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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Nutella Filled Meringues

Hi, this recipe was from 'The 30 best Nutella recipes' book, on page 30. The book suggests adding a tsp of caramel, or chestnut puree to the meringues to add an extra zing of flavour. Some other ideas are: Adding/or swapping Nutella for: jam (blackberry, raspberry, strawberry, gooseberry etc...}, lemon curd, marmalade, marshmallow fluff spread, white/dark chocolate spread, any chocolate or sweet spread, Biscoff spread or peanut butter. You can also add some chopped nuts or chocolate chips, for some crunch. During half-term, me and my sister made these together and were really surprised as they were so easy. My parents found the meringue nicer with the Nutella as it took away some of sweetness from a plain meringue. Enjoy!!



Dietary Info:
-Contains Nuts {See above for substitution ideas}
-Gluten Free
-Contains Dairy {Use a different spread, see above for ideas}
-Unsuitable For Vegans {Use this, vegan meringue recipe and use a vegan spread to fill}
-Suitable for Vegetarians

Makes: 12 meringues
Prep Time: 20mins
Cooking Time: 50min-1hour
Drying Time: Overnight

 Ingredients:
-4 egg whites
-200g/1cup caster/super fine sugar
-12tsp Nutella

Method:
1: Preheat the oven to 110℃/90℃ fan/225℉/Gas 1/4. To ensure even-sized meringues, draw ovals to 10cm/4inches long by 7cm/2+3/4inch wide on a sheet of baking parchment. Turn the parchment over and place on a baking sheet.
2: Beat the egg whites in a bowl. When they start to become stiff, add the caster/ super fine sugar, a little at a time. Continue to beat until all the sugar has been added and the meringue forms peaks when the beater is lifted out. If this does not happen, stand the bowl in a sauce pan of hot water and beat for a few minutes. {I would suggest that you use an electric whisk if you have one! Otherwise, your arm will be aching!}
3: Fit a piping bag with a 10mm/1/2inch icing nozzle and fill with meringue. Pipe a little meringue in the centre of each marked oval. Add a teaspoon of Nutella on top of each and cover with more meringue. {It doesn't have to be exactly 1tsp, me and my sister just blobbed whatever looked like enough onto each meringue}
4: Bake for 20mins. Lower the temperature to 70℃/50℃ fan/160℉/{I am not sure what this would be in gas mark?} and bake for 30-40mins more.
5: Remove the meringues from the oven and leave to dry overnight before serving.

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