Sunday, 23 February 2014

Best Brunch Recipes: Part 1

There is nothing more indulgent on a Sunday than having a long lazy brunch.  Whether it's at your home entertaining weekend guests or just for yourself, add a sprinkling of decadence to your Sunday with our favourite easy brunch recipes.  Get the mimosa's at the ready!

It wouldn't be brunch without eggs on the menu...

Eggs Benedict.

You will need:

Toasted muffin
Poached egg
Hollandaise Sauce 
Parma Ham 

A classic dippy egg with thyme...

Cupcake Frittata:

1.  Whisk 8 eggs in a mixing bowl with plenty of salt and pepper
2.  Add whatever filler you would like, we love chorizo and spinach
3.  Poor the mixture in to cupcake or muffin tins and top with a grazing of parmesan
4.  Put in to the oven for 20 minutes until firm at 160 degrees
5.  Transfer on to a cooling rack.    

Breakfast Torte:  


  • 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  • 1 teaspoon olive oil
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup sliced fresh mushrooms
  • 7 Eggs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced hard salami
  • 1/2 pound sliced provolone cheese
  • 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

  1. Preheat oven to 180°. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
  2. Meanwhile, in a large pan, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
  3. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture.
  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
  5. Bake, uncovered for 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. 
  6. Enjoy!

A sweet dessert:

Greek yogurt
Fresh strawberries
Granola sprinkled on the top!

There are too many yummy brunch recipes to list today, but I will continue to update our recipe section with fun, easy and tasty ideas.  But for now enjoy these classics!   

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