Tag Archives: breakfast

Summer Strawberries for Breakfast

What better way to start the day? Pull up a chair in a sunny patio spot, admire the blue skies, the warmth of the sun and the birds singing – I kid you not: absolute bliss! Add to this perfect list of ingredients some sweet English strawberries and a really good espresso….and relax…

What you need…

All of the above or a similar delightful setting

A slice or two of sourdough bread, toasted

A goodly portion of ricotta

A handful of sweet, ripe strawberries, sliced (and English if possible)

A drizzle of maple syrup

A sprig of mint, to garnish (optional)

What to do…

Load your sourdough toast with as much ricotta as you fancy. Top with as many strawberries slices as you like and then drizzle with maple syrup. Serve with really good espresso in the garden! Absolutely delicious.

Inspired by…

I had something similar in a fab cafe in Portsmouth last summer and this is my take on it – it just tastes like you think an English summer breakfast should!

How easy…

Do I need to specify that…?

 

Mary’s Kedgeree

So, I’ve made kedgeree before, albeit with hake because I couldn’t get hold of haddock (!) and thoroughly enjoyed it. But, when I saw ma’am making it as part of her current ‘Classic’ TV series, my interest was sufficiently piqued to give her version a go and….it is really, really good: rich and flavoursome – it tastes like an absolute treat and I’ll definitely be doing it again. Supposedly a recipe for an indulgent, leisurely breakfast, it works equally well as a lovely family supper (speaking from experience).

Serves 4

What you need…

A couple of splashes of rapeseed oil

3 onions: 2 thinly sliced and 1 finely chopped

Sea salt and black pepper

500g smoked haddock fillets (I used dyed but Mary specifies undyed)

100g smoked salmon

250g basmati rice

3 cardamom pods, split

3cm-long cinnamon stick

450ml cold water

½ teaspoon turmeric

2 large, happy eggs

30g butter

100ml single cream

2 tablespoons coriander, finely chopped

Cayenne pepper, to taste

Juice of ½ lemon

What to do…

Heat your first splash of oil in a medium-sized frying pan over a moderate heat and sauté the two sliced onions gently, for 20-25 minutes, stirring occasionally until they are crisp and deep golden brown.

Season with salt and pepper, tip out on kitchen paper, and set aside in a warm place.

Put the haddock, skin-side down, in a large, deep-sided frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for 2 minutes. Drain the fish, discard the skins and flake into large chunks. Set aside.

Wipe out your large frying pan with kitchen paper and then add your second splash of oil, warming over a moderate heat. Add the chopped onion, cardamom pods, and cinnamon and sauté about 5 minutes, or until the onion is golden-brown. Tip in the rice and stir through. Pour in the cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for 5 minutes before fluffing up the grains with a fork.

Meanwhile, boil your eggs. Pop them in a saucepan of boiling water and simmer for 6 minutes, a little longer if you like the yolks cooked more. Remove from the heat, drain then pour cold water over the eggs. When they are cool enough to handle, peel and quarter.

Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper and squeeze in the lemon juice. Heat thoughly over a low heat, stirring gently once or twice, making sure you don’t break up the fish.

Serve your stupendously yummy kedgeree topped with the warm crispy onion: enjoy!

Inspired by…

Mary Berry

How easy…

Very easy and satisfying to make

 

Quick and Easy Eggs Benedict

Always fancied this one as a lazy Saturday morning treat but the prospect of perfecting hollandaise sauce always put me off. That and the fact that my poached eggs have always been a bit hit and miss. So, having discovered solutions for both of those issues, there was no holding me back! The result is a lovely dish that definitely sets the tone for a relaxed weekend: think soft, running egg dribbling over salty-sweet ham and nestling on a warmed toasty English muffin and to finish – a good dollop of the rich silky, smooth hollandaise sauce – enjoy with strong coffee, a paper full of good news (!) and some gentle background music. Happy Weekend!

Serves 4

What you need…

4 large, happy eggs

4 slices Serrano ham

4 English muffins, sliced in half

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

Put a wide saucepan of water over a high heat to come to a rapid simmer in readiness for poaching your eggs.

