3 Recipes from Bridgerton’s cookbook for a high-end breakfast – Wired PR Lifestyle Story

Penelope’s favorite tortilla

Why is Penelope’s favorite tortilla? It could be that this delicate color is so resembling her dresses, or that the richness of cream cheese and salmon makes the humble egg a noble gentleman. Garnish with the chives and, if you feel particularly crispy, add a little Dutch sauce (see Benedict’s Perfect Cod Cod Recipe à la Hollandaise in Chapter 4), which will raise the plate even higher.

Ingredients:

1 