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In bed or not, breakfast is one of the most important (and delicious) meals of the day.

We’re breaking our favourites down into a few categories, for you to make, eat, enjoy, and let lull you back into that mid-morning weekend nap.

Try them out for yourself and tag #livecookplay in your photos to let us know what you think.

The Most Important Meal of the Day: Coffee

Yes, we talk a LOT about coffee. But honestly, we just wouldn’t be the same without it. It’s the peaches to our cream, the one to our direction, the rolling to our stones.

One question we get often in the store regarding coffee is “How the heck do you use the Bialetti Moka Express?

A mix between an Espresso and an Americano in taste, flavour and consistency, it’s often the favourite choice for weekend breakfasts. Its gurgling sound is oh so nostalgic, it requires only a little work, and will bring you to Italy without the cost of the flight.

We found a video from Bialetti that clears up a few things, allowing you to ease into that first cup. Check it out below:

The Juice of the Matter: Citrus Season is in Full Swing


Juice group




A breakfast must, Juice is the nectar of the weekend morning. January to March is when some of the best Citrus is in season, including Blood Oranges, Navel Oranges, and Ruby Red Grapefruits. As beautiful as they are to look at, they’re even more delicious. And what is more luxurious, nutritious, and brunch worthy, than freshly pressed juice?

Depending on the size of your kitchen and budget, we offer a few options for juicing citrus. And might we also recommend a splash of sparkling wine? Right now, we’re enjoying Haywire Wines Pink Bub.

 Waffles, Eggs, and French Toast 

Oh my!

Here at Lakehouse, we have an ongoing debate as to whether sweet or savoury things make the best breakfast foods.  We finally came to the conclusion of: why not have both?

The recipes below do a wonderful job of altering traditional dishes to be the perfect combination of sweet and savoury.

Love at first bite (in our humble opinions).



French Toast

Recipe courtesy of Le Creuset





4 Tbsp (60ml) butter
1 tsp (5ml) ground cinnamon
½ tsp (2.5ml) ground nutmeg
4 eggs
¼ cup (60ml) cream
1 tsp (5ml) vanilla extract
8 slices challah
¼ cup (60ml) maple syrup
½ cup (125ml) blueberries
½ cup (125ml) strawberries
2 Tbsp (30ml) icing sugar




Whisk together cinnamon, nutmeg, eggs, cream, and vanilla and pour into a shallow container such as a pie plate.

In a non-stick frying pan, melt butter over medium-low heat.

Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side.

Serve with maple syrup, blueberries, strawberries, bacon, and dust with icing sugar.

Serves 4

Fried Egg Yolks

Recipe courtesy of sansaire.com





3 large eggs
1 C panko breadcrumbs
1 C flour
1 Tbsp parmesan cheese
4 Tbsp butter


 Preheat water bath 145F/63C.

Place eggs in sous vide bath and cook for one hour.
Remove eggs and let cool in an ice bath.

Gently crack eggs and separate out the yolk. Note: The white of the egg will be runny but yolk will be mostly solid, some white may cling to the yolk so carefully remove without damaging the egg.

 Coat yolk in flour first then egg and coat in breadcrumbs and Parmesan cheese.

Fry in butter until both sides are lightly brown and crispy or deep fry at 374/F for 30 seconds.

Serve with sauteed kale and crispy bacon.

Serves 1

Potato Rosti Waffle with Tomato Salsa

Recipe courtesy of foodthinkers.com.au





Waffle Ingredients 

2kg waxy potatoes, peeled
and grated
3 eggs
250g sour cream
2 tablespoons horseradish cream
Salt and pepper, to taste

Salsa Ingredients 

3 tomatoes, diced
1 avocado, diced
1 small red onion, finely diced
1 garlic clove, finely chopped
1 jalapeño chilli pepper (stems, ribs,
seeds removed), finely diced
½ cup chopped coriander
Juice of a lime
1 tablespoon olive oil



Select the CUSTOM setting and dial up 7 on the browning control dial.
Preheat until the orange light flashes up and the word HEATING disappears.

Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture.

Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes to coat and season well with salt.

Spread approximately 1 cup of the potato mixture into each waffle square. Close lid and cook for 15 minutes or until potatoes are cooked and crispy. To give the rostis a golden colour, brush tops of potato rosti with melted butter halfway through cooking time.

Meanwhile toss the tomatoes, avocado, red onion, garlic, chilli and coriander. Combine with lime juice, oil and season to taste with salt and pepper.
Serve hot rosti topped with tomato salsa, baby spinach and parmesan.

Top with a medium poached egg for some extra lovin’

Serves 8.

So there you have it, a few things to keep your heart warm and stomachs full. And remember, there can never be too much kindness or butter.