Summer Bean Brunch
Brunch is probably my favourite meal of the day, swiftly followed by tea, lunch and second breakfast… ok, I like to eat! I'm always on the hunt for something a little different to the ‘avo-on-toast’ classic. This is partly because of the drought caused by the increased demand for avocados and also because they are a nightmare to get perfectly ripe. Life's too short to wait!
This recipe was actually discovered by accident; I made this as a salad for lunch, and when I was recreating it for the blog I decided it would make the perfect brunch! Having tried it out on my boyfriend and family, I was assured it passed the test!
For the recipe you will need : (serves 2)
For the recipe you will need: (serves 2)
- 100g of broad beans (I used frozen)
- 100g of peas (frozen)
- 100g of cooking chorizo
- Half a red pepper
- 2 eggs
- 1 red chili (to decorate)
- Fresh bread
- Splash of olive oil
Heat a grill to high (to use for the pepper). Meanwhile heat the olive oil in a frying pan over a medium heat and add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside.
Put the pepper on a baking sheet, cut-side down, then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
Cook the peas and broad beans in boiling, salted, water for 1-2 mins, and then tip into a big bowl of ice cold water to keep their bright green colour. Then drain and set aside.
Poach your egg (fried also works!)
Gently toss the peas, broad beans, chorizo and pepper together, and then place a portion onto a lovely slice buttered toast, and place the egg on top!
Let me know if you like my brunch recipes, and I will experiment further! And if you have any ideas of your own that you’d like me to try, I’m all ears!