It’s a misty and chilly day and I lay snuggled in bed reading for a while longer than I should, but its Sunday and that sort of makes the languishing moment seem and feel o.k..
A nice hot brunch will go down well so I quickly set about planning something nice to eat, which it was, so I share it with you…the food in this recipe from ‘Kate’s Kitchen’ has great eye appeal and is deliciously tasty too.
Eggs poached in tomato sauce
2 cloves of fresh garlic, chopped finely
2 tablespoons of olive oil
20ml of fish sauce
6 drops of Tabasco sauce
150ml Pommi crushed and strained tomato pulp
A bread roll cut in half and toasted
A few rashers of bacon
Fresh Rocket leaves
Maldon sea salt
· Make the toast
· Put the bacon into a pan or under the grill to cook
· Put the olive oil in a pan and sauté the garlic until it just starts to change colour, then add the tomato pulp, fish sauce, and Tabasco sauce; heat through and then drop in two eggs and leave to poach until done.
To Plate: Serve the poached eggs and flavoured tomato sauce on the toasted bread rolls with the bacon along side.
Include some rocket leaves lightly tossed in some olive oil and sprinkle with a little bit of Maldon sea salt.