Branching out for Breakfast or Brunch…

If it’s at all possible to think about a lazy Saturday or Sunday morning, there is no better way of spending this time, in my opinion, than combining breakfast and lunch and kicking back to enjoy a well-earned brunch after a long hard week. Even better if someone else is prepared to do the cooking.

If you can’t persuade someone else to do the cooking, these three recipes; baked eggs, mushrooms on toast as well as rhubarb granola pots, will provide great inspiration for tasty alternative brunch dishes, which are definitely an improvement on cornflakes or a boiled egg and soldiers.

Rhubarb Granola Pots (serves two)

  1. Begin by making a batch of my favourite granola in advance, which you can keep stored in an airtight jar.
  2. Next chop up 200g of rhubarb into chunks. Place in a shallow pan and sprinkle 2 tsp. of caster sugar over the top of the rhubarb chunks. On a gentle heat allow to soften for 3 – 4 minutes or until soft and juicy. Leave to the side to cool.
  3. To assemble take two jam jars and spoon 3 tbsp. of granola into the bottom of each jar. Top with 3 tbsp. of Greek yogurt,  1 more tbsp. of granola and finally divide the rhubarb mixture between the two jars and spoon it on top.

Baked Eggs (serves two)

  1. Pre heat the oven to 180C. Slice and dice one large onion and gently brown the chopped onion in a little olive oil for 6 to 7 minutes until it softens. Add a 280g jar (drained) of grilled peppers to the onion as well as 1 tsp. of curry powder and cook for a further two minutes.
  2. Next add in a 400g tin of chopped tomatoes and stir everything together before adding in a 400g can of red kidney beans (drained). For extra sweetness add 1 tbsp. of tomato ketchup and season with pepper. Allow to simmer on a low heat for a further five minutes until the mixture has thickened slightly.
  3. Using a large spoon make three wells into the bean mixture and break an egg into each well. Transfer the pan into the oven and bake for 10 – 12 minutes. When ready the whites should be set and the yolks should be runny. Serve with a loaf of crusty bread.

Mushrooms on Toast (serves two)

  1. Chop up one large onion and slice up 250g of chestnut mushrooms. Transfer the chopped onion and mushrooms into a shallow pan and gently allow to soften in olive oil for 8 – 10 minutes.
  2. Add in 300ml of half fat crème fresh and three tsp. of Dijon mustard. Stir all the ingredients together and allow to simmer on a low heat for a further 10 minutes. Season with pepper.
  3. Toast some good quality bread and transfer the mushrooms on top and serve with a rocket salad.

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