I was asked yesterday what my absolute favourite dish is, and somehow the question threw me, as if I’d never considered this before. As a passionate food lover, foods sprung into my mind, only to be replaced by questions, more foods, and ultimate defeat. Could it be sushi? Now I really love sushi, the idea of sushi, the wonderful flavours and colours, the texture of raw fish dipped in soy sauce and a dash of wasabi, the pickles and ginger that accompany it. And somehow, despite consuming my weekly salt allowance in one sitting, it feels guilt-free, healthy, and divine.  Throw in a black cod miso and I’m in heaven.

 

Would I really rate that over my mum’s chicken soup or roast chicken? Or what about the rich tomatoey, garlicy sauce that I crave and have made hundreds of times? Would my favourite be sweet or savoury? Is it possible to improve on a perfectly gooey chocolate brownie, or caramelised apples in a tarte tatin?

 

While I swung back and forth in this conundrum, a friend suggested that his last meal, if given the option, would probably be chips. Really, chips? But then I remembered late night university chips from the fast food van, covered in salt, vinegar, mayonnaise and ketchup, and there was something sinfully wonderful about them that I haven’t enjoyed for a long time. 

 

Now part of the problem is that I’ve never been very good at favourites. I prefer an ongoing, boundless list of enjoyable things. And whilst everyone’s list will be different, I defy you not to enjoy a decadent breakfast, as part of a long morning that stretches into the weekend. 

 

Here’s a recipe for those lazy mornings when you fancy a bit of cooking, and preferably have someone, or some people, to impress. Valentine’s Day might be a good excuse for this, or it might not, but whatever the occasion, put a little love into these beauts, and it will be returned!

 

 

8 free range eggs, at room temperature

4 breakfast muffins

250g bag of spinach leaves

A little butter

Gruyere cheese, grated

Ground nutmeg

Salt

Pepper

 

Start by poaching the eggs. You can use your favourite poaching devise or bring a pan of water to a simmer and add a little vinegar to the water. Crack the egg into a small bowl, stir the pan to create a vortex, and tip the egg into the moving water from as close to the water’s surface as possible. 

 

After 2 ½ minutes, (and this really needs a timer!), remove the egg with a slotted spoon and drop it into a bowl of cold water. Repeat, until you’ve poached all the eggs. For restaurant-looking eggs, give any eggy whisps a trim with some kitchen scissors.  (To watch a video showing how to poach eggs click here) 

 

Now melt the knob of butter in a wide pan, wilt the spinach leaves, and season with a pinch of nutmeg, salt and pepper. Drain any excess water from the spinach, so that your muffins don’t go soggy.

 

Finally, heat the grill. Cut the muffins in half, and top with spinach, a poached egg, and a generous amount of the grated cheese. Grill until hot and bubbling, and serve immediately, with lots of tea, coffee, freshly squeezed orange juice, or pretend you’re having brunch in New York and add a champagne cocktail and a little jazz.

 

Enjoy!