We're eating more eggs than ever for breakfast - almost 10% more than last year so the Hemsleys are back in the kitchen with an exciting way to serve them this weekend with their easy brunch dish: anytime eggs, poached eggs in a fresh summery sauce. And to complete the brunch table they'll also show us how to make their staple on-the-go breakfast snack, banana bread.
1 tbsp butter1 onion, diced2 large garlic cloves, diced1 large red pepper, sliced1 tsp ground cumin8 large tomatoes (about 450g) roughly chopped1 tsp balsamic vinegar200g rainbow chard, stalks finely diced into ribbons and leaves sliced into ribbons.4 eggsa small handful fresh coriander and dillsmall handful crumbly fetaa pinch of cayenne pepper or smoked paprikaa squeeze of lemon juicesea salt and black pepper
Heat the butter in a large shallow pan with a lid over a low heat. Gently fry the onion for 5 minutes. Add the garlic, red pepper and cumin and cook for a few minutes.
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Add the chopped tomatoes, balsamic vinegar and 350ml water, stir and bring to a simmer. Let everything cook down for 10 minutes to make a chunky sauce.
Stir in the chard or kale leaves and the diced stems and cover the pan for 5 minutes to allow them to wilt (you may need a bit longer for the kale). Tke the lid off, season to taste and, if needed, leave to reduce again with the lid off for a few minutes for the sauce to thicken.
Gently crack an egg into each gap and season with salt and pepper. With the lid off the eggs will gently cook in about 6 minutes (for runny yolks). If you want to cook them a bit quicker then pop the lid on and keep an eye out, after 4 minutes so you can get them when the whites are set and the yolks runny.
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Scatter over the fresh herbs, a dollop of yoghurt or feta and finish with sprinkling of cayenne pepper or paprika and a squeeze of lemon juice. Serve this dish straight from the pan. Any leftovers are great the next day.
300g ripe bananas (roughly 3)30g butter at room temperature2 tbsp maple syrup (adjust to your taste buds)1 tsp ground cinnamon1 tsp vanilla extract3 large eggs½ tsp bicarbonate of soda1 tbsp lemon juice220g ground almonds30g ground flaxseed (also known as linseed)1 tablespoon whole flax, for sprinklingsea salt
Pre heat the oven to fan 170c/gas mark 5. Line a 23x 13cm loaf tin with enough baking parchment to double as a wrap for storing the banana bread.
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Mash the bananas and butter in a mixing bowl to pulp with a fork. Add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda, lemon juice and a small pinch of salt. Mix well with a whisk.
Add the ground almonds and ground flaxseed and mix well. Or even speedier you can throw all the ingredients into a blender or food processor and blend together.
Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1-1/4 hours. Its ready when a skewer inserted into the centre comes out dry. If your bread starts to look a bit brown after the first 30 minutes then cover the top with baking parchment until it has finished baking.
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Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea. Store the bread covered in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze. That way you can enjoy a slice at a time reheated under the grill.
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Mash the bananas and butter in a mixing bowl to pulp with a fork. Add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda, lemon juice and a small pinch of salt. Mix well with a whisk.
Add the ground almonds and ground flaxseed and mix well. Or even speedier you can throw all the ingredients into a blender or food processor and blend together.
Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1-1/4 hours. Its ready when a skewer inserted into the centre comes out dry. If your bread starts to look a bit brown after the first 30 minutes then cover the top with baking parchment until it has finished baking.
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Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea. Store the bread covered in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze. That way you can enjoy a slice at a time reheated under the grill.
Alice Beer’s ultimate teacher gift guide Mon 10 Jul 4:28pm Alice Beer is here in the studio with the ultimate gifts from personalised chocolate to thoughtful stationery. The ultimate SPF guide to protect your skin this summer Mon 10 Jul 4:28pm After Dr Sara highlighted the importance of wearing sun cream earlier in the show, Sarah Jossel is here to reveal her top budget-friendly SPF beauty picks.John Torode's ultimate ham, egg and chips Mon 10 Jul 12:28pm John’s in the kitchen putting his twist on this classic feel-good meal!
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