A new breakfast favourite: egg mayonnaise with pancetta on toast


Pret A Manger sells a small baguette with egg mayonnaise and bacon that I sometimes have for breakfast and that’s of course where I found the inspiration for this lovely breakfast. The crispy toast (with salted butter), smooth egg mayonnaise with plenty of flavour and savoury pancetta is such a great breakfast I’ve already had it two mornings in a row for breakfast.

NB. I prefer runny eggs in general but that doesn’t work in egg mayonnaise, therefore I boil them for seven and a half minutes so the yolks are set but still very yellow and creamy. If you prefer your eggs hardboiled please boil them for longer. Also, I prefer white pepper to black in subtle (non-Italian or meat) dishes, but again, it’s up to you to decide what you prefer. 

Egg mayonnaise, serves 3

4 medium eggs

50 ml mayonnaise (Hellman’s or homemade)

1/2 tsp Dijon mustard

salt and white pepper

Bring water to the boil in the saucepan and place the eggs in the pan. Boil for seven and a half minutes. Drain and cover the eggs with very cold water. Drain once the eggs are cool and place in fridge for an hour to cool some more (makes it easier to peel them). 

Peel the eggs and chop with a sharp knife. Mix mayonnaise with mustard and add the chopped eggs. Season to taste with salt and white pepper. Keep refrigerated. 

Egg mayonnaise on toast with pancetta, per serving

1 thick slice white toast

a knob of butter for the toast

2 tbsp egg mayonnaise (as above)

2 slices pancetta, fried in the oven, 15 minutes in 200C

Toast the bread and butter it. Spread the egg salad on to the bread, top with the crispy pancetta. Serve immediately. 

The first picnic of the year! (with recipes)

At the weekend we were spoilt with fantastic weather; blue skies, steady sunshine and not a cloud in sight. To celebrate this rare occasion Laura and I (and the rest of London) made our way to Hampstead Heath to picnic.

Since it was the first picnic of the year I went a little crazy with the food, because I was positively dying to try some new recipes.

I made some breakfast rolls with spelt, after this recipe (but substituted half the wheat flour for spelt flour), and made two spreads to go with them. One I have made before and it consists of chopped fried aubergine, red onions, dill and caviar. But not being able to find any caviar, I used some finely grated parmesan for saltiness which worked well. The next spread is a simple egg salad flavoured with dijon mustard, but with the nice addition of avocado, that I found on a Swedish food blog (called Tre tjejer i köket [Three girls in the kitchen]). Really yummy!

On Miss Meister’s blog I found a recipe for white beans with a tarragon dijon dressing. Absolutely lovely!

We also had some Pimm’s and snacked on strawberries, grapes and marinated olives. For dessert I had made some Key lime melt aways, that I found on the Smitten Kitchen blog.

Egg salad with avocado

Translated from Elin’s recipe.

4 hardboiled eggs, cold and chopped
1 avocado, chopped
1 tbsp mayonnaise
1 tbsp sourcream
1 tsp dijon mustard
season with salt and pepper
finely chopped salad onions (optional)

Butter beans with tarragon dijon dressing, serves 2-4
Translated and adapted from Åsa’s recipe.

1 tin butter beans
a few centimeters finely chopped leek (I used spring onions)
1-2 tskp fennel seeds
1 tsp tarragon dijon mustard (or 1 tsp finely chopped fresh tarragon + 1 tsp ordinary dijon mustard)
1 tsp white wine vinegar
olive oil
black pepper (optional)
dried tarragon (optional)

Rinse the beans and drain. Toast the fennel seeds in a dry frying pan. Remove to a plate and leave to cool. Wash and chop the leek, then start with the dressing. Combine vinegar and dijon then add the oil in a fine trickle while whisking to form an emulsion. Once the dressing has thickened, season to taste. Add the beans and leek followed by the fennel seeds.

Key lime melt aways, 1 batch

After Smitten Kitchen’s/Martha Stewart’s recipe.

170 g unsalted butter, room temperature
1 cup icing sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 tbsp plain flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt

Cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

Heat oven to 175C. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.