Try these easy-to-make, egg-based brunch dishes, just perfect for the long Easter weekend.
PHOTOS COURTESY OF Adobe Stock
EASY EGG MUFFINS
Serves 4
- 1tbsp oil
- 150g broccoli, finely chopped
- 1 red pepper, finely chopped
- 4 slices bacon, chopped
- 2 spring onions, sliced
- 6 large eggs
- 1tbsp milk
- Pinch of smoked paprika
- 50g cheddar or gruyère, grated
- Handful of chives, chopped
Heat the oven to 200˚C. Brush half the oil across an 8-hole muffin tin.
Heat the remaining oil in a frying pan and add the broccoli, pepper, bacon and spring onions.
Fry for 5 mins. Set aside to cool.
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl.
Add the fried ingredients. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives.
Bake for 15-17 mins or until golden br own.
EGGS BENEDICT
Makes 4 halves
- 2 egg yolks
- ½tsp white-wine vinegar
- 125g butter, melted
- Squeeze of lemon juice
- Pinch of cayenne pepper
- 4 free-range eggs
- 2 toasting muffins
- 4 slices Parma ham
To make the hollandaise sauce, whisk the egg yolk s, white-wine vinegar, a pinch of salt and a splash of ice-cold water in a glass bowl.
Place the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins. Remove from the heat and slowly whisk in the warm melted butter bit by bit until you have a creamy hollandaise.
Season with lemon juice and cayenne pepper . Keep warm until needed.
Next, poach the eggs and toast the muf fins. Then, spread some sauce on each muffin, scrunch a slice of Parma ham on top, then top with an egg. Spoon over the remaining hollandaise and serve a t once.