Brunching at home? These creamy herbed mushrooms on home-made crumpets are the perfect meat-free savoury treats to serve your guests.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the creamy herbed mushrooms
3 tbsp olive oil
3 tbsp butter
800 g brown mushrooms, thinly sliced
2 garlic cloves, minced
1 cup cream
½ cup grated white Cheddar
¼ cup chives, chopped
¼ cup parsley, chopped
2 tbsp origanum, chopped
For the crumpets
1 tsp sugar
1 tbsp instant dry yeast
1 cup warm milk
1 cup bread flour
1 cup wholewheat flour
1 tsp salt
1 cup warm water
½ tsp bicarbonate of soda
To serve
Chopped chives
Pea shoots (optional)

METHOD
For the creamy herbed mushrooms
1. Add the oil and butter to a large frying pan over medium heat. Add the mushrooms and fry until soft and brown and the liquid has evaporated, about 10 minutes.
2. Add the garlic and cook for another minute. Stir in the cream, cheese, chives, parsley and origanum.
3. Allow to simmer for at least 7 minutes to thicken slightly. Set aside.
For the crumpets
1. Mix the sugar and yeast into the warm milk. Set aside for 5 minutes.
2. In a large mixing bowl, mix the flours and salt together. Pour the yeast mixture into the flour, and combine to form a thick dough.
3. Cover the dough with cling film and allow to proof in a warm spot for 45 minutes, or until doubled in size.
4. Mix the warm water and bicarbonate of soda together and add to the proofed dough. Stir the mixture until most of the lumps are gone and dough is smooth.
5. Cover and allow to proof in a warm spot for a further 30 minutes or until bubbles form.
6. Lightly grease a non-stick pan with cooking spray and place over medium-low heat. Dollop spoonfuls of batter into the pan and cook for 8–10 minutes, until the top starts to form a skin and air bubbles appear. Adjust heat accordingly.
7. Flip the crumpets and cook for 1–2 minutes, until lightly brown on the other side.
To serve
1. Spoon the cooked mushrooms over the toasted crumpets. Garnish with extra chives and pea shoots, if using, and serve immediately.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

Add more colour to your brunch spread with these breakfast bagels.

The post Creamy herbed mushrooms on home-made crumpets appeared first on MyKitchen.

What’s better than your favourite meal of the day? These mint pesto baked eggs are perfect for your next brunch, or as a nutritious breakfast option.

MAKES 4 // COOKING TIME 35 min

INGREDIENTS
For the mint pesto
2 cups mint leaves
2 feta wheels, crumbled
2 tbsp lemon juice
2 tbsp sunflower seeds
¼ cup olive oil
For the baked eggs
2 tbsp olive oil
1 onion, chopped
½ red pepper, chopped
1½ tsp ground cumin
Pinch cayenne pepper
1 tin black beans, drained and rinsed
1 tin chopped tomatoes
4 eggs
1 cup baby tomatoes
To serve
1 avocado, sliced
2 tbsp chopped coriander
4 slices toast

METHOD
For the mint pesto
1. Blitz all the ingredients until smooth. Season with salt and pepper.
For the baked eggs
1. Preheat oven to 180°C.
2. Heat the oil in a pan and fry the onion and pepper until soft, about 5 minutes. Add the cumin and cayenne pepper and fry for 1 minute.
3. Add the beans and tomatoes, reduce heat and simmer for 10 minutes until thickened. Season with salt and pepper.
4. Dollop into an ovenproof casserole or individual ramekins. Make 4 small indents in the mixture. Break the eggs into the indents. Place baby tomatoes around the eggs.
5. Cover with foil and bake for 10 minutes, or until the eggs are cooked to your liking.
6. Remove from the oven and top with avo slices, coriander and spoonfuls of mint pesto.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Do you know what could make your brunch spread even more enticing? Our breakfast bagels with asparagus and caramelised onion.

The post Brunch it up with our mint pesto baked eggs appeared first on MyKitchen.