Recipe Of The Month – March

Breakfast in Bed

(An ideal treat for Mother’s Day)


A one-pan breakfast, easy to serve and easy to eat.


Ingredients – Serves 4

100g/3oz cooking chorizo, finely chopped

2 banana shallots, finely chopped

1 clove garlic, finely chopped

1 tsp sherry vinegar

300g/10½oz chunky passata

15g/½ oz kale, stems removed, roughly chopped

75g/2¾oz cooked cannellini beans (tinned is fine)

8 free-range eggs

4 sourdough bread slices (or nice crusty chunky bread)

olive oil, for drizzling

100g/3½oz Parma ham

20g/¾oz basil or wild garlic, finely chopped

handful freshly grated Parmesan

rock salt and freshly ground black pepper

a sprig of basil, to serve



  1. Preheat the oven to 200C/180C Fan/ Gas 6.
  2. Heat a frying pan over medium heat and add the chorizo. Once the chorizo has begun to colour and release its oil, add the shallot and garlic and cook for 2–3 minutes.
  3. Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened.
  4. Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper.
  5. Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny.
  6. Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.
  7. Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.
  8. Best enjoyed with a glass of Bucks fizz!

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