Music Played12 items
Nina Simone Aint got no
One Direction Best Song Ever
Dean Martin with Helen OConnell How Do ya Like Your Eggs In The Morning?
Sam Cooke Wonderful World
KT Tunstall Black Horse And The Cherry Tree
George Benson Never Give Up On A Good Thing
Rod Stewart Beautiful Morning
Journey Dont Stop Believing
Matt Corby Resolution
Paul Casey and Marty Barr Still In Love With You
Paddy Nash Laughter And Love
Bronagh Gallagher and Paul Casey Love Will Find You
Baked eggs with beans and cheese, Corn pancakes with chorizo and scallions and Gas House Eggs
Baked eggs with beans and cheese
Cannellini bean stew
2 rashers streaky bacon chopped
1 tablespoon cooking oil
1 small red onion, peeled and chopped
200g halved cherry tomatoes
1 tablespoon tomato puree
1 tablespoon maple syrup or brown sugar
3 tablespoons red wine vinegar
1 can cannellini or haricot beans drained
Cook the bacon in the oil until crispy.
Add the onion and cook for a couple of minutes to soften.
Add the tomato puree and cook for 1 minute.
Add the syrup or sugar, vinegar and water and bring to boil.
Add the tomatoes and simmer for 10 minutes. Add the beans and warm through.
Place in 4-6 ramekins.
Set oven to 180oc.
Make a dent in the surface with a spoon and crack an egg into each one.
Drizzle the top with a teaspoon of cream and grated over sharp cheddar or parmesan.
Place in a roasting tray and pour boiling water half way up the sides.
Bake for 10-15 minutes depending on how much you want the eggs done – check by touching the surface of the eggs gently.
Corn pancakes with chorizo and scallions
1 small tin of corn, drained
175g self raising flour
¼ teaspoon baking soda
50g chopped chorizo
4 chopped scallions
Place the corn, flour, soda, buttermilk and egg in a jug and blend with a stick blender.
Fold in the chorizo and scallions and rest for 10 minutes.
Wipe a hot pan with oil and lower to medium high heat.
Drop tablespoons of the mixture into the pan.
When bubbles appear, flip over and cook for another minute.
Cool on a wire rack while you make more.
Serve with the baked eggs or just with bacon and egg.
1 thick slice country bread
1 tablespoon oil
Heat the oil and 10g of the butter in a pan.
Cut a hole out of the middle of the bread with a cutter.
Place the bread and the piece that came out of the hole into the pan and cook until golden, flip over and place the remaining 5g in the hole. Crack in the egg and cook for 3 minutes on a gentle heat or until the grill to finish off.
Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…