Looking to skip the Valentine’s brunch queues, but still want to go all out? These top brunch recipes from Gousto are perfect for a romantic morning with your partner, your gals or your pals.
Ready to give them a whirl? Then jump into your pyjamas, have as many mimosas as your heart desires, and get cracking.
Rhubarb Crème Brûleé Custard Toast
Gousto’s spin on the latest TikTok trend for custard toast is this delightful Crème Brûleé version, with tangy and sharp rhubarb and a glazed brown sugar topping. Racking up views into the millions, if you haven’t tried it yet, now’s your chance.
Ingredients [Serves 2]
- 2 stalks of rhubarb
- 2 tbsps sugar
- ½ orange
- Knob of butter
- 150ml shop bought custard or make your own with the recipe below*
- 2 slices of brioche
- 2 tbsps demerara sugar
Method
Get 2 frying pans, ideally non-stick. Slice your rhubarb into batons and add to one of the pans with the caster sugar and the zest and juice of ½ an orange. Simmer over a medium heat and stir until the sugar has dissolved and the rhubarb is soft and an intense pink colour.
Heat your other pan over a medium heat and add the knob of butter until it’s melted and move the pan round to fully coat the base. Slide in the slices of brioche and toast until golden.
Push down the middle of the toast with your fingers (be careful it will be hot) or the back of a spoon and fill with the custard. Top with the rhubarb in any pattern you like and shake over the demerara sugar. Transfer to a tray and slide under a hot grill until the sugar is bubbling and caramelised or, if you have a blow torch, use that!
*If you want to make your own custard:
- 1 tsp vanilla bean paste
- 300 ml whole milk
- 2 egg yolks
- 1 tbsp caster sugar
1 tbsp cornflour
Bring the milk and vanilla pasta to a gentle boil in a saucepan over a medium heat. Remove from the heat to cool slightly. Meanwhile in a large bowl, whisk the egg yolks with the sugar and cornflour until pale.
Gradually pour in the warm milk whisking continuously. Pour the mixture back into the pan over a low heat and stir for about 15 minutes or until thickened and coating the back of a spoon.
Pink Vegan Shakshuka with Tahini Swirls
Prep time 15 -20 mins. Total time 45 – 50 mins
The pink theme continues with this plant-based un-beet-able shakshuka. Packed full of veggies and nutrients, this dish is topped with creamy tahini twirls and sprinklings of fresh herbs. Delightful!
Ingredients [Serves 4]
- 4 raw beetroots
- 1 yellow pepper
- 1 tinned tomatoes
- 1 onion
- 3 garlic cloves
- 1 chilli
- 100g cavolo nero
- 1 cinnamon stick
- 1 tsp smoked paprika
- 1 tsp ground coriander
- Handful of Parsley
- 1 unwaxed lemon (you’ll need the juice and zest)
- 5 tbsp olive oil
- 3 tbsp tahini
- 2 tbsp coconut yoghurt
Method
Step 1: Preheat oven to 200ºC / 180ºC fan / gas mark 6
Step 2: Peel the beetroots and chop into bite size pieces. Add to a roasting tray with a 2 tbsp olive oil and some salt and pepper, pop in the oven for 15 minutes or until tender.
Tip: Wear an apron and rubber gloves to avoid a purple mess.
Step 3: While the beetroots are roasting, finely chop the onion, chilli and garlic. Add them to a large wide-based frying pan with 2 tbsp of olive oil and fry on medium heat until softened.
Step 4: Chop the yellow pepper into small pieces and add to your onion mix, along with the cinnamon stick, smoked paprika and ground coriander. Cook for 5 minutes before adding the tinned tomatoes.
Step 5: Check your beetroots are ready (they should be fork-tender). Add half to a blender to make a smooth puree. Add the purée and the beetroot chunks to your tomato onion mix. Give the tray a quick rinse, then set aside for cooking the cavolo nero.
Step 6: Pull the leaves from the cavolo nero and add them to your roasting tray. Drizzle with olive oil and season with salt and pepper.
Step 7: Take out the cavolo nero once it’s crispy, about 5-7 minutes. Leave to one side. Zest the lemon zest over the shakshuka, and give it a squeeze of lemon juice. Drizzle with creamy tahini, and garnish with crispy cavolo nero to serve.
Serve with bread for dunking.
Tip: This recipe also works brilliantly with eggs if you have them to hand. Just crack them into your sauce once it’s nearly done, and stick the pan in the oven until just set. Make sure your frying pan is oven-proof though!
