Regular readers will know that I am a great fan of eggs. Here are two recipes that are ideal for breakfast, brunch or lunch. Serve with a salad for a quick, tasty, nutritious meal. I always like cheese in an omelette, and Drinagh in West Cork produce a very good cheddar which is part of the Simply Better range. You could try this recipe with a combination of wild mushrooms, such as shiitake, oyster and chanterelle, which you will find in some supermarkets. And always look out for the Quality Assurance mark on your eggs.

We take great pride in our breakfasts in MacNean House. We have a separate breakfast team. This is the last meal that our overnight guests will have and we want to make sure that the entire MacNean experience is memorable. Scrambled eggs with smoked salmon or crispy bacon is always popular. Or you could use smoked trout.

Happy Cooking,

Neven

French omelette with mushrooms and bacon

Makes one omelette

Ingredients

  • 2 tsp sunflower or rapeseed oil
  • 1 large flat mushroom, sliced into small pieces
  • 1 smoked streaky bacon rasher, rind removed and chopped
  • 2 eggs
  • 1 tbsp chopped fresh flat-leaf parsley
  • knob of unsalted butter
  • 50g (2oz) Gruyère or Cheddar cheese, thinly sliced (optional)
  • sea salt and freshly ground
  • black pepper
  • crusty French bread, to serve

    • Method

    1. Preheat the grill to medium and heat a non-stick frying pan with a base that’s about 20cm (8in) in diameter over a medium heat. Add 1 teaspoon of the oil and tip in the sliced mushroom and bacon. Season to taste, then sauté for 2–3 minutes, until tender. Tip into a bowl and set aside.

    2.Wipe out the frying pan and return it to the hob. Break the eggs into a bowl and add the parsley, then season and lightly beat. When the pan is hot, add the remaining teaspoon of oil and the butter, swirling it around so that the base and sides get coated.

    3. While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets.

    4. When the eggs have almost set, scatter over the cheese, if using, and place under the grill for 1–2 minutes, until the omelette has set and the cheese has melted.

    5. Scatter the reserved mushrooms and bacon over the grilled omelette and tilt the pan away from you slightly. Use a palette knife to fold over a third of the omelette to the centre, then fold over the opposite third.

    6. Slide the omelette onto a warmed plate, allowing it to flip over so that the folded sides are underneath. Serve at once with some crusty bread.

    Sausage and egg Blaa

    Serves two

  • 2 thick sausages
  • 2 tsp rapeseed oil
  • 2 eggs
  • 2 Waterford blaas (soft floury baps)
  • 2 tsp Ballymaloe relish or tomato ketchup
  • sea salt and freshly ground black pepper

    • 1. Preheat the oven to 180°C (350°F/gas mark 4). Place the sausages in a cast iron frying pan or small baking tin and roast in the oven for 20 minutes, until cooked through and golden brown.

    2. After 15 minutes, heat a non-stick frying pan over a medium heat and add the oil. Crack in the eggs, then season and cook for 2 minutes. Flip over and cook for one minute.

    3. Meanwhile, split the Waterford Blaas. Unless you’ve bought them fresh on the day, you might need to lightly toast them on a baking sheet in the oven for two minutes.

    4. Remove the sausages from the oven and leave to rest for a few minutes, then cut each one in half lengthwise, using a fork to keep them steady. Spread the Blaa bottoms with the relish or ketchup. Top with the egg, sausages and Blaa tops.

    5. Serve warm with a hot cup of tea.

    Read more

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