Four delicious brunch ideas to try this weekend

Four delicious brunch ideas to try this weekend


Posted 16th November

One of the best parts of the weekend is undoubtedly having the opportunity to enjoy a delicious brunch

If you're after some brunch suggestions to try this weekend, we have the perfect selection...

Hash Brown Egg Nests with Bacon, Avocado and Watercress

You will need

4 large white potatoes, peeled
110g Cheddar, grated
1 tbsp olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked streaky bacon, roughly chopped
½ tbsp. curly parsley, finely chopped
2 avocados, chilled
50g watercress   

Directions

1 Finely grate the potatoes and into a bowl then cover with cold water and allow to sit for a few minutes.  Rinse in a colander and squeeze out any excess moisture before returning to the bowl.  Add 100g of the cheddar and the olive oil.  Season generously with salt and pepper and mix well.

2 Take an eighth of the potato mixture in your hand at a time and squeeze out any further moisture before pressing into the tin.  Use your fingers to pack the mix in tightly.  Try to encourage some bits of potato to stick up above the edges as this is what will make the finished products look like nests.

3 Bake at 190°C for about 20 minutes or until the edges have browned.  Crack an egg into each nest then season with salt and pepper. Next scatter over the chopped bacon and remaining 10g of cheese.  Place back into the oven and cook until the egg white has set.  Check after 10 minutes then regularly (every minute or so) to make sure that the yolks do not over-cook.

4 Allow the nests to cool in the tray, then gently slide a knife around the edges of each nest before using a fork or small pallet knife to lift out of the pan. 

5 Slice the avocados at the last minute then serve with the warm nests on a bed of watercress.

Recipe courtesy of Watercress

Herby Turkish Eggs

Serves: 2 

You will need

2 Clarence Court Burford Brown Eggs
4 tbsp. of thick Greek Yoghurt
1 tbsp. of fresh chopped dill
1 tsp. of fresh chopped mint
A pinch of salt and pepper
50g of salted butter
A pinch of ground chilli or chilli flakes 
Extra dill and chilli flakes for garnish

Directions

1. Bring a pan of water up to the boil on a medium - high heat and boil the eggs on a low-boil for 6 minutes. Meanwhile prep the below.

2. In a small bowl, mix together the yoghurt, dill, mint and salt and pepper and set to the side.

3. In a small frying pan, melt the butter along with the chilli until it starts to foam and turn golden, then remove from the heat.

4. Once the eggs have cooked, immediately submerge in cold water and gently peel off the shell.

5. To serve, add 2 tbsp. of the herby yoghurt to each bowl, cut the eggs in half and push them into the yoghurt. Spoon the chilli butter over everything and add an extra scattering of dill and chilli flakes. Serve with toasted flatbreads to mop everything up. 

Recipe courtesy of Milly Cookbook X Clarence Court

Tenderstem® Shakshuka

Serves: 6 

You will need

200g Tenderstem®
100ml milk
50g butter
2 medium eggs
100g extra mature cheddar, grated
100ml yoghurt
140g plain flour
140g quick cook polenta
1 tsp hot smoked paprika
½ tsp chilli flakes
1 tsp baking powder
1 tsp bicarbonate
1 1/4 tsp salt
Rapeseed oil

Preparation

You’ll also need a 20cm cake tin with a removable base

Directions

1. Pre-heat the oven to 180 degrees and line and grease the cake tin with butter.

2. Place the Tenderstem® into two equal piles. Set the first half to one side, then finely chop the stems and florets of the second half, then place them in a bowl to one side.

3. Place the milk and butter in a small saucepan over a medium heat and stir until the butter has melted then take off the heat. Allow to cool for 10 minutes then beat in the eggs followed by the grated cheddar and yoghurt. Leave to one side.

4. In another bowl combine the flour, polenta, paprika, chilli flakes, baking powder, bicarbonate and salt. Stir everything until evenly combined then slowly add the butter mixture to the dry ingredients, mixing into a batter as you go. Then stir in the finely chopped Tenderstem®.

5. Tip the mixture into a cake tin then smooth the batter with the back of a spoon. Place the remaining Tenderstem® lightly on top of the batter in lines. Lightly brush the stems and florets with oil and place in the oven for 25 mins or a until skewer comes out clean.

6. Leave to cool for a few minutes in the tin then run a knife around the edge of the tin and remove. To serve, cut the cornbread into big thick wedges.

Recipe courtesy of Tenderstem® / Meera Sodha

Croque Madame Flatbreads

You will need

1 flatbread or chapati 
2 tbsp. of crème fraîche 
A handful of grated gruyère cheese with a little extra set aside
1 heaped tsp. of wholegrain mustard
4 rashers of streaky pancetta
2 Clarence Court Burford Brown Eggs
Salt and freshly ground pepper

Directions

1. Preheat the oven to 200C fan and lay the flatbread on a baking tray. 

2. In a small bowl mix the crème fraîche with the gruyère cheese, wholegrain mustard and a pinch of salt. Spread evenly over the flatbreads.

3. Lay the pancetta over the flatbread and crack the eggs in and around the pancetta. Sprinkle with the extra gruyère, some freshly ground black pepper and transfer to the oven, cooking for 8-10 minutes or until the egg white has set and the yolk is still runny. 

4. Allow to cool for a couple of minutes before serving.

Recipe courtesy of Milly Cookbook X Clarence Court






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