Joanne Gould | Contributing Writer | Saturday, 15 April 2017

Banging Breakfast Banquet For Your Mates This Bank Holiday

How To Make A Banging Breakfast Banquet For Your Mates This Bank Holiday

The Debrief: Get that prosecco on ice. Nothing says bank holiday like a leisurely late breakfast

Bank Holiday season is here and it’s fair to say we’re a little giddy about it: no work, loads of boozing, lie-ins and chill time with our pals. Oh, and stuffing as much bank holiday based food into our faces as humanly possible. 

Once you’re all done with the Easter lamb, why not make the most of the long weekend by grabbing five of your best mates and feeding them this immense bank holiday banquet of a breakfast to keep those back to work blues away? 

We suggest this easy-but-looks-impressive creamy spinach feta baked egg dish. Serve up alongside some toasted muffins and salmon and ham and you’ve got yourself a kind of deconstructed Eggs Benedict and who doesn’t like that? Plus no Hollandaise to faff about with: win. Get that prosecco on ice. 

You will need:

6 eggs

6 English muffins

150ml double cream

6 slices of good cooked ham

100g smoked salmon 

3 or 4 spring onions

A few sprigs of dill

A handful of chives

1 lemon

30g feta cheese

300g frozen spinach (about 8 pucks) – it works better than fresh for this recipe

200g mixed cherry tomatoes

Knob of butter

What to do:

1. Preheat the oven to 190 C. 

2. Put the tomatoes in an ovenproof dish or tray, drizzle with olive oil and salt, ensuring they’re well coated. Leave them to roast on the top shelf of the oven whilst we get on with the baked eggs. 

3. Start by defrosting the spinach – either in the microwave for a few minutes, or pour a kettle full of boiling water over it all in a sieve. The important thing is to squeeze all the moisture out. Set aside to drain. 

4. Roughly chop the spring onions and dill, then fry in butter in a large frying pan on a medium heat for a few minutes until gently coloured. Add the spinach, cream, juice of half a lemon and mix well. Season to taste with salt, pepper and a small grating of nutmeg (optional). 

5. Next, make six small wells in the spinach mixture and crack an egg into each. Put the whole pan in the oven for 15 minutes or until the whites of the eggs are set. 

6. Finish the dish by scattering the chopped chives and crumbling the feta over the top. 

7. Serve in the pan alongside the roasted tomatoes, sliced ham, salmon and toasted muffins.

8. For bonus brunch points, set up a quick DIY mimosa bar by offering a few different juices and frozen fruits with a chilled bottle of prosecco – mango, forest fruits, peach and orange all work well and will see any lingering bank holiday hangover off in no time. 

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Tags: Recipes