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Breakfast Jaffle


1 COBS Bread Traditional White Block Loaf

Olive oil cooking spray
6 eggs, at room temperature
1/3 cup cream or milk
2 Tbsp finely chopped fresh chives
2/3 cup semi-dried tomatoes, chopped
2 tsp butter


Cut 8 x 1.5cm-thick slices of COBS Bread Traditional White bread. Spray oil over 1 side of 4 slices. Place on a flat surface, oil side down.

Whisk eggs, cream, chives, and salt and pepper in a bowl. Add tomatoes.

Melt half the butter in a non-stick frying pan over a medium-low heat. When butter is sizzling, pour in half the egg mixture. Cook for 1 minute or until egg starts to cook. Stir mixture, from outer edge of pan to centre, until almost cooked.

Spoon the egg mixture onto 2 bread slices. Top with remaining bread. Spray with oil. Place sandwiches in a preheated jaffle machine.* Cook for 5 to 6 minutes or until bread is golden. Repeat with remaining egg, butter and bread. Serve.

* If you don’t have a jaffle machine, this can be done in a sandwich grill, under a griller or even in a pre-heated and buttered non stick pan.