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25 Mar, 2014

Mother's Day Brunch

Treat your mum this Mother's day with a delicious brunch. There are no better ingredients than avocado and eggs, topped with seasonal British asparagus. Serve with a big cuddle and a mug of tea.

Recipes

Ingredients

Serves 2
8 asparagus
2 avocados, remove flesh and dice
Juice of 1 lemon
1 tsp rapeseed oil
½ yellow pepper, finely diced
1 handful coriander, roughly chopped
2 organic eggs
Salt
Pepper

Method

We have launched a little competition because we want to hear about the food that reminds you of your mum. For me, I always remember my mum making crispy grilled chicken thighs with salad for a quick dinner or she used to sprinkle wedges of apple with salt so that we would eat them more eagerly. To this day I always have my failsafe quick dish as chicken thighs and salad, and I can often be found sneaking off with an apple and a pinch of Maldon salt. Because #mumsknowbest. For more details on how to enter the competition, click here.

I wanted to create a simple brunch recipe that anyone can make but something that looked really pretty and indulgent. With British asparagus coming into season this week I paired it with two of my favorite ingredients, eggs and avocado, because there are no better ingredients for brunch!

And to top the brunch off, I teamed it with a deliciously seasonal rhubarb compote and soy yogurt. (You can use natural yogurt if you prefer.)

To make

Firstly place a pan of water on the hob and bring to the boil.

Place a griddle pan on a high heat.

While the water is coming to the boil, make the avocado salad. Cut the woody ends off the asparagus and then slice them in half length ways and keep the tip ends to one side. Chop the rest of the stalk into thin circles. Add these to a large mixing bowl with the avocado, lemon juice, rapeseed oil, yellow pepper, coriander, salt and pepper and mix well.

Now slice the tips in half through the middle and place them on the griddle. Griddle each side for 1 minute until tender and lightly charred.

Once the water has boiled, turn the heat to a simmer and drop in the eggs to poach them. For a runny yolk, poach them for 2 minutes. Remove with a spatula and place on a piece of kitchen towel to remove the excess water. Sprinkle with salt and pepper.

To assemble the dish, create a small heap of avocado and place the asparagus tips on an angle. Then to the side of the dish pile up the rest of the asparagus to make a platform for the egg.

Serve immediately with the rhubarb yogurt, a big mug of tea and an even bigger cuddle.

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