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Duck egg and chorizo in tomato sauce

Duck eggs have been my favourite breakfast item for a while now. Personally, I don't think there's much difference in taste between chicken and duck eggs, although the latter are supposed to be more intense. I like them for two reasons. Firstly, they're larger, whiter and simply prettier. Secondly, a larger egg means a larger yolk. And I really love yolk!

Recipe: Duck egg and chorizo in tomato sauce

Serves: 2
Ingredients
  • 2 duck eggs
  • one tbsp. of butter
  • one small onion, sliced
  • 2 tomatoes, peeled and chopped
  • one red bell pepper, sliced
  • 50g of Spanish chorizo, sliced
  • one tsp of sugar
  • a handful of fresh cilantro
Method
  • Melt butter in a skillet, add onions and saute them.
  • Add chorizo and red bell pepper, cook over medium heat for about 5 minutes.
  • Add tomatoes and sugar, simmer until the sauce begins to thicken.
  • In the meantime, fry the eggs in a separate pan.
  • Place eggs on top of the tomato sauce and sprinkle with cilantro leaves.

Winter tangerine salad

It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.

Recipe: Winter tangerine salad

Serves: 2
Ingredients
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine
Method
  • Peel and slice the tangerines, arrange them on a plate.
  • Top with pomegranate and chopped mint, drizzle with tangerine juice.

The Breakfast Club

The Breakfast Club is by far one of the most popular brunch spots in London. Every Saturday and Sunday morning (ok, early afternoon) you will see hungry Londoneers, craving coffee, Mimosas, poached eggs and maple pancakes and queuing in front of each of six locations of the restaurant. The wait is at least half an hour, but, personally, I don't mind waiting for food (unless it's in a heavy rain, which is not that uncommon in London). You could always try and outsmart the system and come for a midweek breakfast or lunch. But that would be spoiling the fun, wouldn't it?

Pancakes and berries, with maple syrup and vanilla cream

Huevos al Benny: poached eggs, chorizo, roast peppers, avocado, fresh chillies, spicy hollandaise on toasted English Muffin

The Breakfast Club, 2-4 Rufus Street, London

Look Mum No Hands!

I'm a big fun of the whole cycle chic and I often picture about myself, speeding through the streets on a lovely bike, wind in my loose hair, feeling perfectly confident wearing a long skirt and high heels. In reality, I don't cycle that much, especially in London, as the left-hand traffic is rather confusing and I being hit by a double decker is not exactly my idea of a perfect death.

Luckily for me, Look Mum No Hands! is perfect for both bike lovers and people who are simply after a cup of good coffee. It's an all-in-one coffee shop, bar and bike repair shop. Coffee is indeed very good, the place is spacious, friendly and relaxed. I have no opinion whatsoever on the bike repair part.

Great place for breakfast - you can go for traditional full English breakfast or choose between eggs, porridge, muesli or delicious thyme-roasted mushrooms on sourdough toasts. They also have great lunch options and have a bar with beer and wine.

Look Mum No Hands!, 49 Old Street, London

Camembert baked with figs

Everybody has a bad day every once in a while. Especially when it's getting colder. This baked camembert won't bring back summer heat and late sunsets.

But it will make you feel better anyway.

Recipe: Baked camembert with figs

Serves: 2 (or one if someone really craves cheese)
Ingredients
  • one wheel of camembert cheese
  • one tsp. of olive oil
  • one tsp. of fresh rosemary
  • one tsp. of runny honey
  • a pinch of salt
  • freshly ground black pepper
  • one fig
Method
  • Thinly slice off some of the top rind and score both side of the camembert with a sharp knife
  • Spread a thin layer of olive oil whisked with rosemary and honey on top and sprinkle with salt.
  • Bake at 180C for 10 minutes.
  • Remove the cheese from the oven and top with thick slices of fig. Bake for another 5 minutes, until the camembert is runny inside.
  • Remove from the oven, top with freshly ground pepper and some more honey if you like it sweeter.
  • Serve immediately with crunchy baguette.
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