After a manic week of early starts, breakfast on the run and long hours at your desk, you’ve probably worked up an appetite for a well deserved weekend brunch. It’s the perfect hybrid meal, where lying in until late morning is utterly acceptable, as is the hearty indulgence that follows. We’re big advocates of brunch, and even bigger ones for doing it in the style of one of our favourite countries. So here is how to do brunch the Colombian way.
HUEVOS PERICOS (serves 1-2)
- 4 eggs (free range)
- Tomatoes (as much as you like)
- 2 spring onions
- 2 table spoons of olive oil
- Salt & Pepper
- Whole grain toast.
Crack the eggs into a bowl and lightly beat them. Then chop and fry spring onions with a splash of olive oil, throw in the beaten eggs and freshly diced tomatoes. Season with salt and pepper, and bam, there you have it. Serve this deliciously simple concoction on wholegrain toast with a cup of fresh Colombian coffee and you’ll get a true taste for local life.
Then all that’s left to do is imagine that you are lapping up the rays on your sun drenched terrace in the Andes… not many of us can jet off to indulge in an authentic Colombian weekend brunch, but if you cook the traditional Huevos Pericos and you’re half way there.