It will be Good Friday in a day’s time. What do you have planned? If last week’s brunch ideas were a little too elaborate, this week, we have simpler recipes. You can substitute the meat with vegetables.
Green Spanish Omelette
400g baby spinach
3 tbsp olive oil
1 large onion , finely sliced
2 large potatoes, peeled and finely sliced
Put the spinach into a large colander and boil a kettleful of water.
Slowly pour the water over the spinach until wilted, and then cool under cold water.
Squeeze all the liquid out of the spinach and set aside.
Heat grill to high.
Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
While they cook, beat the eggs together in a large bowl and season with salt and pepper.
Stir the spinach into the potatoes, and pour in the eggs, stirring occasionally, until nearly set, and then flash the omelette under the grill to set the top.
Ease it on a plate, and flip over back into the pan.
Finish cooking the omelette on the underside and turn out onto a board.
Cut into wedges and serve.
Easy Breakfast Casserole
Breakfast casseroles are a great way to feed hungry morning crowds because they can be prepared the night before! Just bake and serve.
400g sausage, bacon or ham
¾ cup sharp cheddar cheese
½ cup sliced mushrooms
1 3/4 cup milk
6-8 slices of bread (cubed)
Place cubed bread in casserole dish, put cooked sausage, bacon or ham on top, and add cheese and mushrooms.
Beat eggs, milk, salt and pepper, pour over top.
Let stand for 5 minutes and then bake at 350 until brown (35 minutes).
Serve the casserole with hash browns or sautéed potatoes, fresh fruit juice or smoothie.
For veggie option, substitute the meat (sausage, bacon or ham) with a can of sweetcorn.
Potato Wedges with Baked Beans
Two staples for a brunch, potatoes and beans come together in this bubbling delicious dish. It’s perfect if you’re on a lean budget.
1 tsp oil
1 onion, halved and thinly sliced
2 rashers streaky bacon, cut into large pieces
1 tsp sugar, brown if you have it
400g can chopped tomatoes
200ml stock from a cube
400g can baked beans
For The Wedges
1 tbsp plain white flour
½ tsp cayenne pepper, paprika or mild chilli powder
1 tsp dried mixed herb
2 large potatoes, each cut into 8 wedges
2 tsp oil
Heat oven to 180C.
Mix the flour, cayenne and herbs, add salt and pepper, then toss with the potatoes and oil until well coated.
Put into a roasting tin, and then bake for about 35 minutes until crisp and cooked through.
Meanwhile, heat the oil in a non-stick pan, and then gently fry the onion and bacon together for 5-10 minutes until onions are soft and just starting to turn golden.
Stir in the sugar, tomatoes, stock and seasoning to taste, and then simmer the sauce for 5 minutes.
Add the beans, simmer for another 5 minutes until the sauce has thickened.
Serve with the wedges.
You can also serve this dish with golden brown, buttered toast.
If you don’t feel like having meat, leave out the bacon, it will taste just as good.