Tag Archives: brunch

Mediterranean baked breakfast eggs

15 Jan

This is a breakfast for when you really want breakfast. For when you really need a big old feed in the morning and may or may not intend to eat anything else for the rest of the day. I mean for when you wake up pained and startled by your own hunger, wondering whether perhaps somewhere in the depths of sleep, some strange person has entered your house wielding a contraption of their own invention, the sole purpose of which is to suck out the entire contents of your stomach and use the half-digested contents as some sort of magical fuel source.

It’s also the breakfast Man Woman has after Woman has had the fortitude to wake up on a Saturday morning and do a double class at the gym, and Man has exhibited a similar level of strength in remaining in bed while one’s partner is kitting up for (and boasting about) some serious cardio-vascular exercise.

Baked eggs for brekkie is a great idea. Often the Frenchie version involves double cream and a bain marie, but this is far easier and pretty much contains your daily recommended intake of veg in one hit.

Adjust the spices for your own taste, but the below mix is a pretty darn good one.

Mediterranean baked breakfast eggs

  • 1/2 red onion, sliced
  • 4 garlic cloves, roughly chopped
  • 1 C spinach, chopped (about 1/3 bunch)
  • 1 tin tomatoes (chopped or whole)
  • 1 tsp cumin
  • 1/2 tsp hot paprika
  • 1 tsp smoked paprika
  • 4 eggs
  • Parsley
  • Feta (optional)
  • Bread (optional)

In a fry pan, heat some oil. Then add onions and garlic, sautee until softened. Add spices, spinach and tomatoes and cook until the mix has stopped being watery, but the spinach is reduced down (probably about 5-10 minutes).

Either divide the mix into a couple of heat-proof dishes, or just leave as is. Crack two eggs into each heat-proof dish (or four into the fry pan). The eggs should cover most of the mix.

Put the pans/dishes under the grill for a few minutes until eggs are cooked to your liking. Throw a couple of pieces of pita bread under the grill too while you’re at it.

Top with crumbled feta and chopped parsley.

(I realise that by grilling this, it’s not technically ‘baked eggs’, but really it’s so satisfying that semantics lose their power)

Estimated cost: £4 (if you go for cheese and bread)

Musical accompaniment: Peaches

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Parsley & sumac egg white omlette

18 Jul

This recipe was born out of the detrius of a crema catalana (to be published soon). When faced with half a dozen egg whites and not particularly keen on making anything sweet, one might easily fall into despair. But this little lunch or brekkie item is quite a good’un. I know the mention of an egg white omlette might initially seem like worthy diet food, but packed full of fresh herbs this is rather tasty and totally filling as a lunch.

Parsley and sumac egg white omlette

  • 6 egg whites
  • 1 C finely chopped parsley
  • 2 TBSP sumac
  • 1/2 tsp nigella seeds (black onion seeds)
  • 2 tsp dried mint
  • 3 TBSP finely chopped red onion
  • 1/4 C milk

Whisk eggs until white, but not necessarily too foamy and definitely not stiff. Add parsley, herbs, spices, onion and milk.

Heat a small fry pan (about 20cm diameter) and coat in olive oil. Pour egg mix into the pan and cook for a few minutes, until the base appears to be cooked through.

Remove pan from stove top and put under grill, until cooked through. Let cool before removing from pan.

Estimated cost: Given that this was leftovers, I want to say zero. But in more true terms, £1.40

Musical accompaniment: Lyla Ices

Gozleme with spinach & parlsey or cheesy sumac egg stuffing

17 Mar

To Woman’s insatiable upset, the caff near Finsbury Park which used to make fresh gozleme in the mornings alongside gelatinous Full Englishes, abruptly stopped selling the far more amazing gozleme some two years ago.

I remember the day clearly: a house guest and dear old friend of Man’s from Sydney (I’m looking at you, Peter Carey) had a list of London things to do, among them was a full English. ‘I know just the place’, said I smugly, imagining tucking into a  gozleme, drizzled in lemon juice and accompanied with some briny black olives as Man and Friend waded through gluggy tinned baked beans and anemic fried tomato. Oh, the hubris. Oh fate, tempted.

The caff, in the face of zero demand (excepting Man Woman’s occasional popping in for the £1.50 delights) had capitulated to a far more Anglo cuisine. A sad day it was, dear readers. Sad and bitter, as Woman refused to order any alternate dish and sat, seething, drinking instant coffee and seeing her angry face infinitely reflected on the two walls of facing mirrors.

And so, we started to make our own. It’s easy.

Gozleme dough (makes 4)

  • 1/2 C white flour
  • 1/2 C wholemeal flour
  • 1/2 tsp salt
  • 1/2 C water

Mix all ingredients. Give it a good knead. Like a ten minute knead. Knead it good.

Then let it rest for an hour, ideally. Divide into four balls and then roll the dough out into a rectangular shape. Roll as thin as possible – 2mm would be great.

Spread your filling in the centre of the dough. Not very thick – just enough to cover a section of about half the dough evenly. Then pull the edges over (see  above and below) in an envelope-style fold.

Brush the gozleme in olive oil or melted butter and fry on a hot pan for about 4 minutes a side, or until cooked through with nice black dots on it.

  •  

    The folded gozleme, ready for fryin’

Spinach and parsley stuffing (makes 2)

  • 1/2 C cooked or thawed frozen spinach
  • 1/2 C chopped parsley
  • 1 spring onion (or less red onion)
  • 1/2 tsp dried mint

Mix together and do as above.

Sumac cheesy eggs stuffing (makes 2)

  • 2 eggs
  • 1/2 C grated cheese (we used cheddar, but a white cheese would be great)
  • 2 tsp chopped red onion
  • 2 TBSP chopped parsley
  • 1 tsp sumac
  • 1/2 tsp dried thyme
  • 1/8 tsp black pepper

Mix together. You’ll want your dough a little thicker for this one.

Estimated cost: £1.90

Musical accompaniment: Mulatu Astatke

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