Breadcrumbs [Home](/index%2Ephp/) > [7 Recipes For A Tasty Brunch](/index%2Ephp/markdownify/node/1236) [Life](/index%2Ephp/life) / 08 November 2019 # 7 Recipes For A Tasty Brunch Stuck for inspiration? Friends coming over? No time to shop? No problem. The cooking kings at Mob Kitchen have given us their best brunch recipes for a range of situations. Nab their ideas and you’ll steal the show. ## For Meat EaterS: Mob's Chorizo Rösti & Romesco Sauce This is a brunch of kings and queens. Make sure you roast those röstis until nice and golden and crispy. ![](https://media.slman.com/nCq_zgZ4vIHbfcyZ-RljmDUEHbg=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnewmobs-chorizo-rosti.jpg) Serves Feeds 4 Total Time 1 Hour 10 Minutes Ingredients 4 large Maris Piper potatoes, grated (once grated, squeeze water out of the gratings) 1 bunch of parsley 6 eggs 2 tbsp of self-raising flour Chorizo 1 onion 3 red peppers 75g of slivered almonds, toasted Red wine vinegar Smoked paprika Method Step 1 Preheat oven to 180°C. Step 2 Slice up your red peppers and add to a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft. Step 3 Slice up your chorizo. Add to a pan with no oil and fry on a low heat, gradually building up to a high heat until crispy and the fat has rendered out. Step 4 Add your chorizo to a mixing bowl with your grated potatoes, a large handful of chopped parsley, two eggs, the self-raising flour and a sliced onion. Season with salt and pepper and a drizzle of olive oil. Mix everything together. Step 5 Line a baking tray with a sheet of baking paper. Step 6 Divide your potato mix into four. On the baking tray, mould each quarter into a rösti. Place the tray in the oven for 50 minutes until the röstis are golden and crispy. Step 7 Romesco sauce time. Roughly chop up your peppers and add them to a blender with your almonds, a teaspoon of smoked paprika, a handful of parsley, three tablespoons of red wine vinegar and three tablespoons of olive oil. Season with salt and pepper. Blend until you have a smooth dollop-able sauce. Step 8 Egg time. Heat a pan of water. Once simmering, whisk the water to form a whirlpool. Once the spinning water has slowed down, add an egg. Cook for 5 minutes and remove. Step 9 Take your röstis out of the oven. For each plate add one rösti followed by a generous dollop of romesco sauce and top with your poached egg. Top with chopped parsley, a pinch of smoked paprika, salt, pepper and olive oil. Enjoy! ## For Veggies: Pesto Potato Brunch Pan The perfect quick brunch when you want a vegetarian option. Very pesto-y. Very wholesome. Dollop on some Saclà pesto at the end for an extra hit of the goodness. ![](https://media.slman.com/-4G382T3xoG6yCUgEgJePxsPeQw=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnew.jpg) Serves Feeds 4 Total Time 30 Minutes Ingredients 1 sweet potato 12 new potatoes 8 eggs 1 jar of Saclà Classic Basil Pesto 1 bunch of parsley 1 brown onion 1 lemon Method Step 1 Slice the new potatoes and sweet potato into discs. Step 2 Get some water on the heat. Once bubbling, add potatoes. Parboil for 4 minutes. Drain. Step 3 Add a splash of olive oil to a wide frying pan. Add the finely chopped onion. Fry until soft. Add potatoes and fry until they start to brown. Add 4 heaped teaspoons of Sacla’ pesto. Stir it in. Add a large handful of chopped parsley and the juice of a lemon. Stir it in and season with pepper. Step 4 Make 8 little dips in the potatoes. Add the eggs to the holes. Turn the heat to low and cover the pan with a lid for 8-10 minutes until the eggs are cooked through. Step 5 Add some chopped parsley to the top of the eggs, serve it up and Bob's your uncle! ## To Make Last-Minute: EGGY GUACAMOLE CRUMPETS A new brunch king is in town. Remember to add that hot sauce at the end for an extra kick. ![](https://media.slman.com/w8OgNaVH2i3HJldWwoKXG5UkZuc=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnewcrumpets.jpg) Serves Feeds 4 Total Time 25 Minutes Ingredients 6 eggs 2 avocados 4 spring onions 1 lime 1 bunch of coriander 1 red chilli Hot sauce Parmesan Method Step 1 Guac first. Grab a bowl. Add peeled avocados, chopped spring onions, a chopped red chilli, a chopped handful of coriander and the juice of a lime. Add a splash of olive oil. Season with salt and pepper. Mash everything together. Step 2 Crack the eggs into a bowl and season with salt and pepper. Dunk in your crumpets, squeezing them so they absorb the egg. Leave in the egg mixture for 2 minutes so it is properly absorbed. Step 3 Heat a pan with some olive oil. Fry the eggy crumpets for 3-4 minutes on each side. Step 4 Serve the crumpets with a big dollop of guacamole on top. Add some hot sauce, grate over some cheddar and tuck in! ## For Minimal Washing UP: FULL ENGLISH Shakshuka Changing up the Shak