This week we delve into the unlimited world of breakfast goods. This endlessly versatile meal comes in many guises and can (should) be eaten any time of the day (or night). We look back on breakfasts from our childhood, bunny toast with eggs and bacon and runny egg rolls made by mum before school, as well as tackling some new breakfast ventures. From Swedish yoghurt loaves and baked oats, to big skillet blueberry pancakes and Hollandaise sauce appreciation. You will definitely be hungry by the end of this episode.
