Want a simple easy yet creative breakfast for your loved one to have bed. In your home you should have most of the ingredients. If you don’t have no worry go and buy them. The herbs sauce can last in fridge 2-4 weeks. Which I have them. For you I have included the recipe to try.
The reason I made this sauce is because it can be used in your meat, poultry, pasta or salad. Handy to have them. Well, today I am being creative after I found my little nephew book Green egg and ham from Dr Seuss.
I decided to make my breakfast green egg and strawberries with toast. I am sure your loved one would love to have breakfast in bed on Valentine’s Day. Sometimes you got to pamper your loved one right? Let’s pamper her with this creative egg breakfast and also you can make a healthy drink like cantaloupe strawberry smoothie to go with.
It’s healthy, delicious, easy and worth the try using things in your home. Budget creative meal can be main meal that speak Love Language too. Let’s cook!!!!
1 fresh red and green chilli – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 Tsp capers
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor/blender finely chilli, garlic, capers, parsley, basil, thyme, sage, mint, oregano, coriander, anchovies and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. The sauce should have sweet/sour herby flavour.
This sauce goes well too with roasted ham, chicken, beef, lamb, turkey, French stick bread, salads and even as the pasta sauce. Also, can be in the fridge up to 2 -4 weeks; in the freezer about 3-5 months.
For the Scrambled Eggs
3 large free-range eggs
1 1/2 Tbs ice-cold butter (diced)
1-2 Tbsp yoghurt
1 stalk freshly chopped spring onion
1-2 Tbsp herb sauce
1 slices of bread
Freshly ground sea salt
Crack the eggs straight into the saucepan, add half the butter, and place onto the stove over med heat. Using a spatula, stir the eggs fast to combine the yolks with the whites. When mixture begins to set, add the remaining butter. The eggs will take about 3 minutes to scramble.
Note that they should still be soft.
Tip: Don’t let the eggs get too hot in the pan – keep moving the pan off and back on the heat to ensure they don’t become hard.
Toast the bread. Add the yoghurt and herb sauce to the scrambled egg mixture and season with salt and pepper, then add the spring onion. Put the toast on warm plates, put the softly scrambled eggs next to bread and serve strawberries.