic on.

Then just Sprinkle over your nice almonds.

I quite like a lot of crunch on Tom.

So be generous.

Yeah, that looks fantastic.

A perfect way just out today.

My quick Burcham usually doesn't just taste incredible.

It makes you feel fantastic is my ultimate healthy breakfast.

There really is no better way to start the day.

I've never forgotten.

I think it was about six years of age where mum brought a huge tray off eggy bread to the table, and it was like, Wow, man, we'd died and gone to heaven.

Start off with a slightly stale bread, four or five day old loaf left over.

It's a fresh bread.

Then it absorbs too much of the eggs, so, therefore, get soggy.

You never get it fried and crisp.

If you're not gonna use breadcrumbs.

Eggy bread is a must.

In France, they call it pan para do the lost Loaf.

Now eggy bread is great on its own, but serving it with stewed apples is delicious, So the secret here keep the skins on a lot of flavor in the skin, and also it stops the apple from breaking down too quickly.

You hear these nice chunks as opposed to sort of apple puree?

MM.

Now get your pen nice and hot on.

Sprinkle a couple of tablespoons of sugar.

Take the sugar down for a light caramel.

It's quite incredible how cheap it is to make this, and yet it was so filling.

If you haven't got apples, this recipe will work pretty much with any fruit you've got in.

Don't be scared to mix.

Apparent an apple, a banana pineapple.

Just do it lightly tossing the camera.

Got a little novel butter that makes a nice toffee apple flavor.

Really simple.

Now you can see what's happening.

The apples of caramelizing, but the staining tank is the skins on the apple.

Camels turned into this nice, rich butterscotch sauce.

Once you glazed all the apples, a couple of tablespoons of water in there.

Bring that ball.

Let that cook out now the eggs three whole eggs.

Whisk the eggs out about four tablespoons of milk.

You want the egg thick and rich, then lightly.

Sprinkle in a couple of tablespoons of sugar that sweetens up mixture.

When you start, find the bread, it Caramelizes it usefully a teaspoon off padded cinnamon that gives the bread that really nice, spicy deliciousness.

Apples are glazing beautifully.

Put them on a low heat.

Get a pen on now for the bread, a teaspoon of oil that stops the butter from burning butter in so it starts dropping get your breath in.

Got a pretty quick now.

You don't need the bread soaking train on in the pan.

Once your egg bread has brown, flip it over 90 seconds each side that butter gives that nice golden brown color on the egg e.

Beautiful, Absolutely beautiful.

It's quite remarkable.

Isn't a couple of eggs special milk, leftover apples?

And all of a sudden you got this stunning breakfast e?

Well, my apples.

Havel glaze beautifully.

Get a nice spoon of that amazing juice and drizzle that over.

Wow, if my mom saw me doing this should kill.

May getting all posh again minimum.

I'm using a touch of ice sugar to make you look stunning.

That, for me, takes me back to when I was six years of age and I thought I just won the lottery.

That is incredible.

Thank you, Brett.

You won't get more breakfast for your buck.

My mom's incredibly delicious cinnamon eggy bread with quick stewed apples.

Think of the flavor and the texture of avocado rich, phenomenal.

Wanna make a little bit more vibrant?

Black sesame seeds.

A nice pinch off chili flakes.

I quite like it.

Hot touch assault, e touch of pepper, so that nice, dry combination of the lemon zest black sesame seeds on the heat from Chile things his light healthy quick.

What's so tasty sound of bread?

Three.

Nice, chunky, thick slices open them up.

Might be seizing them.

Little touch of olive oil brings the whole crust toe life rubble that seasoning in, but you can use to.

Better you can use.

I forget.

But the richness from the Sadow with silky creaminess of avocado is mind blowing on.

Then get the grill up to temperature on.

Pushed these down.

Go the extra mile.

We've all put bread in a toaster for the difference.

Grilling the bread this way is extraordinary.

That nice, smoky charcoal flavor offer the gas.

Beautiful.

Now they have a counter because treat them with love.

Respect.

Press on the end here, Have your thumb softens.

You can tell that avocados, right?

Never press.

Here.

You just end up bruising it.

Slice down.

Do you feel that stone in the middle on?

Then just roll around on.

Then it's just a little gentle Twist off.

It's time on out.

Cut them into quarters.

The back of your knife.

Peel back that skin If the other co is nice and ripe, it should just fall away.

Slice.

Just take your quarters.

Found them out, pushed him into the breath.

The right of the avocado, the better the flavor.

But look for one's free from soft spots and blemishes, which can suggest bruising.

Get your lemon squeeze that will stop.

You have a Carter from discoloring on, then get your crunch ready to go on top.

Sprinkle very generous light way for the fragrance from the lemon zest crunch from the sesame seed the heat.

That little chili flake which just wakes up that avocado.

They look expensive.

That, for May is a delicious light.

Start to the day with avocado on sourdough toast with lemon on black sesame Sprinkle Yeah, yeah.