- Should we have three breakfasts?
Oh, you cheeky thing.
(upbeat music)
- Hello everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today, we are doing three TikTok viral breakfasts.
We already did pesto eggs.
(gasping)
A lot of the TikTok recipes I've done have been really fun.
So, these quirky ones today are supposed to be awesome.
I have extremely high hopes.
Now Boston is here with me today, but other than that,
I am genuinely Macaulay Caulkin style home alone,
Mrs. B. and Phoebe are doing a charity walk,
which as you know, I generally do each year.
It's one called the Mendip Challenge
but I did sign up for the 30 mile.
I've made a donation, but I am deciding to film today
for reasons.
I'm gonna spoil myself, cause I'm home alone
by doing these three breakfasts.
But if you would like to actually support Phoebe and Mrs. B.
they have, if you go on justgiving.com,
it's called Becky and Phoebe's page.
The Mendip challenge.
So if you want to like literally leave a pound or something,
it would massively make their day.
As I say, I should be doing it and be in agony now.
I would've set off at 6:00 AM, but it's now 25 to 10.
So we are gonna start.
We are gonna start with an overnight
Weetabix, like cheesecake thing, which sounds sensational,
except we're not gonna do it overnight
because it's Weetabix, which gets mushy
almost instantly, doesn't it?
Let's go.
It all happens in here.
And ideally, you leave it overnight,
but apparently if you leave it for two hours, that is fine.
So that's what we'll do.
We have got some Weetabix,
which is genuinely my favourite breakfast of choice.
Remember I did some homemade cereal?
We'll probably do a homemade Weetabix.
I think it's basically just mushed up cardboard though.
I don't know if Weetabix is actually popular in countries
other than the UK, to be honest.
They are getting smaller though.
And whenever you open Weetabix, and as you work your way
down a pack, all it just gets complete mess.
Like the last one in the pack is just basically soil.
We need to break these up anyway.
So we're gonna take three of these.
So we're making a breakfast cheesecake.
Break it down into little Weetabix dust.
(crunching sounds)
So, like a cheesecake,
I would have a biscuit or cookie base,
wherever you are in the world.
This is our breakfast cheesecake effectively.
So, that is the role the Weetabix plays.
But we add to it now.
Tablespoon, two and a half.
That basically smells like my morning.
(laughing)
Like coffee and Weetabix.
A bit of moisture.
This is some good quality maple syrup.
So we're stirring this together, which I don't know,
I guess that's gonna slightly dissolve the coffee
a little bit?
(stirring sounds)
Looks a bit like granola, doesn't it?
But it does have more princess layers.
So we'll move on.
(chopping sounds)
All right, that is a banana that is thickly sliced,
and if you're wondering where the ends were.
This actually looks quite organised and neat, doesn't it?
But generally I have no idea what I'm doing.
Hey, hey, look at that!
Look, it's pretty cool.
Right now, something to soften this all up.
I feel like there's plenty of variations
that we could go on this recipe.
Like this is some peanut butter now.
And I genuinely, if I have peanut butter,
well especially if I make it,
well it's best excuse I've got anyway.
I prefer it chunky.
(laughing)
So if you're making homemade,
Yeah, yeah, I want that texture.
Yeah, I like my homemade peanut butter to taste
like a quarry. Mm.
This is a tub of yoghourt. (background music)
And we're gonna just wing this, but a third of this tub
of soft cheese, so cream cheese.
Boom. Sweeten it with some more maple syrup.
I love that.
It's kind of like the best things
of like a cold breakfast merged together, in my eyes.
(stirring sounds)
Are we just not making a banoffee pie cheesecake?
This is crazy.
Let's pan out a bit.
Look, it looks like a tub of ice cream.
It's got some funky layers going on.
We can't see the banana.
There is definitely three sections to that thing,
but apparently at the end,
we'll warm up some peanut butter and drizzle that on.
So ideally, you want to leave that overnight,
but two hours apparently is fine.
So what I'd imagine is, a little bit of,
not all of it 'cause it's not gonna hit the bottom,
but some of that cream cheese mixture will soak
into that Weetabix and kind of merge
and soften it a little bit,
and the flavours will just mingle.
