Scrambled eggs on toast is a wonderful veggie option for brunch, especially at the weekend. Here is my recipe for a quick, simple and satisfying breakfast that you can rustle up in no time.
Weekends are all about a lie-in and a decent brunch – if you ask me. Here’s a weekend breakfast classic which is quick, easy and not all that unhealthy. Fluffy scrambled eggs with herby mushrooms on granary toast. Mmmm. A splash of Tabasco Green Pepper Sauce at the end tastes great and helps if you have a hangover!
You’ll need a wok or a large frying pan for the scrambled eggs, and a little separate frying pan is perfect for the ‘shrooms.
This recipe serves 2, and takes about 10-15 minutes in total.
What you need:
5 free-range eggs
a dash of milk
a small handful of finely chopped, flat-leaf parsley (or you could use thyme or coriander – whatever you fancy)
a big handful of sliced chestnut mushrooms
a shallot, very finely sliced (optional)
1 clove of garlic, finely chopped
2 knobs of butter or spreadable Lurpak
a little bit of olive oil
4 slices of granary bread
salt and freshly ground black pepper for seasoning
What to do:
prep your work station – get the wok and frying pan ready on the hob, toast in the toaster (but don’t toast just yet) and get your plates and cutlery out ready.
crack your eggs into a bowl and beat lightly with a fork, adding the dash of milk and salt and pepper. Mix in half of the chopped parsley.
put one of the knobs of butter into small frying pan with the olive oil, and wait until it starts to foam. Then, add the sliced mushrooms and chopped shallots (if using). Leave them to fry gently, tossing every 30 seconds or so.
add the other knob of butter to the wok and again, wait until it starts to foam (a medium heat should do it), pour in the eggs and using a wooden spatula start to stir them immediately, continuing to stir until they start to come together.
pop the toast down in the toaster!
as the eggs cook – turn down the heat, but keep folding them over with the spatula.
check your mushrooms to make sure they are going nice and golden, and add the chopped garlic and the rest of the fresh parsley for the last 30 seconds or so.
by this point you should be ready to bring it all together, get your toast buttered and serve the scrambled eggs on one slice, then a generous pile of the mushrooms on the other.
season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!
Creamy Baked Eggs with Bacon, Buttered Toast & Tabasco
When I was recently asked by Tabasco UK to take part in their #BestoftheBrunch challenge, I was really excited. How could I refuse?! Everyone who knows me KNOWS I love hot sauce, especially Tabasco Habanero, so I really couldn’t wait to get stuck in.
For the first of my #BestoftheBrunch recipes, I decided to go for something a bit different. It’s not like me to choose a creamy eggs recipe (as I would usually have eggs with tomatoes for brunch), but I was keen to try this, and wanted to offset the creaminess with lashings of Tabasco Hot Sauce 🙂 who wouldn’t?!
The recipe is inspired by Rachel Khoo’s ‘Eggs in Pots’ from her show The Little Paris Kitchen, I have however pimped it up and used this as a great opportunity to try each of the 4 separate flavours; Tabasco Original Pepper Sauce (hot), Tabasco Green Pepper Sauce (mild), Tabasco Chipotle Pepper Sauce (mild, with a slight kick – smokey BBQ flavour) and Tabasco Habanero Pepper Sauce (really hot!)
This recipe takes about 30 mins in total and serves 2 people.
What you need:
4 rashers thick-cut smoked back bacon
150g crème fraîche
salt and freshly ground black pepper
4 free-range eggs
What to do:
Preheat the oven to 180C/350F/Gas 4.
Grill the smoked bacon to your liking (I don’t need to tell you how to do this!)
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a tablespoon of crème fraîche in the bottom of a ramekin, followed by some chopped coriander and a generous splash of Tabasco sauce of your choice (don’t be shy).
Crack an egg on top, add another dollop of crème fraîche and sprinkle with a pinch of salt, pepper, nutmeg and a final few drops of Tabasco.
Repeat the above with three more ramekins (I swapped the Tabasco sauce used each time).
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 minutes or until the egg yolks are set to your liking.
Serve with lashings of heavily buttered wholemeal toast (for dipping!) and the grilled bacon on the side…
Of the four sauces, my personal favourite this time was the Chipotle (it’s so rich and smoky – it worked really well with the warming nutmeg and creamy crème fraîche.)
Which sauce do you prefer, and why? Do you have any #BestoftheBrunch recipes you want to share? Feel free to get in touch by commenting below, or send an email to: firstname.lastname@example.org