There’s something so irresistible about chunky, home-made, toasted bread and real butter. Especially on a Sunday morning, when Vic and I love to treat ourselves to Brunch . So here goes….. A lazy Sunday Brunch at Tythebarn House and scrambled egg with smoked salmon is the perfect topping for this chunky, wholemeal, molasses and walnut toast.
The bread is a basic 500g wholemeal recipe with the addition of 2 tbsp molasses and a small handful of roughly chopped walnuts. It’s that easy, even a bread mix will be transformed by these extra ingredients! Now for the perfect scrambled eggs….
- Mix the eggs, two per person, and season the way you like them. I love a pinch of salt and freshly ground black pepper, the purist would go for white pepper!
- Melt a knob of butter in your favourite scrambled egg pan, then take the pan off the heat and let it cool. The secret is to avoid the heat needed for setting an omelet.
- Pour in the eggs and stir over a very gentle heat. I have brilliant spatulas for this task that leave no edge untouched!
- Keep turning the egg until it transforms itself into perfect creamy and soft scrambled egg that makes this breakfast dish such a simple pleasure at the start of the day.
- Take off the heat just before it reaches readiness.
- You can always add a couple of teaspoons of creme fraiche to stop the cooking process just in time.
- Remember to warm the plates, rather than roast them, otherwise the eggs will continue to cook as they are served to the table.
It’s all very easy, but why not give yourself a treat and let Diana do the cooking. Take a peek at our Breakfast at Tythebarn House
Images: Copyright Diana Brown
There’s so much to see and explore around this area. The Lake District, Yorkshire Dales, Arnside & Silverdale AONB and wildlife haven of the Morecambe Bay area are all within easy reach.
For more inspiring images: vimeo by 2020VISION “Morecambe Bay… a wild place…a big place …a place of infinite skies and endless colour…”