Ketchup has long been a kitchen staple in family households around the world. The only issue? Traditional ketchup formulas are ridden with sugar, high-fructose corn syrup, and salt- some things we definitely don’t want to be feeding our children too much of. This is precisely why we love Foraging Fox Beetroot Ketchups. There are 3 nutritious and delicious breakfast recipes for those mornings you just can’t seem to drag yourself out of bed and seem to have hit the snooze button one too many times. For those mornings you’re rushing to hop in the shower, get ready for work, and get the kids off to school. For the days you’re feeling rushed to get everything done, use these versatile recipes you can make ahead, pop in the microwave the morning of, and enjoy with the unique and sweet taste of beetroot ketchup.
Blue Cheese & Mushroom Omelette
This recipe is so adaptable – use whatever you have left over in your fridge, such as any cheese, fresh herbs, onions or sliced cooked potatoes.
- 1 tbsp olive oil
- 1 large handful of sliced button or chestnut mushrooms
- 25g Blue Cheese
- 1 small handful kale leaves, remove stalks and roughly chop
- 2 eggs
- Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- Spoon the mushroom mix over one half of the omelet. Using a spatula or palette knife, flip the omelet over to cover the mushrooms.
Cook for a few moments more, lift onto a plate and serve with either ORIGINAL, HOT or SMOKED BEETROOT KETCHUP
Smashed Avocado on toast
One of our absolute favorite foods at the moment is avocado toast with beetroot ketchup and a poached egg on top!
- 1 perfectly ripe avocado
- Juice of 1/2 lime
- 1 chopped Spring Onion (optional)
- Sprinkle of chopped coriander (optional)
- Large pinch of chili flakes/ 1 small chopped fresh chili
- 1 tsp of white wine vinegar
- 2 medium Free Range eggs
- 2 slices of crusty sourdough bread
- Mash the avocado with a fork – lumps are good! Mix in the lime juice, chili, herbs, and onions. Cover and set aside.
- Bring a large pan to boil, then take the water down to a simmer. Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
- Add vinegar to the water: This step is optional, but many people like to add vinegar to the boiling water because it helps the loose, billowy white cohere to itself and cook into a more compact shape. The taste is not noticeable in the finished egg, although you might notice a firmer, more “squeaky” texture to the white. Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer. The final cooking time for a poached egg is very much up to you, and it depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.Use a slotted spoon to remove the egg from the water and pat the egg dry lightly with a paper towel.
- Meanwhile, toast the bread and spread the avocado mash over them.Top each slice with a poached egg.
Serve with either ORIGINAL, HOT or SMOKED BEETROOT KETCHUP
This recipe is sup easy and really adaptable – use whatever you have left over in your fridge, such as any mushrooms, tomatoes (try roasting them), onions (fried) or sliced cooked potatoes.
You can make it vegetarian without the Chorizo. Or you can use salmon flakes instead of the Chorizo for a healthier option.
- 4 (9-to 11-inch) flour tortillas
- 7 to 8 ounces Mexican/Spanish chorizo (see cooks’ note, below), casings removed
- 4 large eggs
- 1 teaspoon water
- 1 tablespoons olive oil
- 1 cup coarsely grated cheese (about 4 ounces)
- 1 avocado, sliced
- About 1/4 cup Hot Beetroot Ketchup
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Wrap tortillas tightly in a large sheet of foil and warm in the oven until heated through (10 to 15 minutes).
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one-fourth of chorizo mixture, one-fourth of eggs, one-fourth of cheese, one-fourth of avocado, and then salsa to taste in vertical rows across the center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of the filling, then fold over sides, overlapping them. If desired, fold the top down (otherwise, the filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in the same manner and serve hot.