Island Breakfast Recipe

Rinse and drain all fruit. Peel and cube melon and pineapple if using. Halve or quarter berries and slice kiwi if included.

Combine fruit in a bowl, drizzle with lime juice and gently toss. Sprinkle torn mint leaves on top if using. Chill until serving.

Preheat oven to 180°C (350°F). Lightly grease a 6-cup muffin tin with nonstick spray or butter.

Heat olive oil or butter in a small skillet over medium heat. Add chopped mushrooms and a pinch (about 1/4 tsp) of salt; sauté until they release moisture and begin to brown, about 4–5 minutes. Add quartered cherry tomatoes for the last 1 minute just to warm; remove from heat and let cool slightly.

In a mixing bowl whisk together eggs, milk, remaining salt (about 2 3/4 tsp) and black pepper until combined. Stir in sautéed mushrooms and tomatoes, sliced chives and grated cheese.

Assemble and Bake

Divide the egg mixture evenly among the 6 muffin cups (about 1/3 cup per cup). Bake in the preheated oven for 18–22 minutes, or until the centers are set and a toothpick comes out clean. Let cool 5 minutes in the tin before removing.

Serve warm or at room temperature as part of the breakfast plate.

Preheat oven to 190°C (375°F) or use a toaster oven. Lightly butter one side of each bread slice. Cut each slice diagonally into 2 or 3 triangles to make toast points.

Arrange toast points on a baking sheet, buttered side up. Toast in the oven 6–8 minutes until golden and crisp at the edges (or use a skillet/toaster). Remove and cool slightly.

Spread about 1 tsp cream cheese or crème fraîche on each toast point. Top with a small piece of smoked salmon (about 10–15 g per point), a few capers, a sprinkle of lemon zest and chopped dill or chives.

Arrange on the plate and serve immediately so the toast remains crisp.

Preheat broiler or oven to 200°C (400°F). Butter one side of each bread slice and cut diagonally into triangles.

Place toast points on a baking sheet, buttered side up. Evenly sprinkle grated cheese over each piece.

Broil or bake until the cheese is melted and bubbling and the edges are golden, about 3–5 minutes under a broiler or 6–8 minutes in the oven. Watch closely to avoid burning.

Remove and serve warm with the other items.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

In a large bowl whisk together flour, sugar, baking powder and salt until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl whisk together buttermilk and the egg. Pour the wet ingredients into the dry and stir gently with a fork until just combined — do not overmix. The dough will be slightly shaggy but holds together when pressed.

Turn the dough out onto a lightly floured surface, gently pat into a 1-inch (2.5 cm) thick round. Using a 2.5–3 inch cutter, cut out scones and place onto the prepared baking sheet. Gather scraps, gently re-pat and cut remaining scones (do not overwork).

Brush the tops with a little milk or egg wash. Bake in the preheated oven for 12–15 minutes, until risen and golden on top.

Transfer scones to a rack to cool slightly. Split warm scones and serve with a generous dollop (about 1–2 tbsp) of Devon-style clotted cream and a tablespoon of berry jam.