Simon and I woke up at about 5am this morning, so decided to sit on the balcony with a big pot of tea and watch the sun rise. We then realised we can’t see the sun rise from our balcony so I figured I’d go and make something to eat instead! Possibly the only good thing about jet lag is being able to get up early and have time to make a proper breakfast.
We hadn’t had dinner the night before so were starving, so I made a quick citrus salad from oranges and grapefruit. I added some chopped sweet basil and a little bit of brown sugar, put it all into a plastic container and shook it for about 30 seconds, so the juice was released a little and softened everything up.
After this, this I got started on macerated strawberries and pluots with homemade granola and greek yoghurt – a dish inspired by our breakfast at Blue Bottle in San Francisco. I started by cutting up a whole box of organic strawberries – around 10 or so, as well as a very ripe pluot I found in Threesixty the day before. I put all of this into a bowl filled with a mix of grapefruit and orange juice (squeezed from what I had left over from the citrus salad) and balsamic vinegar. Added a little bit of white sugar into this mix and let it sit for about an hour, though I think overnight would be ideal.
I served it all up with some organic greek yoghurt, organic muesli to which I added some olive oil and maple syrup and popped under the grill til it was really warm and crisp, and a grind of black pepper over the fruit – it was delicious and I’ll definitely be making this dish again!
At around 10 or so, Simon was hungry again. This time I thought I’d tried to recreate (well with a few changes) the egg dish we had at Farm:table – soft-boiled eggs with caramelised onions on pan-griddled bread, with fried cherry tomatoes and rocket. This is fantastic combination and with a big drizzle of truffle oil added just before serving, made a wonderful Sunday breakfast dish to share.
Quick orange and grapefruit salad
1 whole large orange
1 whole grapefruit
3-4 sweet basil leaves, washed and cut finely
1 tablespoon brown sugar
Peel the orange and grapefruit and cut into bite sized chunks. Place in a large plastic container and add the chopped basil leaves (if you’re not a fan of basi, you could try mint instead) and sugar. Shake vigorously for about 30 seconds or until everything is all mixed together. Serve in small bowls.
Macerated strawberries and pluots with homemade granola and greek yoghurt
1/2 cup grapefruit juice (can be 1/4 cup grapefruit, 1/4 cup orange juice)
2 tablespoons balsamic vinegar (or less if you have an aged, heavy vinegar)
1 teaspoon white sugar
1/2 large tub greek yoghurt
1/2 cup muesli
Cut up the strawberries into slices and then cut in half, slice up pluot into thin slices. In a medium bowl, mix together the grapefruit juice, balsamic vinegar and white sugar. Add in the sliced fruit and make sure it’s coated in the mixture. Leave to sit for at least 2 hours.
To serve, place in bowl with toasted muesli and greek yoghurt with a drizzle of honey if you want some added sweetness.
Soft-boiled eggs with caramelised onions, cherry tomatoes and rocket on 5-grain bread
2 free range eggs
6-8 large cherry tomatoes
2 slices of 5-grain bread, cut in half
1 red onion
handful of rocket
knob of butter
Bring eggs out in advance so they are room temperature or they may crack when placed in the water. Chop up onions into thin slices. Fry in pan til soft and translucent with olive oil and a knob of butter. Bring water to a rolling boil in a pot and add the eggs. Cook for 2 minutes then turn off heat and leave in pot for 5 minutes.
Meanwhile, heat up a griddle pan and grease with olive oil. Fry tomatoes and season with salt and pepper. Add bread and cook until warmed through and griddle marks appear on either side. Season rocket with a mixture of olive oil, balsamic vinegar, lemon juice and salt and pepper. Shell the eggs and cut in half.
Now assemble – place onion on bread and half egg on each slice. Scatter tomatoes and rocket around the dish and then drizzle plate with a little bit of truffle oil.