ALL-DAY BREAKFAST

Take it easy this weekend with our sweet and savoury brunch feasts

- 

PREP TIME: 15 MINS COOK TIME: 25 MINS CALS: 908 FAT: 64G SAT FAT: 24G CARBS: 48G

Egg and mushroom brunch sandwiches

SERVES 4

Cooking the eggs on a bed of cheese adds a crispy edge to this veggie stack.

YOU WILL NEED

75g unsalted butter
2 garlic cloves, crushed
2tbsp each chopped parsley, chives
1tbsp capers, chopped
6tbsp finely grated Parmesan
Zest and juice 1 small lemon
300g small flat mushrooms
2tbsp olive oil
1 small focaccia loaf (about 375g), halved and cut into 4
75g mature Cheddar, finely grated
4 medium free-range eggs
2 ripe avocados, roughly chopped
3-4tbsp mayonnaise

HOW TO DO IT

1 Heat the oven to 200C Fan. Mix together the butter, garlic, herbs, capers, Parmesan and lemon zest in a bowl. Set aside.

2 Put the mushrooms in a roasting tin, drizzle with the oil, and season with salt and pepper, then roast for 20 mins. Add the herby butter, tossing to coat, then return to the oven for 5 mins, along with the focaccia, to warm through.

3 Meanwhile, heat a large frying pan over low-medium heat. Add half the Cheddar in 2 nests, crack an egg into the centre of each cheese nest and fry for 3-4 mins until crisp and the whites are cooked.

4 Transfer to a plate and repeat with the remaining cheese and eggs.