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