Tue | Jul 17, 2018

Rise & Shine - Break your fast with a blast of flavour

Published:Thursday | September 15, 2016 | 12:31 AM
kukup Kreations Breakfast Parfait
Grace Sweet and Sour Vienna Sausage
Egg and ham cups.
Red Herring Benedict.
Jacqui Tyson's Reggae Jammin Bologna Waffle-Wich.
Tea Tree Creperie's Hamilton's Smokehouse Sausage and Eggs.

As the new school year officially started two weeks ago, breakfast, the most important meal of the day, is usually rushed and often times skipped because of a lack of planning or creative ways of appeasing the family's appetite.

Food gathered a few scrumptious recipes from our trusted chefs to help you our readers break you fast with flavour.


Kukup Kreations Breakfast Parfait
Healthy and easy to prepare, assemble from the night before and grab and go in the morning.


1/2 cup instant oats

 8 ounces yoghurt (plain or flavoured)

1/4 cup milk (dairy or non-dairy)

1 cup fruit or fruits of your choice (pineapple or strawberries or blueberries or banana, raisins)

2 tbsp granola pieces

In a bowl, combine all ingredients except the fruits and granola pieces and mix well. In a jar or cup, layer oats mix then fruit alternatively, staring with oats and ending with fruits on the top. Sprinkle granola pieces. Cover and refrigerate. Take it to go the next morning.


Kukup Kreations Tomato and Quiche

2 eggs (whisked)

1/4 cup cheddar cheese

1/4 cup low-fat milk

1/4 cup coloured sweet peppers (chopped)

1/2 can Hunts diced sweet onion tomatoes (drained)

6 Slices whole wheat bread

Heat oven to 350 degrees Celsius.
Spray cupcake pan with none stick spray or coat with olive oil. Place a slice a bread in each cup and press so it takes the shape of the pan. Bake for 5 minutes.
In a mixing bowl, combine eggs, cheese, milk, sweet peppers and Hunts diced sweet onion tomatoes. Pour mixture into your warm bread cups and bake for 20 minutes. 

Contact Kukup Kreations at Tel: 876-854-0085, email: kukupkreations@gmail.com


Grace Sweet and Sour Vienna Sausage
Preparation Time: 5 mins
Cooking Time: 8 minutes
Serves: 4
1 can Grace Pineapple Slices
2 cans Grace Chicken Vienna
2 tbsps Grace Prima Margarine

1/2 cup chopped onions
1 tbsp Grace Cock Seasoning Blend
1/3 cup hot water
1 tbsp cornstarch
1 tbsp brown sugar
1/8 tsp salt
2 tbsps Grace Vinegar
1 tbsp soy sauce
1 cup sliced sweet peppers


Cut Grace Pineapple slices into pieces and reserve syrup. Cut Viennas into three
In a skillet, heat Grace Prima Margarine and sauté onions
Dissolve Grace Cock Seasoning blend in hot water and mix with cornstarch, brown sugar and salt.
Add pineapple syrup, vinegar and soy sauce and pour over vegetables
Reduce flame and  cook and stir until thickened, add Grace Vienna Sausage, pineapples and sweet pepper and heat through.

Egg and Ham Cups 


2 Slices of Caribbean Passion Ham
2 Chippenham Eggs
1/3 Cups Mozzarella cheese
1 Tbsp Serge Island Milk

Pinch of salt and pepper
1 Tbsp butter

Preheat oven to 400 degrees.
Butter a muffin pan.
Layer the deli meat in the muffin pan to form a cup.
Scramble an egg adding salt and pepper to taste then a splash of milk
Pour egg mixture on to the deli meat and place in the oven for 7-9 minutes or until egg is firm.
Remove from oven and serve hot.


Smart Eggs Breakfast Burritos
4 Smart Eggs (beaten)
1/2 cup milk
1 cup shredded cheese
1/2 onion (finely diced)
1/2 sweet pepper (finely diced)
4- 6  flour tortillas
sour cream to taste 

For the Salsa
1 tomato (diced)
1 onion (finely diced)
1 clove Garlic
juice of 1 lime
2 tsp cilantro (minced)
Scotch bonnet pepper (to taste)

In a small mixing bowl, combine eggs and milk stir together until smooth
Heat a small amount of oil in a medium skillet
Sauté peppers and onions until soft
Pour egg mixture and let cook constantly stirring until it starts to dry out
Season lightly with salt and pepper, remove from heat
Place two teaspoons of eggs and 1 spoon of cheese and salsa on top and wrap tightly
Place a clean medium sized skillet on medium heat
Carefully place wrapped burrito face down in pan to seal edges
Place in plate  and top with salsa and sour cream

