Are you tired of the same old breakfast routine? Why not inject some New Zealand-inspired flavors to your leisurely weekend mornings? We all deserve a little escape in our day-to-day lives, and what better way to transport yourself to the stunning landscapes of New Zealand than through your breakfast plate? Share your favorite recipe that embodies the essence of New Zealand’s culinary delights, whether it’s a classic Kiwi fry-up or a creative twist on traditional Maori cuisine. Let’s embark on a culinary journey together and make our weekend mornings a little more exciting and delicious!
Ingredients
Before we dive into the delicious New Zealand-inspired breakfast recipes, let’s take a look at the common ingredients we’ll be using. These ingredients are not only flavorful but also easily accessible, making it a breeze to recreate these dishes at home.
For most of the recipes, you will need:
- Potatoes (for hash browns)
- Avocado
- Kiwi
- Kumara (a sweet potato variety)
- Manuka honey
- Pancake mix
- Cinnamon and cardamom
- Smoked salmon
- Eggs
- Feijoa (a tropical fruit)
- Cheese
- Onions
- Sausages
- Tomatoes
Make sure to gather all these ingredients before you begin cooking to ensure a smooth and enjoyable breakfast experience!
Hāngi-inspired Hash Browns
Preparation
To create these Hāngi-inspired hash browns, you’ll first need to gather your ingredients and preheat your oven to 200°C (400°F). Once you’ve prepared the ingredients, you can move on to the following steps:
- Grate the potatoes and squeeze out any excess moisture.
- Mix the grated potatoes with a pinch of salt and pepper to taste.
- Heat a frying pan with vegetable oil over medium heat.
- Shape the potato mixture into small patties and place them in the frying pan.
- Cook the hash browns until crispy and golden brown on both sides.
- Remove from the pan and place them on a paper towel to drain excess oil.
- Serve your Hāngi-inspired hash browns warm and enjoy!
Ingredients
- Potatoes
- Salt and pepper
- Vegetable oil
Instructions
- Grate the potatoes and squeeze out any excess moisture.
- Mix the grated potatoes with a pinch of salt and pepper to taste.
- Heat a frying pan with vegetable oil over medium heat.
- Shape the potato mixture into small patties and place them in the frying pan.
- Cook the hash browns until crispy and golden brown on both sides.
- Remove from the pan and place them on a paper towel to drain excess oil.
- Serve your Hāngi-inspired hash browns warm and enjoy!
Avo Smash with Kiwi Twist
Preparation
To prepare this refreshing Avo Smash with Kiwi Twist, you’ll need to gather your ingredients and set aside some time for smashing and slicing. Let’s get started!
- Slice the avocado in half and remove the pit.
- Scoop out the avocado flesh into a bowl.
- Using a fork, mash the avocado until smooth or leave it slightly chunky if you prefer some texture.
- Cut the kiwi fruit into small pieces.
- Gently fold the kiwi into the mashed avocado until well combined.
- Optional: Add a squeeze of lemon juice to enhance the flavors and prevent the avocado from browning.
- Season with salt and pepper to taste.
- Serve the Avo Smash with Kiwi Twist on toast or as a side dish for a complete breakfast experience.
Ingredients
- Avocado
- Kiwi fruit
- Lemon juice (optional)
- Salt and pepper
Instructions
- Slice the avocado in half and remove the pit.
- Scoop out the avocado flesh into a bowl.
- Using a fork, mash the avocado until smooth or leave it slightly chunky if you prefer some texture.
- Cut the kiwi fruit into small pieces.
- Gently fold the kiwi into the mashed avocado until well combined.
- Optional: Add a squeeze of lemon juice to enhance the flavors and prevent the avocado from browning.
- Season with salt and pepper to taste.
- Serve the Avo Smash with Kiwi Twist on toast or as a side dish for a complete breakfast experience.
Kumara Pancakes with Manuka Honey
Preparation
For these delightful Kumara Pancakes with Manuka Honey, you’ll need a bit of prep work to ensure a perfect stack of fluffy pancakes. Let’s take a look at the steps:
- Peel and grate the kumara into a fine texture.
