Fearne Cotton stopped by this morning to cook us up some delicious brunch dishes from her new book Cook. Eat. Love.
COURGETTE AND SWEET POTATO HASH WITH EGGS
Prep: 15 minutes
Cook: 15 minutes
450g sweet potato, cut into small cubes (no need to peel)
3 ½ tbsp olive oil
2 courgettes, diced
1 red onion, diced
2 cloves garlic, crushed
Small handful of fresh flat-leaf parsley leaves, roughly chopped
Dried chilli flakes, to serve (optional)
Sea salt and freshly ground black pepper
1. Cook the sweet potato in a pan of boiling water for exactly 4 minutes. Drain well.
Put 3 tablespoons of the oil in a pan and place over a medium heat. Add the sweet potato and cook for 5 minutes, until golden. Add the courgettes, onion and garlic, and sauté for another 5 minutes until everything is cooked through and golden. Season to taste with salt and pepper.
Heat the remaining half tablespoon of oil in a separate pan and fry the eggs to your liking. Plate up the sweet potato and courgette hash with an egg on top and the parsley and chilli (if using) scattered over. Serve immediately.
Tip: Add in 100g diced chorizo when you add the courgette and onion. It will add texture and a smoky flavour to your eggs.
FRUITY BREAKFAST OMELETTE
Makes: 2 omelettes
Prep: Less than 5 minutes
Cook: 5 minutes
1 very ripe banana, peeled and mashed
1⁄2 tsp ground cinnamon, plus extra for dusting
60g blueberries, plus extra to serve
1 tbsp coconut oil, 1 tbsp maple syrup or honey, 1 tbsp almond butter
1. In a large bowl mix together the banana and cinnamon. Beat in the eggs until thoroughly combined, then stir in the blueberries.
Put half the coconut oil in a non-stick pan and place over a medium–low heat. Once the coconut oil is hot, but not smoking, add half the egg mixture and spread out to cover the base of the pan. As the egg begins to set, drag the sides of the omelette towards the centre of the pan and allow the raw egg to fill in any gaps.
When the egg is completely cooked through, fold it in half and slide it onto a plate. Repeat with the remaining egg mixture.
To serve, combine the maple syrup or honey and almond butter and drizzle over the pancakes. Top with more blueberries and a dusting of cinnamon.