Every Friday, Sofia Wood shares her cooking ideas here on Make it last. This week, our favorite meal of the day is in focus – who doesn't love a yummie breakfast that sets the tone for the weekend?

If you have ever seen my Instagram account you know weekend breakfasts are a big thing in our home. For me a great weekend breakfast is not only what’s on the plate but also the surroundings. I’m of the belief that crystal glass, pretty china and silverware is made to be used, alongside linen tablecloths and napkins. There’s a charm to having a relaxed approach to these types of things so I say – go ahead and use your inherited or vintage finds at least on the weekends. These are my weekend brekkie necessities!

/Sofia Wood

Poached Eggs, Avocado and Olive Oil

Poached eggs, avocado and olive oil

Poached eggs may seem sort of fancy but once you get the hang of it, you’ll know it’s the easiest thing and a super quick way to cook eggs! A tip is that it’s easier if your eggs are super fresh.


Serves 4
4 organic farm eggs
A splash of vinegar
2 avocado
2 tablespoons of the best olive oil you have
A pinch of dried chiliflakes
Salt and cracked black pepper
Ramekin or small cup


Fill a medium pan with plenty water and let gently simmer. Add a splash of vinegar. Crack egg into a ramekin. Create a gentle whirlpool and tip the egg into the water. Simmer and cook for about three minutes. Remove the egg with a large spoon and drain onto kitchen paper. Repeat with each egg. Transfer all the eggs to a large plate, add finely sliced avocado, a good drizzle of the best possible olive oil you have at hand and a generous sprinkle of both chili, salt and black pepper.

Grapefruit With Mint

Grapefruit with mint

This seems like such an easy recipe that it’s hardly even a recipe but sometime the simplest things are the best and mint and grapefruit is a lovely pick-me up! I’m a huge fan of blond grapefruit but the Ruby red version works fine too.


Serves 4
2 large grapefruit, either blond or Ruby red
1 bunch of mint leaves


Split grapefruits across and sprinkle with plenty of finely sliced mint. Add a drizzle of honey if you think the grapefruit is a bit to bitter for your taste.

Lemon Ricotta Pancakes

Lemon Ricotta pancakes


Serves 4-6
250 g ricotta
5 tablespoons raw sugar
3 eggs, separated
Grated zest of 1 lemon
2 tablespoons melted butter
55g plain flour
Butter for frying

To serve:
Maple syrup


Mix ricotta, sugar, egg yolks in a large bowl. Add melted butter and lemon zest. Sift the flour and fold in. Whisk the egg whites in a separate bowl until soft peaks form and then gently fold into the ricotta batter.
Melt butter in a medium pan and add spoonfuls of pancake batter. Fry until fluffy and golden. Serve with blueberries and a maple syrup.

Peanut Butter Banana Toast

Peanut Butter Banana Toast

A true classic – adding the salt really brings out the banana and should be mandatory I think!


Serves 4
Dark danish fruit and nut loaf
Organic peanut butter
2 ripe bananas
A sprinkle of flaky sea salt


Slice the bread into four very thin slices and toast. Smooth over as much peanut butter as you prefer. Slice the banas lengthwise add to the toast together with a good sprinkle of flaky sea salt.

Perfect Scrambled Eggs

Perfect scrambled eggs

Perfect scrambled eggs need two things – time and a splash of cream. Don’t skimp on either, the heat should be very low and remember to stir, stir, stir. Also, take the eggs of the heat a bit earlier than you think, they will keep setting while you get them on the table.


Serves 4
6 organic farm eggs
2 tablespoons of full-fat cream
Flaky sea salt
A knob of butter


Whisk together the eggs, cream and a good sprinkle of salt until only just combined. I think it’s important not to over whisk here! Heat a small skillet over medium heat and melt the butter. As soon as the butter is bubbly and frothy, add the eggs and immediately turn down to low. Using a wooden spoon, stir in an eight formation until the eggs are softly set and still slightly runny. Taste to see if the eggs need some more salt. Remove from heat and let set for a little while, then add a sprinkle of finely sliced chives. Serve with warm buttered toast.

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