Family life has had a bigger impact on how I cook at home than almost anything else. There’s a lot of pasta on the menu these days, and potato wedges with different sauces. A lot of meatballs. And a great many pancakes – more than I would have ever predicted before I had kids.My weekend pancakes – which made their way into my book Simple Too – are supposed to be a batch-cooking exercise: lots made on Sunday, then reheated through the week, in the toaster or a dry pan on the stove, so breakfast is more or less solved until Friday. That’s the theory. In practice, all 22 pancakes the recipe makes are gone by Sunday lunch – eaten by the boys, their friends, or whoever happens to be over for breakfast.But my kitchen on a weekend morning doesn’t only answer to my kids, even though that’s their indisputable assumption. I love having friends over for brunch, and what I actually want, most weeks, is one big thing in the middle of the table – generously for everyone. So they can help themselves and I’m not the only one standing after everyone else has sat down.Like the butter beans with Urfa chilli butter, with toast, bacon and semi-hard-boiled eggs. Or a big tray of baked za’atar tomatoes and mascarpone, with some sausages and sourdough. Or a big pan of menemen (Turkish scrambled eggs) with a leaf salad and a few slices of avocado.I feed a lot of people – with the things I really want to eat and without too much fuss: that’s the idea. Here are some of the breakfasts and brunches in Simple Too – for you, your hungry family and all your breakfast guests.MenemenFood styling: Alice Wood. Photograph: Jonathan LovekinMenemen is a Turkish breakfast dish: scrambled eggs, spices, tomatoes. Simple! It’s the most comforting of all ways to start – or end – the day. The key is to add the eggs off the heat, so that they cook gently in the residual warmth of the pan. Serve with buttered toast or a leafy salad with slices of avocado.Prep 5 mins