So, lid goes on, let's jump to the next breakfast.
(snapping sounds)
Next, some of you guys have been sending to me
on social media, across different platforms,
to try, so here we go, it's called quiche bagels.
And sometimes when I get sent things from you guys,
I kind of before click, you guys.
Oh my gosh, you go,
Wow.
Sometimes before clicking on a link,
I try and envisage what it'll be.
So I was thinking that maybe that you, you batter a bagel
in quiche. You know, like when you're kind of deep frying it
and then deep fry it, which could,
I don't know if that'd work, the egg would just slide off,
wouldn't it?
I really wanna try that now.
If you can think of a way, let, let me know.
But this is awesome.
Ah, so folks, quiche bagels, key ingredient,
bagels.
We have got this bagel slicer.
It's amazing.
You've seen this on a previous gadget video.
I've done a fair few bagel slicers.
There was one that was like a guillotine.
Whereas we genuinely use this all the time at home.
Get a knife like so, or you probably use a spoon,
and you know, with a bagel, remember we've made them before.
When you boil them, they puff up and crazy.
This exterior is kind of tough.
A little bit like myself.
But you just make a little indent,
to help give you a guide really.
And then into the inner circle bit as well.
Now there's two different ways you can do this,
in my opinion.
The way you're supposed to do it is actually,
well you're supposed to get your fingers and thumbs,
get in there and pluck actual bagel flesh out.
And then you're supposed to discard it.
I don't wanna discard this.
We're probably gonna use this.
As you plucked it, if you pressed the bread down
and also against the sides there, this becomes deeper
but also strengthens that base as well,
by giving it a bit more protection
with the compressed crumbs in there.
So when I said there was two ways to go with this,
that was my other way.
I would genuinely, if it was up to me,
I would just press it down like that.
So you're keeping the bread in there,
but you're also building up the strength.
That is actually how I, if I, if I invented this,
that's how I would do it.
Cause you can see here,
you're getting a fair bit of depth there.
You're getting a similar height.
So I think actually, I'm gonna do it my way.
We'll jump to four halves of hollowed out bagelness.
My conclusion is, in my humble opinion, press it down.
We've got a nice flat surface there.
It's all compressed.
And, I feel it will strengthen the moat.
Anyhow, that's one aside for a moment
cause we've gotta fill, fill these boats, man.
That was a subtle reference of the pineapple boat video,
which was basically the Titanic.
(laughing)
In the, in the last video.
(background music)
So, into this bowl, we are gonna put about a tablespoon
of cream.
One egg.
Two eggs.
Gonna season it as well.
Gonna put some smoked salt on today.
Also got a handful of cheddar cheese.
Nice!
And now one of the most popular questions I get asked
actually is Barry, what's your favourite kitchen gadget?
These are some chives.
My favourite kitchen gadget,
I like simplicity.
Kitchen scissors are amazing.
And these are some bacon strips,
you can buy them in a supermarket already cooked.
And I thought that was kind of perfect for this recipe.
I'm just sort of giving this bacon a haircut.
And my fear is that the runnyness, the,
the egg, that's the official term for the egg,
is gonna wanna go around like that.
And at the angle I'm pouring it at,
see all the cheese and the bacon is sitting to the bottom.
In my opinion, again, I feel like I'm,
is that, is that a new thing?
Should we do upgrading TikToks?
It would've been better to have done the egg and chives
and seasoning, first of all, but then add it later.
But now I've got all that cheese and bacon
and some chives in there,
that I wanna sort of spread around.
So only a teeny bit
because it's gonna wanna spill out.
Let's bloomin' well bake 'them.
Okay, in they go for about 10 minutes.
The only thing that I'm not sure about with that,
and I'm hopefully wrong,
I usually am, but the egg,
I feel like it's gonna soak into the bagel
and just be like, kinda like a round,
like inflatable rubber ring, but just thin.
I want it to sort of puff up and be crazy.
But it doesn't matter.
I don't think you're supposed to serve them together.
Like joining them back as one bagel,
but I think we'll have some fun with that and try that too.
