Egg-travagant Mushroom Brunch 

This is a bit extravagant and it looks really fancy too, as the egg balances in the portebello mushroom. But never fear, it is easy, and I’m mega clumsy and  I can still manage to pull this one off.  This is also quick and a one pan wonder. This brunch is satisfying for my eyes and my belly. The tomatoe and basil are a match made in food heaven and a mushroom with an egg on top are delicious too, and then the pine nuts just finish it off all nicely, if someone offered lots of money of this dish, I’d have a hard decision to make, I would obviously take the money, and then just buy the ingredients and make it anyway, win-win!

Serves: 1

Ingredients:
1 free range egg

1 portobello mushroom

6 cherry tomatoes 

Sprinkle of pine nuts

6-7 leaves of basil ripped up

Pinch of black pepper

Method:

Place the oven in 220 deg C.

Whilst your waiting for the oven to heat up get all of your ingredients ready and cut the tomatoes in half. 

Turn the portobello mushroom to a baking tray, so that the flat surface is on the top, bake for 5 minutes.

Then turn it over and add the tomatoes and pine nuts, add a sprinkle of salt and bake for another 3 minutes.

Then crack on egg onto the portobello mushroom and pop back in the oven for 5 minutes.

Using a spatular carefully transfer the egg to a plate and give a sprinkle of black pepper.

Roll With The Brunches

Probably my favourite meal to cook and eat is brunch. It makes me instantly day dream of slippers, a paper and feeling relaxed, sigh. I love all the possible ingredients and you can’t beat the smell of sausages and bacon. Brunch simply makes me smile and happy. I show my love for people through food, so if I’ve made you brunch then you’ve made it into my heart. So if you’re brain is fried or scrambled from your busy week, then it’s no yolk, so take this egg-cellent chance to try some of these cracking recipes, I CANT STOP! 

The best discovery I made to accompany all brunches is chilli jam, I discovered this in an amazing cafe and deli in Brixton, London called Rosie’s. I have been told that the chilli jam had to be renamed as there were customers spreading it on their toast and not being too pleased, numpties, so they have renamed it chilli relish. Transform your scrambled eggs, bacon butties, or even pop some on salmon. The zingy, sweet and hot jam is just heaven.

The best one I’ve found, other than homemade, is Mrs Darlington’s sweet chilli relish, it’s British, comes in lovely packaging and tastes great. Making homemade chilli jam means making a large quantity so you would have to give it out as presents, I can sample any needed, or if you have made too much I’ll take 3 jars off your hands! You can buy this marvellous stuff at: http://www.mrsdarlingtons.com/

This week I can finally use all the egg puns going, my dreams have come true.