- In a large bowl, combine the grated kumara, pancake mix, and water according to the package instructions.
- Mix until the batter is smooth and free of lumps.
- Heat a non-stick frying pan or griddle over medium heat.
- Pour a ladleful of the pancake batter onto the pan and spread it into a circular shape.
- Cook each side of the pancake until golden brown and fully cooked.
- Remove from the pan and stack the pancakes on a plate.
- Drizzle the stack with delicious Manuka honey and serve warm.
Ingredients
- Kumara
- Pancake mix
- Water
- Manuka honey
Instructions
- Peel and grate the kumara into a fine texture.
- In a large bowl, combine the grated kumara, pancake mix, and water according to the package instructions.
- Mix until the batter is smooth and free of lumps.
- Heat a non-stick frying pan or griddle over medium heat.
- Pour a ladleful of the pancake batter onto the pan and spread it into a circular shape.
- Cook each side of the pancake until golden brown and fully cooked.
- Remove from the pan and stack the pancakes on a plate.
- Drizzle the stack with delicious Manuka honey and serve warm.
Hokey Pokey French Toast
Preparation
For a sweet and crunchy breakfast delight, try your hand at the Hokey Pokey French Toast. Follow these steps to create the perfect balance of flavors and textures:
- In a shallow dish, whisk together the eggs, milk, vanilla extract, and a sprinkle of cinnamon.
- Dip each slice of bread into the egg mixture, ensuring they are fully coated on both sides.
- Heat a non-stick frying pan or griddle over medium heat.
- Place the dipped bread slices onto the pan and cook until golden brown on both sides.
- While the French toast is cooking, prepare the hokey pokey topping.
- In a separate bowl, mix together melted butter, golden syrup, and crushed honeycomb or caramelized sugar.
- Once the French toast slices are done, transfer them to a plate and generously drizzle the hokey pokey topping over the toast.
- Add a sprinkle of powdered sugar and serve warm. Enjoy the delightful combination of crispy, sweet, and buttery flavors!
Ingredients
- Bread slices
- Eggs
- Milk
- Vanilla extract
- Cinnamon
- Butter
- Golden syrup
- Honeycomb or caramelized sugar
- Powdered sugar (for garnish)
Instructions
- In a shallow dish, whisk together the eggs, milk, vanilla extract, and a sprinkle of cinnamon.
- Dip each slice of bread into the egg mixture, ensuring they are fully coated on both sides.
- Heat a non-stick frying pan or griddle over medium heat.
- Place the dipped bread slices onto the pan and cook until golden brown on both sides.
- While the French toast is cooking, prepare the hokey pokey topping.
- In a separate bowl, mix together melted butter, golden syrup, and crushed honeycomb or caramelized sugar.
- Once the French toast slices are done, transfer them to a plate and generously drizzle the hokey pokey topping over the toast.
- Add a sprinkle of powdered sugar and serve warm. Enjoy the delightful combination of crispy, sweet, and buttery flavors!
Cinnamon and Cardamom Spiced Porridge
Preparation
Warm up your mornings with a comforting bowl of Cinnamon and Cardamom Spiced Porridge. Follow these simple steps to create a cozy and flavorful breakfast:
- In a saucepan, bring the milk to a gentle simmer over medium heat.
- Stir in the rolled oats, ground cinnamon, ground cardamom, and a pinch of salt.
- Cook the porridge mixture, stirring occasionally, until the oats are tender and the mixture has thickened to your desired consistency.
- Optional: Add a sweetener of your choice, such as maple syrup or honey, to taste.
- Continue to cook for a few more minutes, until the flavors are well incorporated.
- Remove the porridge from the heat and let it cool slightly before serving.
- Serve the Cinnamon and Cardamom Spiced Porridge in bowls, and feel free to top it with your favorite fruits, nuts, or a drizzle of honey for extra indulgence.
Ingredients
- Milk
- Rolled oats
- Ground cinnamon
- Ground cardamom
- Salt
- Sweetener (optional)
- Toppings of your choice (such as fruits, nuts, or honey)
Instructions
- In a saucepan, bring the milk to a gentle simmer over medium heat.
