Breakfast is the most important meal of the day, so make it a good one! Abigail offers insight into some of her breakfast memories.

I can eat breakfast anytime of the day, especially if it’s a perfectly poached egg. In fact, just last week we enjoyed a big fry-up for dinner: crispy bacon, fried tomatoes, scrambled eggs, mushrooms and fried bread, just like my Gran used to make.

This is what I call a real weekend breakfast but I do enjoy my everyday bowl of low-GI muesli with a spoonful of chia seeds*, which, I believe, are packed with antioxidants.

*Note: Chia, or Salvia hispanica L, is a member of the mint family from Mexico and South America. The flowering plant can sprout in a matter of days, but chia's appeal is in the nutritional punch of its tiny seeds. Find it at health stores.

• Try this: Bircher muesli with raspberry compote

I also love authentic Bircher muesli – raw oats soaked in luscious cream and dotted with fresh, tart raspberries. You can make it a lot healthier by soaking the oats in low-fat milk overnight with some raisins, a few chopped dates and ground cinnamon. I eat mine with grated apple and a little honey or a sprinkling of brown sugar.

Weekend brunch and breakfasts also remind me of my father-in-law’s special scrambled eggs: he pours beaten eggs, a dash of cream and snipped chives into his special pan with a big chunk of butter and serves them still runny on wedges of toasted sourdough bread.

I think they’re even better than the ones that I ate in Sydney at Bill Granger’s restaurant, Bills, which is well known for scrambled eggs.

I did, however, leave with memories that will stay with me forever: a pile of ricotta hotcakes dripping with honeycomb butter and slices of coconut bread with a sprinkling of icing sugar and preserves.

• Try this: Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

I seem to get more creative with breakfasts when we spend a weekend away. After a recent cheese festival we took a wedge of heavenly Gorgonzola back to our guesthouse and toasted some raisin buns, spread them with the cheese and some blueberry preserve from Woolworths.

They were rather moreish, especially when paired with a glass of Woolworths’ new freshly squeezed juice ClemenGold juice!

Although I love these decadent breakfast ideas, there is still something extremely satisfying and comforting about a perfectly soft four-minute egg, eaten with salt, white pepper and toasted bread soldiers.

Have a good morning!

Abigail

P.S. If anyone knows where I can buy whole white peppercorns, please let me know at abigail.donnelly@newmediapub.co.za