Tag: 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.
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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

Pancakes

Sweet Treat: Pancakes

INGREDIENTS

  • 1 1/2 C gluten free Flour
  • 1 1/2 C Milk
  • 2 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • Butter, for cooking
  • Toppings: Drizzle of Maple Syrup (max of 50g for green FODMAP)
  • 40g Blueberries
  • Sprinkle of Icing Sugar

INSTRUCTIONS

  1. Add the gf flour, sugar, baking powder and salt to a bowl. While stirring, add the milk and the egg. Mix well.
  2. Add a small amount of butter to a pan and heat to a medium heat.
  3. Add a large scoop of batter to form a cake shape.
  4. Wait for the pancake to start to bubble, then flip.
  5. Cook a further minute until browned both sides, then remove from pan.
  6. Repeat until all of the batter has been made into pancakes.
  7. Serve topped with blueberries, maple syrup, and icing sugar.

ALTERNATIVES

Add some banana and bacon on top, delish!

0

Bacon and Egg Pie

Classic: Bacon and Egg Pie

INGREDIENTS

  • 9 Eggs, whisked
  • 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
  • 3-4 gluten free Flaky Pastry sheets
  • 1 Spring Onion stalk, green tops only, thinly sliced
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat oven to 200°C on fan bake.
  2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
  3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
  4. Grease a baking dish, approximately 15x30cm.
  5. Line the base and sides of the baking dish with half of the pastry.
  6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
  7. Lay about half of the bacon on top of the partially cooked pastry.
  8. Add about 2/3rds of the egg on top of the bacon.
  9. Add the remaining bacon on top of the egg.
  10. Sprinkle the spring onions on top of the bacon.
  11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
  12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
  13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
  14. Brush the top of the pastry with the reserved whisked egg.
  15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.

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