My Favourite Brunch Ideas

I’m having the hardest time trying to pick what to have for brunch this morning. I’m off work sick for the next week. And to celebrate my 100th post I’m going to make it about something I love, and love doing – food!
I’m really feeling like having eggs on toast with avocado so I feel like I’m going to share some of my favourite recipes for eggs on toast.
My favourite way to cook and egg (and apparently the healthiest) is to poach it, but since I’m hopeless in the kitchen I love using these amazing little tools called Poachies. They’re little bags you can get from the supermarket that you put the egg in and put it in the sauce pan and it helps you poach your eggs.
Egg hearts on toast are by far the cutest thing I’ve come across on my searches for recipes to mix things up a little. They are your standard toad in a hole but in a heart shape.


  1. Preheat a large skillet to a high heat.
  2. With a small biscuit cutter remove centres from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.


  • 4 spring onions
  • olive oil
  • 400 g baby spinach
  • 1 whole nutmeg, for grating
  • 1 lemon
  • 4 English muffins
  • 8 small free-range eggs
  • 100 g wafer-thin smoked ham

·         For the hollandaise:

  • 100 g unsalted butter
  • 2 large free-range egg yolks
  • 1 teaspoon Dijon mustard
  • white wine vinegar
·         reheat the oven to 180ºC/350ºF/gas 4. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil. Add the spinach with a grating of nutmeg and a good pinch of sea salt and pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.

To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).

Warm the muffins in the oven. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it's very easy. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).

Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they're done, lift one out with a slotted spoon and gently squeeze – use your instincts.

Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

Jamie's Tip: My top chef's tip here is that the best way to keep hollandaise in a stable, warm condition is to put it into a preheated Thermos flask. Then, if you've got mates coming round, you can just knock out Benedicts in batches, pouring the sauce straight from the flask – it makes life a lot easier and prevents it from splitting.

8  eggs, lightly beaten
1/3 cup light cream
25g butter, chopped
toasted crusty bread and chopped chives, to serve

Step 1
Place eggs and cream in a bowl. Season with salt and pepper. Whisk until frothy.
  Step 2
Melt butter in a frying pan over medium heat. Pour eggs into pan. Stir gently with a wooden spoon for 2 minutes or until eggs are just set. Remove pan from heat.
  Step 3
Serve with toasted crusty bread and chives.

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