Power breakfasts: Eggs and muesli

The perfect combination of protein and carbohydrates to jumpstart any day. It only takes a few minutes to  create a power-packed breakfast--a great start for every day.

Serves 1 to 2

Gentle cooking and meticulous timing are the keys to the best scrambled egg. Use a heavy-bottomed skillet — a nonstick one is ideal. The freshest eggs are best cooked with a little milk and a pinch of your favorite seasoning.

Ingredients:

• 2 to 3 eggs15 ml (1 tbsp)
• Milk (optional--added for fluffiness)
• Salt and freshly ground black pepper
• 30 g (2 tbsp) butter (optional)
•  Finish with 15 ml (1 tbsp) 10% or 15% cream (optional)

Directions:

1. Whisk the eggs lightly, milk, and seasoning in a bowl.
2. Melt the butter over medium heat.
3. Add the eggs, lower the heat and cook, stirring constantly with a wooden spoon.
4. When they are creamy and a little runny, remove from the heat. Serve at once. They will finish cooking in their own heat.

As the eggs begin to solidify, scrape them away from the base and sides of the skillet.

For extra richness, add a little more butter and the cream at the end of cooking, if you wish.

A perfectly soft-boiled egg is a firm but tender white and runny yolk, with no cracks in the shell to allow the white to seep out.

1. Use fresh eggs and make sure they are at room temperature to reduce the chances of them cracking during cooking.
2. Take a pin and make a prick in the shell at the round end (where the air pocket is). Use a small pot to prevent the eggs from  banging together too hard during while cooking.
3.  Bring the water to a simmer. Use a soup spoon to submerge the eggs in the simmering water so that they are about one centimetre (1/2 inch) below the surface.
4. Simmer for
   • three minutes for a very soft-boiled result,
   • four minutes for a set white
   •  six minutes for oeufs mollet (with a soft but not runny yolk).
5. If the shell cracks in the pan, add a dash of vinegar or lemon juice to the water. This makes any egg white that escapes set quickly, sealing any cracks before more escapes.

Makes 8 to 10 breakfast portions

What you need:

• 50 g (1/4 c) wheat bran
• 50 g (1/4 c) sunflower seeds
• 125 g (1/2 c) nuts (such as brazil nuts, toasted hazelnuts, almonds), chopped
• 225 g (1 c) mixed dried fruit (such as sultanas, apricots, figs), chopped
• 125 g (1/2 c) dried banana chips
• 225g (1 c) old-fashioned oats
• 125 g (1/2 c) barley flakes
• 10 ml (2 tsp) ground cinnamon (optional)

Easy as 1, 2, 3

1. Dry fry the bran and sunflower seeds in a large nonstick frying pan for three to four minutes until golden and aromatic.
2. Cool, then mix with the remaining ingredients.
3. Store in an airtight container. Serve with milk or yogurt and, if you wish, fresh fruit such as grated apple, raspberries or banana.