Good morning darling, one is in fine spirits and fine fettle. Now, we shall make the most of it as it happens rarely. The house is joyous!!! Filled with daffs and narcissi galore even spilling onto bedside tables to scent beautifully.
Naturally not from my husband but from daughters 1,2&3. Boxes of the happy blooms delivered daily. Utterly fabulous.
( more came later!)
The reason for this is of course Mother’s Day . I would much rather have the girls with me. The reason for my delight is they will ALL be here. Hurrah !!! Yes one kicked them out into the big bad world but it is jolly nice to get them all back once in a while.
At least when hungry if there are eggs then all can be fed. Bacon is getting bad press so we have switched to fried egg sandwiches on a Sunday morn.
Have you ever baked an egg?? A tea time treat , crack into a ramekin and simply slosh in some cream and some seasoning and bang in the oven. No mess, no fuss. Incredible.
Scrambled egg are richer with the addition of cream.. Heavenly.
Usually one is partial to an egg brunch time. Not too early please.
Eggs Benedict or Florentine are divine and an omelette can certainly satisfy.
The delicious Ms. Dahl champions
Eggs Arnold Bennett.
- 100g/3½oz undyed smoked haddock fillet, skin on, pin boned
- 100ml/3½fl oz milk
- knob of butter
- 2 fresh bay leaves
- 8-10 black peppercorns
- 2 tbsp crème fraîche
- 1 lemon, zest only
- 55g/2oz parmesan, finely grated
- small bunch fresh chives, finely chopped
- sea salt and freshly ground black pepper
- 3 large free-range eggs, beaten
- knob unsalted butter
- 2 tbsp extra virgin olive oil
- small handful fresh watercress
- 1 tbsp lemon juice
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the haddock fillet into an ovenproof dish, pour over the milk and add the butter, bay leaves and peppercorns.
3. Transfer to the oven and poach for 10-12 minutes, then remove from the oven and set aside to cool slightly.
4. Meanwhile, mix the crème fraîche with the lemon zest, grated parmesan and most of the chives. Season, to taste, with salt and freshly ground black pepper.
5. Heat the butter with half of the oil in a large ovenproof frying pan over a medium heat, and pour in the eggs, stirring slightly as they cook to loosen them from the sides of the pan.
6. Flake the haddock from the skin while the eggs are cooking, taking care to remove any remaining bones.
7. When the eggs are still slightly runny on top but have started to set, spread over the crème fraîche mixture, then scatter over the haddock and transfer the omelette to the oven for 4-5 minutes, or until cooked through and slightly risen. Remove from the oven.
8. To serve, drizzle the remaining oil over the watercress in a small bowl and add the lemon juice, turning to coat the leaves. Slide the omelette onto a serving plate, sprinkle over the remaing chives and arrange the dressed watercress on the side.
The writer Arnold Bennett was so delighted with the egg, smoked haddock and parmesan concoction that chefs at the Savoy created for him, he insisted on it being made wherever he travelled. And at the Savoy, Omelette Arnold Bennett remains a standard dish to this day.