Brunch – The Food Wife

Tortilla Tortilla

18th November 202318th November 2023
by thefoodwife

Serves 1

Another savoury breakfast for you, featuring a thin veg-packed omelette and a tortilla wrap. I love this adorned with sriracha but use tomato ketchup or brown sauce if thatâ€™s your preference.

Ingredients:

Olive oil

One small courgette (or part of a big one) thinly sliced

1 salad tomato, roughly diced

1 spring onion, sliced

2 eggs, beaten with a grind each of salt and pepper

1 large tortilla wrap (gluten-free if required)

Sriracha to serve (optional)

Step 1: In a non-stick frying pan heat some olive oil, over a medium high heat.

Step 2: Spread the sliced courgette, diced tomato and sliced spring onion in an even layer, and allow to cook, until the courgette is golden on one side. Flip the courgette over, followed by the tomato and allow to cook for a couple more minutes.

Step 3: Pour the seasoned, beaten egg over the vegetables so it covers the pan in a thin layer. After 30 seconds press the tortilla in to the semi-set egg and cook for another minute or two, carefully pressing the tortilla down so that it is in full contact with the egg.

Step 4: Carefully turn the tortilla tortilla out onto a plate, and drizzle with sriracha (or your sauce of choice. Eat immediately.

Turkish-style Eggs

17th November 202317th November 2023
by thefoodwife

Serves 4

This is my version of Shakshuka. Itâ€™s quick and easy to throw together. The quantities make enough of the base to serve four, but you can make it and then store the base in the fridge for individual portions, reheating and adding the eggs when youâ€™re ready to eat. Use one to two eggs per person.

Ingredients:

Olive oil

1 red onion, sliced

4 large red peppers, ready roasted (from a jar), roughly chopped

1 tbsp tomato purÃ©e

1 heaped tsp smoked paprika

Pinch of Aleppo pepper (or chilli flakes)

1 tin of chopped tomatoes

1 tin of tinned cherry tomatoes

2 tbsp balsamic vinegar

Pinch of salt

To serve:

Feta

Aleppo pepper

Chopped parsley

Step 1: Heat a large lidded frying pan over a medium high heat. Add a glug of olive oil and the red onion and fry for a few minutes. Then add the peppers, tomato purÃ©e and spices and cook for another minute before adding the two tins of tomatoes and balsamic vinegar. Cook down for about 10 minutes, season with salt and taste.

Step 2: If youâ€™re happy with the flavour the base is made! Next is to cook the eggs. Use a spoon to make little hollows in the sauce before cracking the eggs in. Place the lid on the frying pan and let them cook until the eggs are just set.

Step 3: Plate up, topping each plate with crumbled feta and an extra pinch of Aleppo pepper and a little chopped parsley. Serve immediately with your bread of choice in the side – toasted sourdough or pitta work excellently.

Panettone Family Breakfast Stack

13th November 202313th November 2023
by thefoodwife

Serves 2-4

This is an excellent way to use up any leftover panettone. For my family breakfast stack I used a quarter of a 700g panettone that needed using up. Obviously you can increase (or decrease!) these quantities. We had this between four of us – each having a thick slice. Bigger appetites may manage two (or more!) slices. We served ours with maple syrup but you could bulk it up with fresh berries and Greek yogurt.

Ingredients:

1/4 wedge of a large panettone cut from base to top into four even slices.

2 large eggs

Splash of milk

Zest of one orange (optional)

Nob of butter

Vegetable oil

Topping ideas:

Maple syrup (optional)

Fresh berries (optional)

Greek yogurt (optional)

Chocolate sauce (optional)

Step 1: Beat together the eggs, a decent splash of milk and the zest of an orange in a wide dish. It needs to be wide enough to hold the panettone slices without damaging them. You can do these one or two at a time. Nestle them in the dish and allow them to soak up the eggy mixture for a minute until careful turning over for another 30 seconds or so.

Step 2: Heat a non stick pan over a medium high heat with a small amount of vegetable oil and the nob of butter. Once the butter is melted and bubbling itâ€™s ready for the panettone.

Step 3: Add the slices of panettone not crowding them and allow them to cook, lowering the heat as necessary. Cook each side for a few minutes until golden and slightly crispy.

Step 4: Stack the cooked panettone on a serving plate and either dress with your choice of toppings and give everyone a plate and let them dig in, or divide between plates and top as desired before devouring. Enjoy!

Hummus, Avocado and Egg, on Rye

5th November 20235th November 2023
by thefoodwife

Serves 1

This is my go-to savoury breakfast at the moment. Once youâ€™ve made a batch of the (garlic-free for breakfast!) cannellini bean hummus then itâ€™s just a few minutes each morning to whip up a truly satisfying plate.

This isnâ€™t so much a recipe, as a list of instructions!

Ingredients:

1 slice of rye bread, toasted (or bread if your choosing, gluten-free if required)

1 heaped tbsp of (cannellini bean) hummus

1/2 a ripe avocado, sliced

1 egg, cooked how you like it – Iâ€™d suggest poached but fried also good (leave off for the vegan option!)

Step 1: Once the rye bread is toasted, place in the middle of your plate. Spread the hummus atop.

Step 2: Lie the slices of avocado across the hummus. Top with your cooked egg (if using).

I also like a sprinkling of Aleppo pepper as a garnish, but can also recommend a drizzle of siracha!

N.B. If making the Cannellini Bean Hummus Iâ€™d recommend draining most of the liquid from the can for this dish so you have a nice thick hummus.

A leftover BBQ bread roll ideaâ€¦

2nd July 20232nd July 2023
by thefoodwife

We had three hot dog rolls that were left over. I turned them into a cheeky breakfast treat for the boys and me.

Splitting each in half and spreading with Nutella, and then cutting each filled roll into three pieces.

I then whisked two eggs with a splash of milk in a wide bowl, and began soaking the Nutella rolls, ensuring they were turned so each side got a good soaking.

I heated a little oil and butter over a medium heat, and then put all the pieces in to the pan, turning every couple of minutes until each side was golden and slightly crispy.

Pile them high on a plate and let everyone dig in!

This works on the basis of one roll per person (2 eggs will be enough for 3-4 rolls).