Recipe roundup: Brisk brunch ideas

We simply can’t get enough of these brunch recipes. They’re easy to make and perfect for when you are in a time crunch. Not to mention they are lipsmackingly good!

Oat crumpets with avocado and sriracha honey bacon

HANDS-ON TIME 20 min
TOTAL TIME 30 min (+ standing)
SERVES 4

Make dough an hour before you plan to make breakfast, or the night before, and put it in the fridge overnight.

Ingredients

1 cup flour
1 tsp fine salt
½ cup rolled oats
1½ tsp dried yeast
½ tsp chilli flakes
½ tsp baking soda
1½ cups milk, lukewarm
1 cup double-cream yoghurt
2 tbsp wholegrain mustard
1 tbsp chopped chives
Oil cooking spray
8 slices streaky bacon
1 tbsp honey
1 tbsp sriracha
2 tbsp olive oil
1 large avocado, sliced
8 eggs, boiled and peeled

Method

PLACE flour, salt, oats, yeast, chilli flakes, baking soda and milk together in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen.
COMBINE yoghurt, mustard and chives together in a small bowl. Mix well and season. Refrigerate until required.
PREHEAT oven to 200°C.
LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10–20 minutes or until crisp and caramelised.
HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5 cm round, 2.5 cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan.
GENTLY spoon a heaped ¼ cup of crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan; carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total.
SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt.

FOOD TEAM TIP: Don’t like streaky bacon? Opt for shoulder bacon or any other bacon of your choice.

Coconut yoghurt and lime pancakes

HANDS-ON TIME 10 min
TOTAL TIME 20 min
SERVES 4

Ingredients

2 eggs
1½ cups buttermilk
¼ cup caster sugar
2 cups self-raising flour
½ tsp baking soda
40 grams butter
½ cup coconut flakes
½ cup roasted macadamias
2 limes, peeled and sliced
2 tbsp caster sugar
Yoghurt (to serve)
Limes (to serve)
Micro herbs (to serve)

Method

WHISK eggs, buttermilk and sugar together in a bowl. Sift in flour and baking soda. Gently mix until smooth.
MELT 1 teaspoon of the butter in a medium frying pan. Pour cups of batter into the pan and cook for 2 minutes or until bubbles appear on the surface. Turn over and cook on the other side until browned. Remove from the pan.
REPEAT to make a total of 8 pancakes.
COMBINE coconut flakes and roasted macadamias.
TOSS sliced limes with caster sugar.
SERVE pancakes with yoghurt, coconut mixture, limes and micro herbs.

Dukkah eggs and hot-smoked salmon grazing board

HANDS-ON TIME 15 min
TOTAL TIME 25 min
SERVES 4

Ingredients

Dukkah
¼ cup hazelnuts
¼ cup raw almonds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp sea salt flakes

Grazing board
1 cup double-cream yoghurt
cup finely grated Parmesan
3 anchovy fillets, finely chopped
1 clove garlic, crushed
1 tbsp lemon juice
2 tsp Worcestershire sauce
4 eggs, boiled and peeled
1 tbsp olive oil
2 baby cos lettuce
1 large carrot
1 medium beetroot
300 grams hot-smoked salmon

Method

Dukkah
preheat the oven to 180°C. Place nuts and spices on a baking-paper-lined oven tray and bake for 10 minutes or until nuts are golden. Remove from the oven and allow to cool. Process spice mixture in a small food processor until coarsely ground; stir in salt. Place in a screw-top jar.

Grazing board
COMBINE yoghurt, Parmesan, anchovy, garlic, lemon juice, Worcestershire sauce and 2 tablespoons of water in a small bowl. Refrigerate until required.
PLACE oil in a bowl and dukkah in a second small bowl. Roll eggs in oil to coat and then in dukkah.
CUT lettuce into wedges. Peel and shave carrot and beetroot with a mandoline, V-slicer or knife. Arrange lettuce, carrot and beetroot on a platter or individual plates. Top with flaked salmon and dukkah eggs; drizzle with dressing to serve.

FOOD TEAM TIP: The dukkah will keep in an airtight jar for up to 1 month. Sprinkle over steamed vegetables, grilled chicken or lamb, or stir through scrambled eggs.

ALSO SEE: 5 Breakfast spots in and around the Midlands

Adapted from the Food&Home Summer 2022 issue.

Feature image: Aremedia