Croque Monsieur

Croque MonsieurMost Sunday mornings, I make the Mr a bacon sarnie. Me? I quite often desire something a little more… ‘fancy.’

This week I had some spare ham and cheese so thought I would use the opportunity to make myself a Croque Monsieur for breakfast. For those of you that haven’t heard of this french delight, it’s basically a glorified cheese & ham toastie. Though I can confirm – it’s WELL worth the extra effort!

Here is what you will need to make 1 sandwich.

Making for more? Simply times the ingredients by the amount of people you are feeding.

  • 2 Slices of Thick White Bread
  • 60g Cheddar Cheese, Grated
  • 1 Slice Ham
  • 1/2 tbsp (8g) Butter
  • 1/2 tbsp (4g) Plain Flour
  • 100ml Semi Skimmed Milk
  • Ground or Freshly Grated Nutmeg
  • Salt & Pepper
  • 15g Parmesan, Grated
  • Honey Mustard (or Dijon Mustard)

Preheat your oven to 200°C/Fan 180°C.

In a toaster or under the grill, lightly toast the bread until just golden on both sides.

To make the sauce, melt the butter in a saucepan over a low heat then throw in the flour.

Stir constantly over the low heat for 2 minutes. It should look a little something like this…

Croque MonsieurGradually add in the milk bit by bit, stirring constantly and fairly vigorously to smooth out any lumps.

When the milk is all used up, you should end up with a slightly thick white sauce.

Croque MonsieurAdd in a little nutmeg & season well with salt and pepper. Then stir through the parmesan cheese. If the sauce is still a little runny, turn the heat up to medium and cook, stirring constantly, until it thickens.

You want it thick enough to be able to spoon on the top of the sandwich without it running off the sides.

Croque MonsieurNow you are ready for assembly!

Spread a thin layer of honey (or dijon) mustard onto one slice of bread…

Croque MonsieurNow top both slices with grated cheddar cheese, reserving a little for the top.

Croque MonsieurThen place the ham on top of the slice with mustard on it…

Croque MonsieurNext, place the bread with just cheddar cheese on top of the slice with ham on it.

Pour over the sauce and spread around evenly. Then top with the remaining cheddar cheese and place onto a baking tray.

Croque MonsieurBake in the oven for 5 minutes then turn on the grill.

Grill until the topping is all golden, bubbly and oh so sexy…

Croque Monsieur

Croque MonsieurAnd that is what you need to do to create one of the most incredible breakfast/brunch dishes in the entire world. I told you it was better than a ham and cheese toastie!

I mean, literally, as soon as you cast your eyes over that sultry, golden, bubbly topping – you won’t be able to resist it’s charm. I implore you not to skip on the honey mustard & nutmeg either. I swear to the gods – they make this sing like a celestial being sent from heaven to implement world peace! Genuinely… absolutely… divine. You NEED to make this!

The Mr was a little jealous when I sat down next to him with this vs. his humble bacon sarnie. I think I might be making two next time…

And on that note, I hope you enjoyed the post my lovelies!

Miss KitchenMason

 

 

 

Thyme Baked Eggs

Thyme Baked EggsAs I promised on Facebook a couple of weeks ago, I finally got round to writing up the recipe for this tasty little creature. It’s honestly one of the nicest breakfasts I’ve had in a long time. (and I go out of my way to eat a lot of nice weekend breakfasts!) The best bit is you can use whatever herb you like. Whether it’s fresh or dry, thyme, basil or chives – it’s bound to be an incredibly simple yet fantastically delicious breakfast!

Here is what you will need to make 1 portion. Obviously you can make as many as you like.

  • 2 tsp Butter
  • 1 tsp Dried Thyme *
  • Salt & Pepper
  • 2 Eggs

Essential Equipment

  • Ramekin

* If you use a dried herb, use 1 tsp. If you are using fresh herbs, use 2 tsp.

Preheat your oven to 200°C/Fan 180°C.

Add the butter to the ramekin and, whilst the oven is preheating, pop it in and allow the butter to melt.

Thyme Baked EggsWhen it’s completely melted, remove from the oven and add in the herbs along with some salt & pepper. Mix it together.

Thyme Baked EggsCrack in both eggs, then top with a little more salt & pepper if you like.

Thyme Baked EggsPlace the ramekin onto a baking tray and place into the preheated oven for approx 12 – 15 mins until the white is cooked but the yolks are still a little runny.