For each egg, lay a 40cm sheet of non-PVC cling film flat on a work surface and rub with a little oil. Crack your egg into the middle and then pull in the sides of the cling film and gently squeeze out any air around the egg. Twist, then tie a firm knot in the cling film to secure each of your eggs snugly inside. Set aside your 4 weird little parcels whilst you conjure up the hollandaise sauce.

In a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

Now, whop your muffin halves in the toaster/under the grill and cook until golden.

Meanwhile, drop your egg ‘parcels’ into the pan of simmering water and poach for 6 – 7 minutes, until soft-poached.

For each lucky person enjoying this little morning treat, pop the two halves of each muffin onto a warmed plate and drizzle over a little hollandaise sauce on both. Arrange a slice of Serrano ham on the bottom half of the muffin.

Snip open a cling film parcel, unwrap the egg and place on top. Drizzle with more hollandaise and…..enjoy! Scrumptious!

Tip…

If you’re wondering what the other half of the muffin is used for, it’s to mop up the excess runny egg!

Inspired by…

Well, this one is a bit of a collaboration! I have Izy Hossack (student and blogger) to thank for her hollandaise sauce recipe; Jamie Oliver for his approach to poached eggs and James Winter, who wrote one of my favourite cook books ‘Who Put the Beef in Wellington’ for the recipe idea!

How easy…

I know that I’ve simplified this dish, particularly the hollandaise sauce, which may not be authentic. That said, it’s a quick and easy very yummy treat my way!

Bread and Butter Pudding Brunch

This is a fabulous weekend breakfast – a real treat: something completely different, dead easy to make and minimal washing up! I tried the first version of this over Christmas and it was just dull but so obsessive has this little blogging project become that I woke up Friday morning re-jigging the recipe in my head and the new version is lovely – the light, fluffy, savoury ‘custard’ works brilliantly with the salty Parma Ham, mushrooms and cheese. Give it a go – perfect with the weekend papers and a leisurely day ahead.

Serves 4

What you need…

1 x baking dish, lightly buttered (mine is 26 x 18 x 7cms deep)

6 slices bread

80g butter

6 slices Parma Ham

200g mushrooms, cleaned and sliced

3 large eggs

500ml milk

Pinch paprika

Sea salt and black pepper

100g Gruyère, grated

What to do…

Preheat your oven to 180˚c / 350 f / gas 4.

Take three slices of the bread and butter them. Cut the Parma Ham in half width-ways and lay two halves on each piece of bread, covering each slice. Butter the other three slices and pop on top of the Parma Ham, butter-sides down, making three sandwiches. Butter the top slice of bread. Cut the sandwiches in quarters, diagonally to create four triangles from each sandwich and wodge into your baking dish with the buttered sides facing upwards.

Push the slices of mushroom in between the bread triangles, sharing them evenly throughout.

In a large jug, chuck in your eggs, milk, paprika and seasoning and, using a balloon whisk, blend together to create the custard.

Pour the custard over the bread, ensuring that all of the bread is doused. Scatter over the Gruyère and pop the pudding in the oven.

Bake for 45 minutes or until the bread is golden and crunchy on the top and the pudding is puffed up and gorgeous-looking! Plonk your bread and butter pudding brunch in the middle of the table and ask everyone to dive in – great start to a weekend day!

Inspired by…

Can’t remember which magazine I ripped out the original recipe from, but it didn’t work anyway! This version comes from that lovely place between being asleep and being properly awake when, if you’re me, you’re now re-writing recipes in your head!!!!

How easy…

Ever so. Stick on some laid-back music, sing along and create.

 

 

 

 

 

 

 

 

 

Breakfast Boudins

Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to our Sunday.

Makes 6

What you need…

Muffin tin, greased

Cookie cutter

3 slices bread

3 teaspoons Parmesan or Cheddar cheese, grated

6 rashers back bacon

6 eggs

Sea salt and black pepper

What to do…

Preheat oven to 180°c / 350° f / gas 4.

Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Sprinkle a teaspoon of cheese into each one.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Transfer your breakfast boudins to warm plates and take to your kitchen table, already laden with knives and forks, freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!

Inspired by…

www.facebook.com/buzzfeedtasty

How Easy…

Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews