Gorgeous breakfasts for a gorgeous birthday girl!
It was my lovely housemate, Hattie’s birthday this weekend and I just couldn’t let it pass with out a special ‘Birthday Breakfast’; actually two…and only Hattie would put on a sequin jacket over her pajamas to eat it. She likes sequins ALOT. I probably should have made sequin porridge, then she would have been in heaven. Next year perhaps…
I love birthdays! I think I get more excited about others peoples birthdays than my own! I like to treat my friends when I can and a birthday is a perfect opportunity.
Breakfast Number one:
On Saturday morning we feasted on thick blueberry pancakes drizzled in honey with fresh fruit and bacon, and croissants, which obviously were a completely necessary addition, just in case the rest wasn’t enough!
For the pancakes all you need is 200g Flour, 1 egg, tbsp sugar, tsp baking powder, 300ml milk and a punnet of blueberries. Whisk the flour, egg, sugar, baking powder and milk together until it is combined and then stir in the blueberries.
Melt a knob of butter in a saucepan (not too much,as you don’t want greasy pancakes), place a table spoon of batter in the pan and wait for bubbles to rise in the batter before you flip it. Grill some bacon, pancetta if it’s available, and slice up some fruit. I don’t know what it is about bacon and sweet pancakes but they just work, with the slight saltiness counteracting the sweetness.
Breakfast number two:
For Hattie’s actual birthday, I thought I’d be too hungover to sort out a ‘fancy’ breakfast, but I woke up and the sun was shining so I ignored the banging in my head and ventured out to the supermarket. I decided on Eggs Royale. Probably the most complicated breakfast I could have chosen, but for some reason it seemed like a good idea. I picked up some flowers, and a hideous ‘Birthday Girl’ pink rosette (that every girl longs to wear on her birthday) and went home to get cooking.
Eggs Royale, is a deliciously indulgent twist on Eggs Benedict. One of the richest but most perfect ways to start the day. Instead of smoked salmon I went for smoked rainbow trout, as I don’t think it is celebrated in the same way as salmon and it really should be.
2 Large egg yolks
1 Tbsp Lemon juice
1 Tbsp White wine vinegar
Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Whisk them thoroughly for a minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Pour the hot liquid on to the egg yolks in a slow, steady stream whilst whisking the mixture.
Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, pour in the butter into the mixture in a thin, slow, steady trickle whilst you whisk; the slower you add it the better. (If it helps you to use a jug instead of pouring from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.
Toast and butter your muffins and then layer the trout on top. Poach your egg in boiling water with a dash of vinegar (which helps the egg keep it’s form). Put your poached egg on top of the trout and spoon on the sauce. Season with pepper and chives and you’re done!
If only it was her birthday every weekend, we’d be very fat, but very happy!