When it comes to the most important meal of the day, Andy Nolan, head chef on the 5th floor at Shoreditch House, is a master at getting it right every single time. From perfectly poached eggs to a novel twist on that Insta-favourite, avocado toast, he's the expert at taking breakfast dishes to the next level. Here he shares some recipes for making your Shoreditch dish of choice at home.

And whether you’re a full English traditionalist, or an #avotoast type, make sure your breakfast looks as good as it tastes by serving it on our ceramics. Bacon and eggs stand out against the classic simplicity of our pure white House bone china, which you’ll find in all the Houses, while pancakes are perfectly framed on our diner-inspired Kitchen range, which is made from tough, restaurant grade porcelain.

 

Breakfast Pancakes

INGREDIENTS (makes 10):

10g baking powder
15g melted butter
45g egg white
30g egg yolk
325g plain flour
250ml milk
250ml buttermilk
50g sugar

METHOD:

'Weigh out all ingredients separately.
Melt the butter and mix all dry ingredients in a large bowl or a Kitchen-aid if you have one.
Add buttermilk, butter and milk together and slowly pour into the center of the bowl whilst whisking.
Mix until it forms a smooth batter with no lumps.
Leave to rest for one hour in the fridge.
Heat a non-stick pan and spray with some butter spray.
Add a good spoon of batter, once it browns flip that sucker over and cook until it browns on the other side!
Whilst still warm drizzle with maple syrup and fresh berries or crème fraiche and warm chocolate sauce. Yum yum...'

 

Oatmeal

INGREDIENTS

80g organic rolled oats
80g cup whole milk or cream
10g whole grain flour - flour helps to break down the phytic acid (which is a mineral-blocking component in grains)
Pinch of salt
If you are gluten-free use buckwheat flour as a good substitution.

METHOD

The night before mix together the oats, milk or cream and flour in a small saucepan.
Cover and leave it overnight in a warm-ish place.
Cook on medium heat, stirring often, adding in more milk or cream to get it the consistency you like. Cook until the oats are soft, about three to four minutes. (Soaked oats cook more quickly, so watch it closely.)
Add the toppings of your choice... Fresh berries, banana chunks, organic raisins or dried cranberries are yummy, try raw honey instead of maple syrup. You could also add more yogurt on top, or crispy nuts add a nice crunch. Or why not try mini chocolate chips - whatever you like to eat, just add!

 

Avocado and Poached Eggs

INGREDIENTS:

Two ripe avocados
Two medium-sized free-range eggs
One thick sliced of sour dough bread
Chopped chives
One lemon
Chili flakes (optional)
Salt and pepper
20ml white vinegar

METHOD:

'Fill a medium sized saucepan with water and bring to the boil.
Once the water is boiling, add vinegar and some salt.
Throw in your eggs, reduce the heat and let the eggs cook (it should take three minutes for a nice medium cooked poached egg).
Meanwhile, toast the bread - it’s all about timing to bring this super simple dish together (we get to practice a lot!)
So the eggs are cooking and the bread is toasting… next step: avocados!
Cut down the middle, being careful not to cut any fingers.
Remove the stone and pop the avocado out of its skin into a bowl.
Add the chopped chives, squeeze of lemon juice, salt and pepper.
Taste, taste, taste!
Smother over the hot sourdough, remove the eggs from the water and place on top.
Finish with some dry chilli flakes if you wish, sit down and bon appetite!'

Shoreditch House

Start the day the Shoreditch House way with breakfast on the 5th floor