I still have one meal left to go today but I'm already onto thinking about Saturday's breakfast. Sometimes simplicity is all and, I am so frying my crumpets. The only other thing is to have enough wine tonight for a teensy hangover as Erin suggests: "So this is barely a recipe really but it’s so bloody good for Saturday late-morning breakfast, when you’ve got a teensy hangover and want something substantial, but you’ve got enough zip to get into the kitchen and faff about for ten minutes."
Thanks Erin, I just wish you were the right side of The Atlantic to share this with me.
Serves two (or one if the person is as greedy as a bear in a salmon filled river):
4 large free range eggs (courtesy of Uncle Joe)
Big chunk of salted, good quality butter
Fresh flat leaf parsley
Either toast the crumpets or do what I do and fry them slowly in butter in a frying pan. This is disgracefully fatty but so delicious. In the meantime, fork your eggs about and oh I don’t need to tell you how to make scrambled eggs do I. So, in the meantime, make scrambled eggs to your liking (I like them just-cooked). When the eggs are done, put two crumpets on each plate, divide the eggs between them, then add a dollop of crème fraiche on top of each. Top with a teaspoonful of caviar, then sprinkle with torn-up parsley. Might want a squeeze of lemon. Yuuuuummmmm.
Happy weekend x