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IMAGE

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Image / Editorial

The Brunch Club


By IMAGE
30th Nov 2013
The Brunch Club
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There’s only one thing we love more than breakfast – and that’s a laid-back, leisurely brunch. Kevin and Garvan, the duo behind the Two Rooms in Dublin B&B, have combined their foodie experience with great design and fun photography to create a quirky and tasty tome of recipes fittingly called Breakfasts & Brunches. We particularly love how many different ways Fred the pooch pops into a shot. And of course, they also have a great blog. Just in time for the weekend, they’re sharing a recipe for seriously tasty baked eggs. Give it a go and make sure to tweet us a pic on @image_interiors!

This impressive dish is baked individually in small 8oz casserole pots. Serve with crispy bacon, buttered toast and a sprig of basil. Yum!

You’ll need
Kevin and Garvan like to use a soft Greek cheese, an Irish cheddar, a Gruy’re cheese and a hard cheese such as Parmesan, but go for your favourite cheese. You don’t need all four types, but a mixture is tasty.
2 eggs
1 Peppadew pepper (available from good supermarkets or delis) stuffed with cheese [if you have trouble finding Peppadew peppers, you can use a jar of small, sweet bell peppers instead]
2 leaves of basil, shredded
Pinch of freshly ground black pepper
1 tbp of grated strong Cheddar
1 tbs of grated Gruy’re
1 tbs of grated Parmesan
1 tsp of toasted pine nuts
Pinch of crushed sea salt

Method
Preheat oven to 200C (400F), gas mark 6.
Lightly butter the casserole pot. Crack two eggs into the buttered casserole.
Cut the pepper into fine slices and add to the eggs along with the shredded basil and a pinch of pepper.
Add the grated cheeses.
Toast some pine nuts on a dry pan until nice and golden, turning often to prevent burning.
Add the nuts to the top of the eggs and cheese with a pinch of sea salt.
Place the casserole pot on to a baking tray and pop in the oven for 12-13 minutes.
Serve immediately.