- Stir in the rolled oats, ground cinnamon, ground cardamom, and a pinch of salt.
- Cook the porridge mixture, stirring occasionally, until the oats are tender and the mixture has thickened to your desired consistency.
- Optional: Add a sweetener of your choice, such as maple syrup or honey, to taste.
- Continue to cook for a few more minutes, until the flavors are well incorporated.
- Remove the porridge from the heat and let it cool slightly before serving.
- Serve the Cinnamon and Cardamom Spiced Porridge in bowls, and feel free to top it with your favorite fruits, nuts, or a drizzle of honey for extra indulgence.
Mānuka Smoked Salmon Scrambled Eggs
Preparation
For a more sophisticated and indulgent breakfast option, try the Mānuka Smoked Salmon Scrambled Eggs. Here’s how to create this creamy and flavorful dish:
- Crack the eggs into a bowl and whisk them until well beaten.
- Heat a non-stick frying pan over medium heat and add a knob of butter.
- Pour the beaten eggs into the pan and gently scramble them using a wooden spatula.
- As the eggs begin to set, add in thin slices of Mānuka smoked salmon and continue to scramble until the eggs are cooked to your desired consistency.
- Season with salt and pepper to taste.
- Remove the pan from the heat and transfer the scrambled eggs to a plate.
- Serve the Mānuka Smoked Salmon Scrambled Eggs with a sprinkle of fresh herbs, such as dill or chives, for a touch of elegance and color.
Ingredients
- Eggs
- Butter
- Mānuka smoked salmon
- Salt and pepper
- Fresh herbs (such as dill or chives)
Instructions
- Crack the eggs into a bowl and whisk them until well beaten.
- Heat a non-stick frying pan over medium heat and add a knob of butter.
- Pour the beaten eggs into the pan and gently scramble them using a wooden spatula.
- As the eggs begin to set, add in thin slices of Mānuka smoked salmon and continue to scramble until the eggs are cooked to your desired consistency.
- Season with salt and pepper to taste.
- Remove the pan from the heat and transfer the scrambled eggs to a plate.
- Serve the Mānuka Smoked Salmon Scrambled Eggs with a sprinkle of fresh herbs, such as dill or chives, for a touch of elegance and color.
Pikelets with Feijoa Compote
Preparation
If you’re in the mood for a sweet and tangy treat, give Pikelets with Feijoa Compote a try. Follow these steps to achieve fluffy, bite-sized pikelets:
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Slowly pour the milk mixture into the dry ingredients, stirring until just combined. Be careful not to overmix – a few lumps are okay.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or cooking spray.
- Spoon small amounts of batter onto the pan to form mini pancakes. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
- While the pikelets are cooking, prepare the feijoa compote.
- In a saucepan, combine the diced feijoa, sugar, and a splash of water. Cook over medium heat until the feijoas are soft and the mixture has thickened slightly.
- Remove from heat and let the compote cool.
- Stack the pikelets on a plate and generously drizzle the feijoa compote over them.
- Serve the Pikelets with Feijoa Compote as a delightful and fruity breakfast or snack option.
Ingredients
- Flour
- Sugar
- Baking powder
- Salt
- Milk
- Egg
- Butter (melted)
- Feijoa (diced)
- Water
- Butter or cooking spray (for greasing)
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Slowly pour the milk mixture into the dry ingredients, stirring until just combined. Be careful not to overmix – a few lumps are okay.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or cooking spray.
- Spoon small amounts of batter onto the pan to form mini pancakes. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
- While the pikelets are cooking, prepare the feijoa compote.
- In a saucepan, combine the diced feijoa, sugar, and a splash of water. Cook over medium heat until the feijoas are soft and the mixture has thickened slightly.
- Remove from heat and let the compote cool.
- Stack the pikelets on a plate and generously drizzle the feijoa compote over them.
- Serve the Pikelets with Feijoa Compote as a delightful and fruity breakfast or snack option.
