Overdid it at The Jazz? Here are five brunch ideas to make you feel like yourself again 

Eggs benedict, homemade mcmuffins and something sweet to round it off 

These brunch recipes will make you feel better in no time.

Eggs Benedict with Hollandaise sauce

recipe by:Darina Allen

This recipe is a combination of two, ‘forgotten skills’: poaching eggs and making Hollandaise sauce, creating the perfect lazy breakfast

Servings

2

Preparation Time

 15 mins

Cooking Time

 3 mins

Total Time

 18 mins

Course

 Main

Ingredients

• 4 eggs

• 4 slices good sourdough bread or 2 English muffins or 2 bagels

• butter

• 4 slices home-cooked ham or 8 rashers good bacon, cooked

• For the Hollandaise sauce:

• 2 egg yolks

• 125g butter, diced

• 1 tsp freshly squeezed lemon juice

Method

1. First, make the Hollandaise sauce and keep it warm. Put the egg yolks in a heavy, stainless-steel saucepan on a low heat or in a bowl over hot water. Add 2 teaspoons of water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next piece.

2. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from the heat immediately and add a little cold water to cool it quickly. Do not leave the pan or stop whisking until the sauce is made.

3. Finally add the lemon juice to taste.

4. If the sauce is slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to coating consistency. It is important to remember that if you are making Hollandaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the saucepan at any stage. If the saucepan feels too hot for your hand, then it is also too hot for the sauce.

5. Another good tip if you are making Hollandaise sauce for the first time is to keep a bowl of cold water close by so you can plunge the base of the saucepan into it if becomes too hot.

6. Next poach the eggs. Bring a small saucepan of water to the boil. Reduce the heat, swirl the water, crack the egg into a tiny bowl and slip the egg gently into the whirlpool in the centre, with the water temperature bubbling gently at just below boiling point. Cook for 3-4 minutes, until the white is set and the yolk is still soft and runny.

7. Meanwhile, toast or chargrill the bread, muffins or bagels. Slather a little butter on the hot bread and lay a slice of ham or freshly cooked crispy bacon on the base.

8. Lift out the poached egg or eggs on a perforated spoon; drain and place on top of the toast.

9. Coat generously with the Hollandaise sauce and serve immediately.

Sausage and egg muffins

No need to head to the drive-thru for this breakfast sandwich

Servings

4

Preparation Time

 10 mins

Cooking Time

 2 hours 0 mins

Total Time

 2 hours 10 mins

Course

 Main

Cuisine

 American

Ingredients

• 200g plain flour

• ½ sachet fast action yeast (4g)

• 140g milk

• 25g melted butter

• 10g caster sugar

• 3g salt

• 100g pork mince

• 50g sausage meat (removed from your favourite brand of pork sausage)

• 5g salt

• 1tsp dried rosemary

• 4 eggs

• 4 slices cheese

Method

1. Warm the milk to above hand temperature and add the dried yeast, then allow it to sit for one minute.

2. Mix the flour, sugar, salt and melted butter, then add the milk and yeast. Knead for five minutes, until a soft, sticky dough is achieved. Transfer to a greased bowl and leave in a warm place to double in size. This should take about 45 minutes.

3. Once doubled in size, turn out onto a floured bench and roll approximately. 1.5 inches thick. Use a cutter to cut into circles and place them onto a tray dusted in flour or polenta. Cover with a cloth and allow to double in size again (another 45 minutes approximately.

4. Preheat your oven to 160°C. Heat a non-stick pan over a low heat, and cook the muffins for 4 minutes on each side, with a lid on. Remove and reserve.

5. To make the patty, mix the pork mince, sausage meat (squeezed from its casing), salt and dried rosemary. Shape into thin pattys approximately two centimetres thick. Cook in a hot pan till crisp on both sides.

6. Cook the eggs in a ring cutter to retain their shape, if you have one, and once the egg white is set, flip and cook for 1 more minute on the other side.

7. Slice the muffins in two and toast them, then assemble with the pattys, cheese and egg. Serve immediately.