By Rebecca Heslop

I’M A huge fan of brunch. I think it’s an absolutely fabulous meal, perfect for those lazy weekend days and a great excuse to combine all the best bits of breakfast and lunch.

So if you’re planning a brunch with family or friends this weekend, try one of these delicious recipes. They’re both incredibly simple to make, and the different possibilities are endless. So you can mix and match to your heart’s content. 

INGREDIENTS
Serves 2 (double up quantities if needed)

4 large free range eggs.

For chilli spinach and tomato: 
20g spinach, washed and ready to eat.
70g plum tomatoes, chopped in half.
1tsp chilli flakes.

For spinach and mushrooms with creme fraiche:
Drizzle of olive oil.
Half red onion, peeled and diced.
1 garlic clove, peeled and chopped.
20g mushrooms, washed and sliced.
20g spinach, washed and ready to eat.
2 tbsp half-fat crème fraiche.

METHOD

Heat the oven to 200°C\fan 180°C. To make the chilli spinach and tomato pots, simply layer the spinach on the bottom of the ramekin dish. Add the tomatoes on top and sprinkle as much (or as little) chilli flakes on top as you would like. Set to one side while you prepare the spinach and mushroom version.

In a frying pan, heat the olive oil on a medium heat. Gently cook the onion until it has softened, adding the garlic half way through. Add the mushrooms and cook until brown and the water has evaporated. Next step – add the spinach and allow it to wilt down. Lastly, stir in the two tablespoons of crème fraiche, mixing well. Spoon this mixture into your ramekins.

Place the ramekins on a tray and then crack an egg into each dish. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your liking.

Rebecca Heslop is from Barningham, on the edge of Teesdale, and is a massive foodie fan, as can be seen on her food blog, infoodieheaven.wordpress.com. Visit it for further recipes and to find out more about the former Barnard Castle School pupil.