Tag Archives: eggs

Perfect Poached Eggs on Toast

26 Feb

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My tips for the perfect poached egg are:
1. Get the water in the pan boiling.
2. Put the egg into the water IN THE SHELL for 30 seconds, rolling it around gently, then take it out.
3. Get the water boiling again and break the egg in – try not to break the yolk (the best bit!).
4. Simmer for 2 minutes (which should give you enough time to sort the toast out!)
5. Use plenty of salt and pepper.

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Giraffe @ Spinningfields, Manchester

23 Jan

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We’d eaten at Giraffe a couple of times in the past, but this was the first time we visited for brunch.

One of the things I really like about Giraffe is how welcoming they are to children. A children’s meal costs £4.95 which includes the main meal and a drink. They also provide a colouring sheet and pencils, and a little plastic giraffe! There wasn’t a children’s option on the brunch menu, but the staff offered to make one for us if we wanted (our children then decided that they just wanted something from the lunch menu, but a kind offer nonetheless).

A massive bonus is that the brunch is served until 4pm! Not quite an all-day-breakfast, but it means you can wake up late (no chance with my two ‘angels’) and still treat yourself to breakfast! The options for brunch start at £5.95 for a Deluxe Toastie and go up to £8.50 for a Full Brunch. It’s not cheap compared to other breakfast-providers in the city, but they do offer something a little different to the regular Full English.

I chose the Huevos Rancheros Mexican Breakfast – as pictured (they describe it as “free range fried or scrambled eggs, chorizo sausage, black beans, melting cheese, adobe sauce, avocado & tomato salsa on warm soft corn tortilla”). I had been craving a ‘proper’ breakfast all morning but saw this on the menu and decided to give it a go. I’m glad I did as it was delicious (I may have stolen some of the sausage from my husband’s plate though – they were good too!).

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Inspired by Shakshouka

23 Jan

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Inspired by a post about shakshouka I saw last week, I decided to use what I had to make my own version.

2 onions, chopped
2 garlic cloves, crushed
About 300g mince
200g passata
Tin of butter beans
Quarter tsp dried chilli flakes
Pinch of paprika
Pinch of cumin
Pinch of cayenne chilli pepper
Beef stock cube
Salt and pepper
2 eggs

In an ovenproof dish, fry the onions and the garlic until soft.
Add the mince and brown it.
Add all of the other ingredients minus the eggs.
Add a mug of water.
Stir and simmer for around 20 minutes until quite thick. Adjust the spices and seasoning to your own taste.
Break the eggs on top. Put into the oven on 190°c and cook for about 10 minutes or until the whites of the eggs are cooked.
Serve with rice or couscous.