Two Boy Brew Baked Eggs

Two Boy Brew Baked Eggs

Step away from the sausage and eggs and up your breakfast game with three of the tastiest, easiest and most Instagram-able recipes from Dublin favourites Two Boys Brew

Two Boy Brew Baked Eggs

Two Boy Brew Baked Eggs

Brew baked eggs, pepperonata sauce, goat’s cheese and house-made dukkah with sourdough

Serves 2
You will need:
3 eggs 60g goat’s cheese 4 slices sourdough
For the pepperonata:
1 onion 1 clove garlic ½ red chilli 1 sprig thyme ½ tablespoon smoked paprika ½ tablespoon sweet paprika Salt 125g chopped tomatoes 250g roast red peppers, sliced 125ml water
For the dukkah:
10g hazelnuts 5g pistachios 10g almonds 5g each cumin seeds / coriander seeds and sesame seeds

Method:

  1. To make the pepperonta, dice the onion, garlic and chilli. Pull the thyme leaves. Heat a drop of oil in a pot and sweat the onion mix down for 10 minutes, until soft. Add the paprika and salt. Add the chopped tomatoes, peppers and water. Bring to the boil, then simmer for one hour.
  2. To make the dukkah, roast all the nuts together in the oven and toast the seeds on a pan. Once cool, roughly chop the nuts and add the seeds. Place in an airtight container until needed.
  3. Preheat the oven to 180ºC/gas mark 4 and place a tray of hot water in the bottom to create some steam in the oven.
  4. Place the warm pepperonata sauce in a 20cm cast iron pan, make three wells in the sauce and crack the eggs into each. Place the dish into the oven and cook for 10-12 minutes, until the eggs are cooked through but yolks still soft.
  5. Take the dish out of the oven, crumble the goat’s cheese on the top and flash under the grill just to melt the cheese slightly. Sprinkle with dukkah, toast the sourdough and serve immediately.

two boy brew mushrooms

two boy brew mushrooms

Roasted mushrooms, confit garlic, spinach, pecorino cheese, crushed hazelnuts, herb oil, poached eggs on sourdough

Serves 4
You will need:
500g mixed mushrooms, we use chestnut, portobello and shimeji mushrooms A few sprigs rosemary and thyme Salt Rapeseed oil 100g hazelnuts 4 slices sourdough 150g baby spinach, roughly chopped 200g pecorino cheese 20g fresh chives, finely chopped
For the garlic confit: 
2 bulbs garlic Rapeseed oil A few sprigs rosemary
For the herb oil:
40g parsley 20g tarragon 250ml extra virgin olive oil For the poached eggs: 5 litres water 500ml white wine vinegar 8 free range eggs
Method:
  1. Slice the portobello mushrooms, chop the chestnut mushrooms into quarters and trim the bottom of the shimeji mushrooms. Place in an ovenproof tray, pick the leaves of the thyme and rosemary, season with salt and oil, cover and place in the oven at 180ºC/gas mark 4 for 25 minutes. Keep hot until needed.
  2. To make the confit, peel the cloves of garlic and place in an ovenproof dish with a lid. Pour in the rapeseed oil, just enough to cover the cloves and add the rosemary. Cover with the lid, place in the oven at 180ºC/gas mark 4 and cook for two hours, until the cloves are golden brown in colour. Remove from the oven and leave to cool, taking care as the oil will be extremely hot. Once cool, pass through a fine sieve and blend the cloves. Store in an airtight container in the fridge until needed.
  3. For the crushed hazelnuts, toast the nuts in the oven at 180ºC/gas mark 4 for ten minutes, taking care not to let them burn. Leave to cool and pulse in a food processor until you get fine chunks.
  4. For the herb oil, place the herbs and oil in a food processor and blend together until smooth. Place in a bottle and keep in the fridge until needed.
  5. To poach the eggs, fill a deep saucepan with water and bring to the boil. Once the water starts to boil, add the white wine vinegar. Bring back to the boil and, once the water is at a consistent roll, drop in the eggs. Set a timer for three minutes. Drain and serve. You may need to do this in batches.
  6. To serve, toast the sourdough bread, spread a little of the garlic confit on top of each slice. Toss the chopped spinach through the hot mushrooms, to allow the spinach to wilt slightly and divide between all four slices of sourdough. Place the poached eggs on top of the mushrooms. Using a peeler, shave the pecorino on top of the eggs. Sprinkle each dish with crushed hazelnuts and chopped chives and drizzle with the herb oil.

Two Boy Brew Hotcake

Two Boy Brew Hotcake

Apple crumble and ricotta hotcake with fresh blackberries

Serves 4
For the hotcakes
6 eggs, separated 10g sugar 160g plain flour 150ml milk ½ lemon, zest 5g baking powder 60g ricotta 20 blackberries 4 tablespoons pomegranate seeds, to garnish
For the vanilla mousse:
300g cream cheese 100g caster sugar 100g cream ½ vanilla pod
For the roast apples:
2 Braeburn apples 50g butter 50g brown sugar For the oat crumble: 45g porridge oats 25g brown sugar 25g caster sugar 10g flour 25g butter For the apple purée: 500g cooking apples 50g sugar 50ml water
For the sweet dukkah:
60g hazelnuts 30g pistachios 30g almonds 20g poppy seeds 20g sesame seeds 10g freeze-dried raspberries

Method:

  1. Preheat the oven to 180ºC/gas mark 4. Place the egg whites and sugar in a mixing bowl and start to whisk slowly.
  2. In another bowl, mix the flour, egg yolks, milk, lemon zest and baking powder to a smooth batter.
  3. When the egg whites are fluffy and stiff, fold into the batter, taking care not to knock out the volume of the egg whites.
  4. Divide the mix between 4x20cm cast iron pans, top with crumbled ricotta and fresh blackberries. Place in the oven and bake for 12-15 minutes until cooked.
  5. To make the vanilla mousse, place all the ingredients in a mixing bowl with the paddle attachment, slowly beat together and then bring it up to full speed until it forms a firm consistency. Place in the fridge until needed.
  6. For the roast apples, cut each apple into eighths. Melt the butter, toss the apples in brown sugar and butter and cook in the oven for 12 minutes, or until soft.
  7. For the crumble, combine all the dry ingredients together. Melt the butter and add to the oat mix and rub together. Bake for 20-25 minutes at 160ºC/gas mark 2½ until golden, mixing every 10 minutes.
  8. To make the apple purée, peel and roughly chop the apples. Place in a pot with the water and sugar. Cover with a cartouche and cook on a low heat, taking care it doesn’t catch on the bottom. Blend until smooth and place in a squeezy bottle. Keep in the fridge until needed.
  9. To make the dukkah, roast all the nuts together in the oven and toast the seeds on a pan. Once cool, roughly chop the nuts and add the seeds. Crush the freeze-dried raspberries and mix into the nut mix. Place in an airtight container until needed.
  10. To serve, place a warm hotcake in the centre of each plate. Using a hot spoon, quenelle the vanilla mousse and place in the centre of the hotcake. Sprinkle sweet dukkah around the edges of the hotcake and plate. Next, dot the apple purée around. Place four roast apples on each hotcake and follow with fresh blackberries. Sprinkle the oat crumble around the hotcake, and finish with fresh pomegranate seeds.
  Recipes first appeared in Food & Wine magazine