What’s for Breakfast? (No, Really… What’s for Breakfast?)

Includes recipe for English Muffin Breakfast Stacks
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It’s the weekend. The sun’s pretending it might show up, the bed’s too warm and cosy, and the dog’s already chomping on its foot.. Which begs the age-old, deeply philosophical question: what are we having for breakfast?
It’s not the time for a sad slice of dry toast or last Tuesday’s cereal. No. This is the weekend, and the weekend deserves better.
This is when you ceremoniously ignore all adult responsibilities and make the kitchen smell like syrup and smugness.
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The Good Old Days (Not That We’re Old, Obviously)Back when the kids were little and Saturday mornings weren’t yet hijacked by football boots and dance bags, Carl used to pop to Sainsbury’s early, not quite wearing his slippers, and come back with fresh bagels, cream cheese, and a punnet of berries that wouldn’t survive till lunchtime.
The kids would pile into the kitchen like tiny, uncoordinated locusts, still in pyjamas. It was chaos. Beautiful, strawberry-smeared chaos.
Let’s Be Honest Though…I hate doing breakfast.
There, I said it. No one ever wants to get up at the same time, someone’s always “just finishing a game” or can’t possibly function before a second cup of tea, and I end up stuck on chef duty from 7am till nearly noon. Like a hotel buffet, but without the industrial toaster or polite tipping.

​So, What’s on the Menu These Days?
​Whether you’ve got little ones, grown-up ones who still turn up for food, or just fancy treating yourself, here are a few easy, make-at-home ideas to bring back the weekend breakfast magic (or at least make the chaos worth it):
French Toast
Soft, eggy, golden perfection. Soak thick slices of bread (brioche if you’re feeling bougie) in eggs, milk, and a whisper of vanilla, then fry until crisp-edged and fluffy. Serve with berries, syrup, and the smug satisfaction of nailing breakfast by 9am.

​ Waffles
If you’ve got a waffle iron, now’s the time to feel superior. If not, borrow one from someone who impulse-bought it during lockdown. Top with fruit, cream, or Nutella and pretend you’re on a weekend break in Bruges.
 
Bagels & Cream Cheese
Still a classic. Toasted bagels topped with thick cream cheese and fresh fruit — Carl’s favourite was blueberry, although he’d claim it was ‘for the kids’. Smoked salmon if you’re fancy, peanut butter if you’ve lost the will.
 
​Pancakes
Stack them high, serve with butter, jam, lemon and sugar, or whatever else you’ve got. Let the kids do the flipping — what could go wrong? (Answer: the dog gets fed early.)

 Full British (But Make It Lazy)
Oven-cook your sausages, use the air fryer for hash browns, warm some beans, and fry an egg or two. No one needs the stress of seven pans before coffee.

Make It a Thing
​Lay the table (yes, even if it’s just the two of you), pop the radio on, and let it feel like a small occasion. Put the fruit in a bowl instead of the plastic punnet. Use the nice mugs.
Weekend breakfasts are about more than food — they’re little moments stitched into family memory. Sticky fingers, syrup drips, burnt toast and all.
So , ask yourself: What’s for breakfast?
And answer with something worth getting out of bed for (even if you do grumble the entire time).

​English Muffin Breakfast Stacks
The café classic you can throw together in minutes — rich, cheesy eggs and buttery mushrooms piled onto a toasted muffin.
Serves 2
Ingredients:
2 English muffins, split
4 eggs
2 tbsp milk or cream
40g grated cheddar (or more, if you're feeling generous)
1 tbsp butter (for the eggs)
1 tbsp butter or oil (for the mushrooms)
200g mushrooms, sliced
1 garlic clove, finely chopped or crushed
Salt and pepper
Optional: chopped chives, hot sauce, or crispy bacon
Method:
1.Toast the Muffins
Split and toast your muffins until golden. Keep warm.
2. Sauté the Mushrooms
In a frying pan, heat 1 tbsp butter or oil. Add mushrooms and garlic.
Sauté over medium heat for 6–8 minutes, until golden and tender. Season with salt and pepper.
3. Make the Cheesy Scrambled Eggs
Beat the eggs with the milk and a pinch of salt and pepper.
Melt 1 tbsp butter in a non-stick pan over low heat. Add eggs and stir slowly.
When they’re just set but still creamy, fold in the grated cheese and remove from heat.
Assemble
Place toasted muffin halves on plates. Top each with a generous scoop of cheesy scrambled eggs and a spoonful of sautéed mushrooms.
Sprinkle with chives or add extras like crispy bacon or a drizzle of hot sauce if you like.