Wexford

| 9.3°C Dublin

Edward entertains

with Edward Hayden

Close

Chargrilled sourdough, crispy bacon, chilli scrambled eggs and tomato salsa, this week's recipe from chef Edward Hayden.

Chargrilled sourdough, crispy bacon, chilli scrambled eggs and tomato salsa, this week's recipe from chef Edward Hayden.

Chargrilled sourdough, crispy bacon, chilli scrambled eggs and tomato salsa, this week's recipe from chef Edward Hayden.

wexfordpeople

Hello everyone. Thanks so much to those of you who contacted me to say that you have made your Christmas pudding from last week’s recipe.

I am delighted to hear it. As the hustle and bustle of Christmas approaches, you will be glad to have one less job to do.

I met a lovely lady in the supermarket last week and she said (very kindly) that she really enjoys our weekly recipes in the paper and told me she was looking for a little brunch/breakfast inspiration… I said ‘Never fear – Edward will sort you!’ And so here it is ...

This is a perfect option for a lazy weekend breakfast/brunch. It is widely recognised that you should eat breakfast like a king/queen, so I hope you enjoy this over the weekend.

This is Wexford Newsletter

A weekly update on the top stories from County Wexford in news and sport, direct to your inbox

This field is required

* For the Chargriller Sourdough:

* Heat a heavy based griddle pan until piping hot. Place the sliced sourdough onto the pan and allow it to cook on each sides.

* When charred sufficiently, spread each slice with softened butter.

For the Tomato & Onion Salsa: * Place the tomatoes, red onions, chilli and garlic (if using) into a small bowl.

* Mix in torn coriander, seasoning and oil.

* Store in the fridge until ready to eat.

For the scrambled eggs:

* In a mixing bowl beat together four eggs, sweet chilli sauce and the cream with a little salt and pepper.

* Whisk well until combined.

* Place a shallow based saucepan on a medium heat. Place a teaspoon of butter onto the pan and then pour in the beaten egg mixture.

* Stir continuously with a wooden spoon until the eggs become a fluffy consistency.

* Serve immediately on the chargrilled sour dough with crispy bacon and tomato salsa.

*Decorate with some micro herbs and edible flowers

Edward’s Handy Hint:

· The salsa can also be served with a variety of other dishes and can be seasoned, if desired, with some lime juice as well if using to serve with spicy chicken, pan fried fish, etc.

Follow the ‘Chef Edward Hayden’ page on Facebook for more delicious recipes or visit www.edwardentertains.com.


Privacy