Breakfast
Hollandaise, a classic French sauce, pairs perfectly with eggs, fish, and our favorite, English asparagus. TIP: to transform it into Béarnaise sauce, add 2 finely chopped shallots, 6 peppercorns, and a few fresh tarragon leaves to the vinegar before reducing. This variation is ideal with a juicy steak. Feel free to experiment with different zests, spices, or fresh herbs to create your own unique version.
An AGA classic, these eggs are cooked on the simmering plate without the need for any added fat or oil, resulting in a perfectly cooked top and bottom. They’re delicious served with AGA toast or as part of a traditional English breakfast.
The king of brunches! This hollandaise method takes a little more time than most, but we promise you won’t make it any other way once you’ve tried it. We love the texture contrast of crispy bacon (especially when it’s cooked in the AGA), but you can make it with ham if you prefer. With thanks to Rebecca Woollard for the recipe.
A delicious combination of oats, seeds and almonds, ideal for your morning cereal, sprinkled on fruit and yogurt or as a tasty snack. Store in an airtight jar for upto a month, if it lasts that long! Works perfectly with gluten-free oats too. You can easily vary the recipe to your taste, for example, replace some or all of the maple syrup with honey, add sesame seeds, use different dried fruit or experiment with your favourite nuts or coconut shavings.
Simple to toast on the AGA simmering plate lined with a piece of Bake-O-Glide®. Many thanks to Naomi Hansell for this recipe.
Quick and easy no-knead bread recipe by Naomi Hansell.
These indulgent Salted Banoffee & Pecan Pancakes served with a Rum Cream are an indulgent treat and so easy to make, with all of the ingredients easily available in any convenience store. Many thanks to our friend Shropshire Lad for this brilliant recipe cooked on the AGA Outdoor Grill, which is perfect for this recipe as the large non-stick hotplate cooks with an even heat for perfectly fluffy pancakes.
Easy and fluffy these delicious American Pancakes are the perfect breakfast when cooking for a crowd.
Making Eggs Benedict is easier than you think and is the perfect brunch option to whip up. Cook the muffin, bacon and egg on the hotplate first then keep warm in the AGA warming oven while you make a delicious homemade hollandaise sauce.
This delicious and comforting Apple and Berry Breakfast Crumble from our lovely friend Sassy Gregson-Williams aka @naturally.sassy is an ideal healthy option for the winter months.
Cinnamon rolls are perfect for an afternoon treat or even for breakfast. Many thanks to AGA Demonstrator Naomi Hansell for sharing this fabulous recipe with us.
You can't beat a lazy weekend brunch. Mix the sweet and savoury to create a truly filling feast. Recipe courtesy of AGA Rangemaster Group Home Economist Alexandra Dibble.
Shakshouka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The eggs look simply beautiful peeping through the rich and glossy tomato sauce.
A delicious and quick omelette, ideal for breakfast, lunch or a light supper and packed with flavour. Courtesy of our friends at Clarence Court Eggs.
A delicious, traditional Austrian dish of shredded pancakes. Perfect served with fresh berries.
A wonderful recipe for a classic breakfast dish. Serve with John Ross smoked salmon for a fabulous morning treat.
A few types of Belgian waffles exist, but the most famous is the Liège waffle. Alex Troullier at Wafflemeister (@wafflemeisterUK) at South Kensington shares his recipe below.
'Ande ki Bhurji' or 'Spicy Scrambled Eggs' is a quick street food snack that is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along with the creaminess of eggs is a perfect dish to eat with buttered toast or a roll.
Pancakes with the taste of Christmas spice and mincemeat. The sugar content is less than normal as sweetness is obtained from the mincemeat. Serve warm with butter or ice cream.
These light griddle cakes are lovely served either sweet with honey or as a savoury with a leisurely weekend breakfast.
Crumpets are an Anglo-Saxon invention. The early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.
French Toast is a great way to start the day and was the typical breakfast to prepare you for a full day of ice hockey among French Canadians. By Derek Stump, Assistant Manager at Divertimenti.
Just the thing for a leisurely breakfast, baked eggs nestling in juicy tomatoes, with the warmth of chilli and a hint of garlic. Serve with lots of hot buttered AGA toast!
Hot Cross Buns are traditionally served on Good Friday and mark the end of the Lent.
Any health guru will tell you that porridge is a perfect start to the day and this recipe is particularly virtuous, as it needs only water, not milk. That’s not to say it can’t be made more indulgent with any number of delicious toppings.
When only a classic English breakfast will do, this dish is sure to entice even the latest sleepers with the irresistible lure of sizzling bacon. Tip: opt for thick, premium-quality sausages to elevate this recipe.
Replicate a lovely lazy-day café brunch with this scrumptious dish. Just add orange juice, good coffee and enjoy the comfort of knowing that this light, protein-rich breakfast is both satisfying and nutritious.
