Catherine Fulvio shares her tips on how to prepare the perfect breakfast

Bobby Kerr learns how to make Spinach Fritters

Catherine Fulvio - food entrepreneur, TV Chef, Author and owner of the award-winning Ballyknocken House & Cookery School in Co. Wicklow - shares her top tips on preparing an award-winning breakfast on this weeks Bobbys late breakfast. 

This week on Bobbys Late Breakfast Bobby takes a trip down to Ballyknocken House & Cookery School to try his hand at making the perfect Sunday brunch.

Spinach Fritters with Poached Eggs and Roast Tomatoes


Spinach goes incredibly well with poached eggs, and we have plenty in the garden, so using spinach that is picked on the day makes this even more special.



10 cherry tomatoes on the vine, washed

2 garlic cloves, sliced

5 small sprigs of basil

olive oil, for drizzling

salt and freshly ground black pepper



100g plain flour

1 tsp baking powder

½ tsp paprika

salt and freshly ground black pepper

1 free-range egg, beaten

50ml milk, you may need a little more

large handful spinach leaves, finely chopped

olive oil, for frying



2 large free-range eggs salt

1 tbsp white wine vinegar

1 bay leaf

sprigs of basil, to garnish


Preheat the oven to 180°C/fan 160°C/gas 4. Line a roasting tray with parchment paper.


Place the tomatoes, garlic slices and a few sprigs of basil into the tray. Drizzle over some oil and season with salt and freshly ground black pepper. Roast in the preheated oven for 18 to 20 minutes, carefully turning from time to time. Remove the tomatoes from the oven, snip them into clusters of 2 or 3, keeping them on the vine, and keep warm.

To prepare the fritters, mix the plain flour, baking powder, paprika, salt and freshly ground black pepper together in a medium bowl. Combine the egg and milk in a jug. Stir the egg mixture into the dry ingredients until a smooth, thick batter forms. Check the consistency – the batter should drop easily from the spoon. If it’s too wet, add a tablespoon or so of flour; if it’s too thick, add a little milk. Then stir in the chopped spinach. Heat a small amount of oil in a large non-stick frying pan over a medium heat and spoon the batter into the oil – roughly  2-3 tbsp per fritter. Cook for about 1½ minutes on each side until cooked through. Remove to a large plate lined with kitchen paper and keep warm.


To poach the eggs, fill a small saucepan two-thirds with boiling water, add a little salt, the vinegar and the bay leaf. Bring to the boil. Crack an egg into a cup. Stir the boiling water to form a vortex and then carefully add the egg to it. Do the same for the next egg. Reduce the heat slightly and poach for about 3 to 4 minutes. For each serving, pile 3 fritters onto a warm plate and spoon the roasted cherry tomatoes around. Place a poached egg on top and sprinkle a little coarsely ground black pepper over it as well as some basil sprigs.