Morning bluebell
This is our version of the famous Waldorf Hotel breakfast dish. It was originally created by a man named Benedict (surprisingly!) who wanted something to cure his hangover. I have almost completely changed the dish, made it a healthier delight, and served it for supper.
That seems to be the BHK style, take a classic and meddle with it until it is almost unrecognisable!
Asparagus is a very beautiful thing, so fleeting, which makes you appreciate it more. I have recently looked into growing them and it really is a labour of love. They are quite tricky and only give you good spears after a few years. Hootons Homegrown have been selling some delicious packs of asparagus, so we’ve been using it in many recipes. Simply pan-fried is my favourite and topped with a local egg makes it something rather special.
This is a gorgeous light dinner or lunch and quick to prepare. The layered effect and combination of creamy dressing, runny egg and crispy vegetables give it a ‘complete’ restaurant dish feel. We added a little toasted oat bread for some ‘packing’. We’ve been in the garden for most of the day, doing loads of seeding and planting; transplanting and spreading of horse manure. We needed a good feed.
We loved to use the last of our wild garlic here, picked from the roadsides of Anglesey. The extent of our foraging consisted of opening the car door and leaning out. Not exactly Ray Mears, but just as satisfying. Who doesn’t appreciate a little free food?
Broccoli Florets
The Bits
Glug of olive oil, half a handful of pumpkin seeds, 1 big handful chopped wild garlic, 1 big handful chopped mint, half a large head of broccoli, 5 handfuls of spinach leaves, 1 large handful cherry tomatoes, splash of water.
Bunch of whole asparagus spears (take of the tough tails, normally one inch from base)
Mixed salad leaves
2 free range, organic eggs (with vivid yolks)
For the Dressing
(these measurements are slightly larger than a teaspoon)
1 teas honey, 1 teas dijon mustard, 4 teas olive oil, 1 teas white wine vinegar, salt + pepper (s+p), 4 teas creamy natural yoghurt.
Do It
Make dressing, add all ingredients to a small bowl and mix together thoroughly. Taste and adjust to how you like it (sweeter, saltier, not quite mustardy enough, more bite, smoother etc).
In a large saucepan, on a medium heat warm the olive oil then add your pumpkin seeds, roast for a few minutes until slightly golden, then add the cherry tomatoes and scorch a little, then add the wild garlic then broccoli. Add a splash of water (roughly 2 tbs). Season with s+p. Cook for a couple of minutes then add spinach and mint. Put to the side with the lid on, keeping warm. This will steam the broccoli.
In a separate small saucepan, bring some salted water to the boil with a splash of white wine vinegar and poach your eggs (crack them into a tea cup and pour low and gentle into boiling water for a neater shape).
As that is happening, heat a glug of olive oil in a small frying pan and flash fry the asparagus spears for three minutes. Do not overcook, they should be nice and crunchy. You may add a splash of truffle oil here, if you are feeding people you love very dearly. It’s a decadent touch.
Give your salad leaves a quick wash and drain.
Beach House Benedict
Serve
Place a flat pile of green salad on your serving plate, add the broccoli and wild garlic fricassee (posh word for something fried), then spoon over the dressing, top with a neat pile of asparagus spears and place the egg on top and season with a little s+p. We had it with a piece of toasted oat bread.
We Love It!
Jane loved it so much she actually licked the plate clean! It wasn’t pretty!
Foodie Fact
Asparagus has been enjoyed by folk for thousands of years and has also been used for its medicinal properties.
Asaparagus is brilliant for digestion and helps to regulate our blood sugar levels. It also contains very high levels of Vitamin K.
beach house kitchen 