Amanda A-mangia: Mother’s Day brunch
Here are a couple of scrumptious, quick and easy ideas for brunch on Sunday.
Mini bacon egg toast breakfast cups
Ingredients for 4 mini cups
4 rashers of streaky bacon
2 slices of toast
2 tbsp grated cheddar
4 eggs
salt and pepper
Preheat the oven to 200° C. Fry the bacon according to taste. If you want your bacon to be crispy, remember that the bacon should still be pliable so that you can wrap it around the edge of the muffin tin. Use a cutter to cut out little circles of toast, just big enough to fill the bottom of the muffin tin. Place the toast in the muffin pan, then wrap the bacon around the inside. Distribute the grated cheddar cheese among the four cups, then crack an egg into each cup. Sprinkle with salt and pepper, then bake for about 12 minutes (adjust the time according to how done you want your eggs to be).
Potato chorizo mini quiches
Ingredients for 24 mini quiches
½ cup chorizo sausage, small dice
2 tsp olive oil
1 waxy potato, small dice
salt and pepper to taste
cooking spray, as needed
8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt
2/3 cup grated cheddar cheese
Preheat oven to 175° C. Lightly coat 24 mini-muffin cups with cooking spray. Heat olive oil in a frying pan over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes. Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain. Sprinkle 1 to 2 teaspoons of cheese in the bottom of each cup. Top with 1 to 2 tablespoons chorizo mixture. Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese. Bake in the preheated oven until eggs are golden brown and just set, about 17 minutes.
