As like many millennials, I can’t get enough of Brunch. I love it! I’m as basic as you can get, give me all the avocado and halloumi and cocktails and I’m yours. But sadly, I don’t always have someone to meet up for brunch, or the money to actually go out regularly. So what do I do? I make my own. Most little bistros do their own specialities, so I’ve decided to create my own – over the last 8 months or so, I eat a combination of these foods and have been working on a totally amazing version to share with you all. So here it is. My brunch of DREAMS:
Calories: who cares? Brunch is a treat, not a punishment. This dish is full of protein, vitamins, minerals, good fats and taste. Enjoy.
– First of all, bang in two Linda McCartney sausages (or any other vegetarian sausage) for however long it states on the box (probably around 15 minutes at 200c)
– Lightly fry off a red onion (diced) for a minute or so in the oil of your choice (at the moment, I’m simply using olive oil)
– Add in around 8 cherry tomatoes (halved) in to the pan and squash them down. Add around 1 cup of water and allow to simmer down.
– Add in a large tablespoon of honey to the pan and stir in well.
– Whilst this is cooking, it’s time to prepare the avocado. Cut in half and scoop out the filling with a teaspoon (easiest way in my opinion). Pop into a bowl and mash with a fork. Add salt and pepper if required.
– The sausages should now be ready! Remove from the oven, chop up and add to the tomato mix until you’re ready to serve on a low heat.
– Bang some bread in the toaster. I usually opt for 2 slices of seeded bread, but whatever floats your boat!
– Slice around a 1/3 block of halloumi into slices and add to the tomato pan. Flip over when the cheese looks as if it’s ‘bubbling’.
– The toast should now be ready, so it’s time to add the smashed avo. No butter or spread is required on the toast.
– Time to load! Add the tomato and sausage mix to the top of the avocado and later top with the halloumi. If you like, sprinkle a little fresh basil on for a herby kick and fancy look.
And viola!!! I hope you have a blast making this. Breakfast wise, it takes 20 minutes tops but is worth every minute when you’ve got some spare time to treat yourself.
Let me know what you think of the recipe!
Emma is a Registered Dietitian and Registered Associate Nutritionist based in Cheshire, England. Emma works in community healthcare and writes freelance alongside her work: topics including Dietetic life, nutrition, mental health and lifestyle. Emma also writes and photographs recipes for the platform, as well as being the author of the ‘Mummy and Me’ series for SR Nutrition. Emma’s Food Stories is PR friendly brand.