We rarely eat brunch or cooked breakfasts, as the boys are up early and demanding Weetabix as soon as they get downstairs. However, on a rainy bank holiday Sunday, with a restaurant dinner booked for later and spurred on by people tweeting delicious “this is what I am having for breakfast” photos, (I’m looking at you Stitch and Bear) I decided brunch would be a plan. The nearly four year old was very interested initially, but his enthusiasm waned when he realised that I wasn’t talking about the HB icecream.
A scan of the fridge delivered a bounty of ingredients and the leftover cooked potatoes had home fries written all over them. I’d never tried Baked Eggs before and to be honest I have an odd relationship with eggs, I love them scrambled or boiled but cannot stomach a fried egg at all. All I can say is baked all the way, they are just delicious.
Here’s what the fridge and leftovers offered up:
Brunch: Baked Eggs with Chorizo and Green Pepper Home Fries
For the Baked Eggs:
Eggs, one per person
Butter for greasing
Black pepper to serve
For the Chorizo and Green Pepper Home Fries
400g cooked potatoes, if boiled in their skins then leave the skins on.
Half a green pepper
Half a small onion
2oz chorizo (about the length of your/my middle finger)
Sunflower or olive oil for frying
Preheat the oven to 200C. Grease a ramekin per person with butter. Crack an egg into each ramekin and season with salt and pepper. Place the individual ramekins onto a baking tray and place in the oven for about 10 minutes, when the yolk changes colour they are done, you want them slightly runny so you can dip the home fries in them. If you don’t like runny eggs then leave them a bit longer. Be extremely careful with the ramekins, they will be roasting out of the oven so don’t touch them when they’re on your plate.
While the eggs are in the oven slice the chorizo into discs about half a centimetre thick, then cut each disc into 4 pieces. Finely chop the pepper and onion. Slice the potatoes.
Heat a very small amount of sunflower oil in a non stick frying pan, then add the chorizo, onion and pepper and fry over a gentle heat until the onion is cooked. Then, add the sliced potato and mix well so that the reddish coloured oil from the chorizo coats the potatoes.