Proper breakfasts are back. One of the advantages of our transformation into a nation of homeworkers is that there’s no need to rely on a snatched energy bar or a takeaway coffee and croissant.
says sales of loose-leaf tea and coffee grinding paraphernalia are both up – signs that we are lingering over our morning brew. John Lewis has had a run on egg cups and according to a report in The Grocer, egg sales are booming.
幼女视频在线视频Going to work on an egg still makes sense, even if you are staying at home. They are gorgeous paired with a few vegetables, full-English style, making a good start on the daily five, or seven, or nine portions of fruit and veg that I’m trying to pack in.
幼女视频在线视频As well as that, they are packed with protein, which is properly filling. An eggy breakfast is far more likely than cereal or toast to keep me from taking biscuit tin breaks – even while I’m waiting for that loose-leaf tea to brew.
…poach an egg
Bring a pan of water to the boil, then lower the temperature to the minimum. Look at the base: you should be able to see a layer of fine bubbles, some of which are rising. This will stop the egg sticking to the base of the pan and the yolk breaking. Break the egg into a cup then slip it into the water. Cook for three to four minutes.
…boil an egg
Bring a pan of water to the boil, lower in a room-temperature egg and allow four to four-and-a-half minutes for soft-boiled; six minutes for just-hard boiled. They will cook out of the water, unless you chill them under a cold tap. Don’t want a cold egg? Tapping the pointed end to break the shell after boiling will help to stop it going hard.
幼女视频在线视频Proper English muffins are doughy bread rolls, cooked on top of the stove rather than in the oven – making them very easy as well as relatively quick and fuel efficient. Split open – torn rather than cut – they have the gloriously sweet, damp smell of a just-baked loaf.
Now that flour and yeast are becoming easier to get hold of, they are a fantastic breakfast treat, and a great place to start if you are a beginner bread maker.
Make the dough and leave it to rise in the fridge for three hours. Then roll out the cold dough and stamp out the muffin shapes, lay on a tray, cover, and refrigerate overnight. The next morning, take the tray out of the fridge: if they have puffed up, cook them straight away, giving them an extra minute or so on each side. If they don’t look puffy, they will need to come to room temperature before cooking.
- 1 tsp easy-blend yeast
- 500g white bread flour, plus extra for dusting
- 250ml warm milk
- 60ml warm water
- 1 tsp salt
- 1 tsp caster or granulated sugar
- Vegetable oil, for cooking
- Mix the yeast, flour, milk, water, salt and sugar. Knead for 10 minutes (or three minutes in an electric mixer with a dough hook), until smooth and springy. Shape into a ball, put in a bowl and cover with a plastic bag. Leave to rise for 45 minutes to an hour.
- On a floured surface, roll the dough out to 1½ to 2cm thick. Stamp out circles with a 7-8cm biscuit cutter, rerolling the scraps to make more. Lay the circles on a floured baking tray and cover with a plastic bag. Leave for half an hour, until puffed up.
- Heat a lightly oiled pan or griddle over a medium heat. Lay muffins as they fit (leaving 2cm between each) on the pan and turn the heat down low. Cook for six to seven minutes, then flip the muffins to cook for six minutes on the other side.
- Serve fresh and warm, split and buttered. If you make them ahead, split and toast before serving.
Everyday eggs Florentine
Eggs Florentine can be as simple as eggs and spinach, the eggs balancing the mild bitter edge of the greens, especially if you add a few mushrooms for extra savouriness. It’s often topped with a dollop of hollandaise sauce, but delicious as that is it’s too rich and too tiresome to make for a weekday breakfast, so if I feel the need for a bit of sauce I make this quick yogurt version.
Baby leaf spinach is too delicate to cook, so if you can’t get the robust, larger leaves (greengrocers are a better bet than supermarkets here), use frozen leaf (not chopped) spinach.
- 2 tbsp Greek or natural yogurt
- 1 tbsp butter, plus 1 tsp
- A few drops of lemon juice
- ½ tsp English mustard (optional)
- 1 large flat mushroom, sliced
- 100g frozen leaf spinach, defrosted, or a double handful of washed leaf spinach
- Freshly grated nutmeg, to taste
- A piece of toast or a toasted muffin
- 1 or 2 eggs, poached
- In your smallest pan, heat the yogurt gently, stirring constantly. It should get warm but not hot. Stir in a tablespoon of butter, until melted through. Season with salt, pepper and a few drops of lemon juice, plus mustard if you like.
- Melt one tablespoon of butter in a pan and cook the sliced mushroom until tender and just beginning to caramelise. Stir in the spinach, until hot through (if it is fresh spinach it will be well wilted too). Season with salt and pepper, plus a pinch of nutmeg.
- Pile the spinach and mushrooms on the muffin or toast, and top with the eggs and the yogurt sauce. Eat straight away.
One-pan egg in toast
An easy one-pan breakfast; you don’t even need a toaster or grill. If I’m feeling fancy I dust the egg with a few chilli flakes or shichimi, the spicy Japanese powder.
- 1 slice of bread
- Butter, for spreading
- A rasher of streaky bacon and a few cherry tomatoes (optional)
- 1 egg
- Spread the bread thinly with butter on both sides.
- Heat a large, heavy-based frying pan (no need to put any oil in), add the bacon and tomatoes, and then add the bread and cook it on one side until nicely browned.
- Take the bread out and use a 7-8cm biscuit cutter to stamp out a circle from the centre of the slice (set the circle aside).
- Return the bread to the pan, toasted side up, and break the egg into the hole. Turn the tomatoes and bacon. Put the circle of bread in the pan at one side. Cover the pan and cook gently for three or four minutes, until the egg is just set. Eat all together.
Dippy eggs and asparagus soldiers with seeds
Plunging asparagus into a soft-boiled egg is an early summer tradition, and it makes an excellent breakfast. Add a few seeds for extra crunch. I’ve suggested a mix, but if you have a jar of something ready-made, za’atar say, or dukkah, then experiment with that.
Home-grown asparagus season is in full swing, but if you are having trouble tracking any down britishasparagus.com has a useful list of farm shops and mail order.
- 1 egg, at room temperature
- 3-4 spears asparagus
- A little butter
- 1 tsp toasted sesame seeds mixed with 1 tsp nigella seeds and a fat pinch of sea salt flakes
- Bring a large pan of water to the boil and add the egg and asparagus.
- Cook the egg for four to four-and-a-half minutes (the longer time for larger eggs, shorter if you are not going to eat it immediately), then remove from the pan.
- As the egg boils, check on the asparagus, lifting out a spear with tongs from time to time. Hold it by the base: when it is ready it will have softened enough to curve elegantly, still with a little spring, but not droop. The timing will depend on if you have slender pencil-thin spears or fat-as-your-thumb whoppers. As soon as they are done lift out the spears and wrap in a tea towel to dry off.
- Rub the warm asparagus with a little butter. To eat, dip first into the runny egg yolk and then into the seed mixture.