If you follow me on Instagram (and if not, why not?!) then you’ll have seen me waxing lyrical over the last few months about my new favourite egg dish. Turkish Eggs.
I’d seen them popping up on a few brunch menus towards the end of last year, but it was only when we popped to The Dynamo for W’s birthday breakfast (see a previous review here) that I plucked up the courage to try something new. And, reader, I loved them. The combination of the thick, tangy, creamy yoghurt against perfectly poached eggs and spicy butter is so much tastier than I’d imagined. It all combines together to be more than the sum of it’s parts, a little bowl of tasty goodness that I’d happily have for breakfast any day of the week.
And I’ve come up with a method which means I can make these every day of the week. A relatively hands off method which means I can eat my favourite breakfast dish before work. Perfect!
Recipe (serves 1, makes enough chilli butter for 2-3 days)
75g salted butter
1 tsp chipotle paste
1/2 tsp dried chilli flakes
100g natural yoghurt
Toast, to serve
To make the chilli butter, melt the butter in a small pan over a low heat with the chipotle paste and chilli flakes, stirring until it is well combined. Pour into some Tupperware and keep in the fridge.
When making your breakfast, heat the oven to around 75C. Add the yoghurt to a small baking dish or ovenproof bowl, and 2-3 tbsp of chilli butter to an ovenproof ramekin. Pop in the oven for 15 or so minutes, or until the butter is melted and the yoghurt is warm. Meanwhile poach the eggs to your liking (I use the clingfilm trick). Serve the eggs in the yoghurt, drizzled with the chilli butter, alongside some toast for dipping.
And that’s it! So easy, so quick and such a tasty breakfast that’s full of protein.
And this, my friends, is my all-time favourite way to eat eggs at home. I mean, I LOVE boiled eggs with soliders, I love scrambled eggs (especially with pesto and parmesan) but these are whole-new-level yummy. It’s got the gooey running yolk of the boiled egg, combined with the comforting creaminess that reminds me of a pile of scrambled eggs. Best of both worlds and I could quite literally eat them every day of the week.
It took me quite a while to get the timings down for these – I’d been sticking to the “safer” method of cooking the ramekins inside of a roasting tin of boiling water but actually I find it works better just popping the ramekins directly in the oven. Whatever method you choose, once you get your cooking times right (ovens can be funny creatures, the one in this flat DEFINITELY takes longer to cook things that our previous one) I am pretty sure you’ll fall in love with these eggs too. Creamy, peppery, a little bit cheesy. They can be jazzed up and cooked on top of things (mushrooms and leeks both work really well). But whatever you do, serve with a giant pile of buttered toast.
Recipe – to make 1 pot (I like to serve one egg per pot, you could probably add two but I find the cooking times even more difficult to master)
A small amount of butter, to grease
3 tablespoons creme fraiche seasoned with a little salt and plenty of black pepper
1 medium egg
A small handful of grated parmesan
Heat the oven to 160C, and lightly grease a ramekin with butter. Add in one tablespoon of the seasoned creme fraiche, and sprinkle over a third of the grated cheese. Crack in the egg, spoon over the remaining creme fraiche (try to cover the yolk, but be careful not to burst it!), then cover with the remaining cheese. If you’re adding any veggies, saute them in butter and add in between this layer of creme fraiche and cheese. Pop onto the middle shelf of the oven and bake until the eggs are cooked to you liking.
I like quite runny eggs, with the white not-quite-set and mine take 10 minutes in my oven. I reckon you’d need 12 minutes for fully-set white, 15 minutes for set but still soft yolks, and 20 for a fully set egg.
And now I’m craving these eggs. It’s currently coming up to half past five on a Sunday evening, we have a roast chicken in the oven – is it appropriate to have a dish of these a snack?!
Having stuck loyally to a certain brunch place in Putney since Summer ’16, my birthday gave me the excuse to branch out a little. Now. there’s absolutely nothing wrong with The Dynamo and it’s probably still my favourite spot (given the fact that it’s significantly closer and also does pizza!) but I kinda fancied something new.
There’s a couple of other places I’ve love to try, but with things to do and places to be we needed somewhere we could book a table and served a decent menu pre-10am. A surprisingly difficult criteria, but Antipodea on the Lower Richmond Road managed to meet it and I’d seen it look cutely decorated with fairy-lights the other month. And so come 9am on the 24th birthday, we were legging it down the road, late for our booking and cursing that it’s a good 25 minutes brisk walk away.
We needn’t have worried about being late – the staff were welcoming and friendly, once they’d stop laughing at the performance I’d made trying to get the folding door open. Shown to a little table tucked in a corner, complete with comfy armchairs, I’d already made up my mind. I liked this place.
Drinks were ordered and arrived swiftly. My Mörk hot chocolate was dark and hearty, without being overly rich. It’s not a hot chocolate for everyone (it’s certainly not thick, sweet or creamy) but I loved it. There was no complaints about the decaf mocha either.
One of the things I love about The Dynamo is their short and sweet brunch menu (though it has now grown and I need to get down there and try some of the new dishes!). Antipodea is the opposite – the brunch menu is HUGE and I deliberated for a good ten minutes between a couple of options. There’s the usual standard breakfast grub, sweet treats and some more unusual items. Turkish Eggs appears to be the new ‘thing’ in London right now and their Instagram suggests these are pretty damn good ones…
In the end, though, I couldn’t resist pancakes. And it was my birthday. Blueberry Pancakes, served with Caramelised Banana, Creme Fraiche and Maple Syrup was exactly the sugar fix I was in the mood for. Perhaps slightly too heavy on the syrup (though better than not having enough!), these pancakes were DELICIOUS. Thick and fluffy, but still decently caramelised on the outside. Not stodgy in the slightest. I could have eaten two platefuls!
W’s breakfast made me wish I wasn’t allergic to tomatoes, though he said he wished it had a bit more of a kick – some more bacon perhaps. Especially as the bacon there was delicious, smoked-in-house and apparently rather yummy. He ordered the Smokey Bacon Boston Beans, which came looking perfectly Instagrammable and with the most delicious sourdough. I’m actually *really* hoping their bread isn’t made in-house as I’d love to be able to buy a loaf for lazy weekend breakfast in beds…
Whilst the food wasn’t anything overly special, it was certainly yummy. But for me it was the atmosphere and service which really made this place. It was relaxed, all the staff had a smile on their face and it just felt comfortable. I wonder if they’ll mind me heading down there for a few hours to study…?!
We’re trying to be a bit more adventurous with our eating at the moment, with at least one new recipe a week. And ideally adding an exciting weekend breakfast into the mix too. This Sunday brunch ticked off the two boxes in one go – and bloody yummy it was too!
With my tomato allergy I’m often looking over enviously at people tucking into their shakshukas – and in all honest the usual tomato-y ones do look delicious. Spicy sauce, gooey yolks, it’s basically my idea of perfection. This is a take on the classic. It’s still nicely spiced, with heat coming from cumin and fennel seeds. There’s a good combination of green veg in there, all adding vitamins as well as bulk and a great texture. The best thing about this dish though is it’s freshness. It feels so incredibly good for you, despite being really rather filling and scattered with a frankly obscene amount of feta.
½ tsp each of cumin and fennel seeds (don’t use ground cumin), and ½ tsp of dried thyme
1 onion, finely diced
2 green peppers finely chopped
1 fennel bulb, finely chopped
2 small courgettes, grated (if using 1 large courgette I’d recommend removing the ‘fluffy’ watery centre before grating)
1 fresh green chilli, finely chopped (and deseeded if you don’t want it too spicy)
100ml stock – veg is best here
1 handful fresh coriander, chopped
100g feta cheese
Toast the cumin and fennel seeds in a dry pan (we used a 25cm frying pan which worked well) until they become fragrant (about 1 minute) whilst shaking constantly. Add the oil, thyme and onion, and sauté for 5 minutes until golden.
Put the green peppers, fennel, bay leaf, thyme, parsley and half the coriander into the pan, and continue cooking for another 5-10 minutes until starting to soften. Then add the courgette, chilli and stock – turn the heat down and simmer for around 15 minutes. Make sure it doesn’t burn! By this point everything should be soft but still with a slightly bite. Taste and season if necessary.
Make 4 ‘dents’ in the mixture and crack in the eggs. Cover the pan (foil or greaseproof will do) and continue cooking on a low heat for amount 5 minutes – or until the egg whites are set. If you want your yolks set (and if so I question your sanity!) then cook for a little longer. Crumble over plenty of feta (I subscribe to the more-is-better when it comes to feta!) and sprinkle on the rest of the coriander, before serving with plenty of good toast.
Not only was this super Instagrammable, it was also super-tasty. Full of veggies too, it was worth the wait on a slightly worse-for-wear Saturday morning. Now to decide what to cook for our next weekend brunch!
Do you have any favourite breakfast recipes? What’s your go-to brunch dish?
Now, I love me a good brunch. Whether it’s a delicious black-pudding benedict at The Dynamo, or something more sweet and stack-like in the form of pancakes, there’s nothing better than a lazy start to the weekend filled with delicious food.
