Breakfast and Brunch Archives | Daylesford

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BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING
15 MINS

A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]

SEE THE RECIPE

BREAKFAST AND BRUNCH

20 MINS

Baked Eggs with Winter Greens, Yoghurt and Chilli Oil

BREAKFAST AND BRUNCH / AUTUMN / WINTER

In the winter months, when our vitamin D levels are often depleted, eggs can offer one of our few dietary sources. This recipe is a great way to set yourself up for the day with a delicious variation on a cooked breakfast – rich in B vitamins, fat soluble vitamins, fibre and complete protein it is […]

Blueberry Porridge from 26 Grains

GUEST RECIPE / BREAKFAST AND BRUNCH / SUMMER

As the berry season begins and our Market Garden flourishes with an abundance of delicious organic ingredients, we turn to our good friend Alex Hely Hutchinson, founder of 26 Grains for some summer porridge inspiration. We think this recipe would also be delicious with seasonal strawberries; visit us at the farm on one of our […]

KO Leftovers Bubble & Squeak
30 MINS

Bubble & Squeak with Christmas Leftovers

BREAKFAST AND BRUNCH / WINTER / CHRISTMAS

The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill. Rich, flavoursome and filling, this is a breakfast or lunch dish to fuel the family for a brisk Boxing Day walk – or perhaps to soak up any excess festive toddy! Tip […]

August 2019 Ferments Launch Buckwheat Burrito with sauerkraut slaw
40 MINS

Buckwheat Burrito with Sauerkraut Slaw

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING / SUMMER

This buckwheat burrito with sauerkraut slaw recipe is jam-packed full of great ingredients including gut healing ferments, good fats and slow releasing carbohydrates. It’s a great way to start the day or as a filling lunch to power you through the afternoon. Combine our kefir with our new organic sauerkraut for a slaw which is not only […]

Asparagus Salad Daylesford Recipe
15 MINS

Butter Roast Asparagus with Poached Eggs and Chorizo

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING

A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]

 

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