Mushrooms
1 punnet mushroom sliced
½  onion (chopped finely)
½ green and red pepper (chopped finely)
Add all this to a pot, season with garlic salt, lemon pepper and butter, cook till water is burnt out, serve with eggs.

Saucy vienna and polony
Half polony (sliced)
Viennas (cut into smaller pieces)
Add to a pot with oil, salt and red chillies, steam on low heat, once water is burnt out, add tomato sauce, mustard sauce and mayonnaise, mix together. This can also be served with eggs

Crumpets
1 egg
3 tblsp sugar
Pinch of salt
1 cup flour
1 tsp baking powder
½  cup milk
Beat egg, sugar and add salt, sift dry ingredients into above mixture, add milk and beat well, heat a non stick frying pan and brush with ghee. Drop tblsp of mixture and cook on medium heat. When bubbles appear on the mixture, turn the crumpet over. Serve with choc sauce, fresh cream and strawberries.

Brunch omlette
4 med eggs
½  tsp coriander and cumin powder
Salt and pepper
¼  cup milk
Mix together nicely

Fillings
Spring onions sliced
Green chillies sliced
Onions finely chopped
Mushrooms sliced
Cheese grated

Heat ghee, pour in eggs and swirl around pan, leave for a few seconds so that egg begins to set. Turn over and add filling of ur choice with grated cheese

Spinach pancakes
2 ½  cups baby spinach, washed
1 cup flour
½  tsp b.powder
1 tblsp ghee
2 eggs
½  cup milk
1 ½  tsp ground green chillies
½  tsp white pepper
1 tsp crushed cumin

Salt to taste
Remove stalks from spinach and blend, add remaining ingredients and blend till smooth,
Add crushed cumin and salt to taste, heat 1 tsp ghee in a pan, pour a ladle of spinach batter and tilt the pan so mixture covers pan evenly, cook until edges brown then toss over, cook for few more seconds. Remove from pan and serve plain or with a moist chicken filling.