If you like, you can serve with buttered ‘soldiers’ (toast cut into slices) or simply have on it’s own for a gluten free option.

Thyme Baked Eggs

Thyme Baked EggsIt really is that easy! There are so many reasons to make this breakfast. It’s no fuss, it’s cheap and uses whatever you have in your cupboards, the butter stops the ramekin from becoming a cleaning nightmare (as we all know egg can be) and it’s down right bloomin’ delicious! Do I honestly need to give you anymore excuses to try it?

Give it a go next weekend, go on, you know you want to :P

And on that note, I hope you all enjoyed the post my lovelies! Until next week.

Miss KitchenMason

Strawberry, Nutella & Biscoff Crepes!

Strawberry, Nutella & Biscoff CrepesSo Summer has finally arrived, and about time too! Wimbledon starts on Monday here in the UK. And you know what that means… strawberries. Lots and lots of strawberries!

I only recently discovered that I like them actually. As you will know from My Food Story, I was an incredibly picky eater as a child. And despite how much more I eat now,  there’s still a part of me that’s like that. I know, it’s a travesty right? Still! I’m aiming to right my wrongs and in doing so, provide you lovely lot with this unbelievably epic recipe!

Here is what you will need to make approx 7-8 (22cm) crepes. Easily halved or doubled.

(2x of these are plenty for one person)

For the Crepes

  • 125g Plain Flour
  • 2 Large Eggs
  • 180ml Semi Skimmed Milk
  • 120ml Water
  • Pinch of Salt
  • 2 tbsp Unsalted Butter, Melted
  • Unsalted Butter, for Frying

For the Fillings*

  • Nutella
  • Biscoff Spread
  • Fresh Strawberries

* Quantities are entirely down to your individual tastes

Equipment

  • Food Processor (not essential)
  • 23cm Heavy Non Stick Frying Pan (approx)

First up, we need to make the crepe batter. Add all the ingredients to a food processor (minus the fillings obviously) and ‘pulse’ until everything is blended and is the consistency of single cream. If you don’t have a processor – just add everything into a large bowl and whisk vigorously until the same result is achieved.

Strawberry, Nutella & Biscoff Crepes

Strawberry, Nutella & Biscoff Crepes

Pour the batter into a tub/jug, cover with a lid/cling film and place in the fridge for a minimum of 30-40mins. If you are having them for breakfast, you can make this the night before and chill overnight.

Once your batter is chilled, lets get the fillings ready.

Hull and slice your strawberries. (Watch This Video on how to hull a strawberry if you’re unsure.)

Strawberry, Nutella & Biscoff CrepesIn small saucepans, gently warm as much Nutella and/or Biscoff Spread as you like just to loosen it. To warn – Biscoff gets very runny, very quickly so will only need a few seconds over heat. Nutella will take a little longer as it’s thicker.

Onto the crepes.

Get your pan nice and hot. (Not so hot that it burns the butter but hot enough that the batter starts bubbling ever so slightly when you pour it in.) Add a small knob of butter and allow to melt. Then swill it around to cover the whole pan.

Strawberry, Nutella & Biscoff CrepesPour in roughly 100ml of batter. (I used a measuring cup which helps keep them about the same thickness every time.)

Immediately swirl the mixture around the pan to even it out. This needs to be done very quickly or you will end up with thin & thick bits. (Just like I did – the trials and tribulations of photographing food that cooks fast!)

Strawberry, Nutella & Biscoff CrepesAllow to cook for a few minutes. If you’re pan is hot enough, it will start to bubble when it is ready to be flipped. But just keep an eye on it by lifting up an edge to check if it’s golden brown.

Strawberry, Nutella & Biscoff CrepesDon’t be tempted to keep moving it about either – that’s how they tear.

Once it’s ready, carefully flip the crepe and cook the other side for a minute or two until equally golden brown in colour.

Strawberry, Nutella & Biscoff CrepesSlide the crepe out the pan and onto a chopping board or mat.

Some people like to make and eat crepes as they go along. Me? I like to make all the crepes, put them on a plate and cover with foil to keep warm. But it’s entirely up to you.

Strawberry, Nutella & Biscoff Crepes Now for the good bit! Smear half the crepe with warmed Nutella or Biscoff.

Strawberry, Nutella Biscoff CrepesTop a quarter of the Nutella/Biscoff half with sliced strawberries.

Strawberry, Nutella Biscoff CrepesFold the top half of the crepe over the filling.

