Brinner: (brin-ner) noun. Breakfast eaten at the time when you usually eat dinner.
Almond french toast with boiled eggs and biltong powder
Pro tip: whisk the eggs with cream before dipping in the ciabatta. It will take your French toast to an entirely new level. And we haven’t even started talking about rolling the toast in almonds.
Try: Almond french toast with boiled eggs and biltong powder.
Carbonarna with chunky pork
Egg yolks are the secret to a creamy sauce. You can also help emulsify the sauce by reserving some of the pasta cooking water and adding a little to the yolk-and-cream mixture.
Try: Carbonarna with chunky pork recipe here.
Deep-fried poached eggs with chakalaka
Once poached eggs are done to your liking slip them into a bowl of iced water to stop the cooking process. You can reheat later in hot water.
Try: Deep-fried poached eggs with chakalaka recipe here.
Peri-peri steak with organic fried eggs
Allow the meat to rest for at least 15 minutes before serving to the juices redistribute, keeping it tender. If you have leftover Peri-peri sauce store it in a sealed jar in the fridge – it’ll keep for up to a week.
Try: Peri-peri steak with organic fried eggs recipe here.
Vietnamese scrambled eggs with pork mince, lettuce and herbs
“This recipe is the secret to my ultimate hot egg sandwich: cook and serve on a hot toasted roll or toasted roll or toasted pita. Just add Sriracha!” – Abigail Donnelly
Try: Vietnamese scrambled eggs with pork mince, lettuce and herbs recipe here.
Cape Malay cured eggs
Think: Spicy shakshuka, except with boiled eggs and a Cape Town twist. If you like things hot this one is for you.
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