5 Easy Recipes For Classic Brunches
I usually look forward to two things on bank holiday weekends, lazy mornings and bottomless brunch.
So this weekend, I refuse to miss out. To make the most of this beautiful weather, and precious time off, I’m whipping up some recipes for classic brunches for myself.
So here they are, my favourite easy recipes for classic brunches, including: Eggs Florentine with a twist, a Smoothie Bowl, Peanut Butter Pancakes, Spicy Shakshuka and French Toast. I’ve also thrown in a sneaky, super-easy Manilife Peanut Butter granola recipe – so you can kick off the long weekend in style!
Manilife Peanut Butter Pancakes
There’s no need for flour in these nutty brunch pancakes. You’ll substitute it here with mashed banana, which not only adds delicious sweetness, but is also one of your 5 a day.
The chocolate chips are optional, but my sticky peanut butter drizzle definitely isn’t. Finish with a sprinkle of tangy raspberries for extra goodness, for fruity, nutty pancakes with all the wow factor.
For the pancakes
2 tbsp peanut butter
Dark chocolate chips – optional
For the Manilife Peanut Butter drizzle
80g Manilife peanut butter
1 tbsp runny honey
Step 1: Mash the bananas in a bowl.
Step 2: Beat in the eggs and peanut butter then, if you’re using them, stir through chocolate chips.
Step 3: Heat a frying pan over a medium heat with a drizzle of vegetable oil.
Step 4: Scoop your batter into the pan with a ladle and cook for 1-2 minutes on each side. Repeat with the rest of the batter.
Top tip! Keep your cooked pancakes on a plate and cover them with a tea towel in a low oven to keep them warm
To make the peanut butter drizzle…
Step 1: Melt the butter, Manilife peanut butter and honey together in a saucepan until smooth and saucy.
Step 2: Serve the pancakes hot, with lashings of peanut butter drizzle and raspberries.
Spiced Shakshuka with Feta & Crunchy Pitta
Styled by Jenny Brown, photography by Sally Robinson.
These Israeli-style are fit to brighten up any brunch table. To make this easy brunch option yourself, poach the eggs in the quick, richly spiced tomato and red pepper sauce. Once the whites are just set, place the whole pan in the middle of the table and serve with crisp pitta breads to dunk in those golden runny yolks.
Manilife Peanut Butter Granola
75g Manilife Smooth Peanut Butter
50g maple syrup
50g coconut oil
2 tsp vanilla extract
½ tsp flaky sea salt
¼ tsp ground cinnamon
225g gluten free jumbo rolled oats
100g mixed nuts
To make your granola:
Step 1: Preheat oven to gas mark 5/190 C/170C fan.
Step 2: Melt together the Manilife peanut butter, maple syrup, coconut oil, vanilla essence, salt and cinnamon in a pan over a low heat until they come together and form a smooth paste.
Step 3: Mix together the oats and nuts in a bowl, then pour over the peanut butter mixture and stir together until all the dry ingredients are completely coated.
Step 4: Spread the mixture over a baking tray and bake for 20-25 minutes.
Top tip! Take the tray out after 10 minutes and give the granola a mix up to stop the edges burning.
Step 5: Remove from the oven and allow to cool completely, then store in an airtight container.
Tropical Smoothie Bowl
Nothing screams summer like a smoothie bowl full of tropical flavours. This one’s thick, creamy and tastes just like ice cream!
1 frozen banana
80g Frozen tropical fruit mix
1 scoop vanilla protein powder – optional
100ml Nut milk or water
40g peanut butter granola
Berries and Coconut flakes to decorate
To make the smoothie bowl:
Step 1: In a blender whizz up the frozen fruit, protein powder if using, and nut milk. It should be slightly thicker than a regular smoothie.
Step 2: Pour into a bowl and sprinkle with the peanut butter granola and any other toppings you like.
Tag @goustocooking and share your smoothie bowl designs with us!
Eggs florentine with hash browns
Hash brown Ingredients
500 g potatoes
3 tbsp melted butter
salt and pepper to taste
For the florentine
1 egg – as fresh as possible
80g cherry tomatoes
For the hollandaise sauce
2 egg yolks
1/4 lemon, juiced.
A pinch of salt
240 ml of melted butter
Step 1: Roast your tomatoes in a preheated oven at 200C/180C Fan for 10 minutes until slightly blistered and blackened.
Step 2: Add the whole potatoes to a pot of boiling water and simmer for 10 minutes. Remove from the water and allow to cool.
Step 3: Turn your oven down to low and keep your tomatoes in there to keep them warm
Step 4: Once the potatoes are cool enough to handle, pull the skins off. You won’t need a peeler for this!
Step 5: Grate the potatoes.
Step 6: Mix the grated potatoes with the melted butter and a generous pinch of salt and pepper.
Step 6: Roll the potatoes into balls.
Top tip! Any hash brown mix you don’t need for brunch today can be flattened and frozen for the next time you fancy hash browns.
Step 7: Preheat a pan with a generous drizzle of vegetable oil the add the hash brown balls, using the back of a spatula to flatten them.
Step 8: Fry for 4-5 minutes on each side.
Step 9: Remove hash browns from the pan and place on a cooling rack over a rack with a pinch of salt to drain off excess oil. Serve warm.
Step 10: Place your spinach in a colander and pour over a kettle of boiling water to wilt it. Allow as much of the liquid to drain off as possible.
Want to see a video on how to make the hash browns? Check out our step-by-step guide here
To make your poached egg
Step 1: Bring a deep saucepan full of water to a very gentle simmer.
Step 2: Crack your egg into a bowl or mug – don’t skip this step! It will help it keep its shape in the water.
Step 3: Gently slide your egg into the water and simmer for 2-3 minutes until the white is set.
Step 4: Scoop your egg out of the pan with a slotted spoon and dab the back of the spoon on a piece of kitchen towel.
To watch how to poach an egg, check out our video.
Finally for the easy hollandaise sauce recipe
Step 1: Whisk the egg yolks, lemon juice and salt in a microwave safe bowl until smooth.
Step 2: Slowly drizzle in your melted butter while whisking the egg yolk mixture.
Step 3: Heat in microwave for 15-20 seconds.
Top tip! If your sauce splits, add a splash of water and whisk.
Step 4: Whisk it up, and it’s done!
To serve, lay two hash browns on a plate. Top with spinach, a poached egg and plenty of hollandaise sauce. Finish with a sprinkle of paprika for garnish.
Serve two hash browns, topped with your wilted spinach, poached egg and a drizzle of hollandaise with your roasted tomatoes to the side.
Crispy, Custardy French Toast
Styled by Jenny Brown, photography by Max Jowitt.
You don’t have to be a chef to whip up these delectable french toasts. All you need are a couple of ingredients – that are probably already lurking in the back of your fridge – and this recipe. Serve in the sunshine, and while you’re soaking up those rays, these will be soaking in alllll that maple syrup.