Dee's weekend brunch

Dee's weekend brunch

This weekend brunch recipe from Dee of Dee's Wholefoods is suitable for vegetarians and non vegetarians alike.

Prep time: 5 minutes

Cook time: 35 minutes

Servings: 2 people

Ingredients

  • 1 packet Dee’s Traditional Vegan Sausages
  • 40g rocket
  • 2 tbsp white wine vinegar
  • 2 eggs for poaching
  • Juice of 1 lime
  • 2 ripe avocados
  • Knob of butter
  • 2 tbsp sunflower oil
  • Sea salt and pepper
  • 1 egg (For mixing)
  • 2 tbsp plain flour
  • 2 floury potatoes, peeled
  • Olive oil
  • 150g cherry tomatoes on the vine
  • 25g feta

Preparation

Preheat the oven to 180ºC. Line a baking tray with baking paper, place Dee's Traditional Vegan Sausages and cherry tomatoes on the tray, drizzle with olive oil and bake in the oven for 20-25 minutes, turning the sausages halfway through.

Coarsely grate the potatoes onto a clean tea towel or cloth. Holding the cloth together at the top, squeeze out the liquid from the grated potato over the sink.

Tip the potato into a bowl, add the flour and stir well to coat.

Crack in the egg, season well with sea salt and pepper and mix again until the egg is fully combined.

Heat 2 tablespoons of oil and a knob of butter in a frying pan.

Once hot, spoon half of the mixture into one side of the pan and spread out into a circle (approx 10cm) and do the same with the remaining half of the mixture.

Fry on a medium heat for about 4-5 minutes on each side. If the potato is beginning to brown too quickly you can turn the heat down and cook for a little longer.

When cooked, drain on kitchen paper and keep warm in the oven. 

Halve, peel and remove the stones from the avocados. Roughly mash them in a bowl, squeeze over the juice of one lime, season with sea salt and pepper and set aside. 

Perfect poached eggs are easily achieved with just a couple of tablespoons of white wine vinegar added to a pan of water at a rolling boil.

Crack in the eggs from a low height, turn the heat up high to make sure they don’t stick to the bottom of the pan and then immediately turn it down to a simmer.

Cook the eggs for 3-4 minutes for the perfect runny yolk. Remove the eggs from the water with a slotted spoon and drain on kitchen paper.

To assemble your brunch, place a hash brown on each plate, top with the crushed avocado and a poached egg.

Add the sausages and roasted tomatoes and finally dress each plate with some rocket and crumbled feta.


 

dees wholefoods

It’s vegan, but not as you know it. Tasty, Filling and nutritious – no wonder we say ‘Goodness!

Dee started Dee’s Wholefoods in her very own kitchen and now supplies Tesco with a diverse range of popular foods.

Learn more at http://deeswholefoods.com/.