Rise and Shine

Good morning sandwich loafers!

It is often said that breakfast is the most important meal of the day – something I have never been able to believe in, hence I am probably the world’s worst example of eating first thing out of bed. That said however, every once in a while something inside me clicks and makes me crave an indulgent mid-morning brunch treat. This generally happens once a month and when it does, I am powerless over it’s desire to control my yearnings.

So off to the shop I pop and procure some large Clarence Court Burford Brown eggs, grated Cheddar, salted butter, salad onions, chives, smoked Scottish salmon and bagels. You’ll notice that I haven’t provided any amounts for these items and that is purely because the secret to this sandwich is generous amounts of indulgence – so feel free to go crazy and put as much in as you can possibly muster. As this is a once-a-month extravagance, do not deny yourself the opportunity to make it a delicious memory for the next 30 days, otherwise you’ve missed the point 😊

First crack the eggs into a pan with fistfuls of cheese, lashings of butter, heaps of cracked pepper, ground garlic & table salt and lots of love. More importantly, do not turn up the heat too much on the eggs – stir them over a very low heat until they reach a delicious soft curd. As a rule of thumb – if your eggs cook in less that 10 minutes then you’ve cooked them too fast. Around 15 minutes should suffice.

Whilst your eggs are coming together, slice the bagel in half and toast it under a hot grill until brown. Remove from the grill and slather on salted butter. Return to the grill until the edges turn a scrumptious dark brown – almost black colour. This is important as the caramelisation of the bread really helps to cut through the richness of the rest of the ingredients.

When the eggs have reached a delightful soft curd, in go handfuls of chopped spring onions and chives. Remove from the heat and snuggle the eggs and salmon in between the breadsheets.

Next, whack on Saturday Kitchen and then enjoy, feeling thoroughly smug and decadent.

If you have time to juice some ripe oranges and really go full-on with your brunch experience then go for it. Otherwise on the market are so many great fresh squeezed juice brands. Or even better – if you are indulging with somebody else, maybe it’s a good time to open that bottle of bubbles that’s been sitting in the fridge and drink a toast to Saturday mornings! Finally and very importantly, don’t forget to repeat in 30 days 😊

Have a great weekend all!

PB