Recipes for a weekend brunch

Published Nov 6, 2015

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Durban - A lazy breakfast that turns into lunch is the ideal way to entertain on a weekend.

Brunch recipes always include lots of eggs served in a way that does not require their individual making, such as poached or fried, which require skill and a lot of effort.

Being able to prepare a dish in advance is time-saving – these can be prepared the night before and then finished off just before serving.

 

BAKED BREAKFAST FRITTATA

Serves 6

60g butter

250g bacon, chopped

225g chorizo, chopped

60ml flour

500ml milk

250ml grated cheddar cheese

Pinch of nutmeg

1 bunch of spring onions, finely sliced

10 eggs

250ml cream

180ml chopped fresh parsley

Salt and pepper

250g cherry tomatoes

30ml olive oil

Preheat the oven to 180°C. Grease a 5cm deep 24x30cm ovenproof dish.

In a pot, heat half the butter and fry the bacon and chorizo for 10 minutes.

Remove and drain on paper towel. Heat the remaining butter and stir in the flour.

Cook for a minute before adding the milk.

Whisk until thickened, then add the cheese, nutmeg and spring onions, bacon and chorizo.

Remove from the heat. In a jug, whisk together the eggs and cream until well combined.

Stir in the parsley and season with salt and pepper.

Pour the egg mixture into the white sauce and stir well.

Pour into the prepared dish and bake for 60 minutes or until just set.

Meanwhile, combine the cherry tomatoes and olive oil and roast for 10 minutes.

Serve with the frittata.

 

BREAKFAST ENCHILADAS

Serves 6

30ml olive oil

1 onion, finely chopped

5ml chopped garlic

20ml ground cumin

15ml ground coriander

5ml chilli flakes

15ml paprika

5ml cinnamon

500g pork mince

1 bunch of spring onions, thinly sliced

125ml chopped fresh coriander

salt and pepper

6 eggs, whisked

6 flour tortillas

Sliced avocado pear for serving

White Sauce

30g butter

45ml flour

250ml milk

250ml grated cheddar cheese

Heat the oil in a pot and fry the onion and garlic until soft, about 5 minutes.

Add the spices and fry until fragrant, about 2 minutes.

Stir in the pork mince and cook on high until browned, about 10 minutes.

Stir in the spring onions and coriander. Season with salt and pepper.

Over a medium heat, stir the whisked eggs into the mince and cook for 2 minutes.

Lay a tortilla on a board, spoon some mince egg mixture down the centre and roll up.

Place, seam side down, in a lightly greased ovenproof dish.

Pour over the white sauce and bake in a preheated oven at 180°C for 30 minutes.

Serve with slices of avocado pear and a sprinkling of coriander and spring onions.

Sunday Tribune

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