Brunch is that golden time that’s not breakfast but also not quite lunch – and the dishes available are just delicious, from baked eggs, to pancakes and even maple syrup waffles.
Oh yes, brunch is so much more than a bowl of soggy cornflakes and piece toast and marmalade. Brunch is a time where it’s OK to posh up your eggs and add avocado to almost anything.
Take this recipe, baked eggs and chorizo, it really is a taste sensation combination, all you need is a hunk of crusty sourdough bread and a latte and you, my friend, are a brunching!
Ready in 25 minutes
110g chorizo, diced
1 small red onion, sliced
1 garlic clove, diced
400g tin cherry tomatoes
Large handful fresh coriander, chopped
2tbso Chilli jam
Salt and pepper
50g feta, cubed
Handful fresh coriander for garnish
1. Pre-heat oven to 200c, Gas 6. In a large frying pan (that can be used in the oven too) lightly cook the chorizo over a medium heat for about five minutes, or until is it browned and has released its oil.
2. Add the red onion and fry on a low heat for five minutes, until soft. Next, add the garlic, cook for 1 minute then sprinkle in the spinach and stir until wilted. Add the tinned tomatoes, coriander and chilli jam, before seasoning well. Remove from the heat and stir the feta through.
3. Use a spoon to make two dips in the middle of the sauce. Crack your eggs into these dips and continue to cook on the hob for about 3 minutes.
4. Finally, pop in the oven for 5-6 minutes until the eggs are baked just how you like them.
5. Top with a sprinkle of fresh chopped coriander and serve with a hunk of crusty bread and a big green salad.
Recipe and photo credit: Tracklements
What’s your favourite brunch dish? Let us know in the Comments section below.