Breakfast and Brunch of The Month
I don’t know where this originates from (someone might tell me and I will pass it on). This is a summer, warm morning breakfast for someone you want to impress - a new wife (husband) or the boss and/or a new partner when they stay the night. Fish and eggs always go together so well for Breakfast.
For 2 peaple:
3 tablespoons softened unsalted* butter.
Two thick slices white bread.
4 large free range eggs - as fresh as possible.
1 small pot Salmon caviar or Saviar – or the real thing - Caviar!
A tablespoon double cream.
4 thin slices of Pancetta or very thinly sliced smoked streaky bacon.
1 teaspoon crushed black pepper corns.
Pre-heat the oven to 230°C, 450°F, Gas mark 8.
Nearly melt 2 tablespoons of the unsalted butter. Cut the bread into two 12 to 15cm discs (about 5 to 6 inches) using a pastry cutter or a teacup and a sharp knife. Paint both sides of the bread disc with the butter and place on a baking sheet. Put into a hot oven for about 6 minutes or until the bread is turning brown and quite crispy. Put a disc on each plate for serving
Heat up a frying pan to a high heat, pour in a teaspoon or two of vegetable oil and then the slices of Pancetta. Fry until quite crisp, keep warm.
Lightly scramble the eggs – melt the third tablespoon of butter in a non-stick pan. Whisk the eggs and stir into the saucepan, continue to stir the egg over a low heat until it becomes lightly scrambled, still creamy, add the cream and continue until just firm.
Spoon the scrambled egg equally on each piece of bread, flatten the top of each mound with the back of a spoon. Spoon on the Saviar (or Caviar), a little mound in the middle of the scrambled egg. Crush the pepper corns with a heavy kitchen knife or a mortise and pestle and then sprinkle over the caviar, place two or three rashers of crisp Pancetta on the side.
*NB My old dad, who used to be a dairy farmer, told me; unsalted butter is not ordinary butter without salt, it is a butter that has a slightly different churning and production process. It has a distinctively, different taste and is eaten more in southern Europe, not so much in the UK. Personally I do not care for it at breakfast with my toasted soldiers, as seems to be the growing trend in the smarter B&B establishments“As seen in B&B News Magazine this month www.BandBnews.co.uk”
For a limited time there is a christmas version of my book on the homepage for you to sample some more dishes..