The late-morning mealtime takes centre stage, with these indulgent, hard-to-resist brunch time recipes
BAKED EGG TARTLETS
Prep time 20 minutes
Cooking time 45 minutes
Serves 6
Difficulty Medium
INGREDIENTS
For the crust
1 cups flour
½ cup butter, softened
cup cheese, finely grated
2½ tbsp water
1 egg, beaten
½ tsp salt
½ tsp baking powder
For the filling
2 tbsp oil
1 onion, finely chopped
cup bacon, diced
2 garlic cloves, finely chopped
1½ cups brown mushrooms, sliced
6 eggs
3 sprigs thyme, leaves picked
To serve
Sea salt and freshly ground black pepper
METHOD
For the crust
1 Preheat oven to 180°C and grease 6 small tart tins or a large 6-cup muffin tray.
2 Place all ingredients in a large bowl. Mix until combined and a soft dough forms.
3 Press pastry evenly into each tin, then line the pastry shell with baking paper. Spoon 2–3 tbsp baking beans into each lined pastry shell and bake for 15 minutes. Remove the baking paper and baking beans and return to the oven for a further 5 minutes.
For the filling
1 Heat oil in a pan over medium heat. Add the onion, bacon and garlic and fry until the onion is soft and translucent, about 5 minutes. Add the mushrooms and cook until all the liquid has been absorbed.
2 Place a spoonful of the bacon and mushroom filling into each tart crust, then crack an egg on top. Sprinkle with thyme leaves.
3 Bake until the egg white is cooked but the yolk is still slightly jammy, about 10–15 minutes.
4 Season to taste before serving.
BREAKFAST BAGELS
Prep time 20 minutes
Cooking time 30 minutes
Serves 4
Difficulty Easy
INGREDIENTS
For the caramelised onions
2 tbsp oil
2 red onions, sliced
2 tsp brown sugar
2 tbsp balsamic vinegar
For the asparagus
1 tbsp olive oil
Handful asparagus
Zest and juice of ½ lemon
To serve
½ cup cream cheese
4 bagels, cut in half and toasted
4 slices smoked salmon
2 tbsp capers, drained
cup chives, chopped
METHOD
For the caramelised onions
1 Heat the oil in a pan over low heat. Add the onion and fry, stirring occasionally, for 10–15 minutes until soft and caramelised. Add the brown sugar and vinegar and cook for a further 3 minutes.
For the asparagus
1 Heat the oil in a pan over medium heat. Add asparagus, lemon zest and juice and fry for 8–10 minutes, until the asparagus is tender but still crunchy inside.
2 To serve, spread cream cheese over the bagels. Top with asparagus, smoked salmon and caramelised onion and finish off with capers and chives.
MINIATURE FRUIT PASTRIES
Prep time 30 minutes
Cooking time 15 minutes
Serves 6
Difficulty Easy
INGREDIENTS
1 roll phyllo pastry, defrosted
2 tbsp butter, melted
1 tin guavas, drained and chopped
½ cup blueberries
Zest and juice of ½ lemon
1 tbsp brown sugar
2 tbsp flour
1 egg, beaten
To serve
cup almond flakes, toasted
METHOD
1 Preheat oven to 200°C and line a baking tray with baking paper.
2 Brush each sheet of phyllo pastry with butter and layer the pastry sheets on top of each other. Cut the pastry into six squares and set aside.
3 In a bowl, mix guavas, blueberries, lemon zest and juice, and brown sugar together. Sprinkle over the flour and toss to coat.
4 Place a spoonful of fruit mix into the centre of each pastry square, leaving a 2 cm edge. Pinch the corners of the pastry together making a triangle, with a small area of exposed filling.
5 Brush the pastry with beaten egg and bake for 10–15 minutes until pastry is flaky and golden brown.
6 Allow to cool slightly. Serve topped with a sprinkling of toasted almonds.
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