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)
- Begin by making a batch of my favourite granola in advance, which you can keep stored in an airtight jar.
- 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.
- 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)
- 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.
- 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.
- 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)
- 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.
- 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.
- Toast some good quality bread and transfer the mushrooms on top and serve with a rocket salad.