Hello, Happy (very belated) New Year! I hope 2018 is treating you all well so far and that you had a wonderful, food filled festive period.
I’ve had an incredibly exciting and busy opening to 2018 as I finally started at cookery school! This has been a dream of mine long before I started writing this blog and I am thrilled to finally be here. So far it has been an intense, overwhelming and blissful experience – to be in an environment where food (both the eating and the cooking of it) is so sacred. I look forward to sharing anecdotes and tips from this new culinary adventure with you all and please let me know if you have any questions about it.
I’m sorry for going so quiet for the past month or so, I have relocated to live nearer to cookery school and the combination of both has taken up all of my spare time. Moving forward I imagine I will have slightly less time to post on here over the next few months, however I refuse to let Wish to Dish fall to the wayside so I will still be sharing my recipes wherever possible.
For a while now brunch has been the trendiest and most in demand meal around. Practically every time I have seen my friends for the past few years there has been avocado toast on the table in front of us and my social media is awash with pancakes and waffles. However I have recently been experiencing brunch fatigue. Every single menu is the same: Eggs Benedict, a full English or granola. Now don’t get me wrong I love each of these meals, but it got me thinking that there must be more to offer before 12 pm. Thus my new “Full English Breakfast” was born. Some of the key components remain (egg and bacon) but I have combined these with a wonderful stack of potato rosti and a dollop of tomato chutney (in place of the ubiquitous ketchup). It is not groundbreaking but if I saw it on the menu when I was next out at brunch I would be very happy.
Prep time – 30 minutes
Cooking time – 20 minutes
- 3 large waxy potatoes
- 5 spring onions
- 50 g butter, melted
- salt and pepper
- 4 eggs
- 1 tbsp white win vinegar
- 8 rashers of bacon
- 1 tbsp chili oil (or olive oil)
- 2 shallots
- 1 garlic clove, crushed
- 200 g cherry tomatoes
- 1 tsp sugar
- 2 tbsp red wine vinegar
- 3 tbsp parsley, finely chopped
- 1 tbsp olive oil
- Cook the potatoes in salted boiling water for 20 minutes or until cooked through. Place in cold water to cool the potatoes down a little. Peel the potatoes and then grate them all in a large bowl. Pour in the melted butter and spring onions and then season generously. Stir until combined and set to one side.
- Heat the chili oil up in a small pan and then add the shallots and garlic, fry until soft and then pour in the tomatoes. Add the vinegar and sugar, season and then bring to the boil. Use the back of a spoon to crush down the tomatoes and allow it to simmer for around 15 minutes until the liquid had been cooked off and the tomatoes have a jammy consistency. Stir in 2 tbsp of parsley when you are ready to serve.
- Heat the olive oil in a large frying pan. Shape the potato mixture into 8 medium sized balls and then flatten them down to form patties. Fry each rosti on either side until they are a golden brown colour.
- Meanwhile either fry off or grill the bacon until crisp and poach the eggs. I do this by adding 1 tbsp of white wine vinegar to boiling water, turning the water down to a simmer and using a spoon to create a whirlpool. Drop the eggs into the center of the whirlpool (one at a time) and cook for two minutes until the egg white is firm.
- Now to assemble the breakfasts. Give each person two rosti, two rashers of bacon, a poached egg and then dollop on the tomato chutney. Sprinkle over the spare parsley and enjoy!
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and and Pinterest (my username is wishtodish) plus subscribe on here to see more recipes and foodie musings from me.