It is our eight year anniversary today. If this was a wedding anniversary then it would be our ‘Bronze’ but seeing as we aren’t in any need of any bronze-based products (and I also have no idea what I would actually want that is made from bronze!), I settled for flowers and Cath Kidston, and Ian asked for a lovely breakfast in bed (easily pleased!)
I have always been on Carrie’s side, rather than Charlotte’s, in the great Sex and The City debate over carnations. I love them and they are what I ask for every year!
My other presents are for the garden, so I will carefully pack them away until we have our country cottage and I can start planning, digging and planting…very excited by the idea of it!
Tonight, we are off for what will no doubt be a delicious 6 course taster menu by a new Michelin trained chef, Gordon Jones, but until then my twist on eggs and bacon will keep us full up.
For want of a better phrase, I don’t want to teach people to suck eggs, so I’m not going to write a step-by-step guide on how to make scrambled eggs, but just let you know the ingredients I used this morning to make this Greek-inspired brunch (I think we slept in too late to call it ‘breakfast’!)
- Begin by chopping up and frying a few rashers of bacon in a frying pan and then set to one side once crispy
- Make enough scrambled eggs for 2 people using your normal recipe and method (for me, 3 eggs, a dash of milk, salt and pepper whisked together then stirred in a saucepan)
- Just before the eggs are done, add the cooked bacon pieces, some chopped tomatoes, a handful of fresh coriander and a pinch of dried chilli flakes
- Finish cooking the eggs and then serve with toasted pitta breads and a spoonful of fresh tzatziki…delicious!