Recipe: Simple English Breakfast

Leaves are changing, the air smells of fire and I am already planning my Thanksgiving menu. That's right fall is here! So what do I love more than Autumn in Minnesota? Brinner! (Breakfast for Dinner) Lucky for me I've had both this past week. 

I view this as a little twist on a traditional English breakfast, minus the English baked beans.  The flavours here are what tips you off that this isn't you're everyday American meal, tomato with eggs is rare over here across the pond. Then using Speck rather than bacon or rasher just elevates the taste even more.

However the real trick to this dish is in the English style scrambled eggs. The technique is different than you're used to I'm sure but the results will amaze and delight you!

An American, English Breakfast

Software: (good for one sandwich)

3 large eggs

1/2 of an avocado

1 vine on tomato

1/4 cup Muenster cheese (or mild cheese of your choice)

1 tablespoon chives

3 strips Speck/Bacon/Rasher

1 slice of rustic or artisan bread 1/2in thick

1 tablespoon butter

2 tablespoons cream

Salt/Pepper to taste

Olive Oil for drizzling

Hardware:

1 small sauce pot

1 small skillet 

Toaster

First you want to get everything prepped. That means slice up your tomato, avocado, chop your chives and grate you cheese.  Also now it a good time to toast your bread. I just set my panini press to a moderate heat setting so the bread doesn't burn while I'm working on the eggs and if I time it right the eggs get done just before the toast. I do the same for the Speck. Lay the speck in the skillet on medium heat and it should be done about the same time as the eggs. 

Now the eggs, turn your burner on to medium high heat add all three to the sauce pot along with the butter. That's right the small sauce pot is for the eggs, don't worry I promise this will all be ok.  This next piece is important do not, I repeat DO NOT add salt and or pepper to the eggs. Salt breaks down the yoke and will result in watery scrambled eggs, and we don't want that!

You will need to continually stir the eggs just as if you were making a custard. Along with that you'll need to practice a little heat control, if you notice the eggs cooking too fast take it off the heat and continue to stir. 

When they've started to come together and are looking fluffy take off the heat and add the cream. Continue to stir until the cream is incorporated. Now you can add the chives and season with salt and pepper. 

Take you're toasted bread and drizzle a little olive oil on top. Now we assemble! First put the tomato, then avocado, eggs and finally the cheese.  Lay the speck, or bacon if you chose that route, next to the sandwich and finally the best part enjoy!