Here is my breakfast idea. Something different and might be just a thing for an Easter breakfast or brunch. Hope you all will enjoy it!
Baked buns with egg and Bavarian frankfurters.
2 fresh burger buns or white crusty bread rolls
2 medium eggs
1-2 frankfurters, diced into bite-size chunks, Unearthed Bavarian Frankfurters are delicious
2 thin slices cheddar cheese
1/2 small red onion, thinly chopped
chive, for sprinkling
1 tbsp butter
1 tsp oil
optional: chopped mushroom, pancetta or few baby spinach leaves
Preheat oven to 160°C.
Cut off the tops of the buns and scoop out the insides. Well it might seem like a waste so why not to dry them for a breadcrumbs.
In a small frying pan heat the butter. Add frankfurters and onions and fry for 3 minutes.
Place the buns in a lightly oiled baking tray. Arrange all ingredients starting with slice of cheese, then onions and frankfurters and tiny bit of chive. Crack an egg into each and sprinkle with salt and black pepper. Bake in the oven for about 15 minutes, then place under the hot grill for 2-3 minutes until the whites are set and yolks are done to your liking. Pierce the white to ensure that it is done. If required put back under the grill for another 1-2 minutes but keep grill door slightly open to ensure that the buns won’t get burned.
250 g self-raising flour
100 g raisins
100 g sultanas
200 g dark soft brown sugar or dark brown muscovado sugar
300 ml strong hot tea, strained
1 egg, beaten
1 tsp butter, for greasing
optional: butter for serving
Place sugar and fruit in a bowl and pour over the hot tea. Stir well and leave to stand for 3-4 hours or overnight if possible.
Pre-heat the oven to 150°C. Lightly grease the cake tin and line with greaseproof paper. Use 1 kg (2lb) loaf tin.
Stir the flour and egg into fruit mixture and stir well. Then turn into the tin and bake for 1 1/2 – 1 3/4 hour. Leave to cool in a tin for 10-15 minutes and then transfer on a wire rack to cool completely.
Serve with a butter.
4 tsp loose darjeeling tea
300 ml hot water
175 g sultanas
200 g dark soft brown sugar or dark muscovado
1 egg, beaten
275 g self-rising flour, sifted
1/2 tsp butter
Put 4 heaped teaspoons of tea in a large mug or tea pot and pour on boiling water. Leave the tea to brew for up to 3-4 minutes. Then separate the leaves from liquid otherwise it will get bitter. Put the sugar and sultanas in a bowl and pour over the hot tea. Stir well and leave it to stand for 1-2 hours.
Preheat oven to 150°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm). To sultanas and tea mixture add flour and beaten egg and gently mix all together.
Turn into the tin and bake in the centre of the oven for 1 h 40 min or until a skewer inserted into the middle comes out clean. When ready remove from tin and transfer into a wire rack and leave to cool. Serve sliced with a bit of unsalted butter. Bon appetit.