Breakfast on Saturday morning

Breakfast on Saturday morning

It’s 09:00 a.m. and the breakfast is ready. All the family waiting around the table to share beautiful moments together while eating what mom, dad or anyone else in the family has prepared. Happy faces while scrambled egg muffins are served and somewhere on the table it is noticed black rice pudding.  What could be better to start the day?

Enjoy it!


Scrambled egg muffins with smoked salmon and soured cream

Scrambled egg muffins with smoked salmon and soured creamIngredients

  • 4 large free-range eggs , preferably free-range or organic
  • sea salt
  • freshly ground black pepper
  • 4 muffins , halved
  • 20 g butter , plus a little extra
  • 8 slices smoked salmon , from sustainable sources, ask your fishmonger
  • 140 ml soured cream
  • 1 small bunch fresh chives , finely chopped
  • 1 lemon , quartered

Preparation method

Serve this dish for a classy breakfast or brunch.

Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.

Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you’re toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some soured cream on top and sprinkle with chopped chives and a twist of black pepper. Serve with a nice cup of tea.


  • 200 g black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 200 ml hazelnut milk
  • 1 tablespoon vanilla extract
  • manuka honey , optional
  • 4 heaped tablespoons natural yoghurt
  • 2 wrinkly passion fruit

Preparation method

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.


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