Summer Brunch Recipes

Summer is the perfect time to enjoy a lazy brunch with family or friends in the sunshine. Our summer brunch recipes, are quick and easy to make but are sure to impress.

CALIFORNIA SCRAMBLE

INGREDIENTS

olive oil
1 red chilli, finely chopped
3 spring onions, chopped
2-3 handfuls of leaves watercress, chopped (discard the woody stalks)
3 small eggs, beaten
6 baby plum tomatoes, halved
½ small avocado, sliced

METHOD

Heat 1 tbsp of oil in a non-stick frying pan. Cook the chilli and spring onion for a couple of minutes until softened then stir in half the watercress until it starts to wilt.Add the eggs and some seasoning and softly scramble.

Tip onto a warm plate and top with the rest of the watercress, tomatoes and avocado.

VEGAN FRENCH TOAST

INGREDIENTS

1 tbsp cornflour
200ml dairy-free milk
1½ tsp ground cinnamon
2 tsp vanilla bean paste
3 tbsp maple syrup, plus more to serve
4 slices stale bread
flavourless oil (such as sunflower oil), for frying
(defrosted) seasonal fruit or frozen berries
coconut ice cream or yogurt, to serve

METHOD

Whisk the cornflour with a splash of the milk in a shallow bowl until smooth and lump-free, then whisk in the remaining milk, 1 tsp of the cinnamon, all the vanilla and 2 tbsp of maple syrup.

Soak the bread slices in the mixture for a few seconds on each side, then drain off any excess.

Heat a little oil in a frying pan, and fry the bread slices for 2-3 minutes on each side or until golden and crisp. Keep warm in a low oven while you cook the remaining slices.

To serve, heat the grill to medium-high. Stir together the remaining 1 tbsp of maple syrup and ½ tsp of cinnamon, then brush evenly over the toasts, on a baking tray. Grill for 3-5 minutes or until the sugars start to caramelise. Leave to cool for 5 minutes before serving with fruit and ice cream or yogurt.

GREEN TORTILLA WITH SMOKED SALMON

INGREDIENTS:

300g, peeled and diced floury potatoes
olive oil
1, finely chopped onion
150g, chopped baby spinach
4 eggs
100g smoked salmon
2 tbsp crème fraîche
1, zested and cut into wedges, to serve lemon
chopped to make 1 tbsp, to serve chives

METHOD

Cook the potatoes in a pan of boiling salted water until just tender, then drain well.

Heat 1 tbsp of olive oil in a 20cm non-stick frying pan and cook the onion for 10-12 minutes or until really soft. Add the spinach and cook for a few minutes until wilted (add in batches if needed – it will wilt very quickly).

Beat the eggs in a large bowl and season well. Mix in the potatoes, onion and spinach.

Wipe the frying pan with a piece of kitchen paper then add 1 tbsp more oil and heat again. Tip in the egg mixture and leave over a low-medium heat for 5 minutes until the bottom is lightly golden and the top is starting to set. Slide the tortilla onto a plate then flip the uncooked side back into the pan. Cook for another 5 minutes or until the bottom is set. Cut into wedges then top with the salmon, crème fraîche, lemon zest and chives, grind over some black pepper and serve with lemon wedges.