Veggie Baked Eggs with Cheese

These are very quick to put together and are delicious any time of day, but make a particularly good brunch dish, served with hot buttered toast to dip in the soft egg.

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Ingredients:
Knob of butter and a little oil
1 finely chopped onion 
2-3 large Portobello mushrooms, chopped
150ml double cream
150g of a good melting cheese – grated (I used a mixture of cheddar and Monteray Jack)
6 spears of Cavolo Nero kale, tough stalks removed and roughly chopped
1 red pepper – chopped with seeds and ribs removed
4 large eggs
Parmesan
Salt and black pepper
Hot buttered toast, to serve

Baked eggs

Method:
Heat the oven to 190°C/375°F

Place the butter and oil in a pan and add the chopped onion, red pepper, mushrooms and a pinch of salt and pepper. Sauté the vegetables for around 10 minutes until softened. Add the kale and stir until wilted. Turn off the heat and stir in the double cream and cheese, the heat will melt the cheese.

Divide the mixture evenly among 4 ramekins and make an indentation in each one with the back of a teaspoon. Crack an egg into each and top with a little freshly grated parmesan.

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Bake for around 10 minutes, but keep an eye on them. The white of the egg should be just set and the yolk runny.

Serve straightaway with hot buttered toast.

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Baked Pumpkin French Toast

This is full of warm autumnal spices, brown sugar and pumpkin. The inside is soft, fluffy and smooth – all topped with a crisp, brown sugar and pecan streusel.

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I think this is the perfect weekend breakfast or brunch dish to make you feel warm and cozy on a chilly autumn day with the family.

It’s super easy to prepare and is actually better if it is prepared the night before you want to bake it. Just whisk the custard ingredients together, pour over the bread cubes and refrigerate. The streusel topping should be scattered over the casserole just before baking.

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Ingredients:
Butter for greasing the dish
1 large loaf of brioche or challah, cut into cubes
8 large eggs
1 ½ cup/360ml of whole milk
1 ½ cup/360ml of double/heavy cream
Zest of one orange
1tbs vanilla extract
½ cup brown sugar – lightly packed
1 cup unsweetened pumpkin puree (about half a can)
2tsp pumpkin pie spice
1tsp cinnamon
½ cup raisins
Pinch of salt

Streusel topping:
2/3 cups/80g plain/all-purpose flour
2/3 cup packed soft brown sugar
Small handful of pecans, roughly broken into pieces
1tsp cinnamon
113g/4oz/1 stick of cold butter cut into dice

Warm maple syrup for serving

Method:
Butter the casserole dish

Streusel:
Mix the flour, sugar and cinnamon together in a stand mixer with the paddle attachment fitted. Add the butter and mix until the topping resembles rough breadcrumbs. Stir in the pecans and set aside. This step can easily be done by hand by rubbing in the butter. Set aside while you make the pumpkin custard.

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Method:
In a large bowl, whisk together the eggs, milk, cream, pumpkin, vanilla, spices, zest and sugar in a large bowl until fully incorporated and smooth.

Pile the bread cubes into the casserole dish, scattering a few raisins throughout. Pour over the custard, making sure all the cubes are soaked. Cover and refrigerate for a couple of hours, or overnight if this going to be baked for breakfast.

When you are ready to bake the casserole, pre-heat the oven to 180°C/360°F and scatter over the streusel. Cover with foil and bake for 45 minutes. Remove the foil and then bake for a further 30 minutes or until the custard is set and the top is crunchy, browned and caramelised.

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Serve hot with warmed maple syrup and good hot coffee for a perfect Autumnal weekend or holiday breakfast.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes with Zesty Whipped Orange Butter.

These are delicious for a special weekend breakfast, or for those times when only pancakes will do.

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Butter:
4oz/113g room temperature butter
1tbs icing sugar
Zest of 1 clementine or small orange
1tbs freshly squeezed juice from the clementine or orange
Pinch of cinnamon – optional

Mix all the ingredients together using an electric whisk until completely whipped.

Pile onto greaseproof paper and roll into a sausage, twisting the ends to secure. Refrigerate until needed.

Pancakes:
2 eggs – separated
1 ½ cups/210g plain/all-purpose flour
¼ cup/50g sugar
1 ½ teaspoons baking powder
½ tsp baking soda
½ tsp salt
½ cup/113ml buttermilk
½ cup/113ml whole milk
3tbs/43g melted butter – allowed to cool
1 cup/160g blueberries
Warm maple syrup for serving

Beat the egg whites until they stand in stiff peaks.

In another bowl, sift together the flour, baking powder, soda and salt and stir in sugar.

In another bowl or jug, beat the egg yolks, buttermilk, milk and melted butter together.

Add the egg mixture to the dry ingredients and stir until combined, but being careful not over-mix.  Fold in the egg whites.

Ladle the batter onto a hot greased griddle or heavy based pan and sprinkle the blueberries into the wet mixture.  When bubbles appear on the top, flip them over to cook the other side.

Serve with a slice or two of the zesty orange butter and warm maple syrup.

This recipe also works really well substituting the blueberries for any other berries or dried fruit such as raisins, cranberries, chopped apricots or apples