recipes for healthy living

Tag: brunch

Spicy Baked Eggs

I dont know where we would be without eggs, we eat so many each week. They are our dessert island food. This recipe is perfect for the weekend, and works so well with a slice of crusty toast to dip while you enjoy the flavors. Spices, herbs, a delicious kick from the feta and eggs baked to perfection.


Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce

Oven at 180C

Serves 4
1 white onion
1 tsp fennel seeds (pounded)
2 cloves garlic chopped and mashed
1 tsp smoky paprika
1 tsp chopped chilis in oil or more to taste
1 tin chopped tomatoes
100ml water
8 eggs
2oz chopped feta
1 tbsp chopped chives
Pepper to season according to taste

Dipping sauce
4 tbsp natural thick yoghurt
4 tbsp chopped pistachios
1 tbsp each chopped chives and flatleaf parsley

Mix everything and set aside until needed.

For the Baked eggs

Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft

Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened

Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.

Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.

Waffles for Breakfast


Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!


Eggs in Sweet Potato Baskets

We eat a lot of eggs in our house and I’m always looking for new ways to have them. This is a really delicious and nutritious breakfast or lunch option.. Full of slow release carbs from the sweet potato as well as their good levels of Vitamin A and beta-carotene means they are a great meal option. Add a whack load of protein from the eggs and you have a meal guaranteed to satisfy – engines warmed and ready to rev!. In our case ready to trek with our little one out and around Enniskerry.

Per Person
2 eggs
1/2 medium sweet potato peeled and sliced length wise very thinly
1 tbsp of parsley
A few very thin slices of red onion
Some olive oil
Salt and Pepper to season

Bring a pot of salted water to the boil and toss the sweet potato slices in to blanch for about 5 minutes
Remove, dry well and brush each slice with olive oil and season well with salt and pepper
Place 2 or 3 slices of the sweet potato into a large muffin tin in the shape of an x or a star and press them down firmly.
Break an egg into the basket formed by the sweet potato and season, top with the red onion slices and the parsley
Tip into the oven for about 15 minutes until the egg is done and the sweet potato is cooked and deliciously caramelised.

Sweet Potato Hash with Eggs and Paprika – Perfect Weekend breakfast or Speedy Supper

This dish is perfect for brunch or a quick supper and is real comfort food- perfect to help unwind after a hectic day. Even if you don’t have any cooked sweet potatoes, it only takes about 12 minutes to peel, cube and boil some for this dish.

serves 2 hungry people
2big or 5 small cooked sweet potatoes, cubed
1 onion peeled and chopped
1 clove garlic peeled and mashed
1 Red or half red and yellow pepper deseeded and sliced
1 tsp sweet pimenton
3 eggs
Oil for cooking

Heat the oil in a medium pan and tip in the onions and peppers and cook for about 5 minutes until they start to soften.
Add the garlic and cook further over a medium heat until the onions and peppers are almost cooked.
Stir in the paprika until it is combined and continue to cook for a minute.
Slice the cooked sweet potatoes and make room in the pan and tip them in and cook until they start to brown.
Mix everything together then make 3 spaces in the vegetables and crack the eggs into each of them.
Season well and put the pan into the oven At 180c for about 8-10 minutes until the eggs are done to you liking.
Sprinkle over some chopped flat leaf parsley and serve immediately…and breath after that hectic day!

Souffled omelette and other brunch recipes

Souffled omelette

Pancakes poached eggs

There is a little less work on these in between days and more time for lovely family breakfasts together so we have been taking the opportunity to really fuel up well for the day and take our time over breakfast. The last few days I have been making eggs lots of different ways, pancakes for my daughter who is hooked on them and also some more granola though with a slightly different recipe to the one I posted in October. Fueling up so well  thanks to the protein and good fats provided  – One egg contains 6 grams of high-quality protein and all 9 essential amino acids. Eggs are also one of the only foods that contain naturally occurring vitamin D.  For the pancakes I always use gluten free flour since it does not impact the recipe and I also use a cutting ring on the pan just to make nice circles… very girlie I am told.

Souffléd Omelette with Rocket & Tomato salad
Serves 3-4
I love this recipe because it is lovely and light and airy. Fluffier than scrambled eggs, this soufflé is just as easy to prepare and is perfect served alongside a rocket salad and some cherry tomatoes.

6 large eggs separated
3 tbsp chopped chives or flat leaf parsley
Salt and pepper
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil Heat oven to 400° F.

In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick frying pan over medium-low heat and tilt to coat the sides.
Add the soufflé mixture and bake until the eggs are puffed and golden. Flip the omelette in half over in itself and continue cooking about 10 minutes in total until it is fully cooked.
Cut into wedges. Divide the soufflé, rocket, and tomatoes among plates. Drizzle the greens with the extra virgin oil, serve and enjoy.
This is also good with some crumbled goats cheese added to the mixture after you add the egg mixture to the pan.

Pancakes with Crispy Parma Ham, Poached Eggs and Hollandaise
Serves 4-5

225g gluten free plain flour
Pinch of salt
1 egg
300ml milk or butter milk if you wish

Mix dry ingredients in a bowl and make well in the centre and egg and enough of the milk to make a dropping consistency. It usually takes the full recipe amount.
Leave the batter for about 15 minutes or so if you can.
To cook drop a large tablespoonful into the cutting ring on a  medium hot non stick pan . Cook for about 2 minutes – Bubbles will start to appear and the pancake is ready to turn when the bubbles in the pancake burst. Turn over gently and cook until gently on the other side. Keep warm while you prepare the eggs and hollandaise.

Poached Eggs

Bring a tall pot of with water to the boil. Add tsp of salt and dash of white wine vinegar. Break your egg into a small ramekin, swirl the water with a spoon and gently pour the egg into the swirling water. Cook for 2 minutes to 3 minutes depending on size of the egg.

Crispy Parma Ham
Preheat oven to 180 and place 1 or 2 slices per person on a non stick tray and bake until crispy approximately 5 minutes

Hollandaise Sauce
If you have time and can be bothered make the hollandaise, otherwise there are plenty of good jars of ready made.
6 oz unsalted butter melted, not hot though
3 tbsp water
3 egg yolks
Salt lemon juice and cayenne if you like it, just a pinch

Whisk egg yolks and water over a Bain Marie of gently simmering water until they have doubled in volume and become thicker.
Ensure the egg mixture does not become too hot – you should be able to put you finger into it.
Remove from the heat the drizzle in the melted butter whisking all the time.
This will only keep for about 30 minutes so dont make too far ahead of time.

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