Strawberry, Nutella Biscoff CrepesThen fold the right over the left to make a ‘quarter’.

Strawberry, Nutella Biscoff CrepesStack as many as you can handle on a plate and drizzle with more Nutella or Biscoff.

Strawberry, Nutella Biscoff Crepes

Strawberry, Nutella & Biscoff CrepesSee – I told you it was an unbelievably epic recipe! I can’t express how difficult it was to refrain from eating this straight away. But I resisted just so I could take photos for you lovely lot to feast your eyes on! Yes, I really love you all that much! (I also love exclamation marks – but generally that’s just because I get so excited by food like this!)

Well I hope you all enjoyed this weeks post – I know I did *licks lips & rubs belly*

Until next time.

Miss KitchenMason

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In other news, fancy bagging yourself £100 worth of  Waitrose Vouchers? Click the image above for details. This is my entry – why don’t you give it a go?!

Danish Pastries

Danish PastriesThis week I take on my toughest baking challenge yet. Danish pastries. They’re tricky, they’re time consuming and most definitely a labour of love. But my oh my are they rewarding! This recipe (adapted from Paul Hollywood’s How to Bake) makes 24 pastries which I have split into two batches. Half chocolate chip & the other half apricot and lemon. The ingredients I have given reflect this. If however, you want to make the whole batch as one flavour, simply double the filling & icing ingredients. Right, onwards and upwards!

For the Pastry Dough

  • 500g Strong White Bread Flour
  • 10g Salt
  • 80g Caster Sugar
  • 10g Instant Yeast
  • 2 Medium Sized Eggs
  • 90ml Water, Cool
  • 125ml Full Fat Milk, Tepid
  • 250g Unsalted Butter, Cold

For The Creme Patissiere

  • 50g Caster Sugar
  • 2 Medium Sized Egg Yolks
  • 20g Cornflour
  • 250ml Full Fat Milk
  • 1 Vanilla Pod
  • 20g Unsalted Butter

For The Glaze

  • 1 Egg, Beaten
  • 150g Apricot Jam
  • 2-3 tbsp Water

For The Chocolate Chip Filling & Icing (Enough for x 12)

  • 50g Milk Chocolate Chips
  • 50g Dark Chocolate Chips
  • 100g Icing Sugar
  • 1 tbsp Water

For The Apricot & Lemon Filling & Icing (Enough for x 12)

  • 100g Dried Apricots, Chopped
  • 100g Icing Sugar
  • 1 tbsp Water
  • Zest of 1 Lemon

Essential Equipment

  • LOTS of Patience & Time!

Ok let’s get started with the dough. Ideally you do need an electric stand mixer as it is a very wet/sticky dough to start with.

Put the flour into the bowl of a stand mixer fitted with the dough hook attachment. Add the salt & sugar to one side and the yeast to the opposite.

Beat together the eggs, water and milk.

TIP! If it’s too cold, pour into a saucepan over a very low heat, stirring constantly until it is tepid. (Meaning, if you can’t tell whether it’s hot or cold, it’s tepid.)

Add the wet ingredients into the dry and mix on a low speed for 2 minutes until all the ingredients are mixed together.

Then mix on a medium speed for a further 6 minutes.

Danish PastriesTip the dough out onto a lightly floured surface and shape into a ball. Dust it all over with flour then place into a large plastic bag. Chill in the fridge for 1 hour.

Danish PastriesMeanwhile, take the block of cold butter and bash it with a rolling pin until it is a rectangular sheet measuring approx 33 x 19cm. Wrap in clingfilm and place back into the fridge to solidify whilst the dough is still resting.

Once the hour is up, take the dough out of the fridge and roll to a rectangle measuring approx 50 x 20cm. (About 1cm thick.)

Danish PastriesThen take the butter rectangle and place it over the bottom 2 thirds of the dough.

Danish PastriesFold the top third over (so it overlaps half of the butter.)

Danish PastriesThen carefully cut the exposed butter off – without cutting the dough underneath it and place on top of the dough you just folded down.

Danish PastriesNow fold the exposed third of dough, up over the top of the butter.

Danish PastriesPinch the edges together lightly to seal and place back into the bag. Pop into the fridge again for another hour.

When the hour is up, remove the chilled dough and place on a lightly floured surface with the short side towards you.

Roll out into a rectangle the same size as before. (about 50 x 20cm.)