And also it's bacon, cheese, eggs, that stuff going on.
Yeah, it's a pretty good breakfast.
Let's see if I can get hold of Mrs. B.
(phone ringing)
- Hello?
- You're, you're on video, please do not swear.
- Hey Phoebe.
- We just went the wrong way for a little bit.
- You went the wrong way?
- Yeah.
- Are you having fun?
- Alright, we turned around, now we're back on track.
- Alright, have fun.
- Bye bye.
- Bye.
I just looked it's 25 and a half degrees right now.
(laughing)
Like for England that's actually quite hot.
So they're probably struggling in that heat,
drinking lots of water, but I'm actually not that bad
about thinking about 30 miles struggling in that.
Yeah, it's nice to have a year off
and make three breakfasts.
Let's see what these turned out like.
They have puffed up. That's amazing!
I was really worried they're gonna go flat.
Look at those.
That is amazing.
Ah.
And, my little croutons are toasted as well,
and I nearly burnt my face on the pan.
I'm gonna let these cool.
(sniffing)
Ah.
I need that oven for this last one.
I want that tray for our toast.
We're gonna make yoghourt toast, which is fairly similar
to the bagels, except this is more of a sweeter version.
We kind of make a custardy thing with the yoghourt.
So, is it custard toast?
I think it was also known as that.
So you get a slice of bread.
It isn't telling me to do this,
but I feel like I might compress it down again,
just to give it a bit more stability,
like we did with the bagels.
And we kind of layer this custard on top
and bake fruit into it, and it's supposed to be incredible.
I don't know whether it's gonna caramelise in some way,
or form a crust.
I'm just really excited.
So let's make the yoghourt,
the custard, that's confused
about being a yoghourt or a custard. Yeah.
So there's our yoghourt, egg, honey, and a cinnamon.
I love cinnamon.
(stirring sounds)
Now that's actually a little bit wetter
than our other mixture, the quiche one,
but with the egg in there, it should bake through.
Which is why, when it comes to the bread,
a bit like the bagel was before, I'm gonna press it down.
Oh, there we go.
That is like really nice and compressed.
And it just gives you that bit more stability.
Well, I've got this strawberry huller
that I actually did a little giveaway
to patrons and everyone got one
on a certain tier, which is pretty cool.
One of my favourite gadgets we've got here.
But I have also got,
I dunno if you guys remember this strawberry huller,
is kind of like a pen knife version.
(laughing)
I feel like every British person
should take this to Wimbledon if they're watching a tennis.
We just need some sliced strawberries.
There are, the two breads that we've compressed slightly,
and this I'm a bit more comfortable
about doing from the dish because it is basically one combo.
There's no heavy bacon in there, or cheese,
but we will garish it.
And so far, so good.
This is holding well.
Again, so many different ways that you could go with this.
I suppose you could do it with like, brioche as well.
So we'll sit some strawberries in.
And then what's gonna happen to them,
whether they're gonna get like, risen up,
or get concealed as it bakes, I'm not sure.
Concealed?
(singing, laughing)
And for a little bit of an extra twist,
we're gonna get some lemon zest on top.
Yeah, baby.
Look at that.
Well, this has all gone rather swimmingly today.
The only other thing to add is, a lot of these ingredients
have been quite dog friendly,
such as a little bit of bacon.
The strawberries and the yoghourt.
He's been fed quite well, off camera,
let's just put it that way.
Ah. Look at those, folks.
(laughing)
Little faces.
There's a teeny, teeny little wobble in them still,
but apparently that's what you bake it to,
at a solid 15 minutes in there.
Let them cool for a little bit.
I'll warm a peanut butter up,
and then we serve all three together.
All right, so this has had two hours in the fridge.
Nice and cool.
It hasn't turned anything different there.
It still looks a little bit like a cottage pie to be honest,
from the sides.
But then apparently what we do,
just to enhance the peanut butterness,
is drizzle that on, and that is it done.
I can't wait to taste it.
The toasts,
which have a very slight jelly wobble in it,
really cool and nice crusts on the side
from where they've baked from being normal bread,
to well, toasts.
