Tryanuary Day 2: Boozy Baked Eggs

Brunch, the first meal of the day with which it's perfectly acceptable, and not frowned upon, to have a wee something alcoholic to set you up nicely for the day ahead. 

Saturday mornings are my favourite morning of the week, it's the only time I don't seem to be in a rush to get anywhere, perhaps I'm not cheffing properly. This is a fairly quick and straight forward dish compared to some of the one's we have lined up for January and contains staple brunch items, Bacon and IPA. 

For this dish, we used Brixton Brewery's Electric IPA, an entire bottle of the stuff. The addition of coriander (both leaf and seed) really mellows out the bitterness with it's floral citrussyness (new word) and the sweetness of the tomato is great. 

Ingredients (serves 2)

  • 4 rashers streaky bacon
  • 175g closed cup mushrooms (diced)
  • 2 cloves garlic (crushed)
  • 1 large onion (finely chopped)
  • 1/2 teaspoon ground coriander seeds
  • 30g parmesan
  • 330ml IPA (we used Brixton's Electric IPA)
  • 175g passata 
  • 3 tablespoons tomato puree
  • juice of 1 lemon
  • 1 tablespoon sugar
  • 1 bunch fresh coriander (roughly chopped)
  • 2 large eggs
  • Sourdough (to serve)
  1. Preheat oven to 180c/ Gas Mark 4 
  2. Dice your bacon, and fry over a high heat until the bacon is nice and crisp. Remove from the pan, but leave the fat behind.
  3. Add the chopped onion, mushrooms and garlic to the pan and cook until all the juice from the mushrooms has evaporated, stirring occasionally. 
  4. Add the Parmesan and ground coriander seeds and stir for about a minute. 
  5. Add the beer, stir and leave to simmer for 10 minutes.
  6. Stir in the passata, tomato puree, a squeeze of lemon juice, the bacon  and a table spoon of sugar and simmer for 5 minutes until sauce has thickened, and then stir in fresh coriander (saving a small amount to garnish later), season to taste, and remove from heat.  
  7. Pour the contents of the pan into an oven proof dish (or a couple of skillets if you have them laying about). Crack the eggs on top, and then pop into the oven for about 25 minutes, if you'd like your eggs runny, or 35 minutes if you'd like them cooked through.
  8. When you remove the dish from the oven sprinkle over the rest of your coriander ad serve immediately. We'd suggest serving with chunks of toasted Sourdough.