Alex James heads up the brunch bunch with these mouthwatering and healthy recipes

Give your normal eggs a makeover with his spicy Mexican recipe or indulge in a rich brioche french toast with mocha sauce.

Mexican eggs with chipotle black beans

Prep time: 5 minutes
Cooking time: 20 minutes
Cals: 405/ Sat fat: 4g


  • 2tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1tsp ground cumin
  • 2tsp smoked paprika
  • 2tsp chipotle chilli paste
  • 1 x 400g tin peeled plum tomatoes
  • 1tbsp tomato purée
  • 1tsp sugar
  • 2 x 400g tins black beans, washed and drained
  • 4 large eggs
  • 1 avocado, sliced lengthways
  • 2 spring onions, finely sliced
  • 1 lime, halved
  • Handful coriander
  • Hot sauce, to serve


  1. Heat the olive oil in a large frying pan on a medium heat, add the onion and cook for 5 minutes until soft. Add the garlic, cumin, paprika and chipotle paste to the pan and continue cooking for another 1-2 minutes.
  2. Add the tin of tomatoes, tomato purée, sugar and 100ml water, then cook the sauce for 7-8 minutes until thickened. Add the black beans and some salt and pepper, then stir to combine.
  3.  Make 4 wells in the black beans using a spoon, crack in the eggs, then cover with a lid and cook for 6-8 minutes until the eggs are cooked but the yolks are still runny.
  4.  Remove from the heat, top with avocado slices, spring onions, a good squeeze of lime, the coriander and a drizzle of hot sauce.

Brioche french toast with mocha sauce

Prep time: 5 minutes
Cooking time: 15 minutes
Cals: 556/ Sat fat: 18g


  • 75g dark chocolate
  • 250ml double cream
  • 1tbsp instant coffee (decaf is fine)
  • 50g caster sugar
  • 4 large eggs
  • 400g brioche loaf, cut into 8 thick slices
  • 1tsp cinnamon
  • 30g unsalted butter
  • 100g blueberries
  • 50g pomegranate seeds
  • 75g pecans


  1. Place the dark chocolate, cream, coffee powder and sugar in a medium saucepan. Warm over a medium heat for 5-6 minutes, whisking occasionally until well combined and thickened.
  2. Meanwhile, whisk the eggs in a large bowl, then dip in the brioche slices and coat well on each side. Place the eggy bread slices on a tray ready to cook, and sprinkle some cinnamon over each one.
  3.  Heat a knob of butter in a large frying pan on a medium heat until melted. Add as many egg-soaked brioche slices as you can into the pan (around 2-3 at a time). Cook for 2 minutes each side until golden, remove from the pan and start to stack them on a serving plate. Repeat with the remaining brioche slices. Alternatively, you can use two frying pans.
  4.  Pour the mocha sauce over your stack of French toast, and top with blueberries, pomegranate seeds and pecans to finish.
  • Compiled by: Kirsty Spence
  • Food styling: Emily Jonzen
  • Prop styling: Jenny Hodges

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