Category: Brunch

Hash Stack

INGREDIENTS

  • 8x Hash Browns
  • 1 tsp Olive Oil
  • 8x Streaky Bacon
  • 4x Tomatoes, halved
  • 8x Eggs
  • Water
  • 1 tsp White Vinegar
  • 150g Baby Spinach
  • 3/4C Hollandaise Sauce

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Make hollandaise sauce and set aside.
  3. Add the oil to a large frying pan and heat over medium-high heat.
  4. Add the bacon and cook through, browning both sides.
  5. Push the bacon to the side of the pan and add the halved tomatoes, cut side down. Cook through for a few minutes before flipping to cook the other side.
  6. Meanwhile, fill a large frying pan with water. Add the white vinegar to the water and bring to the boil.
  7. Turn the heat down to a simmer and crack the 8 eggs into the water. If the water doesn’t cover the top of the eggs, gently ladle water on the top of them.
  8. Cook for a few minutes until the egg whites have cooked through, but not so long that the yellows also cook – you want the yellows to remain runny.
  9. Carefully drain the water from the egg pan, ensuring you don’t break the eggs.
  10. Serve the meal by adding a quarter of the baby spinach onto each plate, stacking on top the hash browns, bacon, tomatoes, eggs, and topped with hollandaise sauce.
1

Hollandaise

Creamy: Hollandaise

Makes 3/4 C

INGREDIENTS

  • 50g Butter
  • 2 Tbsp Lemon Juice
  • 2 Egg Yolks
  • 1/4 C Cream
  • 1/4 tsp Dry Mustard
  • 1 tsp Wholegrain Mustard
  • 1/4 tsp Salt

INSTRUCTIONS

  1. Melt the butter in a double boiler over a medium heat.
  2. Add the lemon juice, egg yolks, and cream.
  3. Cook while continuously stirring, until it becomes a thick and smooth sauce. Be careful not to overheat the sauce so that it doesn’t curdle.
  4. Remove the sauce from the heat.
  5. Add the dry mustard, the wholegrain mustard, and the salt, and beat until smooth.
  6. Serve while warm.
2

Breakfast Burrito

Filling: Breakfast Burrito

INGREDIENTS

  • Olive Oil
  • 8 Hash Browns, triangles
  • 8x Streaky Bacon, sliced
  • 5 Eggs
  • 1/4 C Milk
  • 1/8 tsp Salt + extra to serve
  • 1/8 tsp Pepper, ground + extra to serve
  • 1 Tomato, halved and sliced
  • 40g Baby Spinach
  • 4 gluten free Tortillas
  • 2 Tbsp Mayonnaise
  • Chilli Flakes, pinch, optional

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Meanwhile, heat a small drizzle of olive oil in a pan over medium-high heat. Add the bacon and cook both sides until browned.
  3. Remove the bacon from the heat (leaving the bacon fat in the pan).
  4. Crack the eggs into a medium bowl, and add the milk, salt, and pepper.
  5. Whisk until well combined.
  6. Add the eggs into the pan (with the bacon fat) and stir continuously and slowly with a wooden spoon or spatula. Once cooked, remove from heat.
  7. Heat the tortillas in the microwave for 30 seconds each.
  8. Add 1/4 tbsp of mayonnaise to each tortilla and spread down the middle.
  9. Add 10g of the baby spinach down the middle of the tortilla, along with two of the cooked hash browns, 1/4 of the sliced tomato, 2 of the pieces of bacon, and a pinch of chilli flakes. Top with some salt and pepper to taste if desired.
  10. Roll up each wrap and serve.
1

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