Ten years ago, I bet most of you rarely even herd the term “Brunch.” In fact, the first time I think I became familiar was when I was a teenager and used to sleep in until midday; my Mum would tell me I would be having brunch rather than breakfast, as it was so late in the day and I was incredibly lazy! Let’s face it, traditionally society has been built around three strict meal times; breakfast, lunch and dinner; but now with nutritionists telling us to ‘eat when you’re hungry, not because its time to’, the popularity of the afternoon cream tea, and takeaway shops being open 24 hours, there are more blurred lines than ever when it comes to what we eat when!
Last year we went to America on holiday, and I soon realised that there, weekend brunch was the most popular time to eat, and boy did they do it well!!! Thankfully the tradition of hanging out in a restaurant/café for hours on end and drinking bottomless glasses of prosecco cocktails is catching on in the UK too, and oh my am I grateful! With this comes not simply a lot of merry people on a Saturday afternoon, but also people branching (or one might say brunching!)-out and becoming more adventurous with their first meal of the day. I must admit that I am one of those people who can literally eat anything in the mornings (lasagna or curry are personal favourites), but now more and more people are breaking away from their bacon butty or bowl of cereal habit to enjoy something spicier, healthier and more exotic.
One of my favourite brunch recipes has to be the one I am sharing with you today, and it goes especially well washed down with a glass of fizz and friends!…
Smashed Avocado and Roasted Tomatoes on Toast, Topped with a Poached Burford Brown Egg
For the tomatoes
- 10 cherry tomatoes – halved
- 1 splash olive oil
- 1 pinch sugar
- 1 splash balsamic vinegar
- 1 twist salt and pepper
- 1 pinch oregano
For the avocado smash
- 1 ripe avocado
- Juice of ½ lime
- Twist of salt and pepper
- 2 slices of chunky bread (I used tiger bread)
- 4 eggs (preferably Burford browns)
- 1 pinch Aleppo chilli flakes
Preheat the oven to 180’C
Toss all the ingredients for the tomatoes together in an oven proof dish and roast for 20 minutes.
Peel and mash the avocado with the lime juice and a little seasoning and set aside.
To poach your eggs, I find the best method is to set out 4 ramekins and lay a sheet of cling film into each. Spray this with oil and then crack an egg into each. Seal the cling film so you have a little egg parcel and then place these into a pan of simmering water and cook for 5 minutes.
Toast your bread and spread over the avocado.
Top with the tomatoes and the eggs and then finish with a pinch of the chilli flakes.