By Christian Gott, The Island Chef
Breakfast can be a dilemma, cereal, a piece of toast grabbed on the way to the door or a full on meat feast – the traditional Englisg Breakfast. I would like you to consider some altogether more civilised experiences perhaps a piece of crisp, toasted sourdough bread with half a ripe avocado and a soft poached eggs, a bagel with salty smoked salmon and creamy, scrambled egg or this recipe for baked eggs with Manouri and Quince.
I was totally blown away by the contrasts of the soft textures of the almost silky cheese, the sharp lift of the quince with its hint of citrus, cutting through the richness of the effs and sweet red peppers, and thoroughly recommend you to follow the very simple steps and enjoy.
- A jar of Urbangrains Manouri and Quince, drained
- A jar of Urbangrains Sweet Red Pepper Relish
- Two fresh free range Eggs
- Two springs of fresh Dill
- A small knob of Butter
- A pinhc of Sea Salt
- Freshly grounded Black Pepper
1. Preheat your oven to hgh 425 F/ 220C / Gas Mark 7
2. Butter a suitable oven proof ceramic or enamle baking dish
3. Spoon the Manouri, quince and sweet red pepper relish.
Comment: If you don’t know how Manouri and Quince look like here are some photos directly from the jar – as you can see both manouri cheese and the quince are preserved in olive oil (which you can drain and use in a salad)
On the other hand the Sweet Red Pepper relish is more “exotic”, I would say…
4. Any way,, back to the recipe:
Crack open the eggs and place into the dish. Add the dill and season carefully.
5. Place into the oven and bake for approximately fifteen minutes until the eggs are cooked and the yolks are stil lsoft. Serve pipping hot with some nice, buttered crusty bread.
Recipe created by Christian Gott, and reproduced by Urbangrains. To see more recipes from Christian, visit http://anislandchef.blogspot.co.uk/
Here is what the Guardian wrote about Christian.