When it comes to Easter Sunday, I like to cook a big brunch for friends. A brunch is a lot less stressful, more fun than lunch, you can have a drink and still have time to have the craic. The casserole is simple and delicious, corned beef is a great breakfast ingredient and the Pimm's is a great way to get the day going.
Breakfast Casserole bake
>Brown bread cut in 2.5cm cubes
>110ml olive oil
>Salt and pepper
>300g bacon, cut into 4cm pieces
>1 large onion, diced
>2 cans diced tomatoes, drained
>1 tsp crushed red pepper flakes
>300g grated cheddar cheese
>2 scallions, chopped
> Preheat the oven to 375°F/190°C. In a bowl toss bread and olive oil and sprinkle with salt and pepper. Toast in a glass dish for 20 minutes.
> Cook bacon until browned. Set aside on a plate with paper towel to drain. >Keep some bacon fat in the pan.
> Add the onion and cook for 3-5 minutes, add tomatoes, red pepper flakes and cook for 3 more minutes.
> Return all ingredients to a large bowl along with cheese and scallions. >Toss until well combined.
>Transfer to oiled glass baking dish, cover with foil and bake for 25-30 minutes.
> Using a spatula or a measuring cup, press down six holes in the mixture, break and crack an egg into each indentation.
> Return to the oven and bake for a further 15 minutes.
> Scoop out with a spoon and serve immediately. This is great with hot chilli sauce.
CORNED BEEF breakfast
>4 tbsp olive oil
>2 tbsp butter
>2 onions, diced
>3 medium-sized potatoes, cut into cubes
>400g diced corned beef
>200ml chicken stock
>Salt and freshly ground pepper
>6 tbsp chopped fresh parsley
>8 large eggs
> Heat 1 tbsp of the oil and the butter over a medium high heat. Add onion and sauté for about 5 minutes.
> Add the potatoes and sauté for about 6-8 minutes.
> Stir in the corned beef and then deglaze the pan with the chicken stock.
> Season to taste and leave to cook gently for 7-10 minutes.
> Heat the remaining oil and butter in a frying pan over a gentle heat and carefully fry the eggs.
> Stir all but 1 tbsp of the parsley through the cooked hash and season.
> Divide the hash between four plates. Place two eggs on top of each one, scatter the parsley over and serve.
one gun pimm's cup
>2 oranges, cut into slices
>2 lemons, cut into slices
>1 long cucumber, sliced
>2 apples cut into chunks
>100g mixed berries
>475ml Pimm's No 1
>475ml ginger ale
>6 to 8 large sprigs fresh mint
> Fill 2 pitchers 1/4 full with ice. To each, add layers of the fruit.
>Pour the Pimm's and ginger ale into each pitcher and mix with a long-handled spool.
> Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and some mint leaves.