Whether it’s a Valentine's or birthday special, in honour of mothers’ or fathers’ day or just because it’s Saturday and you haven’t got anywhere you have to be, there’s nothing quite like a bit of brunch to get you going. Here are five simply delicious egg-based recipes that will kickstart your weekend.
1 ripe avocado
2 eggs
1 tbsp vinegar
Sourdough or ciabatta
Don’t be afraid of poached eggs; they aren’t as tricky as you might think. Before you get involved with the eggs, though, prepare the avocado.
Cut the avo in half, carefully remove the stone and spoon out the goodness inside. Smash it up roughly in a bowl with salt and pepper to taste.
If you have an egg poacher, follow the instructions. If you don’t, get a medium or large saucepan, bring water to a boil, then add the vinegar.
Now, this is the trick – take a small teacup or ramekin and crack the egg into it.
Lower the cup into the boiling water slowly, letting the water into the cup before tipping the egg into the pan and leave it cooking. Have a timer ready – for soft eggs; cook for about two minutes, three minutes if the egg has come out of the fridge. You’ll need a slotted spoon on hand to remove the egg.
Toast and butter the bread before adding a good layer of avocado.
Remove the eggs from the water, pat dry with a paper towel if necessary, pop on top of the avo, season and serve immediately.
6 eggs
6 slices white bread, crusts removed
6 rashers bacon or slices ham
Cheese, grated
Heat the oven to 190C (Gas Mark 5). Lightly butter six cups in a muffin tray.
If you’re using bacon, lightly fry it – it’ll continue to cook in the oven.
Flatten the bread with a rolling pin and cut each slice in half.
Fit two halves into each muffin cup. Crack an egg on top. Season then add some grated cheese and top off with the ham or bacon.
Bake until the whites are set; about 20 minutes. Loosen with a knife and serve immediately.
Use red pepper slices instead of bread if you’re off carbs.
This is a quick and easy version of eggy bread and a great one for the kids. Each slice needs:
1 egg
1 slice bread
Using an egg cup cut out a circle in the middle of the bread. Butter the bread on both sides (including the circle) and lightly fry.
Turn over when one side is nicely browned and drop a little butter in the hole of the bread then crack the egg over the bread. You want the yolk to settle in the hole.
Season lightly, and cook until almost set. Flip and cook the eggs to your liking. Serve immediately.
Cook the bread circles, too, for bonus discs of fried bread goodness!
Liquid brunch is just as important as the food part. If you’re driving later, make it virgin by simply leaving out the vodka.
4 ice cubes
Juice of half a lemon
Worcestershire sauce, 4-6 dashes
Tabasco, 2-4 dashes
Salt and pepper
Vodka, a single or double as you like
Tomato juice
Celery stalk, optional
Drop the ice into a long glass.
Add the lemon juice, Worcestershire sauce and Tabasco then season with the salt and pepper. Add the flavours sparingly to start, as you can add later but you can’t take away!
Pour in the vodka and top off with the tomato juice. Stir well and taste. Until you know how much of each ingredient you like, you’ll probably have to add a dash or two here. Garnish with celery. Enjoy.
500g floury potatoes (try Maris Piper), grated
3 rashers bacon, chopped
1 small onion, finely sliced
2 eggs
Put a drop of oil in a small frying pan and fry the bacon bits till they’re nice and crispy. Put it to one side on a piece of paper towel.
Fry the onion for a minute, then lower the heat and cook for about five minutes with a lid on.
Put the grated potatoes into a clean tea towel and twist out as much water as possible. Then combine the potatoes, onion and bacon in a bowl, add salt and pepper and mix well.
Heat a tablespoon of oil in the same frying pan, and then add the potato mix. Pat the rosti down with the back of a spoon so it fits in the pan. Cook for 5-10 minutes until crispy brown.
To flip the rosti without breaking, put a plate over the pan and turn it out onto the plate. Add oil if necessary, and then cook the other side for another 5-10 minutes.
Fry your eggs, slice the rosti, pop an egg on top, season and serve immediately.
If you want pancakes for breakfast then click here.
