Mel's 'bubbly' brunch recipe

Mel's 'bubbly' brunch recipe

3 ratings

With the kids away for the weekend, Mel, from our story, can let her hair down for a night out with the girls – hurrah! Then it’s all back to Mel’s, which is great for her friends, because they know they’re in for a real treat come brunchtime. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 705 calories / serving

Ingredients

  • 1 tsp olive oil
  • 225g pack Spanish chorizo ring, sliced into rounds
  • 1 tbsp white wine vinegar
  • 8 eggs
  • 4 white toasting muffins, halved
  • 100g mixed babyleaf salad

For the hollandaise sauce

  • 250g salted butter, cubed
  • 4 eggs, yolks separated
  • 1 tsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped chives

Each serving contains

  • Energy

    2930kj
    705kcal
    35%
  • Fat

    54g 77%
  • Saturates

    18g 89%
  • Sugars

    4g 4%
  • Salt

    3.4g 56%

of the reference intake
Carbohydrate 24g Protein 34g Fibre 2g

Method

155x255 MelsBrunch mini
  1. To make the hollandaise, melt the butter in a pan over a low heat. Once melted, skim off any white solids from the top with a spoon. In a glass bowl, whisk the yolks with the vinegar, a pinch salt and 1 tbsp ice-cold water. Put the bowl over a pan of just simmering water and whisk for 3-5 minutes, until pale and thick.
  2. Take the eggs off the heat and pour in the melted butter slowly, whisking constantly. Once combined, mix in 1 tbsp lemon juice and 1 tbsp chives. Cover; keep warm.
  3. In a frying pan set over a medium-high heat, heat the oil and cook the chorizo for 4-5 minutes, until crisp.
  4. Add the vinegar to a pan of boiling water. Turn down to a simmer. Crack in the eggs one by one and cook for 3 minutes.
  5. Meanwhile, toast the muffins. Top each with chorizo, a poached egg and a drizzle of hollandaise; sprinkle with the remaining chives.
  6. Serve with the salad leaves and remaining lemon juice.

Little help

Short on time? Try using Tesco Finest hollandaise sauce instead of making your own.

Leftovers

Place any leftover hollandaise sauce in a bowl covered with clingfilm in the fridge. This can be reheated for 15-20 seconds in a microwave. (Hollandaise will keep in the fridge for one day and cannot be frozen.)

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.


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