This is yet another baked eggs brunch recipe which I love (inspired by my lovely old housemate, Bex). It sounds a bit mad, it looks a bit mad, but the freshness with the cheesiness is an unlikely combination which just works. It 's for those times you fancy a big ol' savoury brunch but want to be able to move after and not be in a sausage coma.
Serves: 2-3
Cooking time: 20 minutes
Ingredients:
- 7 Baby Potatoes
- 225g Halloumi
- 1 tsp Honey
- 1 Leek
- Handful of Kale
- 1 tsp Za'atar (plus extra for topping if desired)
- 100g Frozen Peas
- 3 Sprigs of Mint
- 4 Eggs
- 125g Mozzarella
- Salt & Pepper (for seasoning)
- Butter
Instructions:
- Halve the baby potatoes and boil until softened (about 5-7 mins). Drain and set aside.
- Cube the halloumi and fry in a skillet or frying pan until golden. Remove and toss with honey in a separate bowl.
- Slice the leek and soften in the skillet with a knob of butter.
- After a few minutes, add the halved potatoes, za'atar, and seasonings to the skillet. Add more butter if needed. Sauté until potatoes start to crisp.
- In a blender, combine frozen peas with 100ml boiling water and mint sprigs. Blend until a purée forms.
- Add the pea purée to the skillet, along with the kale and honey-coated halloumi. Season as needed. If the mixture is too dry, add a little boiling water to deglaze the pan.
- Preheat the grill on high. In the skillet, make four wells and crack an egg into each one. It's okay if the eggs spread.
- Scatter mozzarella over the skillet. Season generously, and sprinkle more za'atar if desired.
- Place the skillet under the grill to cook the eggs and brown the cheese (about 4 mins). For runny yolks, remove while eggs still wobble slightly as they'll continue cooking after removal.
- Serve directly from the skillet for a delightful presentation.
Serving Note: Best enjoyed on a Saturday morning with Etta James' "Tough Lover" playing with fresh bread and butter.
