Search This Blog

Saturday, June 11, 2011

Breakfast Blog - Basil Cream Eggs

Here is an easy breakfast dish that its very much cafe style. The cheese I used its available in supermarkets. It's by Mersey Valley Cheeses. It is a vintage infused with Basil and Garlic. A little too much Basil in it for my liking, as a cracker cheese, but worked great as a sauce additive.
125g Mersey Valley Cheese - Basil & Garlic
1/2 cup Thickened Cream
Poached eggs
English Muffins
Salt & Pepper
Baby Spinach
Heat the cheese in a heavy non stick sauce pan on the lowest heat.
Gradually add the cream stirring at all times so that it does not catch.
When combined and runny remove from heat and place in a pouring cup.
Arrange eggs on warm toasted muffins and drizzle generously with the Basil Cream sauce.
Garnish with salt to taste and heaps of cracked pepper.
Serve with a handful of Baby Spinach
Cafe style breakfast without even having to change out of your PJs!

1 comment:

Anonymous said...

yummy - but how do i cook the eggs!!