with these recipes you can take your breakfast club members on a round-the-world trip! There's something for every taste.
German Farmer's Breakfast
To serve six children you need:
* 4 medium potatoes
* 4 rashers of bacon, cubed
* 3 large eggs
* 3 tablespoons of milk
* 1 cup of cooked ham, cubed
* 2 peeled canned tomatoes
* 1 tablespoon of chopped chives
* Frying pan and spatula
* Bowl
* Hand whisk What to do:
1 Wash the potatoes. Boil them unpeeled until they are cooked. Rinse them under cold water and set aside to cool for a few minutes. Then slice.
2 Fry bacon, in its own fat, in a frying pan.
3 Add the sliced potato, cooking until slightly brown.
4 Meanwhile, combine the eggs and milk, beating lightly with the whisk.
Stir in the cubed ham.
5 Cut the tomatoes into thin wedges and add to the egg mixture.
6 Pour the egg mixture over the cooked potato and bacon. Continue to cook in the frying pan until the eggs are completely set.
7 Sprinkle with chives and serve while hot.
Dutch Breakfast Casserole
(Must be prepared the day before)
To serve eight to ten children you need:
* 6 large eggs
* 2 slices of white bread, cubed
* 1 cup of grated mild cheddar cheese
* 2 cups of milk
* 1 teaspoon of dry mustard
* 450g (1lb) cooked sausage meat
* Bowl
* Hand whisk
* Baking dish
* Clingfilm
What to do:
1 Beat the eggs. Add milk and mustard and blend well.
2 Place the bread cubes in the bottom of a greased baking dish, forming a layer. Cover this with a layer of sausage meat and finally add a layer of cheese.
3 Pour the egg mixture evenly over the cheese.
4 Cover with clingfilm and refrigerate overnight.
5 Next morning, remove the clingfilm and bake at 175xC/gas mark 4 for 45 minutes.
6 Leave to stand for five minutes before cutting and serving.
Mexican Breakfast Chimichangas
To serve six children you need:
* 2 tablespoons of soft margarine
* 1 egg, beaten
* Quarter cup of apricot preserve
* 6 flour tortillas
* 1 teaspoon of grated orange peel
* Quarter cup of caster sugar
* Half cup of ricotta cheese
* 225g (8 oz) soft cream cheese
* 1 cup of sliced apricots
* Bowl
* Mixing spoon
* Pastry brush
* Non-stick baking sheet
What to do
1 Warm the tortillas.
2 Mix the cream cheese, ricotta cheese, sugar and orange peel thoroughly in a bowl.
3 Spoon out the mixture into the middle of each tortilla. Put one tablespoon of the preserve on top of each portion of mixture.
4 With each tortilla in turn, fold one end up over the mixture by about 2.5cm. Tuck in both sides and roll it into a sausage shape.
5 Seal the edges by brushing with beaten egg. Then brush each tortilla with margarine.
6 Place on the ungreased baking sheet, seam-sides down. Bake in the oven at 245xC/gas mark 9 until the chimichangas start to brown, and the filling is hot. This usually takes about ten minutes.
7 Serve while hot, with additional apricot preserve on the table.
Danish Batter Breakfast
To serve eight to ten children you need:
* 3 cups of plain flour
* 3 eggs
* 1 pinch of salt
* Dash of milk
* Bowl
* Hand whisk
* Mixing spoon
* Sieve
* Skillet and spatula
* Cooking oil
* Margarine
* Syrup
What to do:
1 Whisk the egg and milk together to a soupy consistency.
2 Sieve in the flour and salt. Stir together.
3 Heat the oil in the skillet, on the hob. Use enough to prevent the batter sticking.
4 Pour the batter into the skillet. Cook by stirring, as you would for scrambled eggs. When the mixture is cooked through, it will look like set scrambled eggs.
5 Cut into portions. Serve while hot, with margarine and syrup on the table.
Baked French Toast
To serve four to eight children you need:
* 8 slices of white bread
* 2 eggs
* 1 cup of milk
* 2 tablespoons of margarine
* 2 large non-stick baking sheets
* Seasonal fresh fruit, sliced What to do:
1 Place the bread on a baking sheet.
2 Blend the eggs and milk together and beat well.
3 Pour the egg mixture over the bread. Leave to stand for a few minutes until all the liquid is absorbed.
4 Put the margarine on the second baking sheet and place it in the oven on 190xC/gas mark 5, until melted. Remove from the oven.
5 Transfer the soaked slices of bread to the baking sheet with the melted margarine. Return to the oven and bake for approximately 30 minutes until lightly browned and cooked through.
6 Cut into portions, and serve with seasonal sliced fresh fruit.
Florida Breakfast Sundae
To serve six children you need:
* 4 cups of chopped soft fruit (see below)
* 1 teaspoon of honey
* 2 cups of cottage cheese
* 2 cups of yoghurt
* 2 teaspoons of bran flakes
* 1 tablespoon of chopped dates or dried figs
* 2 teaspoons of chopped mint or coriander
* Bowl
* Mixing spoon
What to do:
1 Use one or more of these fruits: strawberries, raspberries, blueberries, nectarines, peaches, plums, cherries, apricots. Place in a bowl.
2 Drizzle honey over the chopped fruit.
3 Fold together the cottage cheese and yoghurt, or whiz in a blender to make smoothies instead of sundaes.
4 Divide the mixture between sundae glasses or tall beakers.
5 Divide the fruit, and use to top up the glasses/beakers.
6 Sprinkle with bran flakes and chopped dates or figs.
7 Sprinkle with mint or coriander and serve.
American Apple Muffins
To serve six children you need:
* 2 cups of whole wheat flour
* 2 teaspoons of baking powder
* Quarter cup of honey
* 2 cups of water
* 2 tablespoons of apple sauce
* Half teaspoon of vanilla essence
* Bowl
* Mixing spoon
* Sieve
* Non-stick muffin tray
What to do:
1 Sieve the dry ingredients together.
2 Fold in the wet ingredients.
3 Spoon into the muffin tray.
4 Bake at 165xC/gas mark 3 for about 30 minutes until firm and slightly browned.
5 Serve warm.
Canadian Blender Breakfast
To serve two children you need:
* One ripe banana
* One ripe peach or nectarine
* Half a cup of milk
* 1 teaspoon of yoghurt
* 1 teaspoon of maple syrup or honey
* 1 tablespoon of natural bran
* Ice
What to do:
1 Peel the banana and peach/nectarine (remove stone). Slice the fruit and put into the blender.
2 Add the rest of the ingredients to the blender and blend until smooth.
3 Serve over ice in a tall glass or beaker.
Miranda Walker is a playwork trainer who owns Playtime out-of-school club in Cullompton, Devon
Further inspiration
Children could also make and serve these breakfast dishes:
* Fruit salad and orange juice (Costa Rica)
* Vegetable soup (China)
* Bread, cheese, butter and milk (Denmark)
* Porridge (Scotland)
* Fried eggs sunny side-up and pancakes (USA)
* Chapattis (India)
* Noodles (Japan)
