What to eat in the morning on New Year’s Day

MOB's halloumi breakfast bap: just the right amount of salt, spices, fried egg and butter (MOB Kitchen)

MOB’s halloumi breakfast bap: just the right amount of salt, spices, fried egg and butter (MOB Kitchen)

What’s that throbbing feeling behind your eyes? This alien is scratching the inside of your skull? That tannic dryness and slight metallic taste that coats the inside of your mouth? Oh yeah, it’s a hangover.

Many may wake up this morning feeling less than great after all that sparkling shoe and mulled wine. Hangovers await almost everyone who drinks alcohol, and they will appear quite quickly.

I think it’s probably best if you try to prevent those nasty headaches and the inevitable excruciating hangover by cooking up some of MOB Kitchen’s best hangover recipes.

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Here are the dishes that will make you feel like a million bucks after a big night. And if that fails, these are the utensils that will at least keep your head from feeling like it’s going to shatter into a million pieces. Yes, these bad boys will not only absorb the rest of the alcohol from your system, they are child’s play to make and are the perfect meal to prepare when you have Radio 6 on the lowest possible volume and you are trying hard, it is very difficult not to be sick. Enjoy your meal!

Halloumi breakfast bap

One of your new favorite recipes for the

One of your new favorite recipes for the “morning after” (MOB Kitchen)

What’s the one thing you want in the morning when you wake up with a terrible hangover? die. Yeah. But what’s the other thing you want? That’s right: salt. This halloumi breakfast is one of our favorite breakfast recipes on MOB Kitchen. Not only does it have the required amount of spice thanks to the combination of chilli jam and chipotle paste, but it also features the classic combination of fried eggs and butter to help with hangovers. Once you master this dish and add it to your arsenal, you won’t even think about ordering breakfast at McDonald’s. This recipe serves four people, but you can easily halve it if you don’t have that many partners.


A bunch of chives

5 tablespoons of mayonnaise

1 heaping teaspoon chilli jam

1 heaped teaspoon of chipotle paste

2 halloumi blocks

8 eggs

4 brioche rolls

A large stick of butter


1. Finely chop the chives and set aside.

2. Prepare the burger sauce. Add the mayonnaise, chilli jam and chipotle paste to the bowl and mix.

3. Cut the halloumi into equal pieces and add to the bowl along with a little olive oil. Season with salt and pepper and mix together.

4. Heat a tablespoon of oil in a pan and fry the halloumi until golden. It will take a few minutes on each side.

5. Take a bowl and beat the eggs. Add a generous pinch of pepper and mix.

6. Melt a large stick of butter in a pan. Once melted, add to the egg mixture. Keep stirring until it starts to crumble. You want to make sure that the eggs stay nice and liquid. Toss in the chives (reserving some for garnish) and a pinch of salt, then stir and remove from the heat.

7. Cut the rolls in half and lightly toast.

8. Time to load. Start with a large portion of chilli mayonnaise sauce, then 3 slices of halloumi cheese and finally a tablespoon of scrambled eggs. Scatter the leftover chives, season well and hide!

A packet of pasta with bacon

These bacon noodles aren't just flavorful, they make you feel like a grown-up (MOB Kitchen)

These bacon noodles aren’t just flavorful, they make you feel like a grown-up (MOB Kitchen)

Instant noodles for dinner have something that seems … right. After the year we’ve all been through, revisiting childhood nostalgia can be a real lifesaver when you’re feeling overwhelmed and pushed for time. Or just a really, really visceral hangover. While this bacon noodle recipe takes a little more effort than popping a sachet of flavor into dehydrated ramen, making your own sauce from scratch using peanut butter, soy sauce, rice vinegar, and chili oil is super easy and incredibly satisfying. At least it will change having your Indomie Mi Goreng with an extra order of anxiety and make you feel like a functioning adult who can really take care of himself. Or at least a little.


450g smoked bacon

A package of pasta 500g

2 tbsp peanut butter (we use ManiLife)

2 tablespoons of soy sauce

2 tablespoons chilli oil

2 tablespoons of rice vinegar

1½ teaspoons spice five

A knob of ginger

10 bulbs


1. Put peanut butter in a bowl and mix with soy sauce, chilli oil, rice vinegar and 2 tbsp water until you have a thick, creamy, rich sauce. Then put it aside.

2. Cut the bacon into pieces and fry in a non-stick pan until crispy.

3. In the meantime, finely chop the spring onions (reserving a handful for garnish) and ginger. Add to the pan along with the five spices for a flavorful kick, then stir.

4. In another pan, boil the pasta. Cook for about 3 minutes, then add to the pan with the bacon. Set aside some pasta water.

5. Next, take your peanut sauce and toss it into the pasta until it’s evenly coated – add a little pasta water to loosen it up.

6. Arrange on plates and garnish with a sprinkling of chives and a teaspoon of chilli oil, then you can eat.

Chorizo ​​and rigatoni with charred spring onions

Well, fatty (albeit somewhat healthy) pasta is the obvious choice for hangover food (MOB Kitchen)

Well, fatty (albeit somewhat healthy) pasta is the obvious choice for hangover food (MOB Kitchen)

Fat is undeniably a good word, but it’s also one of the most effective hangover cures. I’d happily throw a liter of this stuff down my esophagus in the morning if it meant my brain wouldn’t look like a Hieronymus Bosch painting anymore, but I also know it’s not a very healthy occupation. If you want a greasy recipe that’s actually (read: somewhat) good for you, you should give our chorizo ​​and charred rigatoni a swirl. It’s creamy, spicy, and the job of peeling almonds is actually the mundane activity you need when you have a hangover.


1 disc of chorizo

18 spring onions

50 g of roasted pepper in a jar

2 tablespoons of red wine vinegar

1 heaping tablespoon of tomato puree

2 tbsp creme fraiche

450g rigatoni

A bunch of parsley




1. Start by placing the almonds in a measuring jug and fill it with boiling water. Leave for 5 minutes to loosen the cuticles.

2. Peel the skin off the chorizo ​​and roughly cut it into small pieces. Then cut the spring onions in half.

3. Add the chorizo ​​to a non-stick skillet over medium heat without oil and let the juices render.

4. In the meantime, remove the almonds from the water and peel them.

5. Once they are all peeled off and the chorizo ​​is starting to crunch, add the almonds to the pan along with the spring onions and paprika. Fry over high heat for a few minutes until they turn brown.

6. Pour in the red wine vinegar and mix.

7. Add the tomato puree and mix to coat everything.

8. Add the creme fraiche and mix until nicely creamy. Once everything is combined, season with salt and pepper and reduce the heat to a minimum.

9. Prepare the pasta and salt the water. After about 5 minutes of cooking, take ½ cup of pasta water and add to the sauce. Stir to dissolve then continue to simmer.

10. When the pasta is ready, drain it and add it to the sauce.

11. Finely chop the parsley and toss a handful into the pasta (reserving some for garnish). Mix together and you’re done. Serve in bowls and sprinkle with the remaining parsley. Enjoy!

You want more? We have plenty of recipes for you MOB kitchen website.

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