Quite a few of the items I received in my Farmdrop box could be frozen, so I immediately popped them in the freezer to make breakfast with at a later date. These sweet potatoes were the last of the fresh ingredients and, probably, what I was looking forward to using the most. Sweet potatoes make their way into my breakfast dishes often, but there are few better ways to show them off than in a hash. This one combined with chorizo and caramelised onions and was the base for some baked eggs. A little avocado on the side and a drizzle of hot sauce made it just perfect.
Sweet Potato, Chorizo and Caramelised Onion Hash with Baked Eggs
2 large onions, halved and finely sliced
1 tsp salt
1 tsp sugar
250g cooking chorizo, chopped
3 medium sweet potatoes, peeled and cut into 2cm cubes
½ tsp smoked paprika
1 tsp finely chopped rosemary
Cook the onions in a large frying pan, or chef’s pan, over a medium-low heat, with the salt sugar, until dark and caramelised. This should take about an hour. Set aside. Add a little more oil to the same pan and cook the chorizo over a high heat until crisp. Set this aside also.
Preheat the oven to 220ºc. Toss the sweet potato in a bowl with some olive oil, salt, smoked paprika and rosemary and spread out on a baking sheet or in a roasting pan. Bake in the oven for about 45 minutes until the sweet potato is tender.
In a very large frying pan, or chef’s pan, combine the sweet potato, chorizo and caramelised onion and make eight wells in the mixture with a spoon. Crack an egg into each of the wells and place the pan in the oven to cook the eggs. This should take about 10 minutes for soft yolks.
Serves four. Adapted from a recipe by Serious Eats.
I heard the most brilliant phrase yesterday: “perking from home.” It certainly is true that on those days where I don’t have to go into the office, I have the time to make something a little more elaborate for breakfast. Today it was Cannelle et Vanille‘s delicious lentils with mushrooms, kale and an egg. I’ve only ever had it for supper before, but quite fancied it for breakfast as a way to use the chestnut mushrooms from my Farmdrop box.
Lentils with Mushrooms, Kale and an Egg
½ red onion, finely chopped
250g chestnut mushrooms, sliced
1 tsp sea salt
2 cloves garlic
150ml double cream
400g tin cooked puy lentils
Handful shredded kale leaves
1 tbsp chopped parsley
Heat a little oil in a large frying pan over a medium heat and cook the red onion for a few minutes until translucent. Add the mushrooms to the pan, along with a teaspoon of sea salt. Cook over a medium heat for a good ten minutes until caramelised. Finely grate the garlic into the pan and cook for an additional couple of minutes.
Pour in the double cream and a splash of water and cook for a couple of minutes before adding the lentils and kale. Season and cook for a few more minutes until the kale has wilted. Remove from the heat and stir in some parsley. Spoon some of the mixture into bowls and top with fried eggs.
Adapted from a recipe by Cannelle et Vanille. Serves two.
After my brief wander into the world of American breakfasts, I returned to my Farmdrop box for today’s Sunday brunch. I had received a box of beautiful Isle of Wight tomatoes: rich red plum tomatoes, those gorgeous yellow cherry tomatoes and the ones that appear to have a red and green stripe. Chopped up and cooked down, and with a little feta, they make a great sauce for baked eggs.
Baked Eggs with Tomatoes and Feta
1 clove garlic, finely chopped
Sea salt and black pepper
¼ tsp dried oregano
2 x 400g tins chopped tomatoes
1 tbsp sugar
225g fresh tomatoes, chopped
100g feta, cut into 1cm cubes
Preheat the oven to 190ºc. Heat a little olive oil in a large frying pan, or chef’s pan, and cook the garlic for a couple of minutes until golden. Add a pinch of salt, the dried oregano and a good grind of black pepper before stirring in the chopped tomatoes and a little water. Stir, check the seasoning and add the sugar.
Add the fresh tomatoes and cook for 15-20 minutes over a medium heat until thickened. Remove from the heat and make eight dents in the sauce using the back of a spoon and crack an egg into each. Scatter the feta across the eggs. Return the pan to the heat and cook for 2-3 minutes until the edges of the white start to turn opaque. Transfer the pan to the oven and cook for 7-10 minutes, or until the eggs are cooked to your liking. Serve with good toast.
Adapted from a recipe from The Guardian. Serves four.
If you stop by here often, you will realise I have a bit of a thing for baked porridge. It’s not that I don’t like the stuff you make in a pan, far from it, but there is something extra special about a dish of oats, set in a rich custard and studded with fruit coming out of the oven. A bit like cake but, you know, not. I came across the idea for blueberries and dried apricots whilst reading the brilliantly named blog Everybody Likes Sandwiches and used the ingredients in my trusty old baked porridge recipe. You will notice that the blueberries rose to the top and the apricots sank to the bottom, but they are in there.
Baked Porridge with Blueberries and Dried Apricots
125g fresh blueberries
100g dried apricots, chopped
150g rolled oats
50g flaked almonds
2 tbsp desiccated coconut
1 tsp salt
¼ tsp cinnamon
425ml whole milk
Preheat the oven to 175ºc and butter a pie dish or shallow baking dish. Scatter the blueberries and dried apricots in the dish, followed by the rolled oats, flaked almonds and desiccated coconut.
In a medium bowl, whisk together the sugar, salt, cinnamon egg and milk. Pour over the oats and stir gently to distribute evenly. Bake in the oven for 30 minutes until set in the middle. Leave to cool for a little while before serving.
We London-dwellers, for whom space is at a premium, must make use of being outside where we can once the sun comes out. Although we don’t have a garden, we are fortunate enough to have Peckham Rye Park just at the end of the street, and a little balcony. The latter is perfect for an outdoor breakfast on a summer’s day, like today when the weather is glorious and I am not at work. It seemed only right to use some gorgeous local produce – fresh peas and asparagus – to make a frittata, which I also topped with some slices of firm goats cheese. We had vegan potato salad for supper last night, and the leftovers were a perfect accompaniment.
Pea, Asparagus and Goats Cheese Frittata
60ml double cream
Sea salt and black pepper
½ onion, thinly sliced
1 medium potato, peeled and thinly sliced
Handful of frozen peas, thawed
8 stems of asparagus, cut lengthways if thick
100g goats cheese, sliced into rounds
Preheat the oven to 180ºc. Crack the eggs into a bowl with the double cream, and a pinch of salt and pepper and set aside. Heat a little oil in a chef’s pan or oven-suitable frying pan over a medium heat, add the onion and potato and cook until soft. Drain on a plate lined with kitchen paper to get rid of some of the excess oil and then return to the pan, over a medium heat. Spread out evenly and pour the egg mixture on top. Give the middle of the pan a bit of a stir to allow the eggs to cook a little, then place on top the peas, asparagus and goats cheese. Sprinkle with a little more salt and bake in the oven for 15 minutes until set. Turn out on to a plate and serve warm.
After a long and tiring weekend, it is rather lovely to begin your working week with a breakfast meeting over at Dean Street Townhouse. No point getting straight into the grind, just sit in a beautiful and dark room drinking coffee and eating lovely food to ease yourself into it. The breakfast menu there reads typical London; a few of the traditional dishes (eggs benny, royale and florentine), some modern classics and a few revivals (kedgeree, kippers on toast). I ordered the ham hock hash (try saying that drunk), which was a perfectly-seasoned potato cake generously studded with ham, topped with a fried duck egg. The yolk succeeded in making the whole thing just that little bit more wonderful, as yolks often do. Pineapple, chilli and mint smoothie also excellent.
Ham hock hash was £9.00
Dean Street Townhouse, 69-71 Dean Street, London W1D 3SE
I have three reasons to be cheerful today: the first of the British summer tomatoes are starting to appear in the shops, it’s British Tomato Week and, most crucially, I am starting to feel better so can actually eat again. Tomatoes make their way into my breakfasts a lot, but I always enjoy them most when combined with other foods: an egg, some salty cheese or some cured meats, or, in this case, all three.
Cherry Tomato, Prosciutto and Ricotta Frittata
60ml double cream
2 tbsp parmesan
Sea salt and black epper
½ an onion, thinly sliced
1 medium potato, peeled and thinly sliced
150g cherry tomatoes, halved
5 slices prosciutto, roughly torn
100g ricotta, crumbled
Preheat the oven to 180ºc. Crack the eggs into a bowl with the cream, parmesan and a pinch of salt and pepper and set aside. Heat a little oil in a chef’s pan or oven-suitable frying pan over a medium heat, add the onion and potato and cook until soft. Drain on a plate lined with kitchen paper to get rid of some of the excess oil and then return to the pan, over a medium heat.
Spread out evenly and pour the egg mixture on top. Give the middle of the pan a bit of a stir to allow the eggs to cook a little, then place on top the cherry tomatoes, prosciutto and ricotta. Sprinkle with a little more salt and bake in the oven for 15 minutes until set. Turn out on to a plate and serve warm.
Adapted from a recipe by Cannelle et Vanille.