Baked eggs and bacon

Baked eggs and bacon

• 4 portobello mushrooms (remove the stalks)
• 4 eggs
• 6 slices bacon
• Tomato (halved)
• Olive oil
• Salt and pepper
• Oregano

Method:

Preheat the oven to 200 degrees.  Rub the mushrooms with a little olive oil and add a few grinds of black pepper and a pinch of salt to the inner part of the mushroom and a sprinkle of oregano onto each tomato.  Crack an egg into each of the mushrooms and place onto a lined baking tray along with the bacon and tomato and cook for around 20 minutes or until the bacon is cooked by which time the eggs will have baked through.  Plate up and enjoy.

This was a quick and easy brunch, no messing about and everything cooked on one tray and double bonus it is carb free!  Next time I will try the dish with poached eggs, I do like a runny yolk!

McMark's Bacon and Egg Flatbread

McMark's Bacon and Egg Flatbread

• 1 flatbread
• 5 eggs
• 5 slices smoked back bacon (or whatever bacon you prefer)
• Salt & pepper
• Knob of butter
• Sauce of choice

Method:
Cook your bacon under a medium heat grill for around ten minutes until nice and crispy, turning halfway.  Once done, remove from the oven and place onto some kitchen roll to absorb any fat.  Whilst the bacon is cooking, beat the eggs in a jug along with a pinch of salt and a few grinds of black pepper.  Melt the butter in a frying pan over a medium heat, once sizzling, pour in the eggs and leave for a minute or so until they start to set, then using a silicone spatula move the eggs around the pan (you don't want the eggs to turn into an omelette or stick to the pan!), keep doing this, breaking them up as you go, it should only take a few minutes to cook the eggs (without drying them out).  Whilst you are doing the eggs, place the flatbread onto a shelf in the oven for a few minutes, the residue heat from the grill should be enough to warm it through.

Place the flatbread onto a plate, drizzle with your sauce of choice, I went for tomato ketchup, place the bacon on the front half of the flatbread, top with the eggs and then fold over the other half of the flatbread and cut in two and serve (just incase you thought I was being greedy, this serves two people!).

Who needs to go to the Golden Arches for breakfast when you can make this bad boy yourself at home in no time at all!  There are endless variations you could make using the flatbread with the fillings of your choice, this was sooo good and took no time at all to make, let me know what you would put in your flatbread?

A mouthful of Mark does Eggs Royale

Eggs Royale

• 2 muffins (sliced in half and lightly toasted)
• 4 slices smoked salmon
• 1 avocado (cut in half, seed removed and then sliced lengthways)
• 4 eggs
• Cracked black pepper
• Lemon juice

Method:

Bring a large pan of water with a good splash of white wine vinegar to the boil.  Whilst the water is coming to the boil, toast your muffins.  Top the muffins with a slice of smoked salmon and several pieces of the avocado, squeeze some lemon juice over the top and a grind of black pepper.  Once the water has come to the boil, drop each egg into the water (keeping some distance between each egg) and let them cook for 3 minutes, once done, remove with a slotted spoon and place each egg on top of the muffins and crack a bit more black pepper over the top.

At the moment I am on a roll with poached eggs, I never knew they were so simple to make!  None of this swirling the water around when dropping the eggs in, just plonk them in, it works a treat!  Poached eggs have now become a Sunday breakfast staple, I just need to come up with different variations to try so watch this space.

Mexican Eggs Benedict

Mexican Eggs Benedict

• Muffins (1 per person, cut in half and toasted)
• 4 eggs (2 per person)
• 4 slices ham
• Guacamole  
• White wine vinegar

Method:
Bring a large pan of water to the boil and add a few splashes of the vinegar.  Whilst the water is coming to the boil toast your muffins, butter them and top each one with a slice of ham.
Put a good dollop of the guacamole onto the ham (see here for guacamole recipe).
Once the water is at a rolling boil crack each egg into the pan, aim to put one into each quarter of the pan.  Cook for around 3 minutes, remove from the pan using a slotted spoon and place on top of the muffin.  

This is a very straightforward recipe but definitely one that is worth sharing as it is so tasty and features on a regular basis in our household.  When serving a good grind of black pepper is always good and if you have it to hand a dollop of sour cream and a splash of habanero sauce works a treat, enjoy!  

Smashed avocado & goats cheese toasts

Smashed avocado and goats cheese toasts

This is such a great recipe for breakfast, brunch or lunch, ideal now summer is fast approaching
 and you can enjoy those alfresco meals!  This dish is really fresh and zingy and will be a hit with
everyone. I have never been a fan of goats cheese in the past but I am now!
This recipe makes enough for four portions.

• 1 ripe avocado 
• 100g soft goats cheese
• 2 tbsp creme fraiche
• 1/2 finely chopped red chilli
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped mint
• Grated zest of 1/2 lemon
• Juice of 1 lemon
• Salt & pepper
• 4 soft boiled eggs
• 4 slices of sourdough bread

Method:

Bring a pan of water to a rolling boil and carefully add your eggs, cook for 6 minutes and then
tip the water from the pan and run the eggs under cold water, this will stop the eggs from
continuing to cook and should leave you with a nice runny yolk.  

Once cooled, carefully peel the eggs and set aside (remember as they are soft boiled to take more

care when peeling, you don't want to end up with runny yolk over your hands!!)

Mix together the goats cheese, creme fraiche and chives and set to one side. 

 Remove the seeds from the chilli and finely chop half, you can wrap the unused half in cling film

and freeze so it can be used at a later date.  Add the chopped mint and lemon zest to the chilli

and mix well.  

