poached eggs – Scandelights

Our Go-To Weekend Breakfast!

Published on February 27, 2020February 27, 2020 by Hanna2 Comments

Approximately 90% of weekends (and other days with a lie-in) we have the same breakfast (you might have seen it on Instagram). And although not groundbreaking in any way, it’s a really good one: toast with poached eggs and pancetta.

And there are two reasons I would like to share it with you. Firstly, because I get the impression that poached eggs are something mainly had in restaurants; not at home, and since it is (in my opinion) the best way to eat eggs, I find that a bit sad. Secondly, I think everyone should try pancetta instead of bacon for breakfast. It’s so so good!

But why IS this the ultimate breakfast for me? Since I have chronic stomach pain eating in the morning is always tricky for me (I only really have breakfast on the weekends) and sometimes fried eggs are just a bit harsher on the tummy and scrambled eggs, although delicious can feel a bit heavy. Whereas poached eggs are just soothing and delicious. It’s just the egg, with nothing added, cooked in the most gentle way.

And I assure you that poaching eggs isn’t difficult at all. Whoever gave you that impression wasn’t telling the truth. And with my tips below I hope to prove that to you!

Egg poaching check-list:

1. Use the freshest eggs you can find. Why? Because the white is firmer and keeps the egg together more than in older eggs. Also buy good quality eggs – they taste so much better! Organic free range is the ticket. Personally I love Clarence Court’s Burford Browns the best.

2. Add a little vinegar (approx a tbsp for a whole saucepan) to the water. It also helps holding the egg together.

3. The water should simmer – not boil. Small bubbles.

4. Crack the eggs one at a time in a mug and lower it into the water to pour out the egg. Gently does it.

5. If using medium or large eggs put the timer for 3 minutes. Remove the eggs in the order you added them to the pan.

6. Remove the eggs from the water with a slotted spoon. I find a plastic one best but a metal one works too.

7. Have a bowl of cold water ready to put the eggs in when removing them from the pan. Why? To stop the cooking.

8. Lift the eggs one by one from the bowl of water using the slotted spoon. Pay dry with kitchen towel before plating.

9. Add salt and pepper (and maybe tabasco) to the eggs. It elevates them a lot!

And pancetta vs bacon? It’s just a lot lighter, in every way. It’s cured instead of smoked so a much gentler taste which complements the eggs rather than over powering them. Also the slices are thinner so they crisp up nicely but feels airier and lighter and doesn’t leave you feeling heavy full. I hope you try it!

First week of holiday!

Published on August 14, 2018August 14, 2018 by Hanna1 Comment

My holiday was rather busy, but that’s what it’s like when you’re living abroad; lots of family and friends to catch up with and you’re constantly behind on that front, however hard you try, as there simply isn’t enough time. My strategy this time was to start off busy and try to wind down a little towards the end, as I need to sleep and relax as well. And for once I think it worked. To say I feel refreshed might be pushing it, but I feel less tired than when I left London, which is the whole point of a holiday, isn’t it?!

But since I had a 7am flight on the Saturday I took that day to relax and really feel that I was on holiday. It was pure bliss to arrive at the beach house, change into a bikini and a cover up, have an glassbåt ice cream in the sun and just try to switch off a little.

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I also walked down to the beach to dip my toes in the water and breathe the fresh air. And in the evening I enjoyed some bubbly and a nice homecooked dinner (pork fillet with lemon and herbs, new potatoes, tomato salad and a cold garlic and herb sauce).

The next day I went to Helsingborg for lunch with friends and got to see both the hosts’ lovely new house and meet other friends’ little baby for the first time. For lunch we had a lovely poke bowl with sesame marinated tuna and ice cream for pudding. It was so nice to sit in the garden catching up with dear childhood friends like that. The afternoon went by in a flash!

On the Monday I went to Copenhagen for the day with two friends, and we’ve been doing it for so long it’s a tradition we do everything to keep every summer.

We started off with tacos and smørrebrød for lunch at Torvehallerne, had fika at our favourite café and in the evening wine and cheese at one place before dinner at another. It was a perfect day chatting away with friends, looking in a few shops and just enjoying what this lovely city has to offer!

