Brunch. The best meal invented. Full stop. I love that brunch can be absolutely anything you want it to be. Nothing screams brunch like the addition of a poached egg though. Seriously add a poached egg to a roast dinner and suddenly it’s brunch. Anyway when Chobani yoghurt offered to send a range of their yoghurts to see what recipes might be inspired, I decided to have a go.

Recipe: Sweet Potato Muffins With Spicy Kale,  Halloumi and Poached Egg (vegetarian)

INGREDIENTS (2 – 4 servings):

Sweet Potato Muffin

• 1 cup of oats
• 1/2 cup of plain wholemeal flour
• 1/4 cup of brown sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2  of a nutmeg grated (about 1 teaspoon ground nutmeg)
• 1 egg
• 1/2 cup of yoghurt
• 1/4 cup of room temperature water
• 1/2 medium sized sweet potato grated

Spicy Kale

• 1 tablespoon of olive oil
• 1/2 onion
• clove of garlic
• 1 red chilli
• 1 teaspoon of red chilli flakes
• 100g kale (about half a bag)
• 1 teaspoon of lemon zest

100g Halloumi (about half a packet)

2 eggs poached

INSTRUCTIONS:

1. Heat oven to 180°C
2. Put all muffin ingredients (except sweet potato) in blender and mix until smooth.
3. Stir in the sweet potato then pour into baking cases.
4. Bake for 25-30 minutes.
5. While muffins and cooling prepare the kale, Halloumi and poached egg.Rough timings below so you can co-ordinate.
6. For spicy kale, gently saute onions, garlic and chilli in olive oil. When onion has softened (do not brown) add kale and cook until wilted – a couple of minutes (2 minutes). Sprinkle lemon zest on top of kale.
7. Chargrill or fry the Halloumi (2 minutes)
8. Poach egg. I use the Delia method (takes 10 minutes).
9. Plate everything up and enjoy!