I have been mulling over a few of my favourite brunches for weekend adventures. Here is one of them and here is another and another. Recently, I have come up with an absolute corker, a winner for weekend long brunches with buddies. The combination of poached eggs, peppery rocket, fresh tomatoes, mushrooms, basil & cucumber sidelined with a my homemade hummus topped with feta is really a mind blowing experience. Let me show you how I did it.
2 Free Range Eggs, poached
Hummus, see my recipe here
Handful of Rocket Salad
1/4 Cucumber, sliced into lengths
1/2 Vine Ripe Tomato, thinly sliced
2 Mushrooms, finely sliced
Sml Handful Feta, cubed
Sml Handful Basil, roughly chopped
1. Heat a small sauce pan with water in it and add 1 tbsp of apple cider vinegar. Once boiled, take off the boil and slowly simmer ensuring no bubbles. Carefully place two eggs into water and leave for 5 minute on a low heat.
2. On a plate add rocket, tomatoes, cucumber, hummus, feta and basil.
3. Grab yourself a small frying pan, add a splash of oil and cook your mushrooms until soft and slightly crispy.
4. By now your eggs should be hardish on the outside and the yolk should be soft. Pop on your plate as well as your mushrooms. Give a good sprinkling of salt and pepper and a splash of balsamic vinegar.
Mix and match all flavours on plate for utter party in the mouth!