Danish PastriesFold the bottom third up…

Danish PastriesThen the top third down…

Danish PastriesThis is a single turn. Place back into the bag and into the fridge for another hour. Repeat this ‘single turn’ step 2 more times. (Always starting with the short side towards you.)

After this, dust lightly all over with flour, place back in the bag and rest in the fridge for 8 hours or overnight. Then your dough will finally be ready to use!

Tic toc tic toc…

Whilst time is ticking on, make the creme patissiere.

Whisk the sugar, egg yolks & cornflour together in a bowl until smooth then set to one side.

Danish PastriesOh, and those spare egg whites? Don’t waste them! Pop them in a bag and freeze them so you can make some meringues or marshmallow later. Waste not want not!

Danish PastriesPour the milk into a large, heavy base saucepan. Split the vanilla pod, scrape out the seeds and put into the milk along with the empty pods.

Bring it to the boil then remove from the heat.

Danish PastriesPour about a quarter of the milk onto the egg mixture and whisk until there are no lumps.

Danish PastriesPour this back into the pan with the rest of the milk and cook over a gentle heat, whisking constantly.

Danish PastriesThe mixture will become like a thick custard.

Once this happens, immediately remove the pan from the heat and continue to stir for a minute so it doesn’t catch on the bottom.

Danish PastriesPass the creme patissiere through a sieve then stir in the butter to melt through.

Danish PastriesDanish PastriesSpread it over a baking sheet and cover with cling film, making sure the film actually touches the surface of the creme patissiere. This will stop a skin from forming. Place in the fridge until needed.

Danish PastriesI told you it was a labour of love! Right. Now the dough has had time to rest properly and the creme patissiere is completely chilled, we can assemble our pastries.

VERY IMPORTANT! With laminated (layered) doughs/pastries, never roll it up into a ball and roll out as you will lose all those beautiful layers you’ve spent so long putting in. 

Halve the dough and roll out one of them to a rectangle with a long side towards you. Spread half of the creme patissiere over it leaving a clear 5cm margin on the long edge nearest to you. (I made a mistake here and didn’t leave enough room. Making it difficult for myself to roll as you can see in the photos below.)

Danish PastriesEvenly sprinkle the chocolate chips over the creme patissiere then ‘tack’ the long edge nearest you to the worktop.

Danish PastriesTake the top edge and carefully roll it over. Continue to roll towards you, pulling away from you a little each time to create a little tension. When you have reached the tacked edge, gently roll the dough backwards & forwards to seal the join.

Trim the edges then cut the roll into 12 even portions.

(Again, I made a mistake and only cut 6 like a plonker! I rectified it later but it was far more difficult than if I had just cut 12 at this stage. It also made them a little misshapen. Doh!)

Danish PastriesRepeat the process for the other flavour only adding the chopped apricots instead of chocolate chips.

Danish PastriesLay the pastries cut side up on lined baking sheets. Allow a bit of room between each one for spreading.

Danish PastriesCover with large plastic bags and prove for about 2 hours until at least doubled in size.

About 30 minutes before baking, preheat your oven to 200°C/Fan 180°C.

Danish Pastries

Brush the pastries all over with the beaten egg then bake for about 15-20 minutes until a deep golden brown on top. Turn the trays round halfway if necessary to ensure an even bake.

While the pastries are baking, Warm the apricot jam in a saucepan with a little water to make a thin, runny glaze.

Danish PastriesAs soon as the pastries are out the oven, brush them all over with the glaze and allow to cool. At this point, they will start to look very sexy…

Danish PastriesWhen they are cool enough to handle, transfer the pastries to a wire rack to cool completely whilst we make the icings.

For the chocolate icing, simply put the icing sugar in a bowl or jug, add the water and mix until it becomes smooth and thick.

For the lemon icing (to go on the apricot pastries) put the icing sugar in a bowl or jug, add the water and the grated zest of 1 lemon and mix until it becomes smooth and thick.

All that is left for us to do now is to drizzle the icings over the pastries in a ‘haphazard’ manor and allow it to set.

Danish PastriesNow take a step back and applaud your masterpieces.

Danish Pastries

Danish Pastries

Ok, so it’s taken pretty much 2 days to make them, the list of ingredients is as long as my arm and they were pretty fiddly to make. But look at them. Look at that beautiful golden shine, those gorgeous pockets of apricots and melted chocolate chips… all finished with a beautiful drizzling of runny icing. Wasn’t it all worth it? I guarantee they will taste better than any of those horrifically dry pastries you get at the supermarkets. They somehow never fail to disappoint me. But these babies, particularly on the day of baking, are absolutely divine! They’re moist, oozingly sticky & just down right fantastic!

