Wow, the last few weeks have been crazy, and I can only see time disappearing faster and faster before our big day at the end of August. You will probably get bored of my apologising for lack of posting, but I really have been having huge withdraw symptoms from not having time to blog. I do however always find time to eat so have a wonderful back-log of delicious recipes to share with you, so just watch this space. We have been up in Nottingham this weekend and so I did get to take advantage of the horrendous traffic build-up around the British Grand Prix to type up some recipes in the car (until my battery then kindly conked out)!
So here is a lovely light and summery breakfast recipe for you that is a delicious treat if you are looking for something a bit out of the ordinary. I have also spent years trying to perfect the poached egg and think I have finally cracked it (no pun intended). So even if you don’t fancy this for breakfast but love a good poached egg then follow the instruction below and use it to top a salad, with some steak or even to dress a lovely fresh piece of fish.
– 2 large free range eggs
– 1 tbsp white wine vinegar
– Handful cherry tomatoes – halved
– Pinch sugar
– Drizzle balsamic vinegar
– Drizzle olive oil
– Salt and black pepper
– 2 slices toast
Pre-heat the oven to 220’C
Place the tomatoes in an oven proof dish and toss with the balsamic, olive oil, sugar and a twist of salt
Roast in the oven while you cook your eggs.
Heat a deep saucepan ¾ full with water until simmering
Add the white wine vinegar
Crack your eggs each into a small shallow bowl
With a slotted spoon swirl the water to make a whirl pool and the carefully lower the eggs one at a time into the water.
Set a timer for 3 minutes for a soft egg or 4 for a slightly harder egg
While the eggs are cooking, toast and butter your bread.
Top your toast with the eggs and a good twist of salt and pepper
Remove the tomatoes from the oven and add them to your plate – now eat up and enjoy!