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5 No-Fuss Breakfasts

Here are five recipes that make the perfect get up and go meals for families on the run.

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Poached Egg With Kale

Remove spines from 1 bunch kale, rinse and chop; quickly sauté in a frying pan with butter or olive oil and 1 clove garlic, crushed, about 2 to 3 minutes. Sprinkle with sea salt and freshly ground pepper. Serve in 4 shallow bowls with a lightly poached egg in the middle of each and with toasted, buttered rye bread soldiers on the side. Serves 4.

2 / 5

Teff With Dates

For a nutty-tasting alternative to oatmeal, try the tiniest grain of all: teff, a source of calcium, iron and fibre. Warm 2 tbsp (25 mL) coconut oil in a saucepan; add 2 cups (500 mL) teff grain and heat gently, until it starts popping. Add 6 cups (1.5 L) water and a pinch of salt, then bring to a boil. Simmer about 20 minutes, stirring frequently to make smooth porridge. Serve topped with sliced bananas, toasted pecan pieces, chopped medjool dates, cinnamon and a drizzle of maple syrup. Optional: milk or cream. Serves 4.

3 / 5

Oats and Apples

To make applesauce, peel, core and slice 4 large apples and put in baking dish with tight-fitting lid, along with 1 cinnamon stick, 1 thumb-sized piece ginger, grated, and juice of 1/2 lemon. Optional: add golden raisins.Bake at 400°F (200°C), around 20 minutes. Remove cinnamon stick; mash apples with fork. In a saucepan, simmer 2 cups (500 mL) steel-cut oats (soaked overnight and drained) in 6 cups (1.5 L) water with a pinch of salt, around 10 minutes, stirring occasionally. Serve hot oatmeal in bowls, topped with warm or cold applesauce. Serves 4.

4 / 5

Fruit and Yogourt Cups

Fill half a glass bowl or sundae glass with Greek yogourt. Top with fruit salad made from sliced plums, grapes, raspberries, blueberries, dried dates and dried apricots-or any com­bination of fresh and dried fruits-marinated overnight in freshly squeezed orange juice. Top with toasted, flaked almonds and a drizzle of honey just before serving. Serves 4.

5 / 5

Veggie Muffins

Sauté 1 small onion, sliced, with 1/2 head broccoli, chopped, and 1/2 red pepper, diced. Half fill 12 greased silicone muffin cups with the vegetables; beat 6 eggs, add 1/2 tsp (2 mL) each salt and ground black pepper, then divide among muffin cups, filling almost to top. Sprinkle on grated cheese, such as Gruyère or cheddar, then bake at 375°F (190°C), around 20 minutes, until puffy, cooked through and golden. Serve warm, or prepare the night before and serve cold. Makes 12.