Donegal Chef Brian McDermott brought us some quick and easy brunch recipes that are sweet, savory and guaranteed to please a crowd:

Eggs Shakshuka

Serves: 4-6

Ingredients:

3 red Peppers deseeded and diced

3 Yellow Peppers deseeded and diced

1 Large Onion peeled & diced

4 Cloves garlic peeled and crushed

2 Tins Chopped Tomatoes

1 tablespoon tomato puree

Drizzle Oil ( rapeseed or olive)

2g Cumin seeds

2g Cayenne pepper

Pinch Salt & Pepper

8 Eggs

To Serve:

Fresh Parsley

Fresh coriander

Feta cheese

Method:

Using a large skillet pan heat on medium and add a drizzle of oil.

Add the onions, garlic and peppers and sweat until softened. Season with salt & pepper. Add the cumin seeds and cayenne pepper and stir through.

Add the tomato puree and cook for a few minutes then add the chopped tomatoes and a little water to loosen the mix. Simmer for 12 minutes stirring occasionally on low heat.

Add the chopped herbs.

Make 8 shapes in the mix with a spoon and crack a fresh egg into each shape. Continue to cook on the stove or transfer to an oven 160 degrees Celcius for 6 minutes for a soft to medium egg.

Add a sprinkle of feta cheese on top. Serve in the middle of the table and allow everyone take their own from the serving dish.

Soda Farls

Serves: 4

Ingredients:

450g Plain Flour

40g Butter Melted

1 Tea Spoon Bicarbonate of Soda

300ml Buttermilk

Sprinkle of Flour to Dust

Method:

Sieve the flour and bicarbonate of soda in a bowl. Add buttermilk and combine gently. Add melted butter.

Dust a table with a scatter of flour and gently knead the dough into a round shape.

Cut in 4.

Place or a warm griddle pan and cook for approx. 6 mins on either side.

Best eaten warm spread with real butter

Also good with jam.

Brunch Pancake Stack

Pancake Ingredients:

270g plain flour

2 tea spoons baking powder

4 table spoons caster sugar

260g buttermilk

3 Free Range Eggs

40g melted butter

Method:

Sieve the plain flour, add the baking powder and sugar, combine.

Whisk the eggs, add the buttermilk and melted butter.

Combine the wet ingredients to the dry ingredients to form a thick batter.

Heat a frying pan and spoon pancake batter into the pan 4-inch round size. Cook until golden each side

For the Stack:

2 Free Range Eggs

4 Slices dry Cure Bacon

2 Pork Sausages

80g baked Beans

Drizzle maple syrup

Assemble:

Cook the sausages and bacon. Heat up the beans and fry the two eggs and leave aside.

Place one pancake on bottom and half the sausage lengthways followed by the beans. Layer another pancake and the bacon.

Add one more pancake and place the fried eggs on top and drizzle with maple syrup. Sprinkle with chopped chives if you wish.