But, ya’no, I’ve got a wedding to pay for. Savings to build up for eventual house purchases. Coats I’m lusting after in M&S. I’ve also got study to be doing approximately 90% of the year. Unfortunately weekly brunch trips aren’t in my budget – time or money wise. But no matter, because we’ve started trying to make time, just every couple of weeks, to do brunch-at-home.
Stay at home brunching could ever be considered better. I mean, you get to stay in your PJs, don’t have to remove the smudges of yesterday’s make-up, and there’s no one (bar your fiancé) to judge quite how many cups of tea you drink. Win all round me thinks!
This recipe has become one of my favourites. It’s quick and easy. The batter can be whipped whilst the kettle boils, then left to rest whilst you snuggle in bed with your first cuppa and the papers. It can be thrown into the oven whilst you shower, or have your second cuppa. Served with a full table of toppings, you’ve got an effortless brunch to be proud of. And (bonus point!) any leftovers freezer extremely well, ready for reheating in the microwave for mid-week breakfasts.
1/4 teaspoon caster sugar (if you’re definitely going with sweet toppings, possibly up this slightly to a 1/2 teaspoon)
1 large pinch of salt
1/4 teaspoon of bicarbonate of soda
Preheat the oven to 200°C and grease 6 holes of a muffin tin with a little butter. Pop the ingredients in a bowl and add 300ml of water (it should be the temperate of a warm, not too hot, bath). Whisk everything together quickly, then leave to rest for around 15 minutes.
After resting, the batter will have thickened and be sticky to the touch. Spoon until the greased muffin tips (almost to the top) and level it. Bake for 25-30 minutes – they will be risen, golden and slightly crisp on top. Cool slightly, before splitting and topping with your favourite fillings.
Fillings. The fun part. I’ve tried lots and, whilst nutella is bloody yum when these crumpets are still warm, I don’t think anything can beat a good salty butter. My current favourite is actually a goat butter. Not only are goat’s one of my favourite animals (seriously, they’re so cute!) they also make pretty fab alternative dairy products. It’s pretty obvious I’m a fan of goat’s cheese (particularly with beetroot), but I was pleasantly surprised by the milk and yoghurts from St Helen’s Farm* too. For me, though, it was this butter that stole the show. Salty, rich, and it melted into an almost creamy consistency. Lathered onto my crumpets along with a touch of honey and an extra sprinkling of salt – that’s my perfect brunch right there…
What’s your favourite brunch treat? What would you prefer to top crumpets with?
One of the other main foodie loves in my life (beside burgers) is eggs. Fried, scrambled, baked, poached and of course the dippy egg. Served with toast, bubble and squeak, chips, or in a bacon sandwich, I just love eggs. As long as it has a runny yolk (I warn you now, never, ever serve me up a non-runny yolk. I will and have sent eggs back for such a crime) you can pretty much guarantee I’ll love it.
I almost ruined eggs for me though. My pre-exam meal throughout my final-year exams was two slices of toast, two slices of ham and two poached eggs. Mushrooms if I had them to hand. Now I struggle to stomach the thought of poached eggs, and I haven’t eaten that particular combo since my last exam. In fact, I’ve had poached eggs a grand total of two times since – both whilst out for brunch.
Once was at Cambridge Street Kitchen with some blogging gals – nothing special, toast too crunchy and eggs only just the right side of ‘done’. Another 5 seconds and I’d have sent them back (though considering it took an hour for them to materialise, maybe not…).
Then there were these. The. Best. Eggs. Ever.
I’m not even exaggerating. I mean, just look at that yolk.
Dynamo is a strange pizza-brunch-cylist workshop-cafe type place just around the corner from us. It’s dangerously close given it’s menu, though somehow we’ve only eaten there twice since moving in back in August (plus a cheeky Deliveroo order, because it was raining and I needed pizza). I’m not exactly sure what kind of concept and vibe they were aiming for, but it works. It’s the kind of industrial interior that looks good on your Instagram feed. The kind of menu that makes you go ‘oooh’ and have to ponder for a while. Smiley staff. And a bike workshop in the mornings if that takes your fancy… You can even take your dog, which I’m SO doing next time he comes to stay!
The pizzas (I know, this is a brunch review) are some of the best I’ve had. Pillowy, soft sourdough base which some really interesting toppings. There’s a good selection (three!) of white pizzas, including a totally irresistible Pancetta, Fennel & Pomegranate combo. Try it and thank me later.
And now to brunch.
