Mr Rice is a delicate soul, and it can be a bit of a mission to bring him back to life after a hard night’s partying. Having exhausted all my usual methods, I decide to kill two birds with one stone, and make both of us a delicious brunch. As I put it together, the smells worked their way through to Mr Rice, and in the ten minutes it took me together, the brave little soldier and his duvet made it all the way from the bed to the sofa.
Brunch chez Rice
2 brown organic muffins
2 poached eggs
First, slice the sausages open lengthways, leaving one side intact, then put under a medium grill with the bacon. While the meat’s cooking, boil the kettle and cook the muffins in the toaster. Fill a large, deep frying pan with the boiled water and bring back to the boil. Add a slug of vinegar and then swirl the water round in the pan until it’s moving pretty quickly by itself, then crack the eggs into it, one at a time. The swirling water and the vinegar help the egg to keep its shape. As the eggs are poaching, put the tomatoes under the grill with the meat, and smother the toasted muffins in generous helpings of the cream cheese. The egg should be done with a soft yolk after about 7 minutes.
Remove the eggs and place carefully on top of the muffin. Top this with the bacon, and add the tomatoes and the sausage on the side. Season with salt and pepper to taste, and drench in maple syrup if you feel like it.
© Katheryn Rice 2007