Grown Up Avocado On Toast
The perfect rabbit-out-of-a-hat, something-from-nothing brunch. It looks and tastes special but takes 3 minutes
1 large ripe hass avocado
2tbsp finely chopped tarragon
Dozen pistachios, roughly bashed in a pestle and mortar
Extra Virgin Olive Oil
2 slices of sourdough bread
Toast the bread
In a bowl mash the avocado with a drizzle of oil, a pinch of salt and a squeeze of lemon to taste
Top your toast with the avocado mash
Finish with the tarragon, nuts and a drizzle of oil.
Other options to try; crumbled feta or lime juice and paprika. And a splash of hot sauce is never a bad idea!
Vaguely inspired by a Long Island, New York, Mexican breakfast we enjoyed this summer. It’s such an easy win as it calls for ingredients that are always in the fridge anyway.
The cooked chorizo is worth making a trip to the deli for - it's the oil from these sausages that gives this meal the edge.
3 spring onions, finely sliced
1 clove of garlic
6 cherry tomatoes, diced
a red chilli, de-seeded and finely chopped
1 chorizo cooking sausage, taken out of the skin and torn into small pieces
In a saucepan, fry off the onion in a knob of butter for a minute, then add the garlic and the chilli for an extra minute or two
Add the chorizo and cook through.
Add in the tomatoes and once everything has started the combine and the tomatoes have started to break down, pour in your eggs and a pinch of salt
Scramble the eggs (removing from the heat as they start to set) and cook to your preference
Serve with bitter leaves a dollop of yoghurt (or sour cream), a squeeze of lemon. If you have it, try adding fresh coriander or parsley.
Hazelnut And Banana Spice Spiked Bundts
These little bundts are so easy to make and are a little healthier than your usual banana breads. They are great for breakfast and brunch or can be easily packaged in brown paper for a snack on the go. We love to have these ready for unexpected guests over the festive period.
Makes 6 mini bundts
Pre heat the oven to 170 degrees C
2 medium ripe bananas
2 medium eggs
30g chopped hazelnut
1 teaspoon of cinnamon
Grating of fresh nutmeg
35g soft butter
145g ground Almonds
1 teaspoon Maple syrup
1 teaspoon Bionda coconut blossom nectar (or you can add honey)
1/2 teaspoon bicarbonate of soda
Pinch of sea salt
Mash the banana with the spices and softened butter
Add the eggs, maple syrup and blossom nectar or honey
Add in the dry ingredients; ground almonds, hazelnuts, bicarbonate of soda and a pinch of salt until the mixture comes to a batter.
Pour the mixture into the moulds
Put in the oven for 30 minutes but check the bunts after 25 with a skewer. If the skewer comes out clean then they are ready.
These bundts are great with yoghurt, pomegranate and some left over hazelnuts but are also fantastic on their own with a cup of tea!
Words by ELLE Food Editors Laura Jackson & Alice Levine