The next day I didn’t have many plans so started with a lie-in and a late breakfast in the garden. I did a few errands and sunbathed a bit and had dinner with my parents in the evening before a visitor from London arrived late that night as the flight was delayed.

So the next morning another lie-in was in order followed by a cooked breakfast outside. By the way, poached eggs on toast with tabasco is delicious!

We continued the day driving around the south coast, checking out the beaches and eating ice cream.

And in the evening we had a crayfish party complete with Västerbotten cheese quiche, fresh and smoked prawns, snaps and silly hats!

The following day my visitor played golf in Falsterbo while I spent the day with by best friend and my god daughter before meeting up with the golfers for lunch. Afterwards we went to Badhytten for a drink followed by a quick swim in the sea.

Then I was put to work making burgers (with fake shack sauce) for us all. So yum!

Friday was my visitor’s last full day in Sweden so we made the most of it spending most of it on the beach and after a late lunch we made our way into Malmö for drinks, dinner and some more drinks.

The next day we had time for a long breakfast and a swim before my visitor had to leave for the airport and I spent the rest of the day taking it easy and had dinner with mamma and pappa in the evening.

The next day (Sunday) we drove to the southeastern part of Skåne to have lunch with two of my cousins and my auntie. We had hot smoked salmon with new potatoes, soft boiled eggs, asparagus and a cold dill sauce. Very Swedish and so yummy!

It was a lovely week and as you can see I got to see and do a lot and catch up with many of my friends!

London: relaxed brunch at Rail House Café

Published on June 15, 2017 by HannaLeave a comment

Another restaurant to open in the new development by Victoria is, Riding House Café, cleverly calling this branch Rail House Café.

I love the original restaurant on Great Titchfield Street, as much for it’s wooden interior and cosiness as for the food. This new restaurant is all modern with large glass windows but is still cosy in the same way.

I came here a while ago with my friend Daisy for brunch one Sunday and it was so lovely I would happily go back every weekend. The interior is really relaxed with sofas as well as proper tables, inviting you to take it easy and not rush. We had coffee and a proper brunch dish each. Daisy went for an avocado toast with additional poached eggs and crispy bacon, whereas I chose a version of Eggs Benedict but with crab cakes instead of ham.

Both dishes were really well executed and lovely, and really substantial. Such a great brunch spot!

Rail House Café, 8 Sir Simon Milton Square, London Victoria SW1E 5DJ

Weekday wonders: hash with chorizo

Published on March 13, 2012 by Hanna2 Comments

Bubble and squeak and the Swedish version hash are both great dishes for using up leftovers, so the other day I made a version of it that turned out really nice. But chorizo is a bit like bacon – it makes everything nice!

This is hardly a recipe, you can use which vegetables and volumes you like, but this is how mine turned out. I served it with a poached egg and a simple cold sauce made from creme fraiche, mayonnaise and a Swedish herb seasoning.

Hash with chorizo, serves 2

3 potatoes, unpeeled, diced

2 carrots, peeled and diced

1/2 broccoli, cut into small florets

1/4 chorizo ring

a pinch of sugar

salt, pepper

2 tbsp chopped onions (any kind you like)

butter and oil for frying

Served with: poached egg (description below)

Heat up oil and butter in a large frying pan. Add the potato and fry covered for 10-15 minutes or until almost soft. Stir occasionally. Add the carrots and fry for a few minutes. Remove it all to a bowl. Add more butter to the pan and fry the broccoli on high heat for a minute. Add to the potatoes. Fry the onions and chorizo for about 5 minutes, then return everything to the pan and let it warm through.

Poach the egg(s) while the hash is warming. Bring a large saucepan of water to simmer uncovered. Crack one egg at the time into a cup and lower it into the simmering water one by one. You don’t need vinegar in the water or to make a swirl in the water, but the fresher the eggs the better. Don’t poach more then three eggs at the time. The eggs are done aftre 3 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking process. Transfer to kitchen towel to drain so the eggs don’t go cold.