Today's Breakfast Menu:
Irish coffee, made with Laphroaig
Xmas scrambled eggs with grainy seedy toast
A chocolate or two. Or three. (Lindt ball? Guylian shell? Decisions, decisions.)
Recipe: Xmas Scrambled Eggs
2 tablespoons cream
3 eyes of bacon, pre-cooked & sliced in fine strips (optional)
6 large sundried tomatoes (the softish kind), sliced in fine strips
2 teaspoons real pesto, extended with a tiny bit of olive oil if it's not runny enough to drizzle.
Toast of choice
Beat eggs with cream. Melt butter on a gentle heat. Toss eggs in and scramble SLOWLY, over the lowest heat you can manage. Add bacon and sundried tomato strips during the scrambling.
Serve with toast. Drizzle pesto over the top so you have green & red Xmassy colour to your eggs, as well as yumminess. Serves 2.