Breakfast

Breakfast

By
Skye Gyngell
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
978 184949 950 7
Photographer
Jason Lowe

A long leisurely weekend breakfast, with time to eat in a relaxed manner, chatting to my family and reading the papers from cover to cover, is a real treat for me. Invariably during the week, I’m rushing around the house first thing in the morning, so breakfast is on the go – a hasty bowl of muesli or an inky black coff ee and a piece of toast grabbed quickly and eaten in the car on the way to work. So to lay the table for breakfast, take a little time over preparing it and actually sit down and stop is both a pleasure and a necessity once in a while.

I love eggs – organic, free-range and as fresh as possible. At work we have our own chickens and, although they are very haphazard about producing eggs, it is sometimes possible to cook one or two still warm from laying – their yolks deep yellow in colour and their whites firm and bouncy.

Poached fruit is also a favourite, eaten with sheep’s milk yoghurt and perhaps a sprinkling or two of toasted muesli, while my children adore pancakes for breakfast at the weekend.

Recipes in this Chapter

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