EGGS & GREENS

. SUNDAY BRUNCH .

If you’ve ever clicked on my ‘Recipes’ page then you’ll probably realise that I like brunch, I love brunch, A LOT. Every weekend I like to dedicate my mornings to a good brunch, whether that be home made or a trip out to my favourite hot spots (I really should take my camera with me and do a series of London brunch spot reviews).  Brunch for me is an excuse to eat and drink all my favourite things in one go, eggs, avocado, spinach, asparagus, sausages, coffee, bloody mary, orange ginger and carrot juice etc. I’m laughed at amongst my friends, colleagues and family because my brunch order never changes, i’m a creature of habit when it comes to my eggs (you’ll have noticed that in my recipes section – sorry). And my home made brunches are no different …

Scrambled eggs teamed with salmon and / or spinach / avocado / asparagus is just my perfect set up. Last Sunday I had the day to myself so I thought i’d knock myself up a healthy kinda brunch, i’d been to The Electric Diner for brunch on the Saturday with my girls and had salmon, eggs & avocado, so I thought i’d try to make something slightly different so I swapped the salmon for more greens.

I went for a simple combination, and one of my favourites. Smashed avocado, salted asparagus & 4 egg scramble. It’s pretty much self explanatory how to make it, but here’s the key ingredients and tips for making the perfect breaky.

First up, smashed avocado. Here you’ll need half a hass avocado or one small avocado per person, you’ll need to remove the skin, cut into chunks and throw it into a bowl. Add rock salt, pepper (plenty of pepper) a squeeze of lime and if you’re feeling fruity add a couple of cherry tomatoes chopped very finely and a sprinkling of coriander. Mash it all together with the downside of a fork, and make sure you leave it relatively chunky still. This is no liquid diet.

Second up salted asparagus. Chuck your asparagus into a little baking tin (I use a loaf tin) drizzle over some olive oil & a big sprinkling of rock salt (NEVER table salt, bleugh). Cook for 10 minutes on around 160. This type of asparagus is my absolute favourite, and if you’re feeling generous or making canapés you can wrap some palma ham around them and follow the same cooking routine and they’re absolutely mouth watering (my mums speciality that). I was juggling a camera & some eggs cooking away so I actually steamed mine for ease on this dish.

Finally and the most important thing, your eggs. I always use 3 eggs per person (this time I used 4 as I was feeling hungry). There’s nothing worse than skimping on your scrambled eggs, so always make sure you cook enough if you’re cooking for friends or family (I’d use all 12 eggs for a family of 5). Cook your scrambled eggs in a non stick frying pan, simmer some butter whilst your mixing your eggs & milk in a separate jug and make sure the heat is on low / medium (if it’s high the eggs will burn and cook too quickly – this isn’t an omelette folk). For the milk part, I always add a dash and mix and top up if needed, my test for whether its the right quantity or not is colour, your egg mixture should not be white like a pancake mix, you want the gorgeous yolky colour to stay to give your eggs the perfect taste. Add your eggs with more salt and pepper into the pan, leave to simmer for a few seconds & then start to gently push your eggs around, keeping the mixture moving and cooking constantly (DO NOT WHIP). My top tip is to turn off the heat when your eggs are ‘nearly’ finished, eggs shouldn’t be hard they should be soft and delicious, and turning off the heat just before they’re done means by the time they’re on your plate they’re perfectly cooked and not overdone & rubbery.

Pile your goods onto your favourite plate, and pour yourself a big brew of coffee. Voila, sunday brunch complete. Simple & healthy.