Franco-Irish Breakfast
Well, with company here I thought I better make a yummy breakfast... my hubby is not a big fan of the Irish breakfast... which tends to happen when you've had it five billion times! :-) But I knew Heather and Eoin enjoyed it, so why not combine some flavours?
First of all I threw in some Danone Croissants. For the Americans out there, these are like Pillsbury crescents but more croissanty... if that makes sense! For the Irish who don't know about these babies, they are basically croissant pastry stuck in a tube. I seem to be only able to get them at Tesco by the margarine and refrigerated puff pastry. Aldi have some as well, much cheaper but not quite as good. You just unroll them, roll the individual triangles to form croissants and throw them in the oven for fifteen minutes. Serve with butter and jam and voila! My kids adore these... you could par-cook a sausage and then roll the pastry around them to make yummy pigs in blankets, another kid favourite! And soon, I will make real croissants... I have a recipe from a French friend... but you start them on Friday night to be ready Sunday morning... think I'll wait until the Queen comes to visit! :-)
For the rashers (bacon) and sausages I bought some quality butcher sausages. I feel that the butcher ones are so much better quality than the supermarket ones, but I did buy Tesco's finest Maple cured rashers. Mmmm! Just fried those up in a tiny bit of olive oil... easy!
Ah, now the french scrambled eggs! These are to die for!!! You can either cook them in a double boiler or in a non-stick pan. To serve 2-3 you will need:
I do mine in a pan, but same directions apply for a double boiler, except heat would be medium to keep water simmering. Start this while your sausages are cooking, as it does take a while.
Put the heat on the lowest setting and crack the eggs into your pan adding half the butter pieces. Stir constantly to mix the eggs. DO NOT SEASON!!!!
Keep stirring as eggs start to cook. As they begin to come together add the rest of the butter. Keep stirring constantly. You will have soft tiny curds and should take off the heat when they are still shiny, slightly undercooked and oh-so creamy. Season at this point... any earlier and the texture will be compromised.
Another thing I do with these eggs is serve them on top of a toasted buttered English muffin or crumpet then top with prosciutto, Serrano or parma ham. SO good! You can also use them for eggs Benedict instead of the poached eggs. They really are sublime!
Anyways, serve it all with a proper cup of tea... or as I did some Tazzo d'or Italian coffee, also from Dunne and Crescenzi, for the guests... tea for me of course! ;-) Enjoy!
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First of all I threw in some Danone Croissants. For the Americans out there, these are like Pillsbury crescents but more croissanty... if that makes sense! For the Irish who don't know about these babies, they are basically croissant pastry stuck in a tube. I seem to be only able to get them at Tesco by the margarine and refrigerated puff pastry. Aldi have some as well, much cheaper but not quite as good. You just unroll them, roll the individual triangles to form croissants and throw them in the oven for fifteen minutes. Serve with butter and jam and voila! My kids adore these... you could par-cook a sausage and then roll the pastry around them to make yummy pigs in blankets, another kid favourite! And soon, I will make real croissants... I have a recipe from a French friend... but you start them on Friday night to be ready Sunday morning... think I'll wait until the Queen comes to visit! :-)
For the rashers (bacon) and sausages I bought some quality butcher sausages. I feel that the butcher ones are so much better quality than the supermarket ones, but I did buy Tesco's finest Maple cured rashers. Mmmm! Just fried those up in a tiny bit of olive oil... easy!
Ah, now the french scrambled eggs! These are to die for!!! You can either cook them in a double boiler or in a non-stick pan. To serve 2-3 you will need:
- 4-5 organic eggs
- a big knob cold butter, cut into little pieces
- salt and pepper to season
I do mine in a pan, but same directions apply for a double boiler, except heat would be medium to keep water simmering. Start this while your sausages are cooking, as it does take a while.
Put the heat on the lowest setting and crack the eggs into your pan adding half the butter pieces. Stir constantly to mix the eggs. DO NOT SEASON!!!!
Keep stirring as eggs start to cook. As they begin to come together add the rest of the butter. Keep stirring constantly. You will have soft tiny curds and should take off the heat when they are still shiny, slightly undercooked and oh-so creamy. Season at this point... any earlier and the texture will be compromised.
Another thing I do with these eggs is serve them on top of a toasted buttered English muffin or crumpet then top with prosciutto, Serrano or parma ham. SO good! You can also use them for eggs Benedict instead of the poached eggs. They really are sublime!
Anyways, serve it all with a proper cup of tea... or as I did some Tazzo d'or Italian coffee, also from Dunne and Crescenzi, for the guests... tea for me of course! ;-) Enjoy!
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