Brunch O'Clock

As a millennial, I'm naturally a big fan of brunch. I love it. It combines the best bits of breakfast and lunch and is a perfectly acceptable time to mix sweet and savoury - french toast, maple syrup and a side of thick cut bacon? Yes please.Brunch has also become one of those nouns that's now used as a verb - an indication of just how trendy it is; brunching really is an art form. Out of all the meals of the day, brunch comes out on top and like most other millennials, I'm always up for a lazy weekend catch up over a flat white and some creamy scrambled eggs, complete with the obligatory Instagram post #brunchingwiththegals

If I could brunch every day, trust me, I would. But these regular weekend trips add up and we really should be saving those pennies for something grown up - like, you know, a deposit for a house. So, I'm here to help you out a bit and will be running a little series of brunch posts over the next week or so, sharing some of my favourite brunch recipes for you to make at home as well as a couple of shout outs for my top brunch spots in London. All the recipes will be relatively unfussy and easy to scale up making it pretty handy if you've got a few friends round. So let's go!


I absolutely adore eggs and will take them however which way they come, whether that's fried, scrambled, poached or baked. And so it's only natural that the first recipe I'm sharing are super yummy eggs. But not just any old eggs - in true brunch style these bad boys are baked up in the cutest little cast iron skillet, loaded with onions, tomato, peppers and smoky chorizo before being served with chunks of sourdough.

This is definitely a dish that feels indulgent but requires minimal effort and just tastes great. You could do this in any large oven safe frying pan if making for a group .Just stick it in the middle of the table and let everyone dig in.


serves 2

 2 tbsp Olive Oil
1 Small Onion
Half a green and red pepper
1 Clove Garlic
1/2 tsp Smoked Paprika
Sea Salt and Black Pepper
50g Chorizo, roughly chopped
Handful Cherry tomatoes, halved
2 Medium Eggs
Chopped Parsely


Preheat oven to Gas Mark 6/200C
In a cast iron skillet or oven safe frying pan, fry your onions and peppers until softened
Add in the garlic and chopped chorizo. Fry for a few minutes before seasoning with salt, pepper and smoked paprika
Add in the tomatoes, remove from the heat and make two wells in the pan
Crack the eggs into the wells and bake in the oven for 6-10 minutes until the whites are set and the yolks are slightly runny Serve with some chunky bread