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Nathan Anthony's ham and cheese croissant bombs & Huevos Rancheros

The Air Fryer King Nathan Anthony is serving up a delicious brunch in minutes with minimal faff and minimal washing up! He's treating us to top tier ham and cheese croissant bombs, followed by his take on the classic Mexican brunch dish Huevos Rancheros.

Ham and Cheese Croissant Bombs 

Makes: 6

Recipe taken from Bored of Lunch: Healthy Air Fryer - 30 Minute Meals

Ingredients

1 packet of croissant pastry (e.g. Jus-Roll) or 320g ready-rolled puff pastry sheet1 tbsp Dijon mustard3 slices of ham, halved6 small balls of cheese, such as mozzarella pearls, 3 halved Babybels 1 egg, beaten

Method

1. Unroll the croissant dough or puff pastry, and cut it into 6 triangles. Spread a little Dijon mustard onto each triangle. 

2. Wrap a half-slice of ham around each cheese ball to prevent it oozing out during cooking. Place each cheese ball on a pastry triangle and wrap the pastry around it to form a croissant shape or a ball.

3. Glaze each pastry with beaten egg, making sure to coat it all over, then air-fry for 7-8 minutes at 180C.


Huevos Rancheros 

Serves: 3

Ingredients

400g tin of black beans, drained, or refried beans ½ tsp ground cumin Juice of 1 lime 6 tbsp tomato purée 6 mini tortilla wraps 3 eggs 30g chorizo, crumbled Salt and pepper, to taste 

To garnish: Hot sauce of choice Tomato salsa30g feta cheese, crumbledHandful fresh coriander½ ripe avocado, diced 1 lime, cut into wedges

Method

1. In a bowl, combine the beans, cumin, lime juice, 2 tbsp of the tomato purée, and some salt and pepper. 

2. Spread the remaining tomato purée over three of the tortilla wraps, and sandwich each with the other three tortillas (this helps the tortillas stay flat and not curl upwards during cooking). 

3. Spoon the bean mixture evenly over the top tortillas, leaving room for an egg in the middle. Crack an egg into each hole and sprinkle over the chorizo. Air-fry for 7-8 minutes at 190C. 

4. Garnish with the hot sauce (according to taste), the salsa, feta cheese, fresh coriander, avocado and limes, and serve.  

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Weekdays 10am-12:30pm