As promised when I launched the site I said I’d post some of my own recipes. This one right here is my favourite brunch to cook and eat! Inspired by a brunch I had when I was living in Sydney it consists of bread, pesto, eggs and bacon and is as simple as it is tasty.
Ingredients
For the pesto:
- olive oil (a glug)
- 2 garlic cloves
- basil (a plant)
- pine nut kernels (25g)
The rest:
- 3 eggs
- milk (a splash)
- salt and pepper (to season)
- 4 rashers of smoked bacon
- bakery loaf (dealer’s choice)
- parmesan/feta (optional)
Method
The first thing to do is to make the pesto, if you don’t have a food processor then you can buy a jar but it’s so easy to make I’d recommend making your own if you can.
Take the pine nuts and dry fry them on a low heat for a couple of minutes making sure they don’t burn. While they’re frying add the garlic cloves, leaves and stalks from the basil plant and a good big glug of olive oil to the food processor. Add the pine nuts and a little salt and pepper and give it a good blitz.
(Tip: Start with a smaller amount of olive oil and add more until you get the desired consistency)
In a mixing bowl crack the eggs in and add a splash of milk and whisk well with a fork. Add the desired amount of pesto (I find 3-4 tablespoons is good) and whisk until mixture is green and mixed well together.
At this point start the dish by slicing the bakery loaf (tiger loaf is my loaf of choice) and place it under the grill on a medium heat (make sure you keep and eye on them and don’t forget to turn them). After that put the bacon on in a small frying pan on a medium heat and move on to the eggs, again making sure you turn the bacon occasionally.
Take a large pan and heat a little oil in it on the lowest possible heat. Pour the mix into the pan and stir it frequently making sure it doesn’t burn or stick to the pan. Continue this for around 5 minutes until it gets to the desired consistency, it shouldn’t be too runny.
To Serve
Place the toasted bread onto the plate (butter optional) and top with bacon. Spoon the green eggs over the top and finish with some freshly grated parmesan and cubed feta for the cheese fiends out there.
VOILA!
(Tip: Add some chilli jam/hot sauce if you want an extra kick)