Eat like a king with these glorious brunch recipes from chef Dean Edwards
They do say breakfast is the most important meal of the day, and you'll be nodding in agreement after tucking into these egg-cellent dishes
ALL rise for Dean Edwards' brunches.
Breakfast will never be the same again once you've tried these yummy meals - nom nom!
SHAKSHUKA
Serves 4
Prep time 15 mins
Cooking time 35 mins
Cals 343
Sat fat 9g
*200g merguez sausage, cut into bite-sized pieces
*1 onion, very finely diced
*3 cloves garlic, crushed
*1 green pepper, deseeded and sliced
*1 red pepper, deseeded and sliced
*1 heaped tsp paprika
*1/2tsp cumin
*2 x 400g tins chopped tomatoes
*2tsp sugar
*4 eggs
*100g feta, crumbled
*2tbsp fresh dill
1 In a large lidded pan, brown the sausage for 3-4 minutes, then add the onion, garlic and peppers and cook for a further 4-5 minutes.
2 Add the paprika and cumin, cook for 1-2 minutes, then pour in the tomatoes. Bring up to a simmer, and cook over a medium heat for 10-15 minutes or until slightly thickened. Towards the end of the cooking time, stir through the sugar and season with salt and pepper.
3 Make 4 wells in the shakshuka, then crack the eggs into them. Crumble over the feta, cover with the lid and cook for a further 8-10 minutes or until the whites of the eggs are set.
4 Sprinkle the fresh dill over, then bring the pan to the table so everyone can tuck in. Serve with toasted sourdough.
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FULL ENGLISH OMELETTE
Serves 4
Prep time 10 mins
Cooking time 25 mins
Cals 417
Sat fat 7g
For the smoky beans
*1 x 400g tin haricot beans, drained
*2 cloves garlic, crushed
*1tbsp olive oil
*250ml passata
*100ml chicken stock
*1tbsp Worcester sauce
*1/2tsp smoked paprika
*1tsp brown sugar
For the omelette
*2 x 80% pork sausages
*1tbsp olive oil
*150g portobello mushrooms, sliced
*4 rashers bacon, sliced
*100g cherry tomatoes, halved
*8 eggs, beaten
*Small handful chives, chopped
1 Put the beans in a pan with the garlic and a splash of oil. Cook for 2-3 minutes, then add the rest of the smoky beans ingredients. Bring to a simmer, cook for 10-15 minutes until the liquid has reduced, then season.
2 Preheat the oven to 200°C/180°C fan/gas mark 6. In a 23cm ovenproof pan, fry the sausages in oil until cooked, remove from the pan and slice each sausage diagonally into 4 pieces. In the same pan, add the mushrooms and bacon and cook until lightly browned. Return the sausages to the pan along with the tomatoes.
3 Place a 7cm diameter metal cook’s ring in the centre of the pan and pour the eggs around the outside, covering the sausages, mushrooms, bacon and tomatoes. Cook until the omelette has set, then put the pan in the oven for 6-8 minutes. Take the pan out and remove the ring. Turn the omelette out on to a plate, pour the beans into the hole and top with chives.