After consuming the better part of an easter egg for breakfast this morning, I decided we needed something a little bit more nutritious for brunch… this took circa 5 mins prep (chopping, fetching ingredients) 7 mins in the pan, and a further 10 mins in the oven (which was ample time to get the vogels into the toaster!)
Finely diced 1/2 medium sized onion
Circa 100g streaky bacon sliced finely (helps it cook faster)
1x large zucchini diced evenly
Toss this all into a large frypan, start heating through…
5x medium sized portobello mushrooms (diced about the same size as the zucchini) thrown into the pan, continue heating through
Add circa 1.5 teaspoons of basil pesto
Then crumble around 100-150g feta and fold in (don’t stir as you want this chunky as it melts)
Pour everything into an oven proof dish (which you will serve it in) then make two ‘wells’ in the dish – crack in two fresh eggs into the wells, and pop the whole dish in the oven on high…
This is the part where you clean as you go… the vogels goes in the toaster, you wrap up/ store/ refrigerate any ingredients not used, wipe your benches, and then put out the cutlery and finely dice fresh parsley for your garnish.
Serve with cut and buttered toast on the side, little plates, spoons for digging in – and don’t forget to pop a wooden chopping board underneath the dish!
Easy & tasty breakfast idea.. simply fresh large portobello mushrooms, and in the case of these pics, in one we have chorizo, parmesan, thinly sliced red capsicum, chives and pine nuts… too easy!
Mix everything in a small bowl, scoop out the stalk of the mushrooms, stuff the mixture in, then pour a light drizzle of olive oil.
Pop them into a pre-heated oven at circa 150 for around 10-12 mins or until the cheese melts and the pine nuts become golden.
Other great combos:
Feta/ basil/ garlic/ mozzarella
Cheddar/ bacon/ red onion/ chives/ dollop of creme friaché once they come out of the oven
Ricotta/ red onion/ thyme
The possibilities are delicious and endless! Breakfast doesn’t have to be boring…
Yes! It is possible to make the perfect scrambled eggs…. and NO you do not add milk to them!
This is my method, echoing one infamous Gordon Ramsay… because ffs this is one of the staples of cooking, and you gotta get that stuff right.
For two people: my preference is for six (free range & organic) eggs
Crack these into a pot – add a knob of butter (and nothing else! No seasoning yet)
Put this on the heat and slowly stir…. You’re not whisking, just barely blending…
If they are cooking too fast – take them off as you potter about making the other parts of brunch…
Once they are cooked through, remove from the heat… it will keep cooking but you want it well before the point of drying out…
Then add a tablespoon of creme friaché (sour cream works just as well, but you can’t say it manically in the voice of Randy from SouthPark) stir/ fold into the eggs – don’t whisk!
From there you add your sea salt, cracked pepper, and thinly cut parsley or chives… and it’s ready.
This makes the most thick, creamy amazing scrambled eggs – you have to cut it with your knife. So good.
I’ll often add a combination of parmesan, cherry tomatoes, capsicum, I’ve even added spicy salami and chorizo before – whatever tickles your fancy.
(Best with vogels toast of course….. )
Brunch is one of the most fabulous things in the world….. enjoy!