Nigella Lawson's Eat-and-Run Breakfast Ideas

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'Nigella Express'
Breakfast Recipes from 'Nigella Express'

Read recipes for breakfast bruschetta and breakfast bars.

These days, it seems everyone's in a rush in the morning. It's all most of us can do to shower and get out of the door, never mind starting the day with a healthy breakfast. But celebrity chef Nigella Lawson has ideas for a quick and tasty morning meal.

In her new cookbook, called Nigella Express, Lawson offers 130 recipes for preparing foods fast.

"It's the only time of day, really, when I make myself eat," she tells Renee Montagne. "Because although I need breakfast, I often find if I get up very early, it's quite hard to eat first thing. But I have made that ultimate sacrifice."

Lawson says two of her recipes — for buttery avocado bruschetta and healthy breakfast bars ("If you can buy them, you can make them," she says) — are substantive enough to feel like a meal even though no knives or forks are involved in eating them.

"You can cook very well for yourself without it being strenuous or time-consuming," Lawson says.

Recipe: Breakfast Bruschetta

Breakfast bruschetta i
Lis Parsons, from Nigella Express
Breakfast bruschetta
Lis Parsons, from Nigella Express

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.


2 tablespoons olive oil

2 thickly sliced short pieces sourdough toast

1 ripe tomato — approximately 4 oz — roughly chopped

salt and pepper to taste


1 ripe avocado

2 teaspoons lime juice

salt and pepper to taste

4 thickly sliced short pieces sourdough toast

1 tablespoon freshly chopped parsley

1. Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.

2. Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.

3. Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.

Serves 3 to 6, depending on appetite

Excerpted from Nigella Express by Nigella Lawson. Copyright (c) 2007 Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

Recipe: Breakfast Bars

Breakfast bars i
Lis Parsons, from Nigella Express
Breakfast bars
Lis Parsons, from Nigella Express

I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run.

Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling one with your morning coffee at home every day. If you are not a morning person, believe me, they will make your life easier.

They also store well; indeed, they seem to get better and better. So just stash them in a tin and remove when you want.

1 14-fl-oz can condensed milk

2 1/2 cups rolled oats (not instant)

1 cup shredded coconut

1 cup dried cranberries

1 cup mixed seeds (pumpkin, sunflower, sesame)

1 cup natural unsalted peanuts

1. Preheat the oven to 250 degrees and oil a 9- x 13-inch baking pan or just use a disposable aluminum foil one.

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute.

4. Spread the mixture into the oiled or foil pan and press down with a spatula or, better still, your hands (wearing those disposable latex CSI gloves to stop you from sticking) to make the surface even.

5. Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely.

Makes 16

Excerpted from Nigella Express by Nigella Lawson. Copyright (c) 2007 Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

Books Featured In This Story

Nigella Express

Good Food, Fast

by Nigella Lawson and Lis Parsons

Hardcover, 390 pages |


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Nigella Lawson and Lis Parsons

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