The ULTIMATE Brunch

Sunday, 11 March 2018


Recently, my friend Becca (from Tea with B!) posted in our group chat about how she was reminiscing through old posts and came across one she'd written about potatoes. It was wonderfully refreshing and it got me thinking about my love for all things food and cooking. I feel like the food section of my blog mainly constitutes reviews of restaurants I've been to, which although is something I enjoy doing, cooking is a huge part of my life and I cook nearly daily. I have decided that I will start posting recipes that I think are delicious, healthy and ones I'd definitely recommend to try! I'm by no means a chef but if I can manage simple recipes- anyone can!

As many of you may know from my New Year Goals post, I'm currently on Weightwatchers chasing the dream of hitting my goal weight (currently 80lbs down with 1lb to go to goal!) and therefore the recipes I post on here will be calorie counted and WW Flex-pointed out!

Brunch is my all time favourite meal. Lazy Sunday mornings and Brunch are genuinely a match made in heaven. I've decided to start my recipe series off easy with my all time favourite brunch- Bagel topped with Rocket, Scrambled Egg and Crumbed Chorizo with a hint of smoked paprika.

This brunch idea came from a visit to a famed brunch place called Brew in Clifton, Bristol which me and my sister stumbled upon (pictured at the top of this post!). The original recipe had the eggs mixed with butter and milk, and was also served on top of sourdough toast (HEAVEN!) but, I've tried to make it diet-friendly so made some slight tweaks.


SERVES 1

Ingredients

1 x Warburtons Bagel Thin (obviously, use any brand you like, I just love these ones!)
2 x Large Eggs
30g Chorizo (I use Tesco Finest Reduced Fat Chorizo to save on the calories)
Handful of Rocket
Handful of Fresh Coriander
1/3 tsp of Smoked Paprika
1/2 tsp Margarine
Frylight
Salt and Pepper to taste

Method

1. Place the Chorizo into a food processor and blitz until the chorizo is of a crumbed consistency.
2. Heat a frying pan on a medium-high heat and pop the chorizo into the dry pan and fry for 3-4 minutes. Don't add extra fat at this point as quite a bit of fat will come out the chorizo.
3. Whilst the chorizo is cooking, cut the bagel in half and lightly toast. Once toasted, spread the margarine on the bagel and top with the rocket.
4. At this point, push the chorizo to the side of the pan (it will stay warm this way!) and spray the pan with a couple of sprays of Frylight and add the eggs and turn the heat down to medium-low and begin scrambling! The residual heat will continue to cook the eggs.
5. Once the eggs are cooked, top the already prepared bagel and rocket with the scrambled egg followed by the chorizo. Sprinkle the smoked paprika and coriander over the top and season to taste.

WW Flex Points: 7
Calories: 455 (Approx)

It's honestly as simple as that! What's your favourite brunch recipe? Let me know if you give this recipe a go, I'd love to know how it goes!

XOXO Molly

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