Sexy Fried Eggs For Sunday Brunch Food

SEXY FRIED EGGS FOR SUNDAY BRUNCH

Steps:

• Heat a ridged griddle pan.
• Lightly brush the tomato slices and bread with some olive oil.
• Cook the tomato slices first, for at least 5 minutes.
• When they are almost ready, toast the bread in the same pan until well bar-marked.
• In the meantime, pour a little olive oil into a small frying pan and crack in the egg.
• Allow it to set for a minute or so and add the garlic and chilli.
• Cook for a couple of minutes, spooning the hot oil over the egg until cooked to your liking.
• Place the griddled bread on a plate and quickly spoon the tomatoes on top.
• Throw the chives into the egg pan and splash in the balsamic vinegar.
• Season well, then slide the egg on to the tomatoes and drizzle the pan juices on top.
• Serve immediately, with a good cup of tea!

SUNDAY BRUNCH EGGS

Steps:

• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

FLATBREADS WITH BRUNCH-STYLE EGGS

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
• Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.