Sarah Butler: These quick, nutritious dishes tick every dinnertime box
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.
Avocado, Scrambled Egg and Tomato Stack
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
recipe by:Sarah Butler
Simple, delicious, and ready in minutes — it's family food made easy.
Servings
2
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Course
Main
Ingredients 2 slices bread of choice (I love this on a bagel)
35g butter
2 eggs, whisked
1 ripe avocado
3 cherry tomatoes, thinly sliced
For the sauce:
3 tbsp mayonnaise
1 tsp tomato ketchup
½ tsp Tabasco sauce
Sprinkle of paprika
Salt and freshly ground pepper
Method
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.
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.
Season with salt and freshly ground pepper.
To prepare the avocado, cut in half lengthways and open by twisting gently.
Place the halved avocado on a kitchen towel.
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.
Use a large spoon to scoop out the avocado and dry with a little kitchen paper before cutting into slices.
To make the sauce, mix the mayonnaise, tomato ketchup and Tabasco sauce together.
Toast the bread lightly and spread it with the remaining butter.
Place bread on a serving plate and place the sliced tomatoes on top, followed by the scrambled eggs and finally the avocado slices.
Drizzle the sauce on top and add a sprinkle of paprika over it.
Sarah's secrets
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.
Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone.
Easy Tomato Penne
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
recipe by:Sarah Butler
Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone.
Servings
4
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Course
Main
Ingredients 200g pasta of choice
1 tbsp olive oil
20g butter
250g tomatoes, cut into cubes (I like cherry tomatoes, but any will do)
2 garlic cloves, minced
1 tbsp tomato purée
1 tbsp dried oregano
Pinch of chilli flakes or powder (if you want a little heat)
1 bay leaf, optional
30ml white wine
200ml pasta water (leftover water from cooking your pasta)
100g parmesan, grated, plus extra for serving
Handful of freshly chopped basil
Salt and freshly ground pepper
Method
Cook the pasta as per packet instructions.
Reserve a little pasta water for the sauce, about 200ml.
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.
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.
Add the tomato purée, dried oregano, chilli flakes, bay leaf, and the wine, and continue to simmer until the wine reduces by half.
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.
Add the cooked pasta to the sauce and mix until all the pasta is coated.
Add the parmesan and season well with salt and pepper.
Finally, sprinkle with the chopped basil.
Remove from heat.
Sprinkle with more Parmesan before serving.
Sarah's secrets
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.
Read More
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Irish Examiner
14-06-2025
- Irish Examiner
Sarah Butler: These quick, nutritious dishes tick every dinnertime box
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. Avocado, Scrambled Egg and Tomato Stack 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 recipe by:Sarah Butler Simple, delicious, and ready in minutes — it's family food made easy. Servings 2 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Main Ingredients 2 slices bread of choice (I love this on a bagel) 35g butter 2 eggs, whisked 1 ripe avocado 3 cherry tomatoes, thinly sliced For the sauce: 3 tbsp mayonnaise 1 tsp tomato ketchup ½ tsp Tabasco sauce Sprinkle of paprika Salt and freshly ground pepper Method 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. 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. Season with salt and freshly ground pepper. To prepare the avocado, cut in half lengthways and open by twisting gently. Place the halved avocado on a kitchen towel. 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. Use a large spoon to scoop out the avocado and dry with a little kitchen paper before cutting into slices. To make the sauce, mix the mayonnaise, tomato ketchup and Tabasco sauce together. Toast the bread lightly and spread it with the remaining butter. Place bread on a serving plate and place the sliced tomatoes on top, followed by the scrambled eggs and finally the avocado slices. Drizzle the sauce on top and add a sprinkle of paprika over it. Sarah's secrets 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. Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. Easy Tomato Penne 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 recipe by:Sarah Butler Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. Servings 4 Preparation Time 10 mins Cooking Time 15 mins Total Time 25 mins Course Main Ingredients 200g pasta of choice 1 tbsp olive oil 20g butter 250g tomatoes, cut into cubes (I like cherry tomatoes, but any will do) 2 garlic cloves, minced 1 tbsp tomato purée 1 tbsp dried oregano Pinch of chilli flakes or powder (if you want a little heat) 1 bay leaf, optional 30ml white wine 200ml pasta water (leftover water from cooking your pasta) 100g parmesan, grated, plus extra for serving Handful of freshly chopped basil Salt and freshly ground pepper Method Cook the pasta as per packet instructions. Reserve a little pasta water for the sauce, about 200ml. 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. 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. Add the tomato purée, dried oregano, chilli flakes, bay leaf, and the wine, and continue to simmer until the wine reduces by half. 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. Add the cooked pasta to the sauce and mix until all the pasta is coated. Add the parmesan and season well with salt and pepper. Finally, sprinkle with the chopped basil. Remove from heat. Sprinkle with more Parmesan before serving. Sarah's secrets 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. Read More
Irish Examiner
07-06-2025
- Irish Examiner
Sarah Butler: Two quick and comforting cheesy recipes the whole family will enjoy
Looking for easy, tasty meals the whole family will enjoy? These two cheesy recipes are practical, flavour-packed options perfect for busy households. Whether you're after a nourishing dinner or a fun, kid-friendly snack, these dishes deliver on taste, convenience, and versatility. The salmon and cheddar jackets offer a hearty twist on the classic baked potato. With creamy cheese, buttery mash, and tender salmon flakes, they're comforting and wholesome. Even better, the recipe is adaptable—swap in smoked haddock, leftover roast chicken, crispy bacon or whatever you have in the fridge. For a quicker bite, puff pastry pizza pockets are a surefire winner. Ready-rolled pastry makes prep a breeze, and little hands will love helping to fill and fold these golden parcels. They're ideal for lunchboxes, after-school snacks, or even party food — and you can make a batch ahead and freeze them, ready to bake from frozen whenever needed. Both recipes use everyday ingredients and offer plenty of flexibility, making them great for meal planning. Best of all, they're dishes the whole family will look forward to eating together — easy, homey, and full of flavour with minimal fuss. Salmon & Cheddar Jackets Comforting, hearty, and flavoursome, these make for a delicious twist on the classic baked potato. Perfect for a weeknight dinner or a relaxed weekend lunch, this recipe brings together tender flaked salmon, creamy soft cheese, and sharp cheddar, all nestled inside crispy baked potato skins. The result? A rich and satisfying dish that feels super indulgent, but is surprisingly simple to prepare. With just 10 minutes of prep time, the oven does most of the work, crisping the potatoes to perfection, then giving the cheesy topping a golden, bubbling finish under the grill. Fresh herbs like dill, parsley, or chives add a light and zippy contrast to the creamy filling, while the salmon provides a delicate richness that elevates this dish from everyday to special occasion-worthy. Comfort food with a touch of elegance, all wrapped up in a humble potato. Salmon & Cheddar Jackets recipe by:Sarah Butler Comfort food with a touch of elegance, all wrapped up in a humble potato. Servings 4 Preparation Time 10 mins Cooking Time 60 mins Total Time 1 hours 10 mins Course Main Ingredients 4 baking potatoes (I find Roosters work well) 2 tbsp olive oil 250g salmon fillet 2 tbsp butter 200g cream cheese, like Philadelphia 4 tbsp mayonnaise 2 tbsp fresh dill, chives or parsley, finely chopped 60g red or white cheddar grated Salt and freshly ground pepper Method Preheat the oven to 200°C/180°C fan/gas 6. To bake the potatoes, prick the skins of the potatoes all over with a fork. Rub the skins with 2 tbsp olive oil and season with salt. Place on a baking tray and bake for 50-60 minutes until the skins are crisp, and the centre is soft when pierced with a sharp knife. While the potatoes arebaking, prepare the salmon. Season the salmon fillets with salt and pepper. Heat 1 tbsp butter in a non-stick frying pan on medium to high heat. Once melted, place the salmon skin side up and cook for about 4 minutes until golden and crisp. Don't touch the fillets while cooking. Carefully flip the fillet, reduce