Everyone loves to brunch…

Don’t they? 

So my cousin announced that she was coming over on Sunday around 11am and ‘expected breakfast!’ This is typical her, a bit like me, always thinking about food!

11am, slightly awkward time isn’t it? It’s too late for breakfast but too early for lunch so brunch it would be! My only issue with brunch is I’m starving around 3pm, so I find myself snacking until dinner time! Annoying, but it’s a Sunday so what the hell!!

Now, she – my cousin, Molly, will be running the Brighton marathon in April in memory of our fantastic Grandad. Given the imminent timing I was very much doubting she been keen on the idea of fry up (although, as much as we deny it, everyone loves a traditional English fry up) so I thought I’d do a little experimenting a make some egg muffins. 

I looked in the fridge and pulled out some bits and pieces that were left over from mid week meals – cherry tomatoes, mozzarella, rocket, chorizo etc 

I grabbed my muffin tin and began to concoct something that I had no idea of what the outcome would be… Well it was AMAZING. I was delivered full blown 5 stars from Molly! 

The egg muffins had a runny yoke and delicious flavouring from the juices of the chorizo. Perfect brunch material! 

Here’s my recipe, feel free to add anything you fancy, just make sure they are too jam packed as you don’t want your egg to overflow! 

Egg Muffins:

Total time : 25 minutes 

Makes 6 muffins

Ingredients:  

2 handfuls of rocket 

24 fine slices of Chorizo

6 tsp small mozzarella cubes

6 cherry tomatoes, halved 
1. Set your oven to 180c, greaseproof your muffin tin. 

2. Place a small handful of rocket into each muffin hole and press down gently to create a ‘base’. 

3. Next, layer 4 chorizo slices around the edge of each muffin hole and fill with a tsp of mozzarella and 2 halves of cherry tomato. Do this for each muffin hole until all 6 are filled. 

4. Carefully crack an egg into each of the muffin holes and season to your liking. 

5. Place the muffin tray into the oven for 12 minutes if you like your yoke runny or 15 minutes if you prefer a harder yoke. 

6. Once ready, carefully removed from the muffin tray and serve with either a handful of rocket or on toast – the choice is totally yours! 

Enjoy! 

Struggling to decide what to have for breakfast?

I feel the same, it’s always a daily dilemma of mine. Either my mind goes blank and I cannot think of anything I fancy or I am the total opposite and have to decide between the numerous dishes running through my mind.

So, you get into work and if like me, you don’t have enough time in the mornings to have breakfast at home, hunger suddenly strikes when it is time for your first meeting. Food options are limited so we either listen to the tones of our rumbling bellies during the meeting or quickly grab the nearest edible item in our reach.

Well, I think I may have one scrumptious breakfast that will hopefully stop this from happening… Peanut Butter and Maple Syrup Granola! Do not fear.. if you don’t like either of those ingredients you can change them as you please.

This recipe is so easy to whip up on a Sunday evening ready for the breakfasts ahead. Change your flavouring to keep your taste buds interested and craving for more the next day.

Below is the recipe for Peanut Butter and Maple Syrup, but you can change these to anything you fancy – dried fruit of any sort (strawberries, banana, goji berries), dark chocolate chips, chocolate spreads, just simply keep the measurements the same. Any doubts or questions get in touch!

peanut-butter-maple-syrup-granola
Peanut Butter Granola

Peanut Butter and Maple Syrup Granola

Total Cooking Time: 25 minutes
200g Rolled Oats
50g Peanut Butter
50g Maple Syrup
1 tsp Ground Cinnamon
Pinch of Salt
  1. In a large saucepan, melt the peanut butter and maple syrup.
  2. Once melted stir in the salt and cinnamon.
  3. Remove from the heat and mix in your rolled oats.
  4. Pour out into a roasting tin, aim for an even layer to allow it to cook equally.
  5. On 180C Cook for 15/20 minutes until a dark golden brown colour.
  6. Allow to cool, gently break up the slab until you have granola.
Store in an airtight jar in the cupboard and breakfasts are solved for a week!
Recipe above makes 5 portions.