game, this one is fresh. Make sure your bacon and sausages are nice and crispy before the next step. ![](https://media.slman.com/1q9-FYyRNJ4pKErEsBJOFzvSLPk=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnewshakshukaimage2-2.jpg) Serves Feeds 4 Total Time 40 Minutes Ingredients 6 pork sausages 200g of chestnut mushrooms, finely sliced 10 rashers of smoked bacon Fresh rosemary 2 garlic cloves 200g of spinach 2 x 400g tins of tomatoes 8 eggs 1 loaf of sourdough Method Step 1 Preheat oven to 180°C. Step 2 Remove skins from the sausages and divide each sausage into three balls. Chop your bacon into chunks. Step 3 Add a small splash of oil to a pan. Cook the sausage and bacon until caramelising and browned. Step 4 Add your mushrooms and reduce them down. Add the chopped garlic cloves and a teaspoon of chopped rosemary. Mix it in and add your spinach. Step 5 Once it has wilted, pour in your tomatoes. Mix everything together, season well with salt and pepper. Reduce down until you have a thick sauce. Step 6 Make little dips in the sauce and add your eggs. Put the dish in the oven for 12 minutes until the eggs are cooked. Step 7 Serve with some lovely crispy sourdough toast and eat up! ## For Under £10: CRISPY ASIAN COURGETTE FRITTERS The #1 brunch option: crispy fritters and the perfect poached eggs for under a tenner. Once you have added the fritter to the pan, don’t move it about. Let it sit there to get nice and crispy. ![](https://media.slman.com/HXk0No6ZwU3TKUfOh2AOXfL9BLE=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnewcourgette-fritters.jpg) Serves Feeds 4 Total Time 15 Minutes Ingredients 1 bunch of spring onions – £0.55 Crushed chillies – £0.85 Sesame oil – £1.60 4 courgettes – £1.60 Chinese five spice – £0.85 9 eggs– £1.50 Plain flour – £0.45 Cornflour – £0.25 Total Cost: £8.15 (We assume that you already have salt, pepper and olive oil.) Method Step 1 Grate the courgettes. Squeeze the gratings to get rid of excess water and then pat them down with kitchen roll. Add them to a bowl. Step 2 Add a teaspoon of sesame oil, a teaspoon of Chinese five spice, three chopped spring onions, a teaspoon of crushed chillies, salt and pepper. Add 1 1⁄2 tablespoons of cornflour and 1 1⁄2 heaped tablespoons of plain flour and an egg. Step 3 Mix everything together with your hands. Step 4 Heat a pan and pour in some vegetable oil. When it is hot, add a heaped tablespoon of the courgette mix. Flatten it out and cook for 3-4 minutes on one side. Once crisp, flip the fritter. Step 5 In the meantime, get your poached eggs on. Boil some water lightly. Whisk the water to create a whirlpool and add your egg to the edge of the whirl. It should turn the whites around the yolk and leave you with the perfect poached egg. It needs about 3-4 minutes to be perfect. Step 6 Stack up your fritters and top with the poached eggs. Add a small drop of sesame oil and you're good to go! ## For Using Store Cupboard Ingredients: GREAT BRITISH OVERNIGHT OATS Overnight oats are so simple and so delicious. The perfect breakfast to go. Here are two different flavour combinations to try. ![](https://media.slman.com/ZUOL7y71XTNvVC8MApStFcTJCSo=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F11%2Fnewovernight-oats-3-ways.jpg) Serves Feeds 4 Total Time 10 Minutes Then leave overnight Ingredients For those who want a bit of a bite: Apple, Carrot and Ginger 200g of rolled oats 3/4 tsp of ground cinnamon 300ml of apple juice 300ml of almond milk 1 British apple, such as Cox, coarsely grated 100g of chopped nuts or seeds For those who want it nutty: Apple Nutty Overnight Oats 200g of rolled oats 3/4 tsp of ground cinnamon 300ml of apple juice 300ml of almond milk 1 British apple, such as Cox, coarsely grated 100g of chopped nuts or seeds Method Step 1 Mix the oats, almond milk, coconut milk, ground ginger and maple syrup in a large bowl. Step 2 Core and chop the apple, chop the carrot and grate the ginger. Fold them into the mixture, leaving a little apple aside. Step 3 Cover and put in the fridge overnight or for at least 4 hours. Step 4 When ready, divide into four cups and top with the leftover apple. #### method two, For Apple Nutty Overnight Oats: **1.** In a bowl or container, combine the rolled oats, cinnamon, apple juice and almond milk. **2.** Add the grated British apple and mix until completely combined. **3.** Cover and put in the fridge overnight or for at least 4 hours. **4.** In the morning, stir approximately half of the chopped nuts into the overnight oats. If the oats are too thick, add some milk. **5.** Divide the overnight oats between four bowls. Top with the remaining nuts and you're done! *For more information, visit [MobKitchen.co.uk](http://www.mobkitchen.co.uk/)* DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .