Five Healthy Brunches to Make at Home
For those of us not willing to compete for the tenth spot in the cafe, we’ve created our own takes on five healthy brunches to bring cafe-style brunches to the kitchen table.
- Middle Eastern Eggs Benedict
Add grilled eggplant and sauteed spinach to toast, top with poached eggs and drown in a middle-eastern take on hollandaise: a sesame-rich sauce made from tahini, hot water, garlic paste, lemon juice and salt and pepper.
Sprinkle with sumac and a cafe-standard brunch is yours!
- Tofu Scramble on Toast
Like scrambled eggs, just without the eggs. Tofu scramble can be made using firm or silken tofu, but the texture of silken tofu generally works best as it takes on flavours more readily.
For this high-protein, minimal-effort brunch, heat avocado oil in a pan, then add the tofu and break up in the pan.
Add seasoning, spices (tumeric and smoked paprika work well), garlic powder and nutritional yeast, stir continuously for around five minutes, then add to toast with a sprig of coriander.
The secret to a good Shakshuka, according to Ottolenghi, is in the onions.
Sauteeing onions as the base of your dish before adding vegetables and spices give this middle eastern brunch a sweetness that cuts through the acidity of the tomatoes. Another tip from Ottolenghi is pace: cook the eggs slowly to ensure the yolks remain runny.
- Mixed Mushroom Omelette
It’s amazing how an exotically shaped mushroom can transform an omelette, but it’s true. Sautee your choice of mushrooms in garlic and oil before adding eggs whisked with salt, pepper, and smoked paprika.
- Miso-Pea Bruschetta
Blend a cup of peas with a teaspoon of miso paste, a teaspoon of tahini, salt and pepper, and lemon juice, add to garlic-infused toast, and drizzle with olive oil. Easy peasy.