Fresh lace of honey on there.
Oh wow.
Right. Should we have three breakfasts?
I think we shall.
Before we taste this, if you enjoyed the video,
don't forget to subscribe,
make sure your notifications are turned on,
so you get told about all new videos,
and keep any ideas coming in.
I am a trifle gutted, actually.
Very British phrase, that a trifle, I'm a trifle bit gutted.
These looked amazing when we first got 'them out,
and as we've worked on the toasts,
they've kind of sanked and gone flush.
They've lost their puffiness.
But I'm sure all the flavor's still there.
So it's not so bad.
I probably should start eating things as soon as I make them
rather wait until the end,
except when it comes to a thumbnail,
I kind of like to have everything in it.
But anyhow, let's have a cold quiche bagel.
I'm excited for this.
(crunching sounds)
Mm, Mm.
Wow! Of course, quiche is quite nice and often served cold
at like picnics and stuff.
I mean, I think I really ramped the cheese up in there.
That is sensational!
I really like the idea there of getting some cheese,
and fusing that together as a mega bagel.
I think we'll see what happens if I can eat this as well.
It's a lot of food.
(laughing)
(crunching sounds)
Oh my word, that is custardy, yeah.
That is such (laughing), like a random transfer
from like the tanginess, the salty, cheesy,
bacon-ness of that.
So like, the basically strawberry infused the juices
from the strawberry, and that's why I'm laughing
'cause it's kind of like moulded it.
It really is a nice firm set on that.
It's moulded where the strawberry was.
I don't hate it by any means, but I think I
would've liked a teeny bit more sweetness on that.
So maybe if you make it, put a bit of icing sugar on there,
something like that?
It's a bit weird.
There's something like, why is it's very similar thing.
Why does that make sense, and that just,
just feels a bit.
I much prefer that.
Anyhow, this is the one that I'm really looking forward to.
We have got the Weetabix sat down the bottom there
with the coffee granules, and we're gonna push through.
Here we go, try and get all that up.
And I'm gonna dunk it in some of the peanut butter.
So it looks a little bit like a cake, isn't it?
Oh my goodness.
You're literally eating pure coffee granules.
(laughing)
But, the moisture from that cream cheese layer,
with the peanut butter, and the Weetabix texture
just kind of feels like crunch, really.
It's not softened at any means, even at the point
where it's been resting on it.
It's got a little, a little bit there,
but so much layer of crunch there.
Mm, I completely forgot about the banana layer.
That really balanced that out then,
'cause two and a half tablespoons of coffee
is quite a lot.
But that is amazing.
Massive.
I mean, I don't think you're supposed to make it that big.
But despite my excitement for that, I mean,
it felt like I was having a dessert for breakfast,
which I don't think anyone's ever gonna complain about.
My favourite one today,
I mean what a time to be alive anyway, for all of this,
was the bagels. They were absolutely sensational.
So, any other suggestions you've seen on TikTok,
or any other viral recipes from famous chefs, blogs,
I put it on my Barry tries playlist, do check that out.
Have a bereft on, put your sweatband on.
Thank you so much for the support, guys.
And if you wanna check out Mrs. B. and Phoebe's
sponsor link.
No pressure, but if you fancy,
I'm sure it'll make their day.
Cheers guys, give 'them a try.
See you later, bye.
♪ If I take you to my crib, you'll be in for a feel. ♪
♪ I'll be spitting on the menu, ♪
♪ chuck some food on the grill. ♪
♪ I like to do my cooking at 10 to nine. ♪
♪ You can do it anytime and you'll be just fine. ♪
- Bonus scene.
The double quiche bagel. Stack cheese in here, like this.
Oh my gosh.
Oh, blimey.
That was a minute in the microwave.
Ah, ha ha ha, yes.
Oh, you cheeky thing.
That is like a feast in my mouth.
And if I'm not careful, I will demolish the whole thing.
I feel like that is the way to go.
If you're gonna do it properly,
you might as well make it back into the bagel it belongs.
No one wants a semi-detached bagel. Enjoy, folks.
See you later.