Perfect for lazy weekends at home…

If you’re staying safe indoors and you want to try your hand at creating something amazing in the kitchen, consider taking a crack at these delicious breakfast dishes.

From iconic Dubai breakfasts to Maldivian delights, these four breakfast recipes are perfect for the weekend.

Ratatouille with sunny-side-up eggs by Burj Al Arab

Here’s what you’ll need:

• 4 eggs
• 3 small eggplants
• 1 onion
• 40 cherry tomatoes
• 3 small zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 3 cloves of garlic
• 4 soup spoons of olive oil
• Thyme or basil
• Parsley for garnish
• Salt and black pepper

 Method:

• Wash all the vegetables.
• Peel the onion and chop into small cubes.
• Chop the cherry tomatoes, eggplant, zucchini and bell peppers into small pieces.
• Peel garlic cloves and cut into fine slices.
• Roughly chop the parsley.
• Heat a pan on medium heat and add one spoon of olive oil.
• Add the onion and season with salt and pepper. Let it soften and colour. Stir occasionally.
• Put a separate pan on medium heat and add one spoon of oil. Sauté the zucchini, bell pepper, eggplant and garlic, season with salt and pepper.
• When the vegetables soften, move the sautéed vegetables on top of the onion, add the tomatoes and a few leaves of thyme/basil, continue to simmer for another 20 minutes.
• Fry the eggs for 3 minutes (or to your liking), sunny side up, then season with salt and pepper.
• Divide the ratatouille among 4 plates, top with an egg and sprinkle with finely chopped parsley. 

Acai Berry Vegan Bowl by Vida Hotels and Resorts

Here’s what you’ll need:

• 150g frozen acai berry paste
• 100g blueberries, raspberries or strawberries
• 2 ripe bananas
• 50ml agave syrup
• 30g fresh coconut flakes
• 50g oats

Method

• Freeze berries and ripe banana overnight.
• Blend together the berries, acai paste, frozen banana and agave syrup.
• Garnish with coconut, oats and berries.
• Serve chilled.

Strawberry & Milk Oats by Marks and Spencer

Serves 4

Here’s what you’ll need:

• 1 punnet M&S strawberries
• 400ml M&S Plant Kitchen almond milk
• 2 tbsp M&S roasted almond butter
• 1 tbsp M&S Scottish Heather honey
• 160g jumbo porridge oats
• 60g flaked almonds, toasted

Method

• Dice half the strawberries and combine with the almond milk, almond butter, honey and oats. (To make this dish vegan, the honey can be substituted with maple syrup.)
• Set aside in the fridge, ideally overnight (it will be ready in a few hours, too).
• When you’re ready to serve, stir well and add a little more milk if it feels too dry.
• Slice the remaining strawberries and serve in bowls topped with berries, flaked almonds and a little extra almond butter.

Folhi from Soneva Fushi in the Maldives

Here’s what you’ll need:

• 380ml Condensed Milk
• 6 eggs
• 1 tsp vanilla extract

Method

• Beat all ingredients together.
• Heat a pan on medium heat.
• Pour enough batter to cover the bottom of the pan and cook on low heat for approximately 2 minutes.
• Roll the crèpe and serve. Repeat with remaining batter.