Egg Does not A Breakfast Make

Sun poring through the windows.

Sunday morning cooking shows on the telly.

A lovely fresh brunch was calling.

Although slightly disheartened by the fact I had no eggs in the larder, I wasn't going to let this stop me making a delicious brunch. I did however have some lovely fresh organic veg from the wonderful Edinburgh Farmers' Markets, and what more do you need then some wonderful produce and a spark of inspiration.

I started mb head-and-tailing some green beans and slicing some white cabbage.

To a non-stick fry pan (my favourite everything pan) I added rapeseed oil and just 2 drops of my newest discovery, Uncle Roy's Garlic Essence Concentrate.

While doing this, I put 2 slices of gluten free brown bread into the toaster. I always double toast my bread to make it really crunchy.

Once the pan was hot I added my beans and cabbage, and seasoned immediately with freshly ground pepper and salt and tossed constantly.

While sizzling away I tasted the beans frequently to make sure they didn't get over cooked and also adjust seasoning, at this stage I added some lemon juice to cut through the strong oil and garlic flavours.

When they were almost ready, I re-toasted my bread and quartered 4 beautiful ripe, vine plum tomatoes and added them to the pan then removed from the heat.

Toast on the plate and a hearty amount of butter, then veg on the toast and topped with Parmesan, a bit more salt and pepper, and wah-lah... a stunning, crisp, fresh flavoured brunch. This one will be one to remember.

A Very Tasty Breakfast

MMMMMMMM This was a very light and tasty brekky I made yesterday. I had lovely organic eggs from the Edinburgh Farmers' Markets and Jarlsberg left over from the Cheese Platter I made Sunday Lunch (post to come), and so I put together this beautiful breakfast.

In short: it's scrambles on toast, but the menu name would be creamy herbed organic scrambled eggs with rocket, jarlsberg and sunblushed tomatoes on gluten-free wholegrain toast.

The eggs turned out beautifully cooked long and on a low heat ( as per Heston's advice) using left over herbed butter i had from Sunday's lunch and a blob of double cream, with lots of lovely fresh cracked pepper.

I really do love breakfast, but so often feel 'glugged' down for the rest of the day. A breakfast like this, to me is perfect, warm and filling but not 'heavy'. This is the kind of breakfast I'd love to have on the menu of my dream deli-cafe.

Yes I have used the crusts of the loaf here- were still super tasty.