Cheese and Onion Scones
Preparation
For a savory breakfast option that pairs perfectly with a hot cup of coffee, try the Cheese and Onion Scones. Follow these steps to create these delicious and fluffy treats:
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the grated cheese and finely chopped onion to the flour mixture. Stir until well combined.
- Gradually pour in the milk, mixing gently with a spatula or your hands until a soft dough forms.
- Transfer the dough onto a lightly floured surface and knead it gently for a minute.
- Shape the dough into a round disc and cut it into equal-sized wedges or use a cookie cutter for desired shapes.
- Place the scones onto the prepared baking tray with some space between each scone.
- Bake the scones in the preheated oven for about 12-15 minutes, or until golden brown on top.
- Remove from the oven and let them cool slightly before serving.
- Enjoy these Cheese and Onion Scones warm, either plain or with a dollop of butter.
Ingredients
- Flour
- Baking powder
- Salt
- Grated cheese
- Onion (finely chopped)
- Milk
Instructions
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the grated cheese and finely chopped onion to the flour mixture. Stir until well combined.
- Gradually pour in the milk, mixing gently with a spatula or your hands until a soft dough forms.
- Transfer the dough onto a lightly floured surface and knead it gently for a minute.
- Shape the dough into a round disc and cut it into equal-sized wedges or use a cookie cutter for desired shapes.
- Place the scones onto the prepared baking tray with some space between each scone.
- Bake the scones in the preheated oven for about 12-15 minutes, or until golden brown on top.
- Remove from the oven and let them cool slightly before serving.
- Enjoy these Cheese and Onion Scones warm, either plain or with a dollop of butter.
Sausage and Tomato Breakfast Bake
Preparation
For a hearty and filling breakfast bake, try the Sausage and Tomato Breakfast Bake. Follow these steps to create a flavorful one-pan dish:
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish or skillet.
- In a separate pan, cook the sausages until browned and cooked through. Set them aside to cool, then slice them into bite-sized pieces.
- In the greased baking dish or skillet, layer the sliced sausages and cherry tomatoes.
- In a mixing bowl, whisk together the eggs, milk, grated cheese, salt, and pepper.
- Pour the egg mixture over the sausages and tomatoes in the baking dish.
- Bake in the preheated oven for around 25-30 minutes, or until the eggs are fully cooked and the top is golden.
- Remove from the oven and let the breakfast bake cool slightly before serving.
- Slice and serve the Sausage and Tomato Breakfast Bake with a side of toast or fresh greens for a complete breakfast meal.
Ingredients
- Sausages
- Cherry tomatoes
- Eggs
- Milk
- Grated cheese
- Salt and pepper
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish or skillet.
- In a separate pan, cook the sausages until browned and cooked through. Set them aside to cool, then slice them into bite-sized pieces.
- In the greased baking dish or skillet, layer the sliced sausages and cherry tomatoes.
- In a mixing bowl, whisk together the eggs, milk, grated cheese, salt, and pepper.
- Pour the egg mixture over the sausages and tomatoes in the baking dish.
- Bake in the preheated oven for around 25-30 minutes, or until the eggs are fully cooked and the top is golden.
- Remove from the oven and let the breakfast bake cool slightly before serving.
- Slice and serve the Sausage and Tomato Breakfast Bake with a side of toast or fresh greens for a complete breakfast meal.
In conclusion, these New Zealand-inspired breakfast recipes are sure to make your weekend mornings leisurely and delightful. From the flavorful Hāngi-inspired hash browns to the refreshing Avo Smash with Kiwi Twist, there is something for everyone to enjoy. Try the unique Kumara Pancakes with Manuka Honey or indulge in the sweet and crunchy Hokey Pokey French Toast. Warm up with a bowl of Cinnamon and Cardamom Spiced Porridge or savor the elegant Mānuka Smoked Salmon Scrambled Eggs. For a fruity and tangy option, the Pikelets with Feijoa Compote won’t disappoint. And for those who prefer a savory treat, the Cheese and Onion Scones and Sausage and Tomato Breakfast Bake are perfect choices. So gather your ingredients, follow the simple instructions, and share these mouthwatering New Zealand-inspired breakfast recipes with your loved ones. Bon appétit!
