When cooking for a family, finding recipes that are quick, nutritious, and loved by everyone can feel like a challenge, but these two dishes tick every box.
The Avocado, Scrambled Egg and Tomato Stack is a vibrant, satisfying option that works for any time of day.
Whether it’s a speedy breakfast, an after-school snack, or a light weekend brunch, it comes together in 10 minutes and is packed with flavour and goodness.
The creamy avocado, fluffy eggs, and fresh tomatoes on toasted bread make a deliciously balanced bite, and the tangy sauce adds a fun twist — mild enough for kids, but easy to spice up for grown-ups.
It’s flexible too — try a poached egg or add crispy bacon for extra variety.
Pair that with the Easy Tomato Penne, and you have a winning dinner solution.
This one-pan pasta is ready in under 30 minutes using simple ingredients that most families already have in the cupboard.
The homemade tomato sauce is rich, gently herby, and can be customised to suit your crew — mild for little ones or with a pinch of chilli for older tastebuds. It’s ideal for sneaking in extra veg, and perfect for batch-cooking and freezing.
Together, these recipes are delicious proof that feeding your family well doesn’t have to be complicated—or time-consuming.
Quick, colourful, and packed with goodness, this brunchy-lunchy plate is a brilliant option for busy families who want something tasty and nutritious in just 10 minutes.
Whether you’re rustling up a weekend brunch, a speedy lunch, or even a breakfast-for-dinner treat, this recipe is full of fresh flavour and satisfying textures that both kids and adults will love.
Creamy scrambled eggs, buttery avocado, and sweet cherry tomatoes come together on your favourite toasted bread — bagels, sourdough, or wholemeal slices all work beautifully.
The zesty sauce, made with just a few simple ingredients, adds a little extra kick, but it’s also easy to adjust for younger tastebuds.
It’s also wonderfully flexible—swap the scrambled eggs for a fried or poached version, mash the avocado for younger children, or add crispy bacon on the side for a protein boost.
Simple, delicious, and ready in minutes—it’s family food made easy.
Avocado, Scrambled Egg and Tomato Stack
Simple, delicious, and ready in minutes — it’s family food made easy.
Preparation Time
10 mins
Ingredients
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2 slices bread of choice (I love this on a bagel)
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35g butter
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2 eggs, whisked
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1 ripe avocado
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3 cherry tomatoes, thinly sliced
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For the sauce:
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3 tbsp mayonnaise
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1 tsp tomato ketchup
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½ tsp Tabasco sauce
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Sprinkle of paprika
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Salt and freshly ground pepper
Method
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In a non-stick frying pan on a medium heat melt 25g butter. Pour in the eggs and leave for 30 seconds before gently mixing with a silicone spatula.
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Once the eggs begin to cook at the edges, gently fold with a spatula, cook for 30 seconds more and remove the pan from the heat.
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Season with salt and freshly ground pepper.
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To prepare the avocado, cut in half lengthways and open by twisting gently.
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Place the halved avocado on a kitchen towel.
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Holding it securely in your hand, carefully tap the pit with a sharp knife. The knife cut will grip the pit, allowing you to gently prise it from the flesh.
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Use a large spoon to scoop out the avocado and dry with a little kitchen paper before cutting into slices.
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To make the sauce, mix the mayonnaise, tomato ketchup and Tabasco sauce together.
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Toast the bread lightly and spread it with the remaining butter.
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Place bread on a serving plate and place the sliced tomatoes on top, followed by the scrambled eggs and finally the avocado slices.
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Drizzle the sauce on top and add a sprinkle of paprika over it.
Try swapping out the scrambled egg for a fried or poached egg option.
Mash the avocado instead of slicing it.
This is delicious served with a few slices crispy bacon too.
When it comes to easy family meals, nothing is better than a comforting bowl of pasta — and this Easy Tomato Penne is a recipe you’ll come back to again and again.
Ready in just 25 minutes from start to finish, it’s perfect for busy weeknights when you want something warm, wholesome, and full of flavour.
Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone.
The sauce is rich and gently seasoned with herbs, and you can easily adjust the spice level to suit your family’s taste.
Add a pinch of chilli for a grown-up kick, or leave it out for a milder version.
Easy Tomato Penne
Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone.
Preparation Time
10 mins
Ingredients
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200g pasta of choice
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1 tbsp olive oil
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20g butter
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250g tomatoes, cut into cubes (I like cherry tomatoes, but any will do)
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2 garlic cloves, minced
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1 tbsp tomato purée
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1 tbsp dried oregano
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Pinch of chilli flakes or powder (if you want a little heat)
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1 bay leaf, optional
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30ml white wine
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200ml pasta water (leftover water from cooking your pasta)
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100g parmesan, grated, plus extra for serving
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Handful of freshly chopped basil
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Salt and freshly ground pepper
Method
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Cook the pasta as per packet instructions.
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Reserve a little pasta water for the sauce, about 200ml.
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If the pasta is cooked ahead of the sauce, strain it and rinse with cold water to stop it from cooking and add a splash of olive oil until needed, to prevent it sticking.
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Add the olive oil and butter to a non-stick pan, and on a medium heat, add the tomatoes and garlic; simmer for 3-4 minutes until they begin to soften.
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Add the tomato purée, dried oregano, chilli flakes, bay leaf, and the wine, and continue to simmer until the wine reduces by half.
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Add the pasta water and simmer until the sauce is bubbling and reduced; it should not be too watery or too thick either. You can press the tomatoes down with the back of a spoon to make a sauce consistency.
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Add the cooked pasta to the sauce and mix until all the pasta is coated.
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Add the parmesan and season well with salt and pepper.
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Finally, sprinkle with the chopped basil.
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Remove from heat.
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Sprinkle with more Parmesan before serving.
Chop and freeze fresh herbs and freeze the white wine in Ziplock bags for an on-demand secret flavour supply for dishes like this. Use both direct from the freezer. There’s no need to defrost.
This is great dinner for sneaking in extra veggies—try tossing in some chopped spinach, peppers, or courgettes.
Serve with a simple salad or some garlic bread, and dinner is done.
