EPIC EGG BRUNCH

Epic Egg Brunch image

Provided by Dan Churchill

Categories Brunch

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 20

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8 ounces chorizo sausage, casing removed and finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
15 ounces black beans, drained
8 ounces chopped tomatoes
3 fresh thyme sprigs
1 tablespoon paprika
2 teaspoons cayenne
1 tablespoon oregano
1/4 cup apple cider vinegar
1 pinch salt and pepper
6 eggs
8 ounces bacon
1 tablespoon maple syrup
3 cups mixed mushrooms
3 garlic cloves, finely chopped
2 fresh thyme sprigs
1 tablespoon butter
2 tablespoons olive oil
2 sweet potatoes, peeled and diced

Steps:

Preheat your oven to 400 degrees F. Combine all the mushroom ingredients in a bowl and roast in the oven for 15-20 minutes or until slightly golden.
Start by adding chorizo to a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain off the fat and reserve into a bowl.
Add the garlic and onion to the pan and caramelize for 5-7 minutes before adding in the back beans, tomatoes, herbs & spices, the vinegar, salt and pepper, simmer for 10 minutes with a lid on a low heat. Set aside.
Meanwhile, start your bacon in a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain fat into the same bowl as the chorizo oil, then add the maple to the pan, being sure to coat every bacon rash. Cook for 2 minutes.
In a bowl combine 1 tablespoon of olive oil, a pinch of salt and pepper and the sweet potato, transfer to a lined baking tray and roast for 18-25 minutes or until golden. Transfer to a skillet on a stove top and drizzle in the chorizo and bacon oil and toss until crispy, about 5 minutes.
Back to the bean mix, create six craters with your spoon and carefully crack an egg into each crater. Pop the lid on and set back on the heat allowing the eggs to poach for 5-7 minutes.