Breakfast is the most important meal of the day but during the week we’re usually too busy to stray from our standard bowl of cereal. That’s the beauty of a weekend breakfast, you have the time to treat yourself and cook up a culinary masterpiece. Food isn’t just fuel, it’s pure joy and a great way to practise self-care. So, if you’re having a stressful week, why not plan the ultimate breakfast feast as a reward for getting through it? We’ll be making one of these … *drool*

Anyone else need a moment? We need to make these NOW. A HQ fave, if you’re planning a boujee breakfast then pimped up pancakes are the way to go. We’re lovers of breakfast in bed and this sweet stack is the perfect companion for a morning of Netflix binging.


Oats, 40g
Apples, 1 and ½ 
Skimmed Milk, 50 ml
Ground cinnamon, ¼ tsbp
Sugar, 1 tsp
Eggs, 2 medium
Yogurt, 2 tbsp
Fresh berries

1.  Blitz the Oats in a blender until finely ground to resemble flour.

2.  Mix 40g of grated apple into a mixing bowl with the ground oats, 50ml of Skimmed Milk, ⅟4 tbsp of ground cinnamon and the sugar.

3.  Melt butter in your frying pan.

4.  Spoon four equal amounts of the pancake batter into the heated pan, making sure that they do not touch each other and cook for 1-2 mins until golden-brown before flipping them to the other side.

5.  Serve the pancakes with some fresh apple slices from the remaining half of the apple. Yum!

This is our favourite breakfast of all time and now Dishoom have released their own Bacon Naan Roll Kits. Perfect for when you want to enjoy the best breakfast in the world (no, we’re not exaggerating) from the comfort of your own home. If you can’t wait for a kit, we’ve tweaked the recipe so you can make your very own via Tescos …


Garlic naan, 2
Eggs, 4
Bacon, 8 rashers
Cream cheese
Chilli tomato jam

1.  Pre-heat your oven. Place the bacon on a foil-lined tray and bake until crispy (around 15 minutes)

2.  Warm your garlic naans in the oven and fry your eggs.

3.  To assemble, place your naan on a chopping board smooth side facing up and spread with cream cheese. Lay four rashers of bacon on one side with your fried eggs. Drizzle over the chilli tomato jam and add coriander.

4.  Fold to make a sandwich and get ready to stuff your face!

You can always count on Olive magazine to deliver mouth-watering breakfast treats. We’re massive foodies but even we wouldn’t attempt to eat this recipe solo. Invite your friends over for a bff brunch and impress them with your culinary skill.  It’s secretly just an excuse for you to stuff your face with cheesy croissants but they don’t need to know that …


Dijon mustard, 2-3 tbsp
8 Croissants, halved
Ham, 8 slices
Gruyere, 250g grated
4 eggs
Whole milk, 350 ml
Single cream, 200 ml


1.  Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.

2.  Whisk together the eggs, milk and cream, then season really well. Butter a 35cm-diameter ovenproof dish and arrange the croissants at the bottom. Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.

3.  Heat the oven to 180C/fan 160C/gas 4. Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving to your hungry breakfast guests!

Breakfast is sorted, time to find your new weekend vibe ...