Spanish Eggs

I call it Spanish eggs, but it’s probably about as Spanish as Bizet’s Carmen. It’s just that the dish reminded my of Spain. I do miss the travelling! Treat the family (or just yourself) to a great tomato egg tomorrow morning, why don’t you? By the way, the paprika I am using is from our

The Runny Egg Series

Who doesn’t like a runny egg?! It’s the ultimate comfort food and it’s good any way you prepare it, from the healthy poached egg to the wicked deep fried bull’s eye egg. That’s my translation of telur mata kerbau, a fried egg with a soft yolk that is usually served with spicy sambal on coconut

Eggs Benedict in Ten Minutes

Eggs Benedict are the bane of my life. I’m just terrible at poaching eggs, but I love Eggs Ben. Yes, I can do the wrap in cling film and gently simmer method, but that’s not really a poached egg at all. Of course I blame the eggs; too old; too new; too watery, but whichever

Brown Butter, Sage & Cheese Omelette

The star in this recipe is not the cheese, but the sage and brown butter. Looking at the picture of my omelette, you might think it will be far too oily, but trust me, it’s not. This is another post in “The Runny Egg” Series, so our omlette will obviously be of the runny sort.

Ham & Eggs

Variation on a Theme In my last post, I showed you how to make great eggs, so here is a simple variation to this. I had a few slices of extraordinarily good paleta jamón left over in the chiller. Not enough to make a decent sandwich, but definitely too previous to feed to the dog I

A Good Egg

How to Fry an Egg One of the great pleasures in life is a properly runny egg for breakfast, at least in my books. Whether poached, boiled, fried or scrambled, I like them all as long as they are runny. Apologies to those of you who like their eggs firm – I’ll never understand you

Smokey Breakfast Beans

Making these wholly delicious beans is easy, but making them look as good as they taste is impossible, so just trust me and make them. All you need is: 1 brown onion 3 smoked garlic cloves 1 Tbsp duck fat or lard (or olive oil as a last resort) 1 can diced tomatoes (400g can)

Cheat yourself to a Croque Monsieur

The difference between a ham and cheese sandwich and a Croque-Monsieur lies in the cheesy bechamel, a white sauce made with butter, flour, milk and cheese. Now I don’t know about you, but when I’m in the mood for a sandwich, I don’t exactly want to start making cheese sauce. And so, according to my