Festive Brunch : Brussel Sprouts + Mushrooms
OK, so let’s get one thing straight. This recipe includes Brussel Sprouts, and although there is heaps of flavour in this dish, if you are not a Sprout fan then this may not be for you. I’m not one of those chefs that tries to make people eat things they don’t like, I am interested in creating interesting flavour and texture combinations, and encouraging anyone to eat more fibre (sprouts are high - I calculate about 6g per person in this dish), but getting adults or children to eat things they really don’t like - not so much.
~ Gutsy Flora
Festive Brunch
INGREDIENTS
This is a large brunch helping for 2ppl
INGREDIENTS
1 large knob Butter/Ghee
300g Chestnut mushrooms
2 sprigs of fresh Thyme
2 large cloves of garlic
Salt flakes + Fresh ground pepper
300g Sprouts, one layer peeled and halved
8 slices of Pancetta
2 Eggs
1tsp Fresh or dried chilli flakes, red peppercorns
Wedges of lemon
METHOD
PREP INGREDIENTS
Lay your pancetta on a grill tray, grill and turn halfway through, and leave to one side to cool.
Prep the sprouts and leave to one side. Slice your mushrooms.
Turn oven to warming oven setting, and place an oven proof dish and 2 plates in the oven to keep warm.
COOK MUSHROOMS
Fry sliced mushrooms in butter/ghee.
They will produce some water so allow this to evaporate away, then add your thyme and garlic, seasoning, and continue to cook until they are nicely charred on the edges, then add 2tbs of lemon. Place mushrooms in your oven-proof dish in the oven to keep warm.
COOK SPROUTS
In the same frying pan, on high heat, add Sprouts with a pinch of salt and approx. 100ml of water (enough to just cover the bottom of your pan), cover with a lid, and allow to steam, until almost cooked (they will be cooking a little further, so make sure they have a little bite).
Add mushrooms back into the pan, along with any juices.
Pack down the mushrooms and sprouts so they are an even layer, turn down the heat to med/low.
COOK EGGS + SERVE
Make 2x small wells for your eggs.
* I have a little trick of putting your cracked egg in a ladle. Then use the base to make the well, and then tip the egg in - it's great tip to use for Shakshuka as well.
Place lid back on pan, cook the eggs, allowing out some steam now and then.
Sprinkle over your chilli, or pepper and herbs.
Serve straight to the table with two warm plates.
