We all know it’s the most important meal of the day, yet it’s the most skipped mealtime of all.

Perhaps that’s because for such an important meal, our choices – toast, cereal or fry-up - are fairly limited, especially for the time-strapped. Until now. The following three recipes are unique twists on traditional breakfasts, guaranteed to get your day off to a flying start.

All recipes are courtesy of Waitrose, where you can find trolley loads more brilliant breakfast ideas.

All-day Breakfast Omelette
Ideal for breakfast, but good enough to eat at any time of the day, this omelette is quick and easy to prepare and is packed with flavour. It is a great way to use up leftover cold potatoes.
Preparation time: 5 minutes / Cooking time: 12-15 minutes / 577 kcal/36.9g fat/ 12.3g saturated fat/ 3.8g salt per serving /Serves: 2
Ingredients
½ x 200g pack Waitrose Smoked Danish Lardons
200g new potatoes, cooked and thickly sliced
100g black pudding, cubed OR chopped sausages
4 eggs, beaten
Snipped fresh chives, to garnish
Instructions
Heat a medium-sized non-stick frying pan over a medium heat, add the lardons and dry fry for 1 minute, or until just starting to turn golden. Add the potatoes and fry for 4-5 minutes until golden, then add the black pudding and fry for a further 2-3 minutes, stirring occasionally. Reduce the heat and pour in the eggs. Cook for 3-4 minutes, or until the omelette is firm around the edges. Increase the heat to its highest setting and cook for a further minute to brown the underside. Cut the omelette in half and fold each half in half again. Garnish with snipped chives and serve immediately with crusty white bread and a dash of Tabasco sauce or tomato ketchup to taste.

Fresh Haddock Kedgeree with Dill and Crème Fraîche
Try this version of the traditional breakfast dish from the days of the Raj. It is also perfect for brunch, lunch or for supper. You could add other seafood, such as kippers, lightly smoked salmon fillet, scallops or mussels. Serve with triangles of toast. This recipe is not suitable for the young, pregnant women, the elderly or those whose immune systems are weak.
Preparation time: 10 minutes / Cooking time: 20 minutes / 625 kcals/35.8g fat per serving / Serves: 4
Ingredients
200g Basmati Rice
450g Haddock Fillets
50g butter
1 red onion, sliced
2tsp curry powder
200ml tub Crème Fraîche
2tbsp freshly chopped dill
3 Large Free Range Eggs, soft boiled for 4 minutes
Instructions
Cook the rice, following the instructions on the pack. Drain and keep warm. Poach the fish in a little water for 4-6 minutes until it flakes easily. Remove the skin and any bones and break into large pieces, then return it to the cooking liquid. Melt the butter in a large frying pan and cook the onion until softened, then stir in the curry powder and cook for 2-3 minutes. Stir in the rice, drained fish and 2tbsp of the cooking liquid. Cook for 2-3 minutes then mix together the crème fraîche and dill and stir half into the rice mixture. Season well with black pepper. Shell the eggs and cut into quarters. Place the rice mixture into a large serving dish and place the eggs on top. Garnish with small sprigs of dill and serve immediately with the remaining sauce.

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