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!
As some of you may know, I wrote my first article for Taste Today last week, and it was based on the wonderful Cheshire Smokehouse, their history, their food and their amazing shop based just on the outskirts of Wilmslow, Cheshire.
As part of the article, I chose a product off their shelves and with the help of the Smokehouse’s owner Darren Ward, told the readers all about the full life cycle of their wonderful smoked streaky bacon. I then put it in this wonderfully indulgent, satisfying and creamy risotto.
You can read the full article on Taste Today’s website by clicking here, but for now, please enjoy the recipe from it! This scrumptious dish serves 4 people, and takes about 35 minutes.
What you need:
1 white onion, finely chopped
250g chestnut mushrooms, sliced
6-8 rashers of The Cheshire Smokehouse Smoked Streaky Bacon, chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1L good quality chicken stock
300g risotto rice
Handful of fresh parsley, finely chopped
Zest of one lemon
100ml dry white wine (plus extra, for sipping whilst stirring, if desired!)
1 bay leaf
Freshly ground black pepper
Parmesan cheese, grated to serve
What to do:
Heat the oil in a deep frying pan or ceramic casserole dish and cook the onion and Cheshire Smokehouse Smoked Streaky Bacon for 5 minutes until soft.
Add the mushrooms, garlic and bay leaf, and continue to cook for a further 5 minutes – until the mushrooms really start to release their juices.
Stir in the rice and cook for 1 minute, stirring constantly.
Add the wine, and continue to cook (and stir) until all the liquid and juices from the mushrooms have been absorbed.
Next, add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful. This process with take about 20 minutes – so I recommend you grab yourself a glass of wine as a reward for all this laborious activity!
Continue until all the stock is added and the rice is cooked.
Once the rice is cooked, removed the risotto from the heat and add the lemon zest, fresh parsley and season to taste with the black pepper.
Serve with a little extra parsley and some grated Parmesan.
I was pondering, as you do, on Friday lunchtime in the office – ‘what delights am I going to cook up this weekend?’ Chicken Kiev’s have been on my list for a while, and I knew I had some decent sized chicken breasts, a bakery loaf which had seen better days and some eggs in the pantry. So I decided to give homemade chicken kiev’s a go. I think it’s safe to say I won’t be going back to the shop-bought kind, as these are surprising quick and really easy to put together. They also taste so much fresher (as they are), and you can really go to town on the garlicky, buttery filling – adding whatever herbs you fancy.
So I set about finding a good recipe for the basis of this dish. I received Jamie Oliver’s Comfort Food for Christmas – and it just so happens to have a great Chicken Kiev recipe. In an attempt to make it slightly healthier for January – I swapped out the smoked bacon in the filling, and added steamed green beans to the baby spinach garnish. Below is my interpretation of Jamie’s recipe, which serves 2 and takes about 40 minutes from start to finish! Perfect for a Saturday night, low-fuss treat!
What you need:
2 decent sized skinless chicken breasts (150g)
extra virgin olive oil
2 tablespoons plain flour
75g fresh breadcrumbs
1 large free range egg
a handful of baby spinach
a handful of green beans (enough to serve 2, with the ends chopped off)
3 cloves of garlic, finely chopped
a small handful of fresh flat-leaf parsley (10g), finely chopped
3 knobs of unsalted butter (at room temperature)
a pinch of cayenne pepper
400 g Maris Piper potatoes
half a head of broccoli
What to do:
First of all, prep your breadcrumbs. If you’re using shop bought, obviously you can skip this stage. For fresh breadcrumbs, it’s best to use a bakery bought loaf rather than the shop-bought pre sliced. Bakery loaves contain less additives, and therefore give you a crunchier crumb. I left 2 slices of a thick, white bloomer loaf out overnight, then in the morning, removed the crusts and blitzed vigorously in my mini food processor until evenly crumbled. Keep them in an air-tight container until ready to use.
Next, make the garlic butter and prep your production line – mix 2 knobs of the butter with finely chopped garlic, parsley and a pinch of cayenne pepper and set aside in the fridge to firm. Line up 3 containers which will comfortably fit one chicken breast in at at time. In the first container add the flour. In the second container, add the egg and lightly beat. The third container should contain your breadcrumbs and a little seasoning (I used Nando’s Peri Peri Sprinkle and some freshly ground black pepper).
Prep your potatoes and broccoli for the mash – scrub, peel and chop your pots into 3 cm chunks. For the broccoli, half the florets down the middle of each stalk so they don’t require much cooking time. Put on a large pan of water with a pinch of salt to boil. If you have a steamer attachment – get this out now ready. If not, also get another pan ready to steam your green beans.
Pre-heat the oven to 180°C/350°F/gas 4.
Now to stuff the the chicken. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket. Jamie Oliver has a handy how-to video on this, so if you’re unsure, take a look here and skip to 0:45 seconds. Next, fill the pocket with your garlicky herb butter (see image below).
Once your chicken is stuffed, it’s ready for the breadcrumbs. First, dip the breast into the flour and make sure it’s coated evenly. Repeat in the egg and then finally, the breadcrumbs. If you need to use cocktail sticks to help hold things together, that’s fine – they can be removed at the end. Repeat with the other chicken breast.
Now you’re ready to crisp up your chicken, put 2 cm sunflower oil in a large frying pan on a medium to hot heat. Once the oil is hot, add the kiev’s and shallow fry for 2 minutes on each side, until they start to go golden and crispy.
Keeping an eye on the chicken, start boiling your potatoes for the mash. Add the potatoes to the large pan of boiling water and boil for 10-12 minutes, adding the broccoli (to the same pan) for the final 8 minutes. When you add the broccoli, get your green beans in the steamer pan.
Once your kievs are nicely golden and crisp, transfer them to a baking tray in the middle of the oven for 10 minutes, or until cooked through. They don’t take long, so use this time wisely to get everything else sorted.
Once the potatoes and broccoli are done, drain and let steam dry for a few seconds, then transfer back to the pan and mash with a knob of unsalted butter, and season to taste. I added a bit of leftover stilton cheese for an added creaminess!
Now you’re ready to bring it all together – split the mash between two plates and place your chicken kiev on top. Remove your green beans from the steamer and run under a little cold water to cool them slightly, drain them and add to a bowl with the baby spinach leaves, some lemon juice and a drizzle of extra virgin olive oil. Once evenly coated, add to your serving plates alongside the chicken and mash.
Tuck in & enjoy!
Have you made homemade chicken kievs before? If so, did you add anything special to the buttery filling? I’d love to hear your ideas, so please feel free to comment below.