Let's Have Brunch

Let’s Have Brunch

What’s better than your favourite meal of the day? Your two favourite mealtimes combined for a delicious brunch spread

Makes: 4

For The Mint Pesto
2 cups mint leaves
2 feta wheels, crumbled
2 tbsp lemon juice
2 tbsp sunflower seeds
cup olive oil
For The Baked Eggs
2 tbsp olive oil
1 onion, chopped
red pepper, chopped
1 tsp ground cumin
Pinch cayenne pepper
1 tin black beans, drained and rinsed
1 tin chopped tomatoes
4 eggs
1 cup baby tomatoes
To Serve
1 avocado, sliced
2 tbsp chopped coriander
4 slices toast

For The Mint Pesto
1. Blitz all the ingredients until smooth. Season with salt and pepper.
For The Baked Eggs
1. Preheat oven to 180°C.
2. Heat the oil in a pan and fry the onion and pepper until soft, about 5 minutes. Add the cumin and cayenne pepper and fry for 1 minute.
3. Add the beans and tomatoes, reduce heat and simmer for 10 minutes until thickened. Season with salt and pepper.
4. Dollop into an ovenproof casserole or individual ramekins. Make 4 small indents in the mixture. Break the eggs into the indents. Place baby tomatoes around the eggs.
5. Cover with foil and bake for 10 minutes, or until the eggs are cooked to your liking.
6. Remove from the oven and top with avo slices, coriander and spoonfuls of mint pesto.

Makes: 4

1 cup oats
cup almonds,
finely chopped
1 tbsp sunflower seeds, finely chopped
tsp cinnamon
tsp salt
3 tbsp coconut oil, melted
2 tbsp honey
1 egg, beaten
1 tsp vanilla essence
1 cup plain yoghurt
1 red apple, thinly sliced
1 kiwi fruit, peeled and sliced
Handful green grapes and raspberries
2 tsp lemon curd or honey (optional)

1. Preheat oven to 170°C. Grease 4 × 10 cm tart tins.
2. Combine the oats, almonds, sunflower seeds, cinnamon and salt. Add coconut oil, honey, egg and vanilla essence and mix.
3. Press the mixture into the prepared tins, using
a spoon to even out the bottom and sides.
4. Bake for 10 minutes until golden brown. Cool completely before removing from the tins.
5. For the topping, dollop 2 to 3 spoonfuls of yoghurt into each cooled crust and top with fresh fruit. Drizzle with lemon curd or honey for an added treat.

Makes: 1 loaf

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
cup chopped parsley
tsp paprika
1 loaf sourdough bread
1 cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion,
thinly sliced
Handful chives, sliced

1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3 cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.
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