heat and cook for 4-5 minutes. Pierce the fish with a fork, it should flake away easily when fully cooked. Peel off the salmon skin and discard. Use a fork to flake the fish into a bowl. Combine the cream cheese with the mayonnaise in a separate bowl to loosen it. Stir in the herbs and season with salt and pepper. Once the potatoes are cooked, cut them in half, lengthways. Carefully scoop out the potato flesh and save the skins. Add the potato flesh to the soft cheese mixture and mash with 1 tbsp butter. Lightly stir in the flaked salmon at the end; do not over-mash at this point. Spoon the filling back into the potato skins and top with the grated cheddar. Cook under a preheated grill for 1-2 minutes until the cheese is bubbling and golden; serve immediately. Sarah's secret This recipe is wonderfully versatile. While salmon gives it a luxurious feel, you can easily substitute it with smoked haddock or crispy bacon for an equally delicious result. Serve with a simple green salad or steamed veggies for a well-rounded, satisfying meal. Puff Pastry Pizza Pockets These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters. Combining all the best bits of a pizza — cheesy, saucy, and loaded with your favourite toppings — wrapped in buttery, flaky puff pastry; they're a guaranteed crowd-pleaser. Easy to assemble and fun to customise, these pockets come together in just minutes with ready-rolled pastry and a handful of simple ingredients. Use red pesto or classic pizza sauce as the base, then pile on the toppings. They bake up golden and crisp in just 25 minutes. Puff Pastry Pizza Pockets recipe by:Sarah Butler These pizza pockets are the ultimate quick-fix treat — perfect for busy weeknights, weekend lunches, or even party platters. Servings 4 Preparation Time 15 mins Cooking Time 25 mins Total Time 40 mins Course Main Ingredients 1 sheet of chilled ready rolled puff pastry 6 tbsp red pesto or pizza sauce 100g red or white grated cheddar cheese 3 small tomatoes, finely diced ½ red pepper, finely diced Pepperoni, ham, or rashers, finely diced Handful of freshly chopped basil 1 egg beaten Salt and freshly ground pepper 3 tbsp sesame seeds (optional) Method Preheat oven to 200˚C/180˚C fan/gas 6. Cut the pastry sheet into six squares (4.5' x 4.5') and place flat on a floured baking tray. Add 1 tsp of red pesto or pizza sauce to the centre of each square and spread a little but not to the edges. Add a little grated cheddar on top of the pesto followed by the tomatoes, peppers, pepperoni, ham, or rashers and a little basil. Season with salt and freshly-ground pepper. Take the top left and bottom right corners and bring together in the centre. Squeeze the pastry to hold ittogether. Next, bring the bottom left and top right corners together to meet in the centre so that you are left with a little pocket. Brush the pastry pockets with beaten egg and a sprinkle of sesame seeds. Bake in the oven for 20 to 25 minutes until they have risen and are golden. Sarah's secret A sprinkle of fresh basil adds a fragrant touch, while sesame seeds add a lovely crunch. Freeze these uncooked and bake or air fry from frozen for a handy snack. And the best part? You can freeze before baking for a fuss-free snack straight from the freezer to the oven—or air fryer—anytime. Read More Sarah Butler: How to make loaded nachos or cod goujons for a casual family dinner
RTÉ News
30-05-2025
- RTÉ News
Kevin Dundon's airfryer striploin steak sandwich: Today
Striploins are perfect for lunch, using the air fryer to make it even simpler. Ingredients Serves 4 4 Striploin beef 2 tbsp sunflower oil 2 baby cos lettuce, sliced 2 tbsp. extra virgin olive oil 2 handful salad leaves 100g Cherry tomatoes, 100g coleslaw Homemade burger sauce: 200ml mayonnaise 100ml tomato ketchup 1 tbsp dijon mustard 1 tbsp gherkin pickle juice ½ tsp smoked paprika 1 Dash of Tabasco sauce Salt and pepper 4 baguette bread Salt and pepper Method In a bowl, combine the burger sauce ingredients, check the seasoning and set aside. Preheat the air fryer grill. Drizzle the steaks with oil on both sides and rub to coat well. Season with salt and pepper to taste. Sear on each side for 2-3 minutes for rare, 4 minutes for medium or 5 minutes for well done. Add the cherry tomatoes to cook and warm up. Remove the steaks from the pan and loosely cover with foil to rest for 2 minutes. This will allow the cooking juices to settle. Spread some olive oil over the bread and toast on the grill. Remove from the air fryer and add a few leaves of salad, the coleslaw, AND the warmed cherry tomatoes. Carve the steak into thin slices and place in the baguette. Drizzle the sauce and enjoy immediately.
