Baked beans on toast: a humble British classic with a tasty Italian twist The perils of waking up at 6am on a bank holiday! Was so looking forward to a lazy lie-in this morning after a slightly gruelling week, but … Continue reading
A beautifully spicy, creamy baked eggs brunch with peppers, crispy kale and chunky chestnut mushrooms – brunch recipes don’t get better than this!
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.
- 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
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!