Recipe of Favorite Brunch Stack

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brunch stack. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Brunch Stack is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Brunch Stack is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have brunch stack using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Brunch Stack:

1. Take 4 eggs large
2. Make ready 1 large or 2 small gammon steaks (trimmed of all visible fat)
3. Get 350 g potato (peeled) / 12 oz .
4. Get 175 g onion (skinned) / 6 oz .
5. Make ready 250 g spinach / 9 oz .
6. Prepare 400 g tomatoes / 14 oz . (4 No.)
7. Take 250 g mushrooms (sliced) / 9 oz .
8. Take ½ teaspoon thyme dried
9. Take 1 teaspoons black pepper ground (2 x ½)
10. Take Spray2Cook ” ( a word used
11. Make ready describe any low - cal . non - stick cook ’ s oil spray )

Instructions to make Brunch Stack:

1. Pre-heat an oven (200oC / 400oF / Gas Mark 6).
2. Grind one ½ teaspoon of pepper and the thyme in a pestle and mortar to a powder mix.
3. Prepare the gammons. Using an 8cm / 3 inch cookie cutter press into the gammon steaks and twist to cut into the meat. If the cutter is sharp it will be possible to cut out a circle of gammon, if it is not mark the steak with the cutter and cut round it with kitchen scissors or a sharp knife. Cut 4 round pieces. Set the surplus aside (see step 10). Spray the gammon rounds with Spray2Cook and sprinkle with the pepper and thyme powder mix.
4. Prepare a rosti mix. Coarsely grate the potato and onion into bowl and sprinkle of one of the ½ teaspoon of ground black pepper whilst mixing well. Place the mix on a linen kitchen towel and squeeze out excess moisture. Pack one quarter of the mix into an 8cm / 3 inch chef’s ring. Turn the rosti out onto a baking sheet lined with baking paper and spray the top surface of the rosti with Spray2Cook.  Repeat to achieve 4 rostis. Put the baking sheet in the oven for 25 minutes – the rostis sho…
5. Cut the tomatoes in half and place in an ovenproof dish sprayed with Spray2Cook. Put the mushrooms in a lidded ovenproof dish in layers spraying each layer with Spray2Cook. Put the tomatoes and mushrooms in the oven for 15 minutes of the rostis’ cooking time.
6. Put a pan of water on the hob to poach the eggs. Put a griddle pan on high heat. When the pan is hot enough to make Spray2Cook sizzle when sprayed cook the gammon rings. Cook for 3 minutes each side.
7. Poach the eggs:- Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer. Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the…
8. Microwave the spinach for 1½ minutes – strain through a colander, chop with a sharp paring knife and then squeeze out the moisture whilst still in the colander.
9. Serve the rostis with a layer of spinach followed by the gammon ring and topped with a poached egg. Accompany with mushrooms (drained) and tomatoes.
10. Cut the surplus gammon into cubes – freeze and reserve to use in other recipes calling for cubes of gammon or of “lean Italian ham” (as a substitute ingredient).

So that is going to wrap this up for this exceptional food brunch stack recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!