The term ‘fry up’ conjures all sorts of images of greasy spoon cafes offering calorie laden breakfasts with tea so strong that you can stand a spoon upright in it but this is a completely different take on this. Rather than a meat heavy breakfast this makes the best of two of my favourite things which are both in season in the UK at the moment- Jersey Royal potatoes and asparagus. Each year I eat the best part of a family’s asparagus quota to myself and I hope this year will be no exception. My tray bake ‘fry up’ is much lighter and healthier than the usual fry up but it is perfect not only as a breakfast but also as a brunch or even a midweek dinner. It’s speedy but also is low on washing up which is always a bonus in my mind!
Ingredients- serves 2-3 Glug of vegetable oil
Jersey Royals- as many as you want depending on hunger!
1 red or white onion
1-2 garlic cloves
4-6 rashers of streaky bacon
Bag of baby spinach
200g asparagus spears
Cherry tomatoes on the vine
4-6 Portobellini or Portobello mushrooms
1 tsp chilli flakes
1. Start by preheating the oven to 200c/ 180fan and bringing a medium pan of water to the boil. Take the tray that you will be making the majority of the meal in, add a splash of oil and heat on the hob over a medium heat. Meanwhile simmer the potatoes until just tender; drain well. Take a separate tray, add another small glug of oil and toss the potatoes in it. Season with salt and pepper and roast until golden whilst you crack on with the rest.
2. When the oil is warm, add the onions and garlic and fry until softening. Shred the spinach and add to the tray; stir until combined with the onion and garlic and continue to cook over a lower heat until wilted. Remove from the hob whilst you assemble the rest.
3. When the potatoes are golden, use a slotted spoon to remove from the tray and use the back of a fork to lightly crush them. Add the asparagus, tomatoes, mushrooms and potatoes to the pan. Sprinkle with chilli flakes and season well. Brush the vegetables with a light coating of oil so they don’t catch in the oven and bake until just tender. Make a couple of hollows in between the vegetables and crack an egg into each; return the tray to the oven and cook until the eggs are set.
4. While that is in the oven, fry the streaky bacon in a dry pan or even wipe out the tray that you used to roast the potatoes and use this on the hob to minimise washing up further! Streaky bacon has a high fat content so you won’t need any extra oil. Fry until golden and remove from the pan. Towards the very end of cooking you have a bacon related decision to make… You can either serve the bacon on the top of the tray bake in whole rashers or you can do as I did and crumble a couple over the top whilst keeping a couple whole so it’s up to you. Serve immediately.
Tray bake ‘fry up’- just as delicious but minus the calories!
This recipe basically includes a whole host of my favourite things! I was sat trying to think of what I fancied for a late breakfast one day this week, looked in the cupboard, raided the fridge and came up with this! I loved how the earthiness of the artichokes balances with freshness of spinach and the saltiness of the feta. Marinated artichokes are a thing of beauty and so versatile so it’s always worth having a jar to hand. This recipe is for one person who fancies an indulgent treat but simply multiply the ingredients to share it with others. If you make it for more than one, I would suggest baking them in individual dishes as you simply won’t want other people to share this!
Ingredients- serves 1
Splash of olive oil
1/2 white onion- finely chopped
1 garlic clove- finely sliced
Approx. half a dozen marinated sliced artichoke hearts
Handful of baby spinach- roughly chopped
2 tbsp ricotta
1 large egg
Chilli flakes (optional)
1. Start off by preheating the oven to 180c/ 160 fan. If you are using ceramic baking dishes which are quite thick then you can preheat these too. Take a frying pan and heat a small amount of olive oil over a medium heat. Add the onion, garlic and a pinch of chilli flakes (if using) and cook until starting to soften but not until they are colouring.
2. Take the artichoke hearts and blot with kitchen roll to remove any excess oil. Slice the artichoke into slivers which are going to be easy to scoop up with bread. Add to the pan with the onion and cook along with the chopped spinach. Allow these to have a minute or so to themselves.
