The Rise of the Brunch Nation, and a Delicious Recipe to Enjoy it With…..

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

Serves 2

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

To serve

  • 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.

5 comments

  1. Marland D Miller said on April 24, 2017 Reply

    Interesting, since we just had a brunch this morning, as we every other Monday!

  2. Barbara Loefgren said on April 24, 2017 Reply

    Lovely recipe idea. The problem I have with brunch is that I need breakfast within an hour of waking up, and these days I don’t sleep in. But I always love the idea….

    1. Profile photo of homemadewithmess
      homemadewithmess said on April 25, 2017 Reply

      I’m a bit like that, but find if I have a smoothie or a banana I can keep going that little bit longer before the angry sets in!

  3. Mari said on May 18, 2017 Reply

    Beautiful photo! I love avocado toast. I probably don’t get around to eating until around 2 p.m. I guess I’m more of a “Linner” (Lunch and Dinner) kind of girl.

    1. Profile photo of homemadewithmess
      homemadewithmess said on May 18, 2017 Reply

      Thank you Mari – I like your style!!

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