Escapes | Slow morning breakfast recipes

Escapes | Slow morning breakfast recipes

By Alice Whiteley

Escapes | Slow morning breakfast recipes
Tested by Imogen at home, wearing Port In A Storm Pyjama Set (spring edition) £89.00

We love a Bank Holiday weekend. Easter in particular means not only one, but two extra days to spend with friends and family, whilst catching up on some much needed rest.

We’ll be making the most of this time off by enjoying these PJ friendly, slow morning recipes. We’ve given you three to try, it all depends on how much time you have.

Easy - Bread basket eggs


Prep time: 10 minutes

Cooking time: 40 minutes

Makes 4


4 crusty bread rolls, about 5 in

4 large eggs

4 tbsp. double cream

25 g Parmesan, finely grated

Truffle oil for drizzling (optional)


1. Preheat oven to 160°C (140°C fan) mark 3.

2. Cut the tops off the bread rolls and  pull out most of the soft bread inside. Crack an egg into one roll, drizzle 1tbsp cream around the yolk, top with a quarter of the cheese and season well.

3. Put the roll lid back on and transfer to a baking tray. Repeat with remaining rolls and eggs. Bake for 35-40min until whites are just set.

4. Remove from oven but leave lids on for 5min to continue cooking egg slightly before serving. This should give you a runny yolk. For extra decadence, drizzle with a little truffle oil, just before serving.

We'd recommended enjoying this breakfast in spring classic Lovebirds Pyjama Set £89.00.

Intermediate - Poppy seed and lemon pancakes

Prep time: 25

Cooking time: 15 minutes

Makes: 12


1 medium egg

200 g plain flour

75g caster sugar

2 tsp. baking powder

150 ml milk

Finely grated zest and juice of two lemons, plus wedges to serve

40 g poppy seeds

2 tbsp. oil

To serve

Runny honey


1. Sift flour into a large bowl; stir in sugar, baking powder and ¼ tsp salt. Make a well in centre.

2. In a large jug, whisk milk, lemon zest and juice, egg and poppy seeds to combine. Add to the well the dry ingredients. With a wooden spoon, gradually draw flour into wet ingredients until just combined.

3. Heat a large non-stick frying pan over low-medium heat and brush with some oil. Cooking in batches, spoon in batter to make 10cm (4in) wide pancakes.

4. Fry for 2-3min or until edges are dry and bubbles pock the surface. Flip and cook for 2min more. Transfer pancakes to a plate; cover with foil to keep warm.

5. Carefully wipe pan with kitchen paper, and repeat with more oil and batter.

6. Serve pancakes with honey and lemon wedges.

Relax after this delicious breakfast in Yawn's Port In A Storm spring edition pyjamas £89.00.

Difficult - Hot cross bun cinnamon rolls

Prep time: 40 minutes, plus 2 hours proving time

Cooking time: 20 minutes

Makes: 12


50g butter, cubed

250ml milk

500g plain strong white bread flour

7g sachet easy bake yeast 

1 tsp salt

50g caster sugar

150g raisins

50g mixed peel

2 medium eggs

1 tsp cinnamon

1 tsp mixed spice 

150g caster sugar

25g butter, softened

For the icing

25g unsalted butter, softened

75g cream cheese

150g icing sugar


1. Place the butter and milk into a small saucepan and heat on low until the butter is completely melted. Set to one side to allow the mixture to cool for a few minutes.

2. Place the flour into a large bowl and add the yeast to one side of the bowl and the salt and sugar to the other. Roughly chop the raisins and mixed peel, then add the dried fruit to the bowl.

3. Beat 1 of the eggs into the lukewarm milk mixture. Gradually add this into the dry mixture, stirring all the time, until a sticky dough forms.

4. Turn the dough out onto a lightly oiled surface and knead for about 15 minutes or until it is no longer sticky and it has become a smooth and elastic dough. Place the dough into a lightly oiled bowl, cover with clingfilm and leave in a warm place for 1½-2 hours or until doubled in size. While the dough is rising, mix together the cinnamon, mixed spice and caster sugar in a small bowl.

5. When the dough has risen, turn it out onto a lightly oiled surface and fold it in on itself a couple of times to knock out any large air bubbles. Roll the dough out into a large rectangle, about 45x30cm, and spread the soft butter over the top using your hands. Sprinkle the sugar and spice mix over the dough and press it into the butter. Roll up the rectangle, starting at the long side, and then slice into 12 rolls.

6. Arrange the rolls on a large heavy baking tray lined with baking parchment (or 2 lined baking trays), cover with oiled cling-film and leave to rise for a further 30-40 minutes until noticeably larger. Preheat the oven to 200°C, gas mark 6.

7. Brush the rolls with the remaining egg (beaten) and bake for 15-20 minutes until golden.

8. To make the icing, beat the butter and cream cheese together well, then mix in the icing sugar until smooth and glossy then pipe crosses over the top of the warm buns. Serve immediately. 

Spend a spring morning outside in the sun in Yawn's House Of Cards Nightshirt £59.00.

Happy Easter everyone. Don't forge to tag @yawnlodnon in your lazy-weekend posts if you try any of these recipes out. We'd love to see your results.