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
4 medium potatoes, peeled and sliced thinly.
8 eggs.
2tbsp soured cream.
40g grated cheese, a strong cheddar works wonderfully.
Feel free to add in bacon pieces, spinach or even tomatoes to the mix.
METHOD
Grease a 12-hole muffin tray or line with muffin cases. Heat the oven to 200°C\fan 180°C. Bring a pan of water to the boil and cook the potato slices for 5 minutes until tender. While the potatoes are cooking, crack the eggs into a bowl and add the soured cream and cheese. Season with salt and pepper.
When the potatoes are tender, drain and add to the egg mixture. Pour the mixture into the muffin tray and bake in the oven for 18-20 minutes. Remove from the oven and allow to cool on a wire rack before turning them out. Serve with a dollop of sour cream and homemade pesto.
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
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