A Valentine Breakfast Menu

SCRAMBLED EGGS WITH RED CAVIARE FOR TWO

Ingredients

4 large eggs (fresh, free range are best!)
small jar of red caviare
Splash of milk
Butter (optional)
Seasoning - salt and coursely ground pepper

2 slices of hot buttered toast

Method

Melt the butter in a pan, (if you wish to add butter; I think the eggs are just as nice without). Beat the eggs in a bowl and add to the butter. Add splash of milk, say two tablespoons and salt. Heat gently stirring all the time as the eggs cook, when they are just firm and cooked add a teaspoon or two of caviare. Cut the toast into heart shapes with a heart shaped cutter, then put the cutter onto the plate, fill with the scrambled eggs and press firmly. Lift the cutter off carefully. Sprinkle with pepper and serve with a rose on the side to decorate!

EGGS BENEDICT

Ingredients

A little white wine vinegar to poach eggs
4 large eggs (fresh, free range are best!)
2 muffins
Hollandaise sauce
4 slices cured ham, pancetta or bacon
Butter

Method

Fry your ham, poach your eggs, toast and butter your muffins. Put the ham followed by the eggs onto the muffin and top with sauce. If you like you can grill them to slightly brown the sauce.