Whether you’re spending your weeks working from home or are simply trying to keep busy until normal services are resumed, we’re sure that these classic Captain’s Club brunches will help to break up your days in the best way.

Egg Benedict

To make our Eggs Benedict, we use cuts of locally sourced Dorset ham. However, thick slices of any ham or leftover ham from a gammon joint will work perfectly.

For two portions you will need:

• 2 toasting muffins
• 4 large eggs
• 3 tbsp of vinegar
• 4 slices of thick cut ham
• 6 tbsp of hollandaise sauce

1. Bring a large pan of water to the boil and add the vinegar.
2. Crack the eggs into separate mugs or ramekins and toast your muffins.
3. Swirl your water and pour in one of your eggs. Cook for 2-3 minutes before removing with a slotted spoon and placing on some kitchen roll.
4. Repeat for all of the other eggs, taking care to re-swirl the water before dropping each one in.
5. Warm through your hollandaise on the hob or in the microwave and spread a little on top of the toasted sliced muffins.
6. Top each of the muffins with the slices of ham and a poached egg, spoon over the remaining hollandaise and serve.

Fancy making your own hollandaise?

You will need:

• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar
• A squeeze of lemon juice
• A pinch of cayenne pepper

1. Melt the butter in a saucepan and skim any white solids from the top.
2. Put the egg yolks, white wine vinegar and a dash of ice cold water in a glass or metal bowl. The bowl will need to fit over a small pan.
3. Whisk together for 3-4 minutes before placing over the pan of simmering water. Keep whisking until the mixture becomes pale and thick.
4. Remove from the heat and slowly whisk in the melted butter. 
5. Add the squeeze of lemon juice and dash of cayenne pepper.

Superfood salad

Packed full of flavour and nutrients, this colourful combination of leaves, quinoa and spicy ginger and sesame dressing is the perfect antidote to boring lunchtimes!

For two portions you will need:

For the salad:

• 2 grilled chicken breasts (or an avocado if you’d prefer to go meat-free)
• 200g of cooked beetroot
• 1 pomegranate or 100g tub pomegranate seeds
• 2 large carrots
• 200g of quinoa
• 250g of spinach
• 200g of rocket
• A handful of chopped walnuts
• A handful of sunflower seeds

For the dressing:

• 2 tbsp soy sauce
• 4 tbsp olive oil
• 3 tbsp rice wine vinegar
• A squeeze of fresh lime juice
• 1 clove of garlic
• 1 tbsp of fresh ginger
• 2 tbsp of water
• 1 tsp of finely chopped chilli 

1. Boil your quinoa for 12-15 minutes before draining and leaving to cool. At the same time, season your chicken breasts before grilling.
2. Peel and finely chop or grate your carrots and cube your beetroot into small chunks.
3. Wash your salad leaves and leave in a colander to dry.
4. To make the dressing, finely slice or grate the ginger and garlic. Add them to a jar along with finely chopped chili. Pour in all the other ingredients and give the jar a shake until everything is well combined.
5. Place your leaves in a bowl and top with the carrot, beetroot and quinoa. Add the dressing and mix everything together well.
6. Top with the chicken or avocado, pomegranate, walnuts and sunflower seeds and serve!

Captain’s Club Sandwich

Our classic club sandwich replaces streaky bacon with Parma ham. Believe us, it makes all the difference.

For two portions you will need:

• 1 chicken breast
• 4 slices of Parma ham
• 1 large tomato
• 1 little gem lettuce
• 2 eggs
• 2 tbsp mayonnaise
• 6 slices of sourdough bread

1. Boil your eggs in a pan of water for 10 minutes before removing them and leaving them to cool.
2. Season your chicken breast before placing under the grill. After a couple of minutes, place the parma ham under the grill too until it crisps up. Remove them both and leave them to cool.
3. Peel and roughly chop your eggs and combine with the mayonnaise and a little black pepper.
4. Slice your tomato, and remove the core of the lettuce so you are just left with the leaves.
5. Lightly toast your bread before layering the first slice with the egg mayonnaise followed by the Parma ham. Top with another slice of bread, then layer with the sliced chicken bread, tomato and lettuce, then top with your final slice of bread.
6. Slice down the middle and serve!