Brunch is possibly my very favourite type of meal of all time. The choice over sweet or savoury or both (pancakes with bacon and maple syrup, mmmm). The fact that it automatically implies that you're enjoying a lazy weekend or day off rather than rushing through a bowl of cereal before you jump on the bus to work. It's just really great, I think we can all agree on that.
Since Sean and I moved in together, we've made a bit of a habit of having brunch at the weekend. Sometimes we go out to one of the various restaurants that do brunch in London, but to save money we've started making our own a lot. This recipe is a relatively new one for us, but it's a good'un! It's pretty substantial, so it's perfect for those days where you've had a long lie in and technically it really should be time for lunch rather than anything breakfast based. Also, it contains all of my favourite foods, mushroom - check, chorizo - check, mashed avocado - check. Give it a try - I promise, it's bloody delicious.
The Ultimate Brunch Stack
(serves two - especially if your other half is as greedy as mine)
- 2 ripe avocados
- 2 handfuls of sliced mushroom
- 2 handfuls of diced chorizo
- 3 eggs
- bread (I used 5 small slices of seeded bread, 2 for me and 3 for Sean)
- 2 large sliced tomatoes
- 1 lime
1) heat up a frying pan and throw in the diced chorizo - you shouldn't need any oil as the chorizo will release quite a lot of fat!
2) crack all three eggs into a dish and whisk, seasoning with pepper. Lay the slices of bread in the egg mixture to soak.
3) Add the sliced mushrooms to the frying pan, tossing to coat with the chorizo oil.
4) heat up a second frying pan, add a small amount of oil.
5) Time to multi task a bit! Pop the eggy bread into the frying pan and whilst it cooks on one side, slice the tomatoes and halve the avocados.
6) Turn over the eggy bread and then mash the avocados, adding the juice of half a lime.
7) Pop the slices of eggy bread on the plates and top with the mashed avocado. Lay the slices of tomato over and top with the mushroom and chorizo mixture. Finish off with some black pepper and a wedge of lime.