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Saturday, June 12, 2021

Weekend cooking: get your brunch on

Treat yourself this weekend to a fabulous home-made brunch! We’ve rounded up three egg-cellent breakfast options for the whole family to try.

Avocado, feta and beetroot hummus on toast

Recipe and image courtesy of Australian Avocados.

Prep: 5 mins

Serves 2

2 slices sourdough bread, or your favourite bread, toasted

1/4 cup beetroot hummus (or regular hummus)

1/2 large ripe avocado, sliced

2 Tbsp crumbled feta cheese

Fresh sprouts

Dukkah (or za’atar spice blend)

Spread toast with hummus.

Top with avocado, feta, sprouts, and a good pinch of dukkah. Serve immediately.


  • Use any fresh herbs of your choice in place of the sprouts.
  • Sprinkle cut avocado with lemon or lime juice to stop the flesh from browning.

Cheesy ‘egg in the hole’ with corn salsa

Recipe and image courtesy of Australian Eggs. Ideal for brunch or a tasty Sunday night supper.

Prep: 10 mins

Cook: 15 mins

Makes 4

4 large slices crusty white bread (2cm thick)

30g softened butter

1 cup finely grated tasty cheese

1 Tbsp extra virgin olive oil

4 eggs

Chilli sauce, to serve

Corn salsa

1 corn cob, kernels removed

2 Tbsp finely chopped coriander, plus extra leaves, to serve

2 Tbsp lime juice

1 Tbsp olive oil

Spread both sides of bread with butter. Sprinkle cheese over a large plate and press in bread slices to coat both sides. Use a 4cm cutter to cut a hole out of each bread slice.

For the salsa, heat a large non-stick frying pan over medium-high heat. Add corn and cook 2-3 minutes, until bright yellow and edges start to turn golden. Tip into a bowl. Add remaining salsa ingredients and set aside.

Wipe out pan and add oil. Cook bread slices and cut-outs for 2-3 minutes or until undersides are golden and toasted, then flip over. Gently crack 1 egg into each hole.

Sprinkle salt and pepper over egg, cover pan with lid and cook 3-4 minutes, until whites set.

Spoon corn salsa over the top of toast and drizzle with chilli sauce. Scatter with coriander leaves to serve.

Zucchini and herb frittata

From 12WBT Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99, photography by 12WBT Trading.

Prep: 15 mins

Cook: 30 mins

Serves 2

250g potato, finely sliced

4 cage-free eggs

3 Tbsp low-fat milk

1 Tbsp chopped flat-leaf parsley

2 Tbsp chopped chives

Olive oil spray

1 clove garlic, crushed

1 tsp finely grated lemon zest

1 zucchini, grated

125g cherry tomatoes, halved

40g low-fat feta, crumbled

20g baby rocket leaves

Place the potato in a microwave-safe bowl and add 2 tablespoons water. Cover and microwave on high for 2–3 minutes or until tender. Drain and set aside.

Place the eggs, milk, parsley and half the chives in a large bowl and whisk until well combined. Set aside.

Spray a 20cm non-stick frying pan with olive oil and heat over high heat. Add the garlic and lemon zest and cook for 1 minute. Add the zucchini and cook for 2–3 minutes, then add the potato slices and scatter over the tomatoes.

Carefully pour the egg mixture into the pan and gently shake the pan to distribute it evenly. Crumble over the feta and sprinkle over the remaining chives. Reduce the heat to very low and cook for 5–10 minutes or until the frittata is set around the edges but still slightly runny in the centre. Preheat the grill to high.

Grill for 5–10 minutes or until the top is set, golden and puffed. Remove and rest for 5 minutes. Slide onto a large board, cut into wedges and serve topped with the rocket leaves.

What’s your favourite brunch recipe? Please tell us in the comments and share your brunch love.

Want more recipes like this? Try:

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