I hope this wasn’t too long a read for you all!

Until next time lovelies.

Miss KitchenMason

The ‘Fridge Clearing’ Frittata!

The 'Fridge Clearing' Frittata!So you’re in a rush, you have loads of leftover bits and bobs in the fridge to use but you want something that is healthy too… my frittata recipe ticks all those boxes! It’s the perfect lunch, brunch, breakfast or snack and easily adaptable to suit any palette or fridge. Here is what you will need to serve 2 as a main meal or 3 as a light lunch.

  • 1 tbsp Olive Oil + extra for greasing
  • 1/2 Small Onion, diced
  • 1 Sweet Red Pepper, chopped
  • 1 Garlic Clove, peeled & chopped
  • 2 Tomatoes, deseeded & chopped
  • 1 tsp Tomato Puree
  • 1 tsp Honey Mustard
  • 4 Large Eggs
  • 20g Parmesan, grated
  • 1 tbsp Fresh Chives, chopped
  • Salt & Pepper

NOTE: You can substitute any of the vegetables to what you fancy/have in your fridge.

Preheat your oven to 200°C/Fan 180°C

Lightly grease a 20cm/8″ sandwich tin and set to one side.

Heat a non stick frying pan over a medium heat. Add in the oil, when hot – add  the onions and gently fry until softened.

The 'Fridge Clearing' Frittata!Add the peppers & garlic to the pan and fry for a few minutes until the peppers just start to soften.

The 'Fridge Clearing' Frittata!

The 'Fridge Clearing' Frittata!Add in the tomatoes, tomato puree, honey mustard and season well with salt & pepper. Fry for a minute or 2 then remove from the heat and tip into the prepared sandwich tin.

In a jug, beat the eggs together with HALF the parmesan, all the chives and a generous helping of salt & pepper. Pour the mixture over the vegetables and mix a little with a fork.

The 'Fridge Clearing' Frittata!Sprinkle with the remaining parmesan and pop into the centre of the preheated oven for about 15 minutes or until cooked through & golden brown on top. Serve with a side salad.

The 'Fridge Clearing' Frittata!There you have it folks. A super quick dish that’s dispensed of all those leftover ingredients you didn’t know what to do with. Not to mention the fact that it’s healthy delicious AND cheap! What more could you want from a meal?

I hope you enjoyed the post my lovelies.

Until next time!

Miss KitchenMason

Croissants

CroissantsThis week I tackled one of my favourite breads of all time… the croissant! It’s actually not that difficult to make, just a little time consuming. You need to set aside 2 days for these bad boys but oh my God, they’re so worth it! The recipe comes courtesy of the Silver Fox himself, Mr Paul Hollywood. If you haven’t been and bought his How to Bake cook book yet, you should definitely add it to your Christmas list! I have tried several recipes and not once have I been disappointed. From flour tortillas to cheese & bacon loaves, there’s a bread recipe to suit everyone’s tastes.

Without further ado, here is what you will need to make 12 Croissants

  • 500g Strong White Bread Flour
  • 10g Salt
  • 80g Caster Sugar
  • 10g Fast Action Yeast
  • 300ml Cool Water
  • 300g Chilled Unsalted Butter
  • 1 Egg, beaten (to glaze)

Tip the flour into either a stand mixer or a large bowl. Add the salt & caster sugar to one side of the bowl and the yeast to the opposite. Make a well in the centre and add the cool water.

If using a stand mixer, mix on low for 2 minutes until all the ingredients have come together to form a dough then mix on a medium speed for 6 minutes.

If doing by hand, mix the ingredients together to form a dough then knead on a lightly floured work surface for about 10-15 minutes.

The dough should still be quite firm. Roll into a ball, dust with a little flour then pop into a bag or cover loosely in cling film and place in the fridge for an hour to chill.

CroissantsOn a lightly floured surface, roll out the dough to a rectangle measuring 60 x 20cm. It should end up about 1cm thick.

CroissantsUsing a rolling pin, bash out the chilled butter to a rectangle measuring 40 x 19cm. If it starts to get a little messy, place in-between two pieces of cling film. If it starts to get REALLY messy, pop into the freezer for a minute to firm up slightly.

Try and be fairly accurate with the size as you want the butter to be distributed evenly throughout the dough after folding.

