It’s Breakfast Week and whilst we love nothing more than a good old fashioned British fry-up, staying true to our roots we want to pay homage to the different breakfast that people around the world eat.
If you have been to countries like Spain, France and Italy, you will know that they don’t necessarily regard it as the most important meal of the day and our European cousins are quite happy grabbing a quick piece of bread or pastry and some strong coffee.
That’s all good but we crave a proper breakfast and you can find some of the best if you venture a little further afield.
One of our favourites is Huevos Rancheros, which translates to ‘rancher’s eggs’ in Spanish. There are two kinds of people in life, those who have had this breakfast and those who haven’t. It’s also very simple to make. You start with the Ranchero sauce. Fry with some oil one chopped onion, a couple of chilli peppers (which ones depend on your tolerance levels but perhaps start with jalapenos) for a few minutes, then add a teaspoon of ground cumin. ½ teaspoon of salt. ¼ teaspoon of cayenne pepper and 1 teaspoon of minced garlic. Add I cup of chopped tomatoes and cook for two minutes. Add 1 cup of chicken stock and simmer for around 15 minutes until thickened. Remove from the heat and add some chopped coriander.
Next, fry some corn tortillas to soften them a little, then slowly fry a couple of fresh eggs ensuring they remain runny. Put the tortillas on the bottom of the plater, then serve with the sauce and eggs on top. Refried beans and black beans also go really well with this dish.
As well as Tex Mex, we also make a lot of Indian food and breakfast in this country vary, but we love Sali Par Edu, a Parsi breakfast dish made from grated deep fried potatoes topped with eggs, sunny side up, yum, yum!
Sticking with the egg theme, you really need to try Tamagoyaki, which is Japanese rolled omelette. Tamagoyaki means ‘grilled egg’ and very simply is an omelette made from eggs, sugar and soy sauce.
Korean food is supposed to be the next big thing but if you have ever had a Korean breakfast you will know it looks almost the same as a Korean dinner, with lots of rice, soup, fish or beef and the ever-present kimchi. It may seem a strange thing to have for breakfast but think of it as more of a brunch meal.
In China, dim sum is great to have for breakfast, particularly baozi, which are steamed, filled buns. Baozi can be filled with ground pork, vegetables or eggs, or you can have sweet versions too.
Breakfast in the USA is an occasion all to itself. Make sure you choose an old fashioned diner (no chains allowed) and indulge yourself in a stack of pancakes – we like blueberry – with lots of maple syrup and streaky bacon on the side.
All this talk of Breakfast Week has hopefully made you hungry, so here’s one of our own Mexican-inspired breakfast recipes for you to try:
Breakfast Week Burrito
1 bar marked wrap
¼ of avocado
100g cooked rice
Chopped tomato 40g
15g sun blushed tomato
Turtle beans 50g
1 spring onion chopped
Chipotle chilli 5g
1 pork sausage
2 rashers bacon
20g maple syrup
50g Monterey jack
1cm diced sweet potato cooked
1 egg poached soft
1. Remove the sausage from the skin divide into 6, shape into meatballs
2. Mix the rice with chopped tomato, sun blushed tomato, turtle beans, basil & spring onion
3. Griddle the avocado in a very hot pan on both sides (select a firm avocado for this)
4. Heat a frying pan fry the sausage balls and bacon ensuring they are nice a crispy and cooked add the maple syrup and glaze
5. Poach the egg for 2mins refresh in ice cold water, drain and dry then flour, spicy tempura batter & roll in spicy bread crumbs
6. Assemble the burrito by layering in stages, roll and put into the oven cook for twenty 20 minutes on 200’c
7. Deep fry the crispy poached egg for 2 minutes in oil at 190’c
8. Cut and serve with charred lime & basil & mint yogurt on the side