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Breakfast

(for champions)

 

 

I can't understand people that don't eat breakfast. If, for some strange reason, I miss out on this most important of meals it tends to put me out of sorts and mess up the whole day. I'll have that nagging feeling that I've forgotten something, it's horrible.

On the other hand, once I've had a good fry up, a full house with all the various or just a boiled egg with 'soldiers', I'm all set for whatever the day throws at me. 

Another big plus is the opportunity to use up left-overs from the day before. Just about anything is good chopped up and thrown into a skillet with some bacon and a fried egg on top, slice of toast and a mug of tea, sorted.

Also, it goes without saying that the medicinal qualities of a good breakfast are beyond compare, especially for those among us who may wake-up with a slight overhang from the night before.

BOUDIN BREAKFAST REUBEN

Ingredients;

Boudin Noir (black pudding, blood sausage)

Sauerkraut

Ciabatta or similar fresh bread

1 duck egg

Strong cheddar cheese

 

This is a very quick and easy dish but not for the faint-hearted. I came up with this one myself one morning when I was very hungry and a bit hungover, this one will sort you right out. 

if for some strange reason you're not an admirer of the ambrosial delights of  boudin  you could always use Spanish Chorizo instead.

 

Begin by slicing the boudin into ½ inch thick rounds and lay them flat into a cast iron skillet over med heat with a splash of olive oil. Pop a couple of slices of good bread into the toaster and then open a jar of sauerkraut and put enough to cover the bread into the pan with the boudin. Flip the boudin over and make space in the pan for a drop more oil and crack the duck egg into all that loveliness. Grate some cheese onto the buttered toast, cover with a layer of kraut, then the boudin and finally the duck egg on top. I suggest a tall glass of fresh grapefruit juice to cut through this artery clogger and it may be prudent to keep a car battery and some jumper cables close by, just in case.

 

Kedgeree

with Bubba's Rice

Ingredients;

1lb of Smoked Haddock or Cod

1/2 lb of prawns, peeled

4 Free Range Eggs

1 cup frozen Peas

1 Onion, finely chopped

2 oz Butter

1 tbsp Olive Oil

1 tbsp Curry Powder

3 tbsp Chopped Parsley

Juice of 1 lemon

Double Cream

Black Pepper

Bubba's Rice (see recipe)

Start by getting Bubba's rice on the go, as per the recipe. 

Put the eggs into a saucepan of boiling water and cook for eight minutes, drain and when cool enough peel off the shells.

Get a large cast iron skillet on the heat with a bit of olive oil and fry the fish over a medium heat for a few minutes on each side and then throw in the prawns and once they are pink and lovely put the fish and prawns in a bowl and set aside.

Heat the butter in the same skillet and fry off the Onion and add the curry powder, while you're there you might as well throw in the peas as well, and the parsley, and the cream, about 1/2 a cup, and the lemon juice. A generous grinding of black pepper will make it all very happy. 

Flake the fish into the pan and add the prawns. Gently fold in enough rice to fill the pan, quarter the eggs and lay on the top. If it needs a little warm through just pop the whole thing into a low temp oven for ten minutes or so. Traditionally this would be served to rich people for breakfast in a Downton Abbey kind of setting, but I could eat this anytime, anywhere, it's fantastic.

Chorizo & Morcilla Scramble

Ingredients;

Fresh, Spicy Chorizo

1 Morcilla sausage

Single cream

2 Eggs

Salt/Pepper

Thyme

Begin by chopping up the Chorizo and Morcilla into small pieces, I like to cut them into rounds and then cut the rounds in half. Get the whole lot into a skillet with a little olive oil and fry until just beginning to get crispy, just a couple of minutes. While the lovely meats are getting to know each other crack a couple of eggs into a bowl with a good splash of single cream, whisk together with a nice pinch of thyme and some salt & pepper and then pour into the pan, stirring it all about with a wooden spoon until the eggs are cooked.

Serve on some buttered sourdough toast.