Angela Hartnett's weekend brunch masterclass
At Dermot’s special request, Angela Hartnett is here to help us crack our scrambled, poached and fried egg game to whip up the perfect brunch.
So join us for an egg masterclass and perfect your brunch skills this weekend!
Perfect poached eggs
Serves: 1
Ingredients
¾ full saucepan of water2 tbsp white wine vinegar 2 eggs
Handful of spinach Knob of butter SaltPepper
1 slice sourdough, toasted, halved and buttered
Method
1. Place a medium sized pan of water on the hob over a medium heat and bring to the boil. Add the vinegar and turn down to a medium simmer.
2. Gently crack the eggs into a small bowl and then tip into the simmering water and stir the pot and cook for roughly 3 minutes, keeping an eye on them for a soft centre
3. In a separate pan, gently wilt the spinach with the butter and a dash of water, and season
4. When the egg starts to rise to the top, floating, remove immediately so the yolk doesn’t overcook
5. Serve with the buttered, toasted sourdough, spinach on top, followed by the eggs. Season again to taste.
Perfect scrambled eggs
Serves: 1
Ingredients
3 eggs10g butterSaltPepper1 tbsp double cream
Serve with:
Toasted bread, buttered
Method
1. In a bowl, crack the eggs and gently whisk together using a fork
2. Heat a frying pan over a medium heat and when warm, add in the butter so it starts to bubble. Tip the eggs in and fold with the spatula until just cooked. Add the seasoning and cream.
3. Serve with the toasted, buttered bread
Fried egg and bacon bun
Serves: 6
Ingredients
12 rashers streaky bacon Knob salted butter6 free-range eggs6 plain white rolls or baps, sliced in half and butteredSaltPepper
Optional to serve with
Sauce of choice
Method
1. Preheat the oven to 200C/180C fan/gas mark 6
2. Lay the bacon rashers in a single layer on a baking tray and cook them for 8 minutes, turning halfway through the cooking time, until nice and crispy
3. At the same time add the butter to a large frying pan (or use 2 pans if you don’t have one big enough to hold all the eggs). Allow the butter to bubble gently, then crack the eggs into the pan and fry for 2-3 minutes, until the whites start to crisp at the edge but the yolks are still soft. Use a spoon to coat the top of the egg with the hot butter while it’s cooking, and season with salt and pepper.
4. When the eggs are ready, place the bacon in the buttered baps and add the seasoned egg. Finish with your choice of sauce and dig in.