Review: Brunch at The Dynamo, Putney

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.

 photo Dynamo_zpsqc4v05mt.jpgI 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.

 photo Dynamo Putney Brunch 9_zpsxfnekvaa.jpgI’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!

 photo Dynamo Putney Brunch 11_zpsgt6olcja.jpg photo Dynamo Putney Brunch 12_zps985di4b8.jpgThe 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.

 photo Dynamo Putney Brunch 5_zps8vly6r1e.jpg photo Dynamo Putney Brunch 4_zpshr3uofj7.jpg photo Dynamo Putney Brunch 2_zpsd5sfii8i.jpgW 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.

 photo Dynamo Putney Brunch 6_zps7tztzscx.jpg photo Dynamo Putney Brunch 8_zpssa9hiopd.jpgThe 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!

Where’s your favourite brunch spot?

How To: Perfect Poached Eggs (& My Go-To Pre-Exam Brunch)

Exam season has now ended!

 photo Poached Eggs 3_zpstbebxr5o.jpgFor some reason, I’ve really lost my blogging mojo. If I’m honest, I’m struggling a little with the thought of not going back to university – I don’t really know what to do with myself other than mope about! Yesterday morning I realised there were plenty of things I do, every single day, that could very definitely be blogged about. I mean, what’s more instagrammable than #yolkporn?! (Fun fact: Instagram clearly knows I love those pictures as the vast majority of grams in my ‘discovery’ feed are eggs…). This is the breakfast/brunch/lunch that became my go-to before an exam. Full of protein, yummy and quick, it’s comforting and simple flavours means I can stomach it even with a nervous, churning tummy.

Whilst I covered poaching in my How To: Eggs guide a while back, I thought I’d go a bit more in-depth now. I know it took me forever to master then, but I think I’ve got it pretty much perfect now.
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Poaching Eggs

Get a pan of water onto boil. I always bring it to a fast boil, then reduce to just a little more than a simmer once the eggs are in. Meanwhile prep the eggs – lay a piece of cling-film loosely over a ramekin or teacup, and spray with Fry-light (or lightly wipe over some oil using kitchen towel). I also like to add a teeny bit of black pepper – and having followed Jamie’s advice, fresh chopped red chilli is pretty awesome to, just maybe not prior to an exam!

Crack your egg into the clingfilm, then carefully twist the ends of the clingfilm to form a parcel. Using the ends, lower the parcel into the boiling water and reduce the heat slightly. Cook for 3 minutes (medium eggs at room temperature), adjusting for 30 seconds if the eggs are particularly large or have been kept in the fridge. Use a slotted spoon to remove the eggs from the water, and carefully slice open the cling-film with a knife (serrated blade works best). Serve immediately, drying with a bit of paper towel if necessary.

I’ve also found out this week (yesterday!) that the cling-film-egg-parcels can be made the night before, popped in the fridge, then cooked for around 3.5 minutes the next morning. Perfect for pesky 9am exams…
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The Exam Breakfast

So, my perfect exam breakfast? As you pop the pan on to boil, throw some toast into the toaster and whack the oven up to around 100C. Once the toast is cooked, top with a slice of ham and place in the oven to warm and slightly crisp whilst the eggs cook. Top with the poached eggs, and enjoy the yolk porn! Also excellent with fried/grilled mushrooms if time allows…I ate a LOT of eggs throughout exam time!
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What’s your go-to breakfast when you have an important day? How do you like to serve your poached eggs?

 

Cooking How To: Eggs

I thought I’d start up a new little recipe series, based on simple how-to’s, basic cookery bits that will built up a beginners repertoire and hopefully allow they to feel more confident in the kitchen.

 photo How to Cook Eggs_zpspdyuqzck.jpgThe inspiration for this series? I’ve finally, finally managed to learn how to boil an egg. It’s taken a long time. My mum makes the best dippy eggs and soliders, and I crave them when I’m away from home. It’s the first thing I ask for when I get back and she’s tried teaching me countless times. It doesn’t matter if I follow her instructions to the letter, my eggs are always over-done or hardly done at all. I’ve tried numerous methods from the internet, wasted far too many eggs. Every weekend I’ve not seen W since July has seen at least one attempt at boiling an egg. And now I’ve managed it. I finally feel like a cook!

But equally, I’ve also discovered what pretty much amounts to an adoration for eggs. Whilst they haven’t quite replaced porridge of overnight oats as my go-to breakfast, I’ve instead turned to them for lunch. When I’m in the house at midday there’s nothing I like more than a hearty but healthy lunch and eggs are perfect for this. And for the essential weekend brunch of course…

So, here’s my ‘how to’ on eggs, all kinds of ways.
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Boiled Egg

The classic, and the one that took me SO long to learn how to do. It’s embarrassing really! I tried to learn how to boil an egg a few times in my early teens, but it was never quite as good as mum’s so I just gave up. I’ve now picked up a method that’s a little odd, but it really works and does give me perfect eggs anytime.