Place the flattened butter on the bottom two-thirds of the dough…

CroissantsFold the top third down over the butter…

CroissantsNow carefully cut the exposed butter (without cutting the dough underneath it) and place on top of the dough you have just folded over…

CroissantsFold the remaining exposed dough up over the top of the butter and pinch the sides together.

Place in a large plastic bag or loosely in cling film and pop in the fridge for an hour.

CroissantsNow you are ready for the next stage. With the short sides towards you, flatten the dough and roll out to a 60 x 20cm rectangle again. Fold the top third over…

CroissantsFold the bottom third on top to make a ‘book fold’…

CroissantsPut back into the bag/loose cling film and pop into the fridge for another hour.

Repeat this ‘Book Turn’ process 2 more times (chilling in-between) then leave in the fridge overnight. (Or for at least 8 hours.)

When you want to shape your croissants, remove the dough from the fridge. It should have puffed up a little.

CroissantsOn a lightly floured surface, roll out into a rectangle 42 x 30cm. Trim the edges to neaten.

CroissantsCut the dough lengthways into two strips…

CroissantsThen cut 6 triangles along each strip, measuring approx 12cm wide at the base and 15cm in height. (From the centre of the base to the point.)

CroissantsYou will be left with 4 ‘offcuts’ but don’t throw these away… I managed to get 4 mini croissants out of these!

When you’re ready to roll, press your hand down at the base a pull the point taut slightly.

CroissantsThen roll up into the traditional ‘croissant’ shape…

CroissantsPlace them on silicone or parchment lined baking sheets (you may need 2 or 3) and cover with bags. Leave to prove for at least 2 hours or until doubled in size.

CroissantsPreheat your oven to 200°C/Fan 180°C.

Lightly beat the egg and add a pinch of salt. Carefully brush the tops and sides of the croissants then bake in the preheated oven for 15-20 mins.

Try and cook them as long as you can, the darker the colour the better… but obviously not burnt!

Cool on a wire rack before filling your face. I like to eat them as they are, gently warmed or with big slices of ham & emmental cheese.

CroissantsI must say, these are probably the best tasting baked goods I have ever made! That beautiful buttery goodness… oh the buttery goodness… Mmmm… They are simply to die for and well worth all the effort! Far better than any shop bought croissants you can buy I assure you. Another amazing thing about making these yourself is the smell that flows through your house when you bake them. Oh my life! Incredible. Ok, so they’re not the healthiest snack in the world with all that butter in them BUT they are absolutely delicious. And as I always say, If you’re going to do something wrong… do it right!

And on that note my lovelies, I hope you enjoyed the post.

Until next time.

Miss KitchenMason

Spiced Scrambled Eggs

Spiced Scrambled EggsThis week I fancied trying something new for our Sunday morning breakfast. I came across this recipe on the good old BBC Good Food website and liked what I saw!

Here is what you will need to make enough for 2 hungry people:

  • 1/2 Onion, diced
  • 1/2 large Red Chili, sliced
  • 1 clove Garlic, chopped
  • Olive Oil
  • 4 Eggs, beaten
  • splash of Milk
  • 6 Cherry Tomatoes, seeds removed & quartered
  • Fresh Coriander, chopped
  • 4 Sliced of Toast to serve

Heat a little olive oil in a large non stick pan and pop your bread in the toaster ready for later.

Tip the diced onion, sliced chili & chopped garlic into the heated pan and fry for a minute or two until the onions have softened.

Frying the veg

Beat the milk into the eggs along with some salt & pepper then pour into the hot pan.

Making the scrambled eggsBegin moving the egg around until it is nearly cooked then throw in the chopped cherry tomatoes.

Adding the TomatoesContinue to cook until the eggs are the way you like them & the tomatoes are warmed through. Try not to overcook them though, you know this has happened when a watery liquid starts to seep out of the eggs.

Serve the eggs on the toast you made earlier & sprinkle with some freshly chopped coriander.

Spiced Scrambled EggsThen devour with a big cup of tea!

This one was a hit with me and the Mr. The tomatoes add a pleasant sweetness and the coriander gives a lovely freshness to the dish. All in all, a brilliant and quick breakfast recipe to add to the archives!

In other news this week, I have started to sell my cupcakes locally and have just published my new website Cakes by KitchenMason. You should go and check it out!

If you have any questions or would like to place an order, you can do so via the contact us page on the site or email me at cakesbykitchenmason@gmail.com.

Hope you enjoyed the post guys n gals!

Miss KitchenMason