Breakfast brunch

Breakfast brunch


4 portioner


For the spinach mushroom and egg bake

  • 25g unsalted butter, diced
  • 300g baby spinach
  • salt and freshly ground black pepper
  • 4 large Portobello mushrooms, peeled and stem removed
  • 4 medium eggs
  • 2 Tbsp grapeseed oil

For the dirty Bloody Mary

  • 48 cherry tomatoes on-the-vine
  • 120g vodka
  • juice of lemon
  • smoky Tabasco, to taste
  • Worcestershire sauce, to taste
  • generous pinch celery salt
  • freshly ground black pepper
  • pinch sugar, if needed
  • ice cubes
  • 1 stick celery, thinly shaved to garnish

For the chargrilled pineapple with passion berries

  • tsp passion berries
  • tsp pink peppercorns
  • 2 Tbsp golden caster sugar
  • red chilli, seeds removed and finely chopped
  • pineapple, skins and core removed


For the spinach mushroom and egg bake, place a pan over moderate heat and melt the butter. Add the spinach and season with salt and freshly ground black pepper. Stir well and remove the spinach from the heat once wilted. Once cool enough to handle, squeeze all moisture out of the spinach and set aside. Heat the plate side of the Force BBQ on high, leaving the grill side switched off. Brush half the amount of grapeseed oil on the mushrooms and season with salt and pepper. Sear the mushrooms on the hot plate on both sides until tender and caramelised. Set the mushrooms aside to cool and close the lid of the BBQ, adjusting the gas as needed to maintain a temperature of 160C.

At this time, cut the mushrooms in to quarters and line 4 ramekins (approx. 4cm deep and 9cm in diameter) with the mushrooms pointed-side up. Add the spinach to the ramekin and make a well big enough to place an egg. Season the egg with salt and pepper and coat the top of the eggs with the remaining grape seed oil. Place the ramekins on the cool side of the BBQ for 28 minutes. Remove from the BBQ and allow to cool. The egg may appear undercooked but will continue to cook after being removed from the BBQ.

To make the dirty Bloody Mary, toss the cherry tomatoes directly onto the hot coals of the Hub or Fusion BBQ. Allow to char on all sides (approx. 45-60 seconds), then remove from the coals and detach from the vines. Once cooled, place in a blender and blitz until smooth. Pass the mixture through a fine mesh sieve into a jug. Add the vodka, lemon juice, Tabasco, Worcestershire, celery salt and freshly ground black pepper. If the mixture is too acidic, add a pinch of sugar. Pour over ice into 4 glasses and garnish with shaved celery.

For the chargrilled pineapple, start by grinding the passion berries and pink peppercorns into a powder using a pestle and mortar or spice grinder. Add the sugar and chopped chilli and mix well. Cut the pineapple into 4 wedges and place on the hot grill of a preheated Force or Furnace BBQ, flat-side down. Cook for 3-4 minutes then turn over and cook until caramelised. Remove from the grill and sprinkle the passion berry mix all over the pineapples.