BBC Radio Sheffield: cooking brunch and indulging in several coffees

This Saturday I had the pleasure of cooking live on Kat Cowan’s Breakfast Show on BBC Radio Sheffield. I made a brunch dish of spiced scrambled eggs with spinach, feta and pumpkin seeds on sourdough toast. Frazer Habershon from Frazers Coffee was also a guest and he provided some top-notch coffees to try.

I was pretty much bouncing off the walls by the end of the show as I’d had a lot of caffeine by then! It was great to talk food and share my passion with like-minded people, if you heard the show, I hope you enjoyed it.

If you didn’t, you can watch the video here which summarises the dish I cooked.

BBC Radio Sheffield brunch

Here’s the recipe is the recipe in full, if you fancy giving it a try.

Spiced scrambled eggs with spinach, feta and seeds on sourdough toast

A fusion style brunch dish with layers of flavour, feel free to add a drizzle of Sriracha.

Ingredients (serves 3)

½ tablespoon olive oil
1 shallot, finely chopped
1 garlic clove, finely sliced
½ teaspoon chilli flakes
½ teaspoon cumin seeds
125g spinach leaves, washed, roughly chopped
½ lemon zest and juice
20g feta, crumbled
1 tablespoon pumpkin seeds, toasted

3 free range eggs
½ teaspoon garam masala
½ teaspoon turmeric
Generous couple of teaspoons of butter
Salt and pepper
Handful fresh coriander, roughly chopped

Optional: lime and lemon zest to serve and a drizzle of Sriracha sauce

Method

Heat the oil in a frying pan and fry the shallot on a medium heat for 5 minutes until soft and golden. Add the garlic, cumin and chilli flakes, sauté for a minute, stirring occasionally making sure the garlic doesn’t burn.  Add the spinach, cook until wilted, some lemon zest and add a squeeze of lemon, season with salt and pepper. Cover to keep warm.

In a bowl, mix the eggs with turmeric and garam masala, together with a twist of salt and pepper.

Get the toast on…

Heat a generous teaspoon of butter in a pan, add the eggs, cook over a gentle heat, stirring slowly, you are aiming for creamy scrambled eggs. Remove from the heat once the eggs are almost cooked (add another knob of butter), stir gently as they will carry on cooking, season to taste.

Serve immediately, pile the spinach onto the toast and scatter over the feta, pumpkin seeds and lemon zest. Top with scrambled egg and chopped coriander. Add lemon and lime zest and a good drizzle of Sriracha, if you like a chilli kick.