Growlingbelly

That moment when you cut into a light fluffy poached egg, and the creamy yolk spills over layers of toast, smoked ham and avocado, has to be one of my favourites. But how oh how to guarantee that perfect creamy oozy egg?  I was delighted to see that  Felicity Cloake on the Guardian food blog, had taken it upon herself to really explore all techniques which you can see here.

I decided to try her most recommended technique, the ‘Vortex’ method and was delighted. It not only works perfectly but produces a super professional and pretty tear drop result. My only modification is that I used a small wok for the water as it gives the perfect depth of water and creates a deeper vortex for the egg to poach in. For Sacha and I  there was a 3 minute wait between eggs, which was hardly a wait at all, and the first egg was still warm and perfect.

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It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.

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So I’m in the kitchen at  Karmarama, the ad agency I work at. I’m digging around for a jar of marmite or some other toast topping platitude , when David, our creative director, walks in and draws my attention to a humble jar of jam in the cupboard. Turns out he makes it and it has the nicest label ever. Super delicious, rich plum flavour with a serious hint of cinammon to make it just that bit spesh. So, what a cool surprise -  a creative director who home makes jam from plums in his Dalston garden. Love it! Not really sold anywhere yet, but will let you know more as soon as it’s on the shelves somewhere.

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Still the most decadent meal to wake up to.

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So many cookies on the site recently – I’m not complaining, mind you, but you can’t beat a good breakfast.

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Toasted Rhubarb bread with organic peach jam at home on a Sunday morning, courtesy of Daylesford organic produce Notting Hill. Gorgeous!