Cooking From: Bolognese Baked Eggs (Toast Hash Roast Mash by Dan Doherty)

The subtitle of this book is “Real Food for Every Time of Day” – it’s the type of food Dan (executive chef of Duck & Waffle) likes to eat at home and, quite frankly, if he eats like this I’d be happy to move in with him tomorrow. This book is basically a book of comfort food under many guises – there’s pancakes, there’s things to top toast with, there’s sweet things, there’s savoury things. Most dishes are designed for breakfast or brunch, but can really be eaten any time of day.

Whilst we haven’t cooked that many dishes out of this book, it’s one we turn to again and again for inspiration. It’s a joy to read, one of those cookbooks that makes you feel cozy and comforted. In fact reading it again for this review made me realise just how many recipes I want to make!

Chapters are On Toast, Eggs, Hash, Eggs Over Easy, Pancakes, Hangover, Savoury, Sides & Salas, Sweets and Drinks. Basically there’s something for anyone, something for every occasion. There’s jams, homemade nutella, cocktails, instructions to make the best pancakes. And recipes I want to try? Around 99% of them! I won’t list every single one, but top of my list? Dan’s take on Egg’s Benedict featuring a saltbeef bagel and mustard hollandaise. It sounds amazing! The recipe for a Black Pudding Hash made with leftover roast potatoes sounds like the stuff of dreams. But it’s the Hangover chapter which really gets me excited. Scotch Bhaji (basically a scotch egg, with runny yolk, encased in an onion bhaji). The Patty Melt, merging a grilled cheese sandwich with a burger. I’m slobbering at the thought.

However it’s an altogether more simpler recipe I’m featuring here today, and one I’ve simplified even more from the book. Taken from the Eggs chapter, this recipe takes bolognese (see my tomato-free bolognese recipe here, but use your favourite), adds heat in the form of harissa, then nestles in lightly poached eggs, covers in cheese and then bakes. The result is a hug in a dish. It’s warming, spicy, gooey from the eggs, and perfect served with a mound of toast or some freshly baked pitta bread.

Recipe (Serves 2)

  • 2 generous portions of bolognese (I’d veer on the side of too much here!)
  • 1 tsp harissa, or more to taste
  • 4 eggs
  • 100g gruyere cheese

Simply heat the bolognese with the harissa until hot. Lightly poach the eggs until they are just firm enough to remove from the water. Spoon the bolognese mixture into a baking dish, nestle in the eggs and sprinkle over the cheese. Bake at 180C for around 5 minutes, or until the cheese is melted. Serve with plenty of bread for dipping.

It may not be in the hangover section, but I’d certainly be prepared to bet that this would  cure any hangover!

Are you a brunch fan? What’s your go-to at home weekend brunch?