3. Next up goes the ricotta into the pan with a small splash of water to loosen it up. Give this a couple of minutes. Crumble in the feta and stir well to combine. Take the baking dishes and spoon the mixture into it carefully. Use the back of a spoon to make a hollow in the centre of the dish and crack the egg into the centre.
4. Bake for around 15 minutes but this will vary according to the size of the egg you use so do check from time to time. In the meantime toast some sourdough bread. When the artichoke is heated through and the egg is done to your liking, serve immediately. I finished mine off with a few more chilli flakes for a little bit more of a kick.
Artichoke, spinach and ricotta baked eggs- light, sumptuous and one of your soon to be new favourites!
The lovely people at Adjustamatic have launched a new eBook which gives you all the breakfast inspiration you need for a lazy start to the day. The book includes recipes from a range of food bloggers, including this red pepper and nduja baked eggs recipe from me so get cracking those eggs and get dipping! Download your free copy here.
Bakes eggs are such a fabulous way to kick start the day when you have a few minutes to spare. They are also a great way to line the stomach before Christmas festivities take over and the booze starts to flow freely! Use this recipe as a basis and tweak by adding extras if you like. Baked eggs are forgiving and most things will work. I have used red pepper paired with red onion, garlic and nduja to spice things up. I often include a bit of greenery such as spinach and this is also delicious. Ingredients such as chorizo, kale and feta also work really well so get experimenting.
You can bake these in individual ceramic dishes or one larger one so everyone can dig in!. I like to serve my eggs with fresh sourdough bread so read on and get cooking!
Ingredients- serves 2 hungry people Glug of oil
1-2 garlic cloves- finely chopped or crushed
1 red onion- finely chopped
2 ready roasted bell pepper- sliced
1 tbsp nduja
1 tsp oregano
1 tin of chopped tomatoes
Salt and pepper to season
2 large eggs
1.Preheat the oven to 190c/ 170 fan ready for the eggs in a short while. In the meantime, get going with the sauce. Take a saucepan and heat a glug of oil over a medium heat. Add in the garlic and onion and cook for a few minutes until softening nicely. Pop in the pepper, nduja and oregano and cook for a further couple of minutes. Add in the tomatoes and season well. Simmer for a few minutes before placing the sauce into one or two ovenproof ceramic dishes, depending on if you want to make individual portions or one sharing dish. Crack the eggs into the middle of the dishes and cook for around 10 minutes until the egg white is set and the yolk is soft. Serve with lightly toasted sourdough and get dipping!
Spicy baked eggs- perfect for a little festive indulgence!
Feast your eyes on this satisfying brunch idea. Long gone are the days of fried breakfasts and soggy cereal so treat yourself to this spicy dish and kick-start your day!
Ingredients- serves 2 1 tsp vegetable oil 1 small onion- finely diced 1/2 red chilli- finely chopped Pinch of paprika 400g tinned chopped tomatoes 150g chorizo 2 handfuls of baby spinach- shredded 2 large eggs Salt and pepper
1. Before you get started preheat the oven to 180c/ 160 fan. Heat the vegetable oil over a medium heat and cook the onion and chilli until softened. Add a good pinch of paprika (I like smoked paprika) and continue to cook for a further minute.
2. Fry the chorizo in a separate small pan over a medium/ high heat and fry until golden and crisp. You could also add the chorizo to the onion and cook off together if you prefer.
3. Add the tomatoes to the onion and chilli and simmer for a few minutes. Shred the spinach and add to the pan. Remember spinach wilts quickly so do add more as you go if you like. Season to taste.
4. Divide the sauce into two small over proof dishes and use a spoon to create a well in the middle of each of them. Crack one egg into each dish and pop into the oven for around 15 minutes depending on how you like your eggs done.
5. Serve with a fresh toasted bread and dig in! Sourdough bread is delicious with this dish to dip.
Brunch is served! Try this and you’ll never look back!