Top tip:  When chopping the mint, place each leaf on top of each other then roll into a small cigar
shape and then finely slice, it makes the job a lot easier!

Cut the avocado in half and remove the stove, peel and then cut into rough chunks and place into
 a bowl.  Add the lemon juice, season with a pinch of salt and a few grinds of black pepper and
then mash together the mixture, still retaining some of the lumpy texture, you don't want
it too smooth.

Top tip: After cutting the avocado in half, take a sharp knife and hit the top of the stone with it
 (watch your hands!!!) twist the knife and the stone will pop right out.

Toast your bread, spread some of the goats cheese mixture onto each slice and then top with the
avocado.  Place the egg on top of each portion and sprinkle over the chilli mix.  If you have any
remaining goats cheese you can dollop this on top of the egg, then serve and enjoy.

Marks Mexican Ham and Eggs

Marks Mexican Ham and Eggs

• 2 eggs
• 4 slices good quality ham
• Kancun Spicy Guacamole (see my earlier post for the guacamole recipe)
• 2 slices toasted bread
• Few dashes of Kankun habanero sauce

Method:

Bring a pan of water to the boil, gently place your eggs into the pan and boil for 6 minutes, once done run the eggs under cold water, this stops the eggs from continuing to cook and should leave you with a nice runny yolk.  Toast your bread, top with the ham, guacamole and peeled eggs along with a few dashes of the habanero sauce and enjoy!

This is such a simple dish for breakfast or brunch, just right to set you up for the day.

Smashed avocado and scrambled eggs on toast

Smashed avocado and scrambled eggs on toast

This is a great dish, suitable for anytime of the day and quick and simple to make which is always a plus.  Just had this as a late breakfast, such a great start to the day!

• 1 Ripe avocado
• 4 Eggs
• Pinch of salt and pepper
• Dash of milk
• Knob of butter
• Squeeze of lemon juice
• Bread of choice to toast

Method:-
Preheat a nonstick frying pan and melt the butter.  Peel the avocado, remove the stone and then cut the avocado into chunks, place into a bowl, season and squeeze over some lemon juice.  Roughly smash the avocado, leaving chunks.  Beat the eggs together, season and add a dash of milk, add to the frying pan and scramble away, this should only take a few minutes.  Toast your bread, spread on the avocado and top with the scrambled egg.  As I like it spicy I added a few dollops of Kankun Habanero Sauce to the avocado and also to the scrambled eggs.  

Mexican Eggs

Mexican Eggs

• 50g cooking chorizo, cubed
• 1 red onion finely diced
• 1/2 red chilli finely diced (optional)
• 2 garlic cloves crushed
• 400g tin chopped tomatoes
• 150g cherry tomatoes, halved
• 1/2 tsp sweet smoked paprika
• 2 tbsp chopped fresh coriander (plus extra leaves to serve)
• 4 large free-range eggs
• Pickled jalapeños to serve (optional)
• Kankun habanero sauce

Method:-

Heat a large frying pan over a medium heat and dry fry the chorizo for a couple of minutes, add the onion, chilli and garlic and cook for a further couple of minutes.  Add all the tomatoes, paprika, coriander and 100ml of water.  Season well, stir then cook over a medium heat for around 15 minutes or until the cherry tomatoes have softened.  Make 4 indentations in the sauce and crack an egg into each one.  Cover the pan with a lid and cook for 6-8 minutes or until the whites are almost set.  Scatter with fresh coriander and pickled jalapeños and serve straightaway.

This is a great dish perfect for breakfast, lunch and dinner.  I like it spicy so drizzled some Kankun habanero sauce on top of each egg.  I also placed a warm tortilla on each plate and served the eggs on top. 

Recipe is courtesy of Dean Edwards via delicious magazine

Cobb Salad

Cobb Salad

• 2 Chicken breasts
• 1 Large pinch of sweet smoked paprika
• Olive oil
• Sea salt & Ground black pepper
• 4 Slices of pancetta
• 2 Large eggs
• 1 Romaine lettuce
• 1 Ripe avocado 
• 125g Cherry tomatoes halved
• 1 Punnet of cress

For the dressing

• 50g Stilton cheese
• 1/2 Bunch of fresh chives
• Extra virgin olive oil
• 2tbsp Greek yoghurt
• 50ml Buttermilk
• Juice of 1 lemon
• 1/2tsp Worcestershire sauce

Method:-

Preheat the oven to 180 degrees.  Place the chicken into a snug fitting dish with the paprika, drizzle of olive oil and a little salt and pepper, toss well until the chicken is coated and the place in the oven for 25 minutes.  Place the pancetta over the top of the chicken and return to the oven for 10-15 minutes until cooked through.

Bring a small pan of water to the boil and cook the eggs for 6 minutes for soft-boiled.  Remove from the heat and run under cold water in order to stop the cooking process.

To make the dressing, crumble the Stilton into a large jug.  Finely chop and add the chives along with a glug of extra virgin olive oil and the remaining ingredients.  Whisk well, season to taste and pop in the fridge until needed.

Once the chicken is cooked, remove from the oven and leave to one side to cool slightly. Remove the outer leaves from the lettuce then roughly chop and place into a medium sized bowl.      Halve the avocado and remove the stone, peel and roughly chop and place into the bowl along with the cherry tomatoes.  

Shred the chicken with two forks and add to the lettuce along with the crumbled pancetta. Carefully peel the soft boiled egg and place on salad. Pour the dressing over the salad and mix through, snip the cress on top and serve.

This is a light tasty lunch and for more of a cheese flavour, add extra cheese to the dressing to really pep it up. Recipe from Jamie Oliver.