Who doesn’t love brunch? To gorge on eggs, buttery everything, cool drinks and hot coffee; it’s always an ideal way to break bread and catch up.
This flatbread recipe is like the love child of mushrooms on toast and white pizza with a fried egg and kale, and would also make an equally delicious mid-week supper to boot.Serves 4, makes approximately 12 small cakes2 tsp Dijon mustard3 tbsp mayonnaiseFor the hollandaise sauce1 small celeriac, peeled and grated1 tbsp capers, chopped2 English muffins, cut in half and lightly toasted1. First, make the artichoke cakes.
4. For the hollandaise sauce, it’s easy enough to make it in a food processor. First, melt the butter then set aside. Whiz the egg yolks in the processor and whilst the motor is still running on low, slowly stream in the melted butter. When most of the butter is added, season with the lemon juice and some salt, then finish off with the remaining butter. You can adjust the seasoning by sharpening it up with more lemon juice – or you can add a drop of very good white wine vinegar if you like.
4. Lay the flatbreads on baking tray and spoon the mushroom mix on the base. Sprinkle over the Parmesan and feta, then bake for about 7-10 minutes until the cheese starts to melt.6. When the flatbreads are done, top with the kale and the eggs, then sprinkle over the chilli flakes and serve.400g rhubarb, finely chopped, approximately 8 stalks50g granulated sugar4 thick slices brioche, stale1. Preheat oven to 180C and line a baking sheet with parchment paper.