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Brunch on Saturday: Coeliac friendly menu and French inspired baked eggs

This week on Brunch on Saturday, Rachael Pells visits a gluten-free cafe for nourishing and that wellbeing feel, and we go French with an oeufs en cocotte recipe

Rachael Pells
Friday 03 February 2017 16:05 GMT
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The perfect place in York to recharge your batteries in a tasty and healthy fashion
The perfect place in York to recharge your batteries in a tasty and healthy fashion

Brunching out..

A decadent breakfast can rarely leave one feeling both healthy and full away from a dreary winter porridge, but Filmore and Union in York does just that without any of the “clean eating” pretentiousness.

Founded by a former wellness clinic owner and strong advocate of the “real food” movement, the independent chain now boasts 10 sites providing an abundance of healthy alternative meals that won’t leave the diner feeling empty, guilty or break the bank.

The sites are also 100 per cent gluten free – ideal for coeliacs but a void that will go happily unnoticed by the typical bread and pancake lover.

Sitting facing the York Minster, Filmore and Union at Petergate is the perfect stop-off point for shoppers and visitors seeking out the city sights – or indeed Saturday morning refuseniks who were admittedly suffering after testing out too many of York’s supposed 365 pubs.

The restaurant is petite and personal, situated in one of the city’s oldest buildings, while tall ceilings and traditional tea-shop decor vibes add towards a bright, airy and calm atmosphere.

Humous eggs, raw energy juice and tumeric and ginger infusion

Breakfast is served here every day between 8 and 11.30am, and an all-day brunch menu staves off cravings on Sundays.

It’s very possible to go full-on yoga-bunny juice junkie here – a specials board explains their “Juice of the Month” while a regular list of lean, green and mean concoctions can be tailored to suit the drinker, with various supplement shots available to be added.

Under the advice of breezy, helpful staff I went for the “Raw Energy” (£4) blend with a shot of wheatgrass – which sounds taxing but was of course delicious.

Poached eggs on toasted sourdough with a bed of humous, portobello mushrooms, spinach and pesto felt like an instant cure for £9, while a seasonal tagine (£11.50) looked colourful and delicious – a popular choice for an alternative meal at any time of day.

The Hot Jacks bagel (£8) was a hit, featuring paprika-roasted chicken, guacamole and cheerful salads.

But the take-home winner was fresh infusion tea with ginger, turmeric, lemon and honey (£2.50) – wellbeing in a cup that I will never quite be able to replicate at home.

Go to Filmore and Union for instant nourishment but stay for the view, read the papers and pet one of the welcome dogs. You’ll be ready to return to the pubs in no time.

Filmore and Union York, 62a Low Petergate, York YO1 7HZ; 01904 654 123; Filmoreandunion.com

Brunching in...

Oeufs en cocotte

This classic French recipe is a simple dish of baked eggs. The name “en cocotte” refers to the dishes in which the eggs are cooked. The following recipe is the basic method for baking the eggs in ramekins. There are several variations. For example, you could sprinkle a dessert spoon of grated cheddar cheese on top of the cream. Other ingredients you could include under the egg are lightly cooked asparagus tips, or wilted leeks. You could also use chopped smoked salmon or lightly cooked flakes of smoked haddock.

Serves 2

75g crème fraîche
Freshly grated nutmeg
2tbsp snipped fresh chives
2 large free-range eggs
Sea salt and ground black pepper

Preheat the oven to 180ºC / 350°F / Gas Mark 4. Season the crème fraîche with a pinch of nutmeg, and salt and pepper to taste. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a sprinkling of chives, reserving a few for serving.

Crack an egg on top, then add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with the other ramekin. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

Bake for 15 minutes, or until the egg yolks are set to your liking.

The Dorset Cereal Breakfast Book published by Pavilion Books. Photography credit to James Bowden

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