To make up for my temporary insanity in posting a vegan recipe last week, I’m making up for it this week in the most un-vegan recipe I could muster. A triple whammy of animal products- cheese, egg and bacon!
Don’t get me wrong I have no problem eating vegan food every now and then, and those vegan chickpea burgers were yum. But try and separate me from my beloved cheese, eggs and bacon for more than a few days? We’ll have issues.
I was home last weekend in West Cork and stocked up on some of my favourite Cork produce: Gubbeen smoked streaky bacon, and Toonsbridge buffalo Mozzarella. I combined these with some local organic eggs and was pleasantly surprised at how much cheese I could stomach first thing in the morning! You could always leave out the egg and it would be equally nice but please don’t skimp on the garlic butter. This is so delicious and indulgent, it would make the perfect weekend brunch for friends.
1 handful fresh mozzarella (about 1 large ball- I used Toonsbridge)
4 tbsp soft butter
2 crushed garlic cloves
First off you may as well make your garlic butter, just mix together your butter and crushed garlic, add as little or much as you like. My breakfast guest was a wuss so just had plain butter.
Grill you bacon pieces on a medium high heat for a few minutes on each size- you want them well cooked but not crispy. If they’re very oily after cooking dab them a little with some kitchen paper- don’t dry them out though.
Fry your eggs in a little oil while the bacon is cooking, do them to your taste runny or set.
Toast your bread and smear with some garlic butter. Tear up the mozzarella and lay out on the bread and pop under the grill for a few minutes until melted and gooey. Then top with your bacon and egg and serve!
Do you love eggs but feel things are getting monotonous? Do you look at your scrambled eggs and secretly long for something saucy with a bit of bite? Do you ultimately feel you need to shake up your relationship with breakfast? I have just the thing for you… These amazing scrambled eggs with goats cheese and pesto!
The idea is my sister’s, she has been making this breakfast for some time. She casually mentioned a few weeks ago that he favourite way to eat her scrambled eggs is the goats cheese and pesto… It was quite the revelation. I never even thought of pimping up my eggs like that before, I usually lob a bit of salmon or bacon on top of mine and call it a day. I never thought of putting stuff like this in the actual eggs. All of a sudden my previous eggy breakfast choices felt very vanilla. I decided to make this dish asap, and it was everything I hoped for and more. So stupidly easy to make, but so delicious.
If you are looking at this and feel even the slightest curiosity, please go make this immediately. It would also make a nice little quick post-work dinner. You could of course use tomato pesto, but I think the basil is pretty incredible so recommend trying that. All this needs is a few good quality ingredients (no sliced pan thanks very much) and you’ll have a yummy breakfast in 5 minutes. Easy.
Ingredients (Serves 1):
1 knob butter
1 splash milk
50g goats cheese (about 2 tablespoons)
1 heaped teaspoon pesto
Salt & pepper
A few basil leaves (optional)
1 slice bread
Toast bread and butter generously.
Crack the eggs into a pot, and add in the milk, butter, goats cheese, a pinch of salt and a crack of pepper. Put the pot on a medium heat and stir with a spatula or wooden spoon.
After a minute or two add in the pesto and keep stirring. Take off the heat just before it looks done, as they will keep cooking in their own heat after you take them off (and you want them silky, not rubbery).
Serve on your hot toast and crumble over and leftover goats cheese on top. If you have any basil leaves, you can throw them on top as a garnish.
This recipe is inspired by a recipe I came across from Catherine Fulvio’s cookbook (Catherine’s Family Kitchen) which I’ve made countless times and tinkered around with as a result of experimenting and using what’s in my press. My dad got me the cookbook for Christmas, and while there are loads of good recipes in it, I cook this one most often as it is quick, easy and seriously tasty. Perfect for when you come home from work and you want something comforting to eat. I’ve also made it for a few friends and they all seem to like it too!
It’s essentially a bowl of baked tomato, chorizo, veggie goodness (almost stew-like in consistency), but with an egg cracked over the top and grilled. This is best eaten with crusty bread and you have to break through the nice yokey egg to get to the tomato chorizo mix at the bottom- so yum. While Catherine Fulvio used passata and vegetable stock, I simply blitz up a small punnet of cherry tomatoes with basil and add in whatever veggie bits I have handy. I also add in a little crème fraiche for a smooth finish and some tomato pesto for a little punch (but this is totally optional). It’s a good dish to use up leftovers by adding whatever veggies are in the fridge but you can put in or take out whatever you want. In the past I have added chopped courgette, aubergine, chickpeas etc. Don’t be put off by its slightly “rustic” appearance… I promise it is delicious!
Ingredients (serves two):
2 – 4 eggs (depending how hungry you are)
2 handfuls of cherry tomatoes
Pinch cracked black pepper
Few sprigs of basil chopped
1 tbsp tomato pesto (optional)
2 tbsp creme fraiche
1 bunch scallions finely sliced
1 garlic clove chopped
1 handful spinach
1 red onion (finely chopped)
I garlic clove(finely chopped)
1 red pepper (chopped)
small handful spinach
2 finger lengths of chorizo (chopped)
Fry the chorizo in a large deep frying pan for a minute or two on a medium-high heat. Remove with a slotted spoon on to a plate.
Add the scallions and garlic to the chorizo oil that is left in the pan and cook for 2 minutes.
Blitz the tomatoes, basil, salt and pepper with a hand blender until you have a chunky sauce. Add this to the pan and cook for about 10 minutes until it has reduced a little.
Add in spinach and cook for another minute until just wilted. Add back in the cooked chorizo to the mix.
Transfer the mixture into two deep ovenproof bowls and make a well in the centre of each bowl. Crack an egg or two into the well in each bowl and throw under the grill fora few minutes to cook about 3-5 minutes depending how runny you like your yolk.
Remove and serve with crusty, toasted and buttered bread. If you have any leftover basil handy you can sprinkle it on top- if not, it doesn’t really matter.