Healthy Brunch

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For those of you ladies that lunch, prepare to be converted to ladies that brunch, as the latest craze, and the new popular time to grab a bite, is brunch time: between 11 and 1.

Typically, brunch consists of something slightly naughty and a little glass of something alcoholic and bubbly as a treat. However, since being healthy has become such a trend, brunch needs to be adapted to accommodate such healthiness. Therefore, here are three recipes that incorporate yummy, slightly unique dishes with a healthy, guiltless feeling.

 

Sweet Potato toast with avocado spread, bacon & egg

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Sweet potato made a dramatic entrance into our lives, replacing the normal potato for something slightly sweeter and more colourful. It can now be found in soups, salads, stir-fry’s and many more dishes in our everyday lives. Low in saturated fat and cholesterol, it is a great vegetable to incorporate into your healthy lifestyle and this is what can be seen in this recipe.

 

Ingredients: For 1 person

 

½ A sweet potato

½ an Avocado

½ Garlic clove crushed

½ a lemon’s juice

¼ tsp chilli flakes

A couple of cherry tomatoes chopped into small pieces

2 slices of bacon

1 egg

 

Method:

 

  1. Firstly, peel and slice your sweet potato so that you have a thin slice that can be used as a base. Place your slices on a plate and microwave for 6 minutes – this softens them up so that they don’t take as long in the oven
  2. Place a tsp of oil into an oven dish and place your sweet potato slices in the dish so they’re not overlapping and stick this in the oven at 180C for 10 mins.
  3. Whilst your potatoes are cooking, peel your avocado and place in a bowl.
  4. Mash with a fork and add your lemon juice, crushed garlic, chilli flakes and chopped cherry tomatoes. Stir in well.
  5. The healthiest way to cook your bacon is in a grill or a George Foreman type device so that the fat runs away. Cook your bacon to your liking.
  6. This recipe used a fried egg, however, this is interchangeable with any other type of egg depending on your preference, so if you wish to change it go ahead.
  7. Fry your egg to your liking.

 

Assembling your dish:

  1. Once your sweet potato is roasted on both sides and feels soft in the middle when poked with a fork, place on your plate as you would toast.
  2. Spread a generous layer of your avocado spread over your sweet potato toast.
  3. Arrange your bacon around
  4. Place your egg on top of the avocado spread
  5. Season with salt and pepper to your taste & enjoy

 

Potato & Spring onion brunch pancake

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Pancakes are a classic breakfast and brunch dish. However, these are a savoury twist on the usual bacon and maple syrup favourite.

 

Ingredients:

Serves 2

 

For the pancakes:

140g floury Potatoes cut into large chunks

50g self-raising flour

½ tsp bicarbonate of soda

1 egg

5 tsp milk

3 spring onions, finely chopped

1 tsp oil (of your choice)

For the extras:

6 rashers streaky bacon

2 egg

 

Method

  1. Boil the large potato chunks in boiling water until tender. Drain well and place back into the pan. Mash and set aside.
  2. Put the cooled mash into a bowl and add the flour and bicarb.
  3. Whisk 1 egg with the milk and tip into the bowl, whisking the mixture together until smooth
  4. Stir in the spring onions, keeping a few for serving
  5. In a non-stick pan heat your oil until sizzling then spoon half the mixture in to make 3 pancakes.
  6. Cook for 1 min on each side until browned and set underneath – keep in the oven whilst you cook the other three pancakes
  7. After the pancakes are cooked and warming in the oven add the bacon into the pan and sizzle until almost crisp. (you can cook this in the grill to be healthier if you wish)
  8. Crack in your 2 eggs with a splash more oil if needed and cook until done.
  9. Assemble 3 pancakes on a plate, placing the egg and bacon next to the stack
  10. Sprinkle the remaining spring onions over your pancakes

 

 

 

Purple sprouting broccoli, poached eggs & hollandaise

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Serves 2

Ingredients:

 

250g purple sprouting broccoli

200g butter

2 medium eggs

1tsp Dijon mustard

1tsp lemon juice

Pinch of chilli powder or dash of Tabasco

 

To finish:

4 eggs

2 slices sourdough bread

 

Method:

 

  1. Trim the broccoli and cook them in boiling water, lightly salted for 3-4 mins. Drain and keep warm in low heat oven
  2. To make the sauce: melt the butter in a small pan on low heat
  3. Crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning with the chilli powder or tabasco
  4. Turn up the heat until the butter in bubbling. With the blender motor running pour the butter slowly, in a thin stream, into the blender jug. WIzz with the blender for a further 30 secs to make sure the sauce is combined
  5. Set aside
  6. Poaching your eggs: heat a large pan of water, crack an egg into a teacup and, once the water is simmering, tip the egg into the pan, repeating with the other three eggs.
  7. Cook for three minutes then take out in the order you put them in
  8. Meanwhile, toast your sourdough and keep warm.
  9. To serve: lay a slice of sourdough on each plate, left eggs out of the water with a slotted spoon, shaking off as much water as possible and place 2 eggs on each piece of toast
  10. Serve the broccoli on the side and spoon some hollandaise sauce over the eggs

 

Don’t let the unhealthy guilt stop you from becoming a lady of brunch! There are so many healthy options that are just as yummy so give them a go. There’s something for everyone and you can adapt these dishes to your own preferences.

 

Of course, alcohol is just as unhealthy so that cheeky glass of something bubbly should really be replace.

Therefore, give this yummy smoothie a go!

 

 

Cranberry and Raspberry Smoothie

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Ingredients:

Serves 4-6

 

200ml Cranberry juice

175g frozen raspberries, defrosted

100ml milk

200ml natural yoghurt

1tsp caster sugar (optional)

Mint sprig, to serve

 

Method:

  1. Simply place all the ingredient into a blender and pulse until smooth.
  2. Pour into glasses and serve with a sprig of mint

 

 

Words: Iona McGregor-Nelson

 

 

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