Cheshire Food Blogger

Fluffy Eggs and Mushrooms on Toast

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.

#bestofthebrunch
#bestofthebrunch

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. pop the toast down in the toaster!
  6. as the eggs cook – turn down the heat, but keep folding them over with the spatula.
  7. 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.
  8. 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.
  9. season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!

Cheshire Food Blogger

Cheshire Food Blog

Guest Post: Buffalo Blue Chicken Sandwich

Remember the guy who brought us that amazing bacon jam recipe? Well, he’s back. Back on the blog with a brand-new recipe from his super fresh sandwich truck in Liverpool. I’ve not tried it yet – but it’s pay day this weekend so I will be doing so. Let’s all do it together then compare results 🙂

#StesBuffBlueChick is the hashtag… Let is know if you give it a go! @sophiesscran and @HUSSSSandwichCo on Twitter. Take it away, Ste…

Cheshire Food Blog
Image source: saveur.com/article/Recipes/Buffalo-Wings

We love buffalo hot wings. Those crispy chunks of deep-fried chicken tossed in a mix of Frank’s hot sauce and butter, dipped in a bucket of blue cheese sauce. They’re an absolute classic, and the inspiration behind our Buffalo Blue Chicken Sarnie.

A few years ago I cooked an American-inspired feast for my cousin and his family who were visiting from Czechoslovakia. His son, Branag, had never had hot wings before. Turns out he liked them. So much so, that unbeknownst to us, he’d eaten ten wings, bones and all. Luckily he didn’t die. He wasn’t even ill. But it did make us try out boneless chicken thighs instead of the wings and soon after we thought of putting them in a sandwich. Thanks Branag!

Recipe Serves 4.

What you need:

For the chicken

  • 4 very large boneless (very important), skinless, chicken thighs
  • ½ cup flour
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 2 tsp fine salt
  • 1 tsp black pepper
  • Vegetable oil, for deep-frying

For the blue cheese sauce

  • 100g grated blue cheese
  • 100g soured cream
  • 100g mayo
  • ½ lemon, juice only
  • Sea salt
  • Black pepper

For the buffalo hot sauce

  • ½ cup Frank’s hot sauce
  • ½ cup unsalted butter
  • Sea salt, to taste
  • Black pepper, to taste

For the sandwich

  • 4 ciabatta rolls, split in half
  • ÂĽ iceberg lettuce, finely shredded
  • Baby leaf salad
  • 1 beef tomato, cut into 8 slices

What to do:

Slice the chicken thighs into even slices about ½ inch thick. Season the chicken with 1 tsp of salt and ½ tsp black pepper.

Combine the flour, spices and remaining seasoning in a bowl and whisk to thoroughly combine.

Dredge the chicken in the flour a few pieces at a time and shake off any excess flour.

Spread the chicken out on a rack on a baking tray until all of the pieces are done. Cover the baking tray with clingfilm and pop it in the fridge whilst you make the sauces.

For the blue cheese sauce, add all of the ingredients to a food processor and pulse until it is thoroughly combined. Alternatively, whisk thoroughly in a bowl.

For the buffalo hot sauce, melt the butter in a small saucepan. Add the hot sauce to the smallest compartment of a food processor with the salt and pepper. Switch the processor on and then very slowly start pouring the butter into the hot sauce to form an emulsification. The slower the better. You should end up with a perfect bright orange hot sauce-butter concoction.

Alternatively, you could just use a bowl, a whisk and your wrists but I find food processors are much more consistent.

Keep the sauce warm in a bowl tightly covered with clingfilm.

Preheat the grill in your oven for the ciabatta.

Preheat a deep fat fryer to 180°C. If you don’t have a deep fat fryer use a heavy bottomed saucepan and a kitchen thermometer. If you don’t have a kitchen thermometer get one.

Take the chicken out of the fridge and fry for five minutes until crisp. You may have to fry in batches depending on the size of your fryer/pan.

Meanwhile, toast each side of the ciabattas. Spread a good dollop of blue cheese sauce on the bottom of each ciabatta, followed by two slices of beef tomato and the shredded iceberg lettuce.

Toss the crispy chicken pieces in the buffalo hot sauce then portion them out equally on top of the lettuce. Add a small handful of baby leaf salad then crown with the top piece of ciabatta.

Finally, cut each sandwich in half through the middle and enjoy.

Tabasco: #bestofthebrunch

Creamy Baked Eggs with Bacon, Buttered Toast & Tabasco

bestofthebrunch

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 fraĂ®che
  • chopped coriander
  • salt and freshly ground black pepper
  • pinch nutmeg
  • 4 free-range eggs

What to do:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grill the smoked bacon to your liking (I don’t need to tell you how to do this!)
  3. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
  4. Place a tablespoon of crème fraĂ®che 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).
  5. 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.
  6. Repeat the above with three more ramekins (I swapped the Tabasco sauce used each time).
  7. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
  8. Bake for 15 minutes or until the egg yolks are set to your liking.
  9. Serve with lashings of heavily buttered wholemeal toast (for dipping!) and the grilled bacon on the side…

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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 fraĂ®che.)

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: sophiesscran@gmail.com

Enjoy, Scranners -x-