Stuck in a brunch rut? Tired of avocado toast? Had it up to here with trying to flip the perfect pancake? Well, we’ve got an almightily delicious alternative to your usual weekend brunch to excite your tastebuds this bank holiday weekend. And from none other than our resident two-Michelin starred chef, Ashley palmer-Watts.
Equipment & Ingredients
4 medium eggs
10 cherry tomatoes, halved
4 button mushrooms, quartered
2 garlic cloves, finely sliced
20g nduja, diced
40g fresh spinach leaves
6 slices good quality pancetta
2 slices sourdough, lightly toasted
This recipe may be humbly titled ‘Ham & Eggs on Toast’ but trust us when we tell you that this is a dish that is so much more than the sum of its parts. Crispy pancetta, fresh peppery spinach, and chorizo-like nduja make this a seriously indulgent brunch to savour over the long weekend. What are you waiting for? Let’s get stuck in!
In a large frying pan, warm a thin layer of olive oil to medium heat, then place the cherry tomatoes cut side down and lightly char.
Add the diced onion, mushrooms and a little more olive oil and cook for a further three minutes.
Add the sliced garlic & nduja and cook for a further two minutes.
Add 3 tablespoons of water to the pan and scatter in the spinach leaves. Reduce the heat and cook for one minute until the spinach is just wilted.
Add chopped parsley and season liberally with salt and pepper.
In a separate pan, fry your eggs to your liking – sunny side up or easy over both work in this recipe.
Spoon the nduja & tomato mix onto the toasted sourdough, top with the fried eggs and spoon the remaining mixture over the top.
Add three slices of pancetta on to each fried egg and Sprinkle with chilli flakes. A final smattering of salt and pepper and you’re done!
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