Don’t you just love brunch? It’s the perfect thing to do on a lazy weekend morning. You can sleep in late and then enjoy a leisurely meal that’ll happily fill you up for the rest of the day. The best part is, brunch can be sweet or savoury (or both) – whatever your heart desires.

 

Here are some great new recipes for you to try this weekend.

 

 

TWO-INGREDIENT PANCAKES WITH HONEY AND BLUEBERRIES

Pancakes – the brunch of champions. These ones are so simple, it would be a crime not to try them.

 

Ingredients:

2 bananas, peeled

4 large eggs

20g butter

Honey, to serve 

Blueberries, to serve

 

To make:

Mash the bananas in a mixing bowl along with the eggs. In a non-stick pan over low heat, melt the butter and then pour ¼ cup (60ml) of the pancake mixture into the pan. Cook one side until browned, flip the pancake over and cook the other side as well (about two minutes in total). Repeat with the rest of the batter.

 

Serve the pancakes with honey and fresh berries.

 

 

EGGS BAKED IN PORTOBELLO MUSHROOMS

What would brunch be without eggs? Nothing. That’s what it would be. So we’ve found the yummiest recipe we could!

 

Ingredients:

4 large Portobello mushrooms

2 garlic cloves, crushed

3 tbsp (45ml) olive oil

2 sprigs of thyme, finely chopped

4 large eggs    

1 tsp (5ml) salt

1 tsp (5ml) pepper

1 tsp (5ml) paprika

Rocket, to serve

 

To make:

Preheat the oven to 200°C (180 if using a fan-forced oven). Remove the stem of the mushrooms and set aside on a baking tray. Combine the garlic, olive oil and thyme in a bowl and brush the inside and outside of the mushrooms with the mixture.

 

Crack an egg into each mushroom. Mix together the salt, pepper and paprika and sprinkle over the eggs. Bake in the preheated oven for 15-20 minutes until the mushrooms are soft and the eggs are just set. Once baked, serve with rocket.

 

 

LOADED NON-ALCOHOLIC BLOODY MARY

Finally, you need something to wash down your delicious brunch. This is the perfect cherry on top for your leisurely morning.

 

Ingredients:

½ tsp Worcestershire sauce

½ tsp soy sauce

1 tsp freshly ground black pepper

¼ tsp cayenne pepper

½ tsp Tabasco

240ml tomato juice

2 celery stalks

2 mini hamburgers

2 olives

4 cherry tomatoes

Crispy bacon or macon, optional

 

To make:

Fill a cocktail shaker or large jar with a lid with ice and add the Worcestershire sauce, soy sauce, black pepper, cayenne pepper and Tabasco sauce. Shake the mixture vigorously before pouring in the tomato juice. Shake it up again until the sides of your shaker or jar start to get ice cold.

 

Pour into glasses and top with celery stalks, hamburgers, olives, tomatoes and crispy bacon.

 

TIP: Place the olives and cherry tomatoes on a skewer before using them to garnish your drinks.

 

GET WHAT YOU NEED

Feeling inspired and ready for this weekend’s brunch session? We thought so! Get all the ingredients above from the retailers in the RCS Shopping Network. Make sure to use your RCS Card, in order to get up to 55 days interest-free on all purchases. You can also get access to cash whenever you need it. All you have to do is request it via the call centre or on the RCS App.

 

Don’t have a card? Apply today!