Eggs Benedict With Rösti & Crispy Bacon
Prep time 20 mins. Total time 40-45 mins
Top crisp, golden potato röstis with an egg poached to your liking, roasted asparagus, crispy bacon and a dollop of secret shortcut hollandaise sauce. What’s not to love?
Ingredients [for 2, double for 4]
- 135g Smoked streaky bacon
- 30ml mayonnaise
- 2 white potatoes
- 15ml white wine vinegar
- 5.5g Dijon mustard
- 2 tsp smoked paprika
- 2 spring onions
- 120g asparagus spears
- 2 British free-range eggs
- 40g Cornish clotted cream
You’ll also need
Butter, flour, olive oil, pepper, salt, vegetable oil
Method
Step 1
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a full kettle
Grate the potatoes (skins on)
Trim and finely slice the spring onions
Step 2
Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much liquid as you can
Step 3
Add the potato mixture to a bowl with the chopped spring onion, smoked paprika and a pinch of salt and pepper
Add 1 tbsp flour and 1 tbsp olive oil and give everything a good mix up
Separate the mixture into 4 and shape into firm potato cakes, approx 1cm thick
Step 4
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and a drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the potato cakes and cook for 4-5 min on each side until golden and crispy
Once done, add them to a plate and set aside – these are your potato röstis
Tip: Cooking for 4? You may need to do this in 2 batches!
Step 5
While the röstis are cooking, add the smoked streaky bacon to one side of a baking tray (use tin foil to avoid mess!)
Add the asparagus to the other side of the tray with a small drizzle of olive oil
Put the tray in the oven for 10-15 min until the bacon is crispy and the asparagus has softened
Step 6
Bring a pot of boiled water to a very gentle boil over a medium heat (make sure the water is only slightly bubbling, otherwise it may break the eggs!)
Once gently boiling, add half of the white wine vinegar (save the rest for later!)
Crack the eggs into the water and cook for 3-4 min
Once done, gently transfer the poached eggs with a slotted spoon to kitchen paper and season them with black pepper
Step 7
Return the rösti pan to a low heat and add the clotted cream
Once the clotted cream has melted, remove the pot from the heat and add the mayo, remaining white wine vinegar and Dijon mustard
Whisk until you have a thick sauce then season with salt and pepper – this is your speedy hollandaise
Serve the potato röstis stacked up on the plate with the crispy bacon and poached egg on top
Spoon over the speedy hollandaise and serve the roasted asparagus to the side
Enjoy!
The Big Breakfast Smoothie
Coffee or smoothie? Now you don’t have to decide. This is the ultimate way to start your Valentine’s weekend, with buckets of energy from oats and banana plus a natural hint of sweetness from the dates and a delicious kick of coffee.
Ingredients [makes 1, double, triple or quadruple for more!]
- 1 banana
- 100ml cold brew coffee
- 2 tbsp oats
- 2 dates
- 250ml milk (I used oat, but any will do)
- A pinch of sea salt
- A handful of ice cubes
Method
Peel the banana and chop into bite size chunks. Chop your dates in half, then remove the stones.
Add all the ingredients to a blender, and blend until smooth.
Tip: Not using cold brew? Before you add it to your blender, make sure it’s cool enough to touch.
Blushing Pink Paloma
Dry Jan is well and truly over, and what’s brunch without a cocktail to wash it down? This pink-tinted, tequila-based Paloma will transport you to the sunny climes of Mexico and get you in the mood for lurve…
Ingredients [makes 1, double, triple or quadruple for more!]
- 60ml Blanco Tequila
- 15ml freshly squeezed pink grapefruit juice
- 15ml freshly squeezed lime juice
- 7.5ml agave syrup
- Grapefruit Soda (you can also use lemonade in a pinch if you can’t find grapefruit soda)
- Salt and fresh lime and grapefruit to garnish
Method
Add tequila, grapefruit juice, lime juice and agave syrup to a cocktail shaker with a cube of ice and shake for 30 seconds or until the shaker is cold to the touch.
Run a wedge of lime or grapefruit around the lip of a tall, empty cocktail glass then dip the rim into a plate of salt to coat it in a thin layer of salt.
Looking to skip the Valentine’s brunch queues, but still want to go all out? These top brunch recipes from Gousto are perfect for a romantic morning with your partner, your gals or your pals.
Ready to give them a whirl? Then jump into your pyjamas, have as many mimosas as your heart desires, and get cracking.
