Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 10

Let’s widen the palette of flavours that your breakfast can include. Why not add some chilli and fragrant spices to kick-start your day this morning? In many countries all over the world, people get busy with strong flavours first thing. On a visit to New Mexico, I was regularly asked by waitresses in breakfast diners ‘do you want that with red, green or Christmas?’ – meaning, red chilli salsa, green chilli salsa, or both. Wakey, wakey!

The inspiration for this poached egg recipe is an ancient Parsee recipe taught to me by Cyrus Todiwala, an extraordinary chef who founded the Asian and Oriental School of Cookery in Hoxton, London. The school teaches disadvantaged local kids how to cook traditional recipes and then places them into good culinary jobs (deservedly Cyrus received an MBE in recognition of the skill he has in motivating and inspiring the students to flourish).

I’ve expanded the original recipe to include celeriac and kohlrabi, because I like them, plus I’ve added some different spices and European flavours like olive oil and parsley. It’s a mix between a Parsee dish and a French dauphinoise dish, but quicker, lighter and made on the hob instead of in the oven. I love it, especially the morning after the night before.