You know when you wake up on a Sunday morning, or maybe a Saturday, and you just NEED the brunch of your dreams? You can imagine it now… steaming coffee, fresh drippy eggs, zesty avocado and crunchy bread… is your mouth watering a little bit? Right. Then this is the brunch recipe you need in your life.
The key to this simple recipe is timing. If you don’t get that right, then this may go a little awry, mainly that it’ll be cold by the time you shove it into your mouth – this is literally how I eat it. It’s honestly like rabid hyenas feasting on some sort of carcass, Joe often can’t watch.
What you’ll need to make my favourite brunch recipe (feeds 2):
1 fresh sourdough cob (can be multi-seed or wholemeal if you want)
1 pack of Italian cherry tomatoes
1 pack of lighter halloumi
A box of 6 x free range XL eggs
1 x large avocado
Zest of a lime
1. Slice your bread. For this brunch recipe, you’ll need the centre part of the cob. Make sure you have 4 slices, 2 per person. Save the ends, everyone loves the ends slathered in butter.
2. Slice your tomatoes, each one into halves.
3. Slice your halloumi into half a centimetre slithers.
4. Get a sharp knife and cut your avocado all the way around in one line. Grasp one half of the avocado with each hand and pull apart. You should now have two halves. Get your sharp knife and bring it down on the avocado stone quickly, your knife should be ‘stuck’ in the stone. Now twist 90 degrees. The stone should now be out. Scoop the inside of the avocado out into a bowl with a spoon, sprinkle the zest of a lime on top of it. Smash the avocado with a fork until it looks like mash potato.
5. Bring a small pan of water to the boil.
6. Introduce 4 eggs to the water in cupped heat-proof spoons, put a timer on for 3 minutes.
7. While the eggs are cooking, put the halloumi in a non-stick pan and begin to fry – keep an eye on it.
8. Put the bread into a toaster.
9. When the halloumi is lightly browned, flip it so you’re cooking both sides.
10. The toast should be done now, so plate up and butter it. Smear the avocado on top of it – it’s not an art so you can be as messy as you like.
11. The eggs should now be done, immediately take out and place an egg on each slice of bread atop the smashed avocado.
12. The halloumi will also be done about now, so layer this on top of the smashed avocado too.
13. Place your cherry tomatoes on top or around your plate, if you’re not a fan of tomatoes, you can also use bacon – this is what I do for Joe.
14. Sprinkle with cracked pepper. If you fancy a little heat, then you can also splash some hot sauce on top.
Serve with a cup of fresh coffee or tea, sit, stick on Sunday Brunch and devour.
For other recipes, take a look here.