Method for Salsa
Combine all ingredients in a small mixing bowl
Stir together well to combine
Add Scotch bonnet in increments until desired level of spice is reached

Red Herring Benedict
Hollandaise sauce
3 egg yolks
1/4 tsp Dijon mustard
1 tbsp lime juice
1 tsp hot pepper sauce
1/2 cup hot melted butter


In a blender place egg yolks mustard lime juice and pepper sauce blend until all ingredients are incorporated
You may use a frying pan to melt your butter or you may use a microwave rather way works
Set the blender on high speed and carefully stream melted butter gradually into blender
Pour sauce into a container and reserve
If sauce becomes too thick whisk in a few teaspoons of warm water and re season as necessary

Red herring fritters


1 egg yolk

1 cup cooked smoked red herring, shredded

2 egg whites

1 tablespoon salt

2 scallions

1 teaspoon lime juice

1 teaspoon hot sauce

1 cup all-purpose flour

1 tablespoon baking powder

2 1/2 cups water


Combine scallion, lime juice, and hot sauce and set aside. Combine flour, baking powder with water. Mix both mixtures in the bowl and make a batter. Let this batter rest for an hour.

Add shredded herring or, egg yolk and whites and the salt. Pour the batter by spoonfuls into pan of heated oil or deep fryer and cook until golden brown on both sides.

5 1/4 inch slices chub ham/salt pork
5 poached eggs


1. Brown ham/salt pork in a saute pan or place on a flame grill until heated through
2. Eggs can be poached by placing  them carefully in two 2 inches of salted water until cooked through
3. Place fritter on plate first, followed by ham product next crown with freshly poached egg and pour over hollandaise sauce as desired
4. You may garnish with Parmesan cheese if desired.


Wine and Thyme Poached Smart Eggs on Hummus Tomato Toast


4 Smart Eggs
2 cups of water
1 cup white wine
1 fat sprig of thyme, leaves stripped
1 stalk of scallion, roughly chopped
4 slices multigrain bread, lightly toasted
Sliced tomatoes


1. Add water, wine, thyme, and white part of scallion to a medium saucepan and bring to a boil, then simmer over medium heat.

2. Crack Smart Eggs directly into simmering poaching liquid or if uncomfortable do so into mini bowls or cups then gently pour into liquid.

3. Cook Smart Eggs for four to five minutes or until the whites are opaque and the yolks runny to soft (your preference).

4. While Smart Eggs are poaching, toast bread slices, spread each generously with hummus and top with a couple sliced tomatoes.

5. Remove Smart Eggs carefully with a slotted spoon and place on top of prepared toasts.

6. Season with salt and pepper and garnish with green parts of scallion and extra thyme.


Jacqui Tyson’s Reggae Jammin’ Bologna Waffle-Wich


3/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 2/4 cup buttermilk
2 eggs
3 tbsp unsalted butter, melted
Reggae Jammin’ Bologna
Ripe bananas
Maple syrup, for serving

Heat oven to 200 degrees F. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Crack two eggs and separate the whites and yolks. Using an electric mixer, or manually, beat the two egg whites until stiff peaks form. Set aside for two to three minutes.
In a large bowl, whisk together the two egg yolks, buttermilk, and butter. Add the flour mixture and stir until incorporated. Fold in the whites until no streaks remain.
Cook in a waffle maker according to the manufacturer's instructions until golden brown.
Fry Reggae Jammin’ Bologna in skillet at medium to high heat.
Slice the ripe bananas as you like.
Place bologna and bananas between waffles to form sandwiches. Drizzle with maple syrup, if desired.
Garnish dish as desired.

Tea Tree Creperie’s Hamilton’s Smokehouse Sausage and Eggs


6 eggs
3/4 cup milk
Ground pepper/black pepper
3/4 cup shredded cheddar cheese (optional)
Hamilton’s Smokehouse Jerk Sausage

Chop Hamilton’s Smokehouse Jerk Sausages into bite-size pieces. Place in skillet and cook over medium to high heat until evenly brown; set aside.
Crack eggs and in a small bowl. Beat together with milk, salt and pepper, until blended.
Pour eggs into skillet and cook - pulling, lifting and folding eggs, until thickened and no visible liquid egg remains.
Serve as you like.