Easter eggs

A few days in my own space to muse on the meaning of life, catch up with friends, eat, drink and be merry. Home alone I tend to graze. Most mornings I have sat in the sun under the grapevine reading or writing, while leisurely plucking warm grapes from the vine for sustanence. After a while my tummy starts to rumble for something more substantial, so it has been a great time to play with brunch. Experimental cooking for one!

Some highlights:

Cross-cultural eggs

What country lies half way between Ireland and Mexico? I don’t know but I think I’ve just invented their national breakfast dish.

Scrub a potato (peel it if you really want but with organic spuds it’s a pity to waste the goodness). Cube and start shallow frying in olive oil in a fry pan.

Add some diced onion, a little bit of chilli (enough to warm rather than bite), cumin and a generous amount of garlic.

When the potato has softened, pour in enough crushed fresh or canned tomato to make it a little stew-like but not a soup. Season with salt and pepper. Add some green olives or fresh coriander if it takes your fancy.

Once the tomato has married all the flavours make an indentation or two in the delicious vegetable concoction and slip in some eggs to poach. Keep the heat on low and be patient. When the egg is set to your desired poaching consistency carefully plate up without breaking the yolk.


breakfast fish and chips

The potato for breakfast theme continues - this time a little more traditionally.

Thinly slice a potato or two and cook in one layer in a hot pan til crispy.

Scramble eggs your favourite way.

Take a few slices of the best quality smoked salmon you can afford.

Drain the potato on paper towels and assemble on the plate with the eggs and salmon. My favourite way to eat this is to put a piece of salmon on a crispy potato slice and top with a little of the creamy scrambled eggs and eat like a canapé.



Have a good holiday.