Rêveuse Recipe: An Easy Under 10 Minute Breakfast

Rêveuse Recipe: An Easy Under 10 Minute Breakfast

I would say that I'm more of a morning person, whereas Mary is a laidback bedbug in the mornings. My favourite thing to do on the weekend is to think about what I'm going to have for breakfast the next day and treat myself to something other than a simple porridge with chia seeds and berries. One of our favourite brunch dishes is the classic Eggs Benedict, so this particular morning whilst craving this dish, we were thinking of a way in which we could also whip it up quickly with things we already had at home. This literally took under 10 minutes to make, so technically you could even make it on the weekday too. This is honestly a delicious and hearty breakfast and urge you to try it out for yourself!

1 Egg
salmon trimmings
wholegrain mustard
black pepper
slice of lemon

SERVES: 1 Serving
DURATION: 10 Minute

Toast the Crumpet until golden and warm. Meanwhile, poach the egg in boiling water in a small saucepan. I prefer to poach it in plain boiling water although if you want, you can also add a drop of white vinegar for the egg to keep a rounded shape. Stir the water to create a whirlpool effect before cracking the egg into it. Leave for about 1-2 minutes depending on the size of the egg, you ideally want the egg yolk to be runny inside.

Spread on a thin layer of wholegrain mustard onto the crumpet before adding a thin layer of the salmon trimmings and squeeze a slice of lemon onto the salmon. Carefully scoop up the poached egg and place on top of the crumpet and sprinkle on the cracked black pepper. Enjoy with a hot cup of English tea or Latte.

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