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  • go! Platteland

    A long, lazy brunch

    Mar 05, 2018 6 minutes
    RECIPES AND STYLING ALETTA LINTVELT
    PHOTOS
    TOBY MURPHY
    FOOD ASSISTANT
    ELIZABETH INGRAM

    Menu

    April eggs

    Cardamom milk tartlets

    Savoury bread-and-butter pudding

    Supersized ginger muffins

    Éclair scones with grapefruit filling

    April eggs

    Don’t let the anchovy or rosemary put you off – this recipe from April Bloomfield’s book A Girl and her Pig elevates the humble egg-for-breakfast to a treat your guests won’t forget any time soon.

    Serves 4

    Preparation time 15 minutes

    Cooking time 20 minutes

    YOU NEED

    • 2 tablespoons (30ml) butter, plus extra for greasing
    • 1-2 garlic cloves
    • 1 teaspoon (5ml) fresh rosemary leaves
    • 3 anchovy fillets, finely chopped
    • 6 tablespoons (90ml) thick cream
    • ½ teaspoon (2,5ml) finely grated lemon zest
    • 4 eggs
    • 4 pinches dried chilli flakes
    • 4 pinches salt flakes
    • 4 teaspoons (20ml) crème fraîche or cream cheese

    THIS IS HOW

    Preheat the oven to 200ºC and grease four ramekins with butter. Chop the garlic

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