It's such an indulgence to take the time to enjoy something tasty with friends or family (preferably with a Mimosa - that yummy mix of champagne and orange juice!) and to get the weekend off to a great start.

My first choice when it comes to breakfast dishes is without a doubt Eggs Benedict.  I usually prefer mine with smoked salmon instead of ham. I've had some incredible Eggs Benedict and I've also had some awful ones.  I believe the secret lies in the tartness and consistency of the hollandaise sauce and in how the eggs are poached. However, that's a recipe for another day.

The recipe I want to share with you this week is luxurious enough that you could impress overnight guests but simple and quick enough that you can just treat yourself or your family by making it. 

Let me tell you more!

RACHEL ALLEN - ENTERTAINING AT HOME

Rachel Allen is an Irish chef who has written a number of books and regularly appears on television.  She also teaches at the Ballymaloe Cookery School.  I have a number of her recipe books and they are very user-friendly.  The ingredients are normally simple and tend to be things that you have in your kitchen or pantry.

Her book, Entertaining at Home, is a brilliant book to have when you love having people around.  It's divided into different types of social gatherings, such as Brunches and Lunches, Casual Meals, Small Celebrations, Buffet Parties, and much more.

I've chosen to share the Baked Eggs with Creamy Kale recipe, which is a fabulous brunch recipe.  Pour that champagne and let's get cracking!

BAKED EGGS WITH CREAMY KALE

Serves 6

25g butter

900g kale with stalks removed before weighing (I didn't have kale, but I did have baby spinach so I used that)

Salt and ground black pepper

350ml of pouring cream

Pinch of freshly grated nutmeg (I used dried - who has fresh nutmeg at home?)

6 eggs

350g Gruyère or Cheddar cheese, grated (I'm sure Mature Cheddar would be even more delicious)

A packet of mushrooms (my own addition - I had mushrooms that I had to use)

Preheat the oven to 180°C.  Add the butter to a large, wide frying pan and place over medium heat.  Add the kale/spinach and season with salt and pepper. If using mushrooms, fry the mushrooms off first until cooked.  As soon as the spinach has wilted, add the cream and nutmeg then allow to bubble for 3-5 minutes until slightly thickened.

Divide the kale/spinach (and mushrooms) between six ramekins or small, oven-proof dishes and make a small well in the centre. 

Break one egg into each dish and sprinkle the grated cheese over the top.  Bake in the oven for 7 - 10 minutes (depending on how you like your eggs) or until golden on top and bubbling around the edges.  Grate over a little black pepper and serve with toast on the side.

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