Long lazy breakfasts are my thing, but like so many of us, my thing usually has to wait until the weekend where I have the extra time to actually make breakfast. During the week at work, I often don’t eat until lunch time, and by then I’m a ravenous little goat – hell hath no fury if someone gets in my way to the office kitchen.

Ah, but the weekends. Sounds of Edith Piaf, the cluttering around for pots and pans, and heavenly smells flowing from of the kitchen. Sounds romantic right? Now, having just read that back, it sounds like the montage scene from Ratatouille where Remy teaches Linguini how to cook whilst blindfolded. Well, whichever way you choose to look at it, weekend mornings are favourite time in the kitchen.

With this in mind, I’d like to share four ideas perfect for weekend breakfasts.

Sweet Potato and Harissa Rösti with Fried Egg
Veggie Full-English
Roasted Tomatoes and Cheese on Toast
Stuffed Parathas

Sweet Potato and Harissa Rösti with Fried Egg
Any sort of potato dish will always make its way to the top of any of my lists.
Grate a sweet potato (skin and all), place into a clean tea-towel and squeeze and drain excess liquid. Pop into a bowl, add salt and pepper to season, and a small dollop of harissa (to your taste) and stir in. Heat a little oil in a large frying pan, and once ready add dessert spoonfuls of the potato mixture to the pan and squash down a bit, shape to be roundish, and cook for around 5/6 minutes each side, or until golden. Top with a fried egg, and melted herby butter.

Veggie Full-English
Ok, this is special, the classic english breakfast made veggie. I had on mine, veggie sausage, garlic and thyme mushrooms, hash browns, fried egg with harissa, roasted vine tomatoes and toast. Sprinkled some parsley on top for some green, and washed down with a cup of tea.

Roasted Tomatoes and Cheese on Toast
This is delicious and light breakfast, but bags of flavour. Roast baby plum tomatoes in the oven with olive oil, salt, chillies and garlic until soft and a little charred. On toast spread some Philadelphia, or spreadable mature cheese (like the Cathedral City one). Add the tomatoes and some fresh herbs like basil on top. This also works really well with roasted red or orange peppers instead of tomatoes.

Stuffed Paratha
My mum used to make this for me growing up, and I used to love it with breakfast and a cup of tea. Mash some potatoes until smooth and lump free, add salt, turmeric, chilli powder, garam masala, chopped coriander, and a squeeze of lemon juice. Keep tasting and get it just right for you. In a bowl get some plain flour, and a little oil and make breadcrumbs with your fingers. Then add warm water slowly a little at a time until you make a dough. Divide the dough and roll one out to around 6 inches and 5mm thick. Add some potato mixture in the middle, enough to be able to encase the potato with dough. Press the dough together where it meets and roll out. In a frying pan, heat a little oil and add a paratha one at a time, frying for a few minutes each side until cooked. Keep warm until the rest are all done and serve straight away with plain or Greek yoghurt.

If any ideas have inspired you, tag @PetitVeg on Instagram or Twitter.