Breakfast recipes

For a long time I’ve thought how much I’d like to cook my way through ever recipe in a cookbook and somehow this year I’m being a bit more organised and might accomplish this dream.  Lunch finds me eating healthly and working my way through Harry Eastwood’s – A Salad for All Seasons.  And then I thought why not try some new ideas for breakfast and cook through a brunch book.

The great thing about breakfast is you can eat it at any meal of the day, so last night for supper I tried Coddled Eggs in a Bread Basket (see recipe below)

coddled eggs

For each serving butter a ramekin/muffin mould.  Then take a medium slice of white bread, remove the crusts, then roll it out with a rolling pin to flatten and lengthen before cutting in half to form two rectangles, lastly brush with melted butter or oil.  Place the bread in the mould, so the two pieces form a cross and then carefully break an egg into the basket.  Season well and cover with double cream.  Place the mould on a baking tray and put into a hot oven for 15 minutes.

Check the egg is done to your liking and before carefully turning out, then serve with bacon and perhaps some ketchup on the side.

Mumbles Eggs

Peter and I had Mumbles Eggs for brunch at the weekend.  They weren’t really what I’d want to eat for breakfast and would work better when you need to russle up a quick supper.  Anyway here’s the recipe and it’s another one ticked off the list in eating my way through Hugo Woolley’s book – Breakfast.

For each person you need a halved toasted and buttered English muffin, upon which you spread some Gentleman’s Relish and top with some freshly made scrambled egg.

Overall it’s reminiscant of the ‘savoury’ Scotch Woodcock.

 

Pancakes with citrus fruits

This is a real winner, not from Hugo Woolley’s Book but an adaptation of a Katie Quinn Davies recipe.

Don’t be put off by my photograph, the one in the background is in the book I took it from.

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In short peel 2 pink grapefruit and 4 oranges, then slice out the segments and put them with all the collected juice into a pan with a tablespoon of sugar.  Cook the fruit for about 3 minutes, then remove and leave the syrup to thicken with another tablespoon of sugar and a couple of sprigs of rosemary.  Serve with pancakes and natural yoghurt for breakfast – I ate them as a pudding which worked equally well.

 

10th March 2014 – Eggs Benedict

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I make this so often for our guests and in my opinion its one of the biggest treats you can eat for breakfast.  I usually make them by splitting and and toasting muffins and then buttering each half; top them with ham a poached egg and cover with warm hollindaise.  For vegetairans I offer Eggs Benedict with smoked salmon or spinach replacing the ham.

What was different yesterday was I replaced the ham with freshly cooked bacon and it was delicious.  I’d always thought it would be too greasy but the differing textures introduced to the dish by the crisp bacon was so good.  I’ll have to offer guests a choice of serving it with bacon too now.

Banana and Peanut Butter Toasted Sandwiches,

Don’t worry I’m not about to start serving these but again they are in Hugo Woolley’s book.  Peter and I had them for lunch one day before going off on one of our rare weekends away, one of those moments when there’s little in the fridge, however a sad banana was in the fruit bowl and there’s usually peanut butter in the store cupboard.  Easy as pie to make, mash the banana and spread a little peanut butter onto the bread, make a sandwich of the two and put them into whatever impliment you use for toasting sandwiches.  For me it was too cloyie and would benefit enormously from being accomanpied by a good handful of dressed watercress.  That said I can think of many teenages who would love this type of toastie for breakfast.

 

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