Brunch and munch

from The House of Wellness Spring 2021 Magazine

Char time

RISE AND SHINE

Never settle for a boring breakfast again — Lucy Tweed’s delicious take on some of our favourite brunch staples will ensure every day feels like a Sunday

FRENCH BAGUETTE

TOAST SERVES 4 ● 2 eggs ● 1 tsp vanilla extract ● ½ cup single (pure) cream ● 1 day-old baguette, sliced diagonally into 1.5cm thick pieces ● ½ cup sugar ● 1 tsp ground cinnamon OPTIONAL INGREDIENTS Icing (confectioners’) sugar, honey, lemon wedges

My child made me this one Mother’s Day. So naturally I took his beautiful gesture of love, redesigned it with some improvements (created a lazier version) and called it my own. Preheat the oven to 180C. Whisk together the eggs, vanilla and cream. Place the baguette slices in a single layer in a baking dish lined with baking paper, and pour the egg and cream mixture over the top. Soak for 5 minutes, then flip over and soak for another 10 minutes. By now, most of the liquid should be absorbed. Pour the sugar on to a plate. Carefully dip one side of each soggy slice into the sugar, so you have a crusted side. Wipe any leftover egg and cream mix from the tray, then put the baguette slices back on the paper, sugarside up. Dust with cinnamon and bake for 7 minutes.

STRAWBERRY APPLE CHIA

PUDDINGS SERVES 5-6 ● 300g strawberries, hulled ● 1 pink lady apple, cored and chopped ● 4 cups unsweetened drinking coconut milk ● 3 tbsp maple syrup ● 1 cup rolled oats ● 1 cup chia seeds ● 1 tsp ground cinnamon OPTIONAL INGREDIENTS Coconut yoghurt, extra maple syrup, chopped peach, toasted coconut

Blitz the strawberries and apple until smooth. Tip into a large bowl and stir in the coconut milk, maple syrup, oats, chia seeds and cinnamon. Leave the mixture to thicken for 5 minutes if you’re in a hurry, or overnight if you’re being organised. Divide among individual jars (or pile into one big airtight container) and refrigerate. Stored this way, they will keep for up to four days.

POACHED EGGS WITH CRUMBS & 30s HOLLANDAISE SERVES 2

● Generous handful of coarse homemade breadcrumbs (or just roughly torn bread) ● 1 tbsp olive oil ● 1 tbsp white wine vinegar ● 4 eggs ● sea salt and freshly ground black pepper HOLLANDAISE ● 100g butter, melted and kept warm ● 2 tsp white wine vinegar ● 1 tsp dried tarragon ● 2 egg yolks

Pan-fry the breadcrumbs with the oil over medium heat until crispy and golden. Set aside. In the same pan, bring 4 cups (1 litre) of water and the vinegar to a simmer and poach the eggs. I recommend cracking the eggs with confidence straight into the pan, making sure they are not stuck to the bottom. Turn the heat down a notch and wait 5 minutes. Check on them if you like by lifting them to see how they’re cooking. While that’s happening, make the hollandaise. Place all ingredients in a small powerful food blender and blitz for a few seconds. You could also use a small stick blender. The speed/power of the blend emulsifies the ingredients in the same way double boiling and whisking gently does. Layer the crumbs, poached eggs and hollandaise on a vessel of your choosing and in whatever order you like. Season to taste.