How to make your very own royal brunch

A very British brunch to kick off the royal celebrations
Anna Barnett
Anna Barnett19 May 2018

It's finally here. Today is the day that Meghan Markle will marry Prince Harry in a ceremony that will be watched by millions the world over.

If you're one of the many people holding a royal wedding viewing party, the below brunch is the perfect accompaniment.

Royal Brunch recipe

Serves: 2

Preparation time:10 minutes

Cooking time:10 minutes

Ingredients

  • 4 slices of sourdough
  • 2 heirloom tomatoes (I chose a green variety) – finely sliced
  • 4 free range organic British eggs – whisked
  • dollop of cream cheese
  • generous sprinkle of sea salt
  • several turns of freshly ground black pepper
  • several generous knobs of butter
  • sprinkle of sea salt flakes
  • several turns of freshly ground black pepper
  • small bunch of British purple asparagus – large spears halved lengthways
  • handful of British pansies (completely edible)
  • drizzle of extra virgin olive oil
  • zest of half a lemon
  • small handful of organic peppery rocket and watercress

Method

Begin by preparing all ingredients. Chop the tomatoes and whisk together the eggs (don’t add the seasoning the eggs until they’re cooked). Next trim the ends of the asparagus or peel the last inch to remove any stringy bits, halving any larger or thicker spears.

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Toast the sourdough or griddle it on a hot skillet if you prefer a smoky flavour. Butter once toasted.

Melt the butter over a medium heat adding in seasoning then place the asparagus in the pan and fry for a minute or two being careful to not over cook. You want to keep that freshness and a little crunch. Once cooked set to one side and cook your eggs.

Melt your butter over a medium heat in a non-stick frying pan before adding in both the whisked eggs and cream cheese, gently combining. Cook over a medium to low heat and when the eggs look like their almost done (they should have a slightly sloppy consistency) remove the pan from the heat and allow the eggs to finish cooking in the pan.

Place the sliced tomato on one piece of sourdough and spoon the eggs over the other. Add on your asparagus and garnish with wild rocket, watercress and pansies.

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