I’m not a morning person. This is mostly why, over the years, Tom does the breakfast. There are, however, times when I get in on the act. Usually it’s because I have a bee in my bonnet about something – and it’s over a weekend or a holiday, so I’m a bit more capable of engaging my brain………
So, here are two breakfasts. One is very simple and the other involves some standard and not-so-standard breakfast ingredients that are used in combination. I’m sure you have made all of these things before – what makes these breakfasts stunning are the combinations and the presentation.
This a continental type breakfast, consisting of fresh gooseberries from the garden, Greek yoghurt and honey, followed by toast accompanied by great coffee. It was a public holiday Friday and I didn’t want our boring week day breakfast. There was also a rugby match to be watched; we needed a table in front of the couch. We have a butler’s tray which can sometimes be a little awkward, because of the depth of the edges. So I turned it over and put a pretty cloth over it: a practical little breakfast table.
For the breakfast you can, of course, just plonk the yoghurt and gooseberries into bowls. Or you can celebrate the time out doing something different and layering gooseberries and yoghurt in beautiful glasses. Put a drizzle of honey over the top layer and if you like, add a sprinkle of cinnamon…
How difficult is that, and how appetising does this look?
As an aside: The crystal glasses were a silver wedding anniversary gift to my parents, in 1986. Oh, and the plates – the original ones – I bought from the OK in Yeoville, the same year……
The second breakfast was cobbled together the morning after we had returned from a short trip and hadn’t had time to shop. I ferreted in the fridge and wandered round the garden and discovered eggs, bacon, spinach and tomatoes, as well as fresh chives and parsley.
On our trip, I had found the most beautiful, brightly coloured, grass table mats and wanted to use them – instantly.
Having been away from home and stayed in a hotel and bed and breakfasts, I was itching to get back into the kitchen.
After a week of hotel breakfasts, I wanted something different. I made a thick, rich tomato sauce starting with onion sauted in the fat from the crisply fried bacon which had been set aside to drain. Once the bacon and sauce had been sorted, a batch of creamy scrambled eggs followed and then I wilted a small bunch of young spinach leaves.
While all that was going on, plates were happily warming and waiting to have the breakfast bits piled on them. First the wilted spinach and then a dollop of the tomato mix, followed by the scrambled egg and, finally, the crispy bacon. Before garnishing with a sprig of parsley and a fresh chive flower, I chopped some chives and sprinkled these over everything, making sure that some scattered on the plate, itself. And there you have it: a Breakfast Stack.
Of course, there are other wonderful things that you can use in a breakfast or brunch stack – black mushrooms, crostini, cheese, grilled tomatoes, or whatever rocks your socks, and which is “stackable”.
….and not just for breakfast….
Of course, the Gooseberry Glasses also make a fresh, healthy and delicious dessert; presented this way, they will impress. The Breakfast Stack could equally be a stack of lunch or supper!
Taking simple breakfast fare and using crystal glasses, or arranging the elements differently, turned ordinary breakfasts into stunning ones.