Also a ‘different’ menu. No traditional Full English here. The ‘Full Dynamo’ features sweetcorn fritters, there’s blueberry pancakes with bacon, chorizo hash and all kinds of other egg-based delights.
W had the Chilli Scrambled Eggs – “Scrambled Eggs, Nduja Toast, Feta and Zhoug.” Yep, we had to google Zhoug too (it’s a green chilli sauce). The scrambled eggs were some of the best we’d tried, which considering we have very different ideas about what scrambled eggs should be (I’m creamy and barely cooked, he’s firmly set but fluffy) is a pretty tall order to satisfy. The nduja and zhoug added just the right amount of spice, and the feta added a gorgeous fresh tang. Scrambled eggs, but not the nursery supper from your childhood. He certainly had a happy face after eating!
Then there was my order. Eggs Eddy, a spin on my favourite Eggs Benedict – “Poached Eggs, Black Pudding, Citrus Hollandaise and Seven Seeded Sourdough.” Guys, black pudding instead of ham is a revelation. I know not everyone is a fan of it, but I LOVE it and this worked so, so well. It was perfectly cooked (crispy outer, soft and melting inner), topped with perfectly cooked eggs. Gooey yolks, just set whites and no firm yolk in sight. And the colour. And flavour. So good. The citrus hollandaise was delicious, with the zing cutting through the rich meat so I didn’t feel (too much) like waddling out afterwards.
The only complaint (from both of us) was that we’d have loved an additional bit of toast, or a thicker slice. A little thing, and we could have easily ordered some had we not been off to devour birthday cake!
So yep, this is my local brunch spot. Safe to say I’m not planning on finding a new flat any time soon! I’d highly recommend a trip out to deepest SW15 if you’re looking for a new brunch spot…Now all I need to do is find out who supplies their eggs!
I love me a good brunch, but it’s very rare I have the opportunity to go. Typically, during this summer (the last time I will have nothing to do for weeks at a time!), the place where I’m living has pretty much zilch brunch options. Certainly no-where offering the oh-so-instagrammable dishes I love so much…
Way back at the end of May, just after exams finished, I joined W and his friends for a post-university celebration. We made a strange sight, students wandering around the town pre-9am, but it was definitely worth it! Goodliffe’s in Loughborough is somewhere we’d previously only visited for dinner (their Fish Finger Sandwich is insane), but had heard great things about their brunch menu. We weren’t disappointed.
I couldn’t resist ordered my absolute favourite, Eggs Benedict. This is my idea of perfection, salty meat, freshly toasted carbs, sharp but creamy hollandaise and gorgeous runny egg yolk. However, it’s so easily done wrong. Too much vinegar in the sauce, overdone eggs (I once sent a dish back to the kitchens for this crime), burnt muffins. This was a good example of the dish, though not perfect. Whilst I appreciated the idea of bacon replacing the ham, in practice it didn’t work. The bacon needed to either be back bacon (trimmed of most of the fat), or streaky bacon grilled until crispy. Unfortunately what I was served was a bit flabby and fatty – but still delicious having trimmed it. An Eggs Royale next to me was declared to be spot on.
Other than a Vegetarian Breakfast (halloumi, pesto and eggs sound like a dream combo to me!), the rest of the table went for a full English. Despite one plate arriving with a lack of bacon, the consensus was this was a good breakfast. It certainly looked it, though again I personally think the bacon could and should be crispier. Highlights were the black pudding, local sausage and hash-brown (I ordered one on the side of my eggs – my waistline may have objected, but it was damn good!).
One of my goals whilst living in London was to go out for brunch, and on our last morning we managed it. We packed the car up, locked up the flat and headed over towards Clapham Common and The Breakfast Club.
The Breakfast Club has been on my list to try for years, but the queues put me off. I may really want to try a place, but having to queue for breakfast just isn’t my scene. I can’t imagine W would be too impressed if I made him queue either! Visiting on a Monday was perfect as we walked straight to a table. It turned out to be the perfect way of finishing up our summer in London. Chatting about our best bits, what annoys us most about each other, it was a relaxing few hours before our drive up North.
Years of wanting to visit had resulted in copious studying of the menu and as a result I wanted allllll the things. In the end I went adventurous and tried something new – a risk which paid off as I now have a new love for Eggs Benedict.
I ordered my traditional Benny with a side of the homemade potatoes, and I have to say it was all delicious. The eggs were poached to pretty much perfection (some might say they were slightly under, however I quite like a bit of runny white…), the hollandaise creamy and a little sharp. The ham was good quality and perfectly salted, and the muffins fresh. I loved the garish of Lamb’s Lettuce too which really enhanced the dish. The potatoes were PERFECT for mopping up extra yolk and sauce, though I was left feeling pretty stuffed after demolishing it all!
W went for the All American Pancakes. Fluffy pancakes served with sausages, bacon, scrambled eggs and potatoes, then drizzled with maple syrup. He thoroughly enjoyed it, though wasn’t impressed with non-crispy streaky bacon!
We felt drinks were a little overpriced, though my English Breakfast was a huge mug and a good quality tea. I’d wanted a green juice, but I’m afraid at that price it was a no-go! As for the rest of the restaurant, the decor was quirky and bright, the seats comfortable and the staff super friendly and allergy-aware. The table next to me ordered the Chorizo Hash and despite having devoured my meal I still had food envy – maybe something to try next time! And there will be a next time…
Are you a fan of brunch? Where’s the best place you’ve tried?
I love me a good bit of brunch, and this is probably one of the best brunches I’ve had. I’m all about making my own as frankly a lazy weekend morning doesn’t involve getting dressed for breakfast…
The basis of this brunch is good bread, here I’ve made a Cheesy Cornbread. It’s unbelievably easy to do, and so, so quick – it took me 40 minutes from wandering into the kitchen to getting it out of the oven to cool. The cornbread is crisp on the outside, dense in the middle, cheesy throughout (with pockets of more cheese for good measure), and it’s got a warmth from the chilli too. It’s not overly spicy, but you could increase the heat if you fancied.
The rest of the brunch is standard fare. Bacon. Eggs. Done. I also added a little chilli butter to my plate, simply soft butter beaten with a few dried chilli flakes, as my recent course of antibiotics seem to be killing off my taste buds. Oh, and my grill decided to not turn on, so I might have crisped up the cornbread in the bacon pan…
Ingredients (1 Small Cornbread Loaf/3 Mini Ones)
175g cornmeal (“raw” polenta)
50g plain flour
1/2 grated chilli
50g cheddar cheese, crumbled
1.5 tablespoons of cottage cheese (soured cream or yoghurt would also sub in really well here)
Now, I’ve taken inspiration from Jamie Oliver’s Comfort Food book here, however I’ve made the recipe slightly heavier on the cornmeal, cut out the actual corn and not pickled the chilli. It’s slightly less sharp, it’s richer and possibly slightly drier – however I like it that way.
To make up the mix, just throw all the ingredients into a bowl and mix well. Pour into a lined tin (I used three mini loaf tins to make more individual portions) and bake at 200C for 20 minutes.
This easy cheesy cornbread is great served simply warm with a little butter, but I also love it dipped into a chilli, or obviously as a delicious weekend breakfast…
For the brunch option, simply slice and grill/fry your cornbread until crisp and top with bacon and an egg – I’m planning a post on cooking the best eggs soon so stay peeled for that one!
It’s no secret that I love a good plate of pancakes. My favourite are crepe-style, thin, crispy and buttery, made sharp with lemon and sweetened just a little with sugar. I also don’t have the patience to make thin pancakes, so my go-to is an fluffy American style stack. I also love adding blueberries.
Now I can do this guilt free. A basic stack of these pancakes comes in at 250 calories (via My Fitness Pal) and they certainly don’t taste in any way ‘diet friendly’ – you could probably make them healthier by using a fry-light spray too, I had to use butter as I’m moving out sooner and didn’t have anything else!
Now, here I’ve added blueberries and after playing round with the recipe I’ve decided that if you add berries, add a tablespoon of oats too. This supports the mixture and just holds it a little better. Some recipes also add a little sugar but I’ve found that these are plenty sweet enough, even without a drizzle of honey. In fact I like to serve with a spoonful of natural yoghurt to balance things out a bit. However you serve them, these are an easy and healthy pancake recipe that will see off any cravings without leaving you in a carb-induced slump. Perfect!
Optional: 1 handful of blueberries, 1 tbsp of oats
Mash up your banana as smooth as possible. I’ve always found that microwaving for around 30 seconds helps to get it as gooey as possible – this is especially useful if your banana isn’t extra ripe. Beat in the egg – and any additions.
Melt a slither of butter in a frying pan over a medium heat, add two tablespoons of the mixture and fry until golden brown on bottom. Flip carefully, cook the other side then transfer to the oven to keep warm. Repeat until all the mix is used, and keep the pancakes small so they are easier to flip!
Serve. I like mine with honey and yoghurt, but forgoing blueberries and adding nutella is also a good option…
What’s your favourite pancake topping? Have you tried banana pancakes yet?