Skiing Breakfasts

Porridge

Most days breakfast consists of porridge, as it is a filling start with slow energy release, perfect prior to a day of skiing.

Porridge is super easy to make and very cheap. It is however hard to get oats in France therefore Adam brought bulk bags of oats with him. It is also an easy breakfast to make for a lot of people at once and late risers can simply reheat it in the microwave.

Use ½ a cup of oats per person. Add same amount of water and then an extra ½ cup. Heat slowly, stirring every now and then. Ready in about 5 min.

Favourite combinations with porridge are:

• Honey and milk
• Raisins, honey and milk
• Banana, honey and milk
• Demorara sugar, raisins and milk

Carina suggested adding broken up bits of chocolate to porridge. I tried it one morning but unfortunately the chocolate was a dark, bitter version and I had to had a lot of honey to correct the bitterness. I will try it again with a milk chocolate as I like the idea.

Other favourite breakfasts while here include:

Petit Swisse with Sugar
I can only find Petit Swisse in France therefore it is a special treat that I have when I am here. It is also good as a simple dessert. Not healthy at all though.

Scrambled Eggs, Kate’s way
Served on toast or with mushrooms, tomatoes, smoked salmon etc.

Beat 2 – 3 eggs in a bowl with a pinch of salt. Melt good knob of butter in a saucepan over a med to low heat. Add the beaten eggs stirring. Keep stirring while the eggs cook gently. When cooked to the consistency you like remove from the heat. If you add a little more butter now then the eggs will stop cooking and remain at this consistency.