If there was one thing weekends were made for, it’s brunch. This relaxed meal can be as early or late as you want it, meaning you get a lie in and the chance to indulge. Enjoy a lazy morning with some of these indulgent brunch recipes.

Asparagus, Sweet Potato and Tomato Shakshouka

This wholesome brunch dish is packed with nutrients that, among a range of benefits, can help support a woman during pregnancy. Asparagus is a rich source of dietary folate, providing approximately 40% of your daily folic acid per portion, essential in pregnancy. Meanwhile sweet potatoes are rich in vitamin A which is essential for healthy foetal development and eggs are a great source of choline which helps protect against neural tube defects during pregnancy.

Serves: 2
Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll need:

2 tsp cumin seeds
1/2-1 tsp chilli flakes, to taste
2 tbsp olive oil
1 large sweet potato, peeled and cut into 1cm chunks (about 400g total weight)
2 cloves garlic, chopped
400g cherry tomatoes, halved
1 bunch asparagus, trimmed and chopped into bite size pieces
2-4 eggs, depending on hunger
a small handful coriander, chopped
salt and freshly ground black pepper

 To serve

a drizzle of extra virgin olive oil
a dollop of Greek yogurt

What to do: 

Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften. 

Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes. 

Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.

Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.

Credit: Enjoy Asparagus

Avocado Toast with Blue Cheese, Radish & Walnut

The ever-popular brunch dish is given a crunchy twist by topping with pretty, peppery French breakfast radishes and walnuts.

Serves: 1
Preparation time: 5 minutes
Cooking time: 2 minutes

You’ll need:

 1 slice of sourdough bread, toasted
½ ripe avocado, mashed
Squeeze of lime
Salt and freshly ground black pepper
3 French breakfast radishes, sliced
20g Danish blue cheese, crumbled
4 walnut halves roughly chopped and toasted
Drizzle of olive oil (optional) 

What to do:

 Combine the mashed avocado and lime juice and season well with salt and black pepper. Spread on the toast.

Lay the radish slices over the avocado then crumble the cheese over the top, scatter with walnuts and season. 

Drizzle with olive oil if desired. 

Credit: Love Celery & Radish

Pink Melon with Marinated Blueberries

Serves: 2
Prep time: 10mins + marinating

You’ll need:

• 1 small ripe Charantais melon, chilled
• 175g blueberries
• Juice of 1 orange
• Fresh mint leaves

What to do:

1.     Mix the blueberries with the orange juice and a few shredded mint leaves. Leave to marinate and chill for 1-2 hours.
2.       Cut the melons in half horizontally. Scoop out and discard the seeds. 
3.       Serve the melon halves filled with fruit or serve in segments with the fruit poured over. Add a little extra liqueur for special occasions.

Credit: BerryWorld