Quarantine Brunch

25 November 2020
For 4
Prep time
10 minutes
Total time
15 minutes


2 courgettes, cut in slices 
2-3 tbsps. olive oil 
50 g pine nuts 
1 orange cut in fillets 
1 red pepper, chopped
20g white balsamic vinegar
200g spinach leaves
50g mozzarella
Fresh thyme
10g sugar
1 tomato chopped and seedless
1 clove of garlic, finely chopped
4 slices of bread
2 eggs



Sauté courgettes slices in olive oil. Add red pepper and then pine nuts. Turn off heat. In a bowl beat the two eggs. 
Place pan on medium heat and add eggs. Stir until cooked.


Cut orange in fillets and chop tomatoes removing the seeds. Add olive oil on a grilling pan and place slices of bread. Grill until they get a nice colour.


Place the vegetable mix and egg on top of each slice and garnish with tomato and orange.Finish off by grating some mozzarella on top.


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