Breakfast Done Right
If there’s one thig I can cook it is definitely breakfast. When Mawgan has been away on a long week of working, he desrves a breakfast of Kings. This is a mixed, made up brekkie I created on the spot.
Crumpets aren’t just for plain butter. They deserve to be smothered in goodness.
Here’s what you’ll need:
2 Large Free Range Eggs (Each- unless your on a mad healthy kick on a sunday morning)
Crumpets
Chesnut Mushrooms
Salted Butter
Cornish Sea Salt with Chilli
Poaching Eggs is EASY! If I can do it anyone can.
The trick is not to have your saucepan too full or boiling too aggressively. You want the water going at a steady simmer, then carefully drop your egg in as close to the water as possible. Leave for a few minutes or until cooked to your desired runniness (yes that is a word).
While they’re cooking heat your frying pan and add butter. Sprinkle a pinch of the Cornish Sea Salt with Chilli and then add your chopped chesnut mushrooms to the pan. If you want to, add a further sprinkle of the Cornish Sea Salt with Chilli or a shake of Chilli Flakes.
Toast your crumpets until slightly crispy and then place mushrooms on top- drizzle the melted Chilli butter over your crumpets, don’t waste a bit it’ll be scrummy. Then place your poached eggs on top and garnish with chives.
Simple, dazzling and delicious.
If you want to make it brunch then just add a mimosa or a bit of Bucks Fizz. Don’t drive for the rest of the day though, just stay in and drink your brunch.
Enjoy you lovely egg folk.
Felicity x