5 All Day Brunches | sheerluxe.com
According to food writer and SL contributor Chloe Scott-Moncrieff, it’s more than possible to create a showstopping brunch at home. Whether it’s cherry and coconut waffles or rose harissa eggs, here are five no-fuss recipes to try this weekend…
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1. Cherry & Coconut Waffles

INGREDIENTS

  • 4 waffles
  • 200g of pitted cherries or frozen berries
  • 1 tbsp of maple syrup
  • 1 pinch of cinnamon
  • 3 tbsp of desiccated coconut
  • Optional: clotted cream

METHOD

  1. In a saucepan on low heat, toast the desiccated coconut so it’s lightly browned. 
  2. Set aside on a plate and use the same pan to reduce the cherries with maple syrup. You can add a drop of amaretto for an extra kick. 
  3. Heat the waffles, according to the packet instructions.
  4. Serve them warm with the cherry compote, a blob of clotted cream and pinch of toasted coconut.

2. Rose Harissa Turkish Eggs

INGREDIENTS

  • 2 eggs per person
  • 250g of Greek yoghurt
  • 1 garlic clove, finely chopped
  • 20g of butter
  • 1-2 tsp of rose harissa 
  • Fresh coriander to sprinkle over

METHOD

  1. Whisk the garlic and yoghurt. Sizzle 20g of butter in a pan and add the rose harissa. 
  2. Poach the eggs for 6 minutes: crack each one into a mug or ramekin and pop them very gently in a pan of simmering water, don’t stir them, remove them with a slotted spoon. 
  3. Pour the yoghurt into the bowls. Add two eggs per person. Pour over the rose harissa butter. Scatter with coriander.

3. Gruyère & Spinach Croissant Traybake

INGREDIENTS

  • 6 croissants, halved
  • 200g of chorizo, finely chopped
  • 90g of spinach
  • 100g of Gruyere cheese, grated
  • 1 tsp of Dijon mustard
  • 2 eggs

METHOD

  1. Preheat the oven to 180°C. 
  2. In a large bowl, whisk the eggs and mustard. 
  3. Wilt the spinach and squeeze out any moisture. Chop it up on a wooden board and stir into the mix. Season with salt, pepper and any herbs you like. 
  4. Lay the croissants in the tray. Add the egg mix, and top with the gruyere cheese. 
  5. Bake in the oven for 15-20 minutes. 
  6. For a meatier element, try adding chorizo, ham or bacon.

4. Bacon & Bean Hash Browns

INGREDIENTS

  • 4 rashers of bacon, finely chopped
  • 1 tin of Borlotti beans, drained and mashed
  • 1 Maris Piper potato, peeled and cooked, then grated
  • 1 onion, very finely chopped 
  • Half a cabbage, sliced very thinly/shredded
  • 1 tsp of paprika
  • 1-2 eggs

METHOD

  1. Melt a knob of butter in the frying pan. Fry the bacon and onion, pop in the shredded cabbage. 
  2. Season with the paprika, salt and pepper. Add the beans and fry, mashing them a bit.
  3. Remove in a large bowl, popping in the cooked grated potato. Mix it all together with the egg.
  4. Heat some oil back in the pan and when it’s hot, add a spoonful of the mixture at a time, flattening it into hash brown patties. You want the potatoes to catch some colour. 
  5. Flip and cook on the other side.

5. Gorditas (Little Fatties) With Salsa

INGREDIENTS

  • 400g of corn flour or plain flour
  • 1 tsp of baking powder
  • 1 egg per person
  • 1-2 avocado, scooped
  • 50g of pumpkin seeds, toasted in a saucepan for 1-2mins
  • Salsa: 100g finely chopped tomatoes, juice of 1 lime. 1 finely chopped red chilli, salt and pepper. 

METHOD

  1. Mix the cornflour or plain flour with baking powder and 600ml of warm water. 
  2. Form dough balls, the size of golf balls. Squash them flat with your hands and in a frying pan or griddle, cook them. Flip as you would a pancake. 
  3. Cook the eggs however you wish, scrambled or poached. 
  4. Serve the gorditas with the salsa, egg, avocado and pumpkin seeds.

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