Up your egg game: new ideas for brunch | Kitchen aide
You can keep it as simple as you like or go the extra mile and serve a range of courses
βBrunch has a very flexible definition, but itβs that hearty meal when youβre having a lazy day,β muses Fadi Kattan, chef/co-founder of akub in London and author of Bethlehem. Thereβs an informality to it, too, he says, with less fanfare and stress than having people over for dinner. βBrunch can also be a more affordable way to socialise,β adds Natasha Sayliss, founder of Mae + Harvey in east London. βYou can have a night out during the day!β
Food-wise, eggs are essential for Kattan and Feastβs Benjamina Ebuehi. βIf thereβs no egg action, something is missing,β says Ebuehi, who keeps things light by serving hers with cornbread. βThat goes down really well, and itβs quick to come together: cornmeal, eggs, liquid of your choice [milk or buttermilk], salt, a bit of sugar, and brown butter to give an extra dimension.β Eat while it is warm, so itβs βsoft and fluffyβ, and top with the all-important fried eggs, bacon, perhaps, and a drizzle of hot honey. Sayliss, meanwhile, gets her weekend started with Turkish eggs. βMix yoghurt and garlic, then spread it on a plate and top with fried eggs.β The real star, though, is the chilli butter: βFry a load of chopped red chillies, add butter and, once that has melted, add honey and chilli flakes.β Drizzle that over, sprinkle with parsley, then just add toast.
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Continue reading...Β© Photograph: Yuki Sugiura/The Guardian. Food stylist: Aya Nishimura. Prop stylist: Louie Waller. Food assistant: SongSoo Kim.
Β© Photograph: Yuki Sugiura/The Guardian. Food stylist: Aya Nishimura. Prop stylist: Louie Waller. Food assistant: SongSoo Kim.