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Welcome to Brunch & Stuff, celebrating the most important meal of the day and a little more.

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Deep fried eggs

Deep fried eggs

This recipe is such a hangover indulgence, particularly when someone else is cooking.

I know deep frying sounds bad, but it’s been tarred with a bad name due to the crusty chip shop fryers and greasy batter. Deep frying can be glorious and these eggs are a really treat, a light, crisp coating covers an ooey-gooey yolk, what more could you ask for?

This recipe is for two people, scale up as you need.

Ingredients:

  • 5 eggs
  • 75g plain flour
  • 75g ground almonds
  • 1 tsp smoked paprika
  • Salt and pepper
  • 700ml sunflower oil
  • A splash of milk
  • White wine vinegar
  • Asparagus
  • Lemon
  • Melted butter to serve

Method:

1.       Start by getting all your gear set up. Put a pan of water on to boil with a splash of white wine vinegar (this helps to remove the shells easily) and the sunflower oil on to start heating.

2.       Pull three bowls out; in one crack the egg and whisk together with the milk, in another mix together the flour, almonds, paprika and salt and pepper and in the last pour the breadcrumbs.

3.       Fill a large bowl with water and ice – this is to stop the eggs cooking after they’ve boiled.

4.       Now, on with the show. Place the eggs in the boiling water for five minutes, then plunge straight into the ice water.

5.       Peel the eggs, really gently. This is just the worst. I hate the pressure, I get bored easily and mostly I hate it when I accidentally pull the egg apart. Do a couple extra, just to be safe.

6.       Here’s the fun/messy bit. Take your egg and roll in each of your bowls; first the flour, then the egg and finally the bread crumbs.

7.       Test the temperature of your oil by dropping a breadcrumb into it. It should sizzle slightly and turn golden brown in under a minute.

8.       Drop your prepared eggs into the oil and fry until golden – this should only take about a minute and be careful to turn the eggs as you fry them

9.       Dab the excess oil with kitchen roll and voila! You’re ready to serve. I normally serve these with asparagus, just to sort of pretend I’m being healthy.

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