Bloody Mary Breakfast

Sunday morning is perhaps my favourite. It is usually the only morning I get a genuine lay in and when I wake I am hungry. I love to cook a great breakfast on a Sunday and am easily persuaded to offer ala carte dining to the rest of the household. This Sunday it was bloddy mary mushrooms and eggs for myself and my handsome boyfriend and BLT’s for the rest.  I won’t post the recipe to my BLT as there really isn’t anything special about it but I will give you the recipe to my bloody mary sauce because it is worth trying.

Ingredients:

6 medium size mushrooms

4 slices of sourdough

2 eggs

Olive oil

Bloody Mary sauce:

1 tsp horseradish

¼ tsp of ground chilli

2 tablespoons of worcestershire sauce

1 clove of garlic

5 ripe tomatoes

Salt and pepper to taste

You need to make the sauce first for this one as it will take the longest and is easily reheated if other ingredients end up being ready first

So here goes, finely dice your garlic, toss it into hot oil with the horseradish and chilli. Swish this all around a bit until garlic is a bit soft but isn’t going brown. Before you burn your garlic add the worcestershire sauce and stir it all up. Add diced tomatoes to the pot, turn down the head and let it all simmer until the tomatoes are all broken up. You can puree this sauce if you want to.

For the rest of the breakfast you need to basically cook some sliced mushrooms toast some sourdough and poach an egg. None of which is terribly challenging although if you don’t know how to poach an egg properly you should really make sure you learn. (Feel free to ask me for tips)

When you have your sourdough toasted put a little of the bloody mary sauce on one slice and pop your perfect egg on top of it then put your cooked mushrooms on the other slice spoon a generous amount of the sauce on top…… ENJOY and have a great Sunday.