Guys, I think I’ve done it. I’ve created the ultimate brunch recipe.
All the yummiest veggies, pan-fried with some herbs and smoky chorizo, lathered onto a slice of freshly baked bread and topped with an egg (or two). Post-Friday night, lazy Sunday or serving up brunch to your buddies; this recipe just ticks all the boxes.
Let’s break it down shall we?
When it comes to the bread, you’ve gotta get the good stuff. Because if you don’t, the egg yolk is just gonna run down onto a bog-standard slice and we’re not here for bog-standard. You want the yolk to bask in the doughy goodness that is a freshly baked, flour-dusted loaf. Preferably pain de campagne or sourdough, but I’m not fussy 😉
This is where you can get creative. I’ve experimented with this recipe several times now and have decided my favourite combo is onion, celery, courgette, kale and (occasionally) tomatoes. But I’ve also used pre-roasted sweet potato, spinach, green beans, asparagus, pepper – essentially anything I have in the fridge – and every time it tasted just as heavenly. I challenge you to find a veg that would NOT taste good.
I don’t mean to brag, but I have the most delicious eggs delivered to my door every other week in my Abel and Cole goodie box, so I’ve got this egg thing covered. (And to get it out the way early: not sponsored, just good). Find yourself some good quality, free-range, organic eggs if you can because it’ll just make the whole yolk and soft dough situation ten times better. And if you’re extremely hungry, have 2 each. Why not?
Or bacon. Or both. Because I can’t decide which tastes better and again I want to emphasise the whole ‘use what’s in your fridge’ thing. Or of course, neither. Because the veggies taste smoky and delicious enough as they are and bacon or no bacon, you want this brunch recipe in your life.
The ‘use what’s in your fridge’ thing.
As delicious as the written recipe is, please do use it as a rough guide. I reckon I’ve cooked and eaten this over 15 times in the past few weeks and not once has it been the same. And if it weren’t for the fact that I wanted to share it with you, I would never have measured out the ingredients. I just go for a bit of this and a sprinkle of that and an ‘ooh I can use up that manky radish’ kinda thing.
So if you’ve got all the specified ingredients then great, but if not just use what you have already. No need to abort the brunch plan. No need to go to the shops to buy something that will otherwise sit unloved in your fridge (I’m talking about the celery). Just create a base of veggies, add some herbs, plus some bacon if you fancy it, and top it with an egg.
It’s all good. We’re all cooking and having fun right?
P.S I have to credit my boyfriend here because, once again, this was a joint recipe that I’ve stolen for my blog #sorrynotsorry. If there’s anything we’ve learnt from our Sunday morning half-marathon training it’s that brunch tastes better after a few miles!
To the recipe!
- 1 stick of celery, finely sliced
- Half a small white/red onion (or 2 spring onions) finely diced
- ½ courgette, diced
- 50g chorizo or bacon, chopped into small pieces
- 2 handfuls of kale
- 1 handful of cherry tomatoes (about 4 or 5), diced
- 1 garlic clove, finely diced
- Olive oil
- Salt and pepper
- 2 eggs
- 2 slices of fresh bread
- Optional: ½ tsp mixed herbs (or any other herb you fancy!)
- Pinch of chilli flakes
- Sliced spring onion
- Fresh herbs
- Black pepper
- Heat a glug of olive oil in a large frying pan and, once hot, add the onion and celery and a good grind of salt and pepper. Sweat on a low heat for 4-5 minutes until they start to soften, then add the bacon (or chorizo), garlic, mixed herbs and courgette. Cook for a further 5 minutes or until the bacon is cooked through/the chorizo has released its oil.
- Add the kale (plus a tbsp water to help it steam if needed) and fold gently into the other ingredients. Leave to cook for 5-10 minutes or until the kale has wilted and softened.
- Push the veg to one side of the pan and add a little more oil if needed. Crack the eggs into the pan and cook for 3-4 minutes or until cooked through. Meanwhile pop the bread into the toaster.
- Spread some butter onto the toast and pop it on a plate. Cover with half of the veggie hash and top with an egg. Sprinkle with pepper, chilli flakes, sliced spring onion and fresh herbs if desired. Devour.