I love a good brekkie! Brunch is by far becoming one of my favorite meals, especially when I can carve out some time to sit down and eat a cooked meal for breakfast. This, for many, usually has to wait until the weekend. My morning brunch must always include eggs with a runny and gooey center; however, deliver my brunch-style-breakfast bedside and I’ll have them any way they happen to be served!
I can’t remember the last time I had breakfast in bed. It just happens to be one of the best, the-weekend-has-arrived pastimes that everyone should enjoy at least once in a while. The Goodday Brunch team at the Hatchery showed beijingkids how to whip up the best-cooked breakfast for dining in bed, perfect for welcoming in the weekend, a special occasion, or surprise.
Goodday Brunch is the new kid on the foodie block at the Hatchery. Serving up rustic and delicious brunch meals, every day of the week, showing Beijingers that brunch isn’t just for the weekend or mornings – brunch is life and can be enjoyed anytime, anywhere. Take inspiration from Guangbo, the entrepreneur behind the new breakfast concept, and cook yourself or a loved one a gourmet Goodday Brunch breakfast using the following recipe. Plump up your pillows, put your favorite track on, and dine in bed in style.
Eggs Royal
Ingredients
– 2 eggs
– 1 cup smoked salmon
– 1 cup salad leaves
– English muffin
Hollandaise Sauce
– 4 egg yolks
– 1 pinch salt and black pepper
– 1/4 cup lemon juice
– 1/4 cup salted butter, melted
Method
1. Wash and scatter your salad leaves onto your chosen brunch plate.
2. Butter the English muffin and lightly grill or toast and place on top of salad leaves.
3. Bring to the boil and then simmer half a medium pan of water. Poach the two eggs.
4. Top the toasted muffin with the smoked salmon and poached eggs.
5. For the hollandaise sauce, beat egg yolks, lemon juice, salt, and pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Warm through and ladle over your eggs. Enjoy!
Avocado and Eggs On Toast
Ingredients
– 2 eggs
– 2 slices of sourdough bread
– 1 cup sliced cherry tomatoes
– 1 pinch salt and black pepper
– 1/2 avocado
– 1/2 cup spring onions
– 1/4 Feta or Goats cheese
Method
1. Wash and scatter your salad leaves onto your chosen brunch plate. Wash, slice and do the same with your cherry tomatoes. You can slightly grill your tomatoes to soften.
2. Butter the sourdough bread and lightly grill or toast and place on top of salad leaves.
3. Fry the two eggs to your liking.
4. Season and mash the avocado with a fork and spread on top of sourdough bread.
5. Top the toast and avocado with your fried eggs, season to your liking, and garnish with chopped spring onion and crumbled feta or goat’s cheese.
This article appeared in the beijingkids May 2019 Identity issue.
Photos: Uni You
