Brilliant Baked Eggs Brunch

A beautifully spicy, creamy baked eggs brunch with peppers, crispy kale and chunky chestnut mushrooms – brunch recipes don’t get better than this! 

Baked eggs brunch
Weekends are built for brunches. Whether it’s devouring a crispy bacon sarnie slathered in HP sauce or tucking into deliciously decadent, creamy Eggs Benedict, indulgent brunching never gets boring. It’s one of my favourite meals of the day − especially when it comes to lazy weekend lounging. So naturally I’m working on building up a moreish selection of brunch recipes to add to to my culinary kitchen collection.

This is a little leftovers classic, using up whatever I could find in the fridge − turns out it was a good ‘un! I’m a little obsessed with kale at the moment, so threw in a handful to add a splash of colour and texture, but you can use spinach, rocket or any other greenery that takes your fancy. You can also add a little more or less spice, depending on how much your tastebuds can handle. I finished with a dollop of crème fraîche for extra creaminess, but again if you don’t fancy this, the baked eggs will taste great on their own.

This serves one but just up the ingredients depending on how many you’re cooking for. 

Ingredients

  • Drizzle of olive oil
  • Half a red onion
  • 1 clove of garlic
  • 1 tsp brown sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • Half a red pepper
  • 2 chestnut mushrooms
  • Handful of kale
  • Salt and pepper
  • 2 eggs
  • A spoonful of crème fraîche to finish
  • Chopped fresh basil to garnish

To make

1) Preheat the oven to 180°C.

2) Finely slice the onion, garlic, peppers and mushrooms.

3) Place the onions and garlic in the oven in a heat-proof dish, with a good glug of olive oil, for around 2-3 minutes.

4) Remove from oven and mix together the peppers and spices. Place in the oven for another 2-3 minutes to heat through. Make sure the spices are coating the veg evenly.

5) Remove from the oven and mix in the mushrooms and kale with a little seasoning of salt and pepper, making sure to mix the ingredients well so the spice mixture evenly coats the vegetables.

6) Place back into the oven for around 1o minutes. Take out after 5 minutes and give the veg a little stir.

7) Remove from the oven and break two eggs on top of the pepper mix. Place back into the oven for 10 minutes.

8) Spoon a generous dollop of crème fraîche on the top of the eggs, sprinkle with a delicate dusting of paprika and a scattering of fresh, chopped basil leaves. Eat on their own or with crusty baked bread. Delish!

Baked eggs brunch

Dreaming off eggs Benedict

So I’m having a relatively quiet weekend staying in out of the cold. There’s nothing better than being cosy on your sofa watching delicate soft snowflakes fall outside your window. After having an awesome meal at my friends last night, (a delicious creamy gratin infused with lime and lashings of peanut butter – well worth a mention don’t you think?) I’m feeling inspired to make something a little bit special for breakfast.

This morning I’m craving a classic favourite; beautiful eggs Benedict. My definitive morning choice at any restaurant or cafe. Who can beat smoked grilled ham resting on crispy muffins and perfectly poached soft gooey eggs topped with a rich indulgent Hollondaise sauce? It’s the king of all breakfasts.

It’s not however quite as easy to recreate this tasty little breakfast bite. I’ve only tried Hollandaise sauce a couple of times and both times were mildly unsuccessful! My first attempt the egg scrambled. Second attempt I achieved a gorgeous creamy consistency but went a little overboard on the lemon. Would have been great if I was making fish. Sadly I was not.

Having watched countless cookery programs trying to master the art, here goes nothing …..

To make perfectly poached eggs

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My little tip is to pop the eggs (in their shells) in boiling water for about 30 seconds. This way the eggs cook slightly so they form a loose shape in the shell. When you break the egg it means it reduces the chances off the egg from spreading in the boiling water.

Next make sure the water in boiling then. Add a tablespoon of vinegar.

Make a well in the water and break the egg into the middle. Poach the egg for a few minutes, until you see that the colour of the egg starts to darken.

Hollandaise sauce
You will need
2 egg yolks
2 tbs white whine vinegar
Squeeze of lemon
Good sized knob of butter about 4oz
A few peppercorns and a bay leaf

Put the vinegar into a pan with the peppercorns and bay leaf, then boil on a high heat until it reduces by half. Strain the mixture separating the vinegar from the peppercorns and bay leaf.

Either whisk or blend the egg yolks together with your vinegar reduction.

Melt the butter on a low heat, then slowly pour into the vinegar reduction and either blend or whisk vigorously if you are mixing by hand. Once the sauce starts to thicken, add a squeeze of lemon and season with salt and pepper.

Finishing touches
Toast two muffins, place some thick slices of smoked ham on top of the muffins and grill for a couple of minutes, then top with your gooey perfectly poached eggs and cover with lashing of buttery Hollandaise. Sprinkle with a little chopped fresh parsley and enjoy a gourmet brekkie from the comfort of your own home.

Happy breakfast!