Pour a small amount of water into a small saucepan and bring to the boil – you want barely half an inch depth. Once boiling well add your egg and immediately place the lid on the pan. Cook for 6 minutes for a room temperature egg, adding another 30 seconds if it’s been in the fridge – I use medium eggs so increase/decrease timings slightly if you have different sizes. Remove from the water and run briefly under a cold tap to stop the cooking, then slice of the top and get dunking your soldiers!
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Poached Egg

This is probably my favourite way to have an egg at the moment. It feels a bit more special than boiled eggs, but doesn’t involve burning my fingers trying to crack the top off. It’s slightly quicker, easier to serve with anything other than toast, and has just the right combination of oozy yolk and barely set white.

I do cheat a little and use the cling-film method – but it works! Bring a small pan of water to the boil, then reduce to a low simmer. Meanwhile line a small ramekin with clingfilm, and smear with a little oil. Add seasoning if you like (I occasionally like to add some chilli for a spicy twist). Crack in an egg, then seal by twisting two ends together and folding over the middle. Lower into the simmering water, then cook for 3-4 minutes (I go for the lower end of this as I like a justtttt cooked egg). Lift out, gently remove from the film and serve. Make sure you instagram that #yolkporn

Oh – and my perfect Boxing Day brunch was discovered this year. Bubble & Squeak (leftover mash and sprouts fried with bacon), ham and a poached egg. Delicious!
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Scrambled Egg

I adore scrambled eggs. However I’m also very fussy about mine. I like them softly cooked, barely set, buttery, a tiny grinding of pepper and plenty of salt. I also hate them being place on the toast (nothing worse than soggy toast!).

Simply melt a knob of butter in a small pan until foaming. Meanwhile crack two eggs into a bowl and lightly whisk together, along with 1-2tbsp milk (or cream – my treat whenever there’s a little in the fridge) and salt/pepper. Swirl the butter around the pan to coat the base, then tip in the eggs. Immediately turn down the heat to low. Using a rubber spatula, carefully stir the eggs every ten seconds, giving them time to start setting before each stir. Continue cooking until they are set to your liking – I know some people like a firmer set to their scrambled eggs, whereas I pull mine off the heat whilst still a little liquidy!
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Baked Egg

Sometime that took a little bit of time to get right, but these are so worth it. They feel so much more luxurious than any of the other egg-based options, but are probably the least hands-on way of cooking.

Crack one (or two!) eggs into a small buttered ramekin, topping with salt, pepper, 1tbsp of cream and a teeny bit of grated parmesan. Put the ramekin baking dish, and pour boiling water into the larger dish until it comes to 2/3 of the height of the ramekin. Back at 180C for 12-15 minutes, or until the eggs are set to your liking. Enjoy with plenty of butter toast.
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Fried Egg

I have to admit, I hate frying eggs and if possible it’s something I’ll always get W to do for me (along with grating cheese – possibly the worst kitchen job in existence!). I hate how fried eggs tend to ‘bang and spit,’ it always makes me nervous. That said there’s nothing better than a plate of fried eggs and bacon, and I’ve recently rediscovered the joys of a fried egg sandwich too. 3 rashers of streaky bacon, two lightly toasted slices of ‘plastic’ white bread, a gooey fried egg, all sandwiches together is a piece of handheld heaven.

So, for a perfect fried egg simply get a (lightly oiled) pan nice and hot. Crack in your egg, turn the heat to medium and crack over a little pepper. Then simply leave on the heat until the white is set. I don’t bother with basting the top with fat or trying to get a crispy base, I’m happy with a simple fried egg. As long as it’s got a runny yolk I’m happy!

Carbonara

Ah, my favourite meal. I’ve honed my recipe over several years and I’ve pretty much got it spot on now. It’s my go-to when I’m having a ‘poor’ week as I always have the ingredients in, it’s perfect for nights when I’m short of time,and it’s easily adapted to be a little healthier too.

Bring a pan of salted water to the boil, add your pasta and cook for 9 minutes. Meanwhile dice one rasher of bacon and fry in a little butter until crisp. In a small bowl, finely grate 30g parmesan, 20g cheddar. Crack in an egg and whisk together. After about 7 minutes boiling, stir the pasta and then add around 3 tablespoons of the pasta water to the egg mix, beating well with a fork after each addition. This should partially melt the cheese and stabilise the egg a little. Once cooked, drain the pasta then add to the bacon. Toss together and turn the heat off. Add a little of the egg mixture, toss together, add a bit more, stir well, then add the rest – if it starts to scramble hold off adding any more for thirty or so seconds. Once all the egg is added stir well until thickened, putting back on a low heat if necessary.

 photo How to Cook Eggs 6_zpssa8rbzdj.jpgAnd that’s it – my perfect, simple carbonara recipe, as well as other super-easy ways to cook eggs.

How do you like your eggs, in the morning or otherwise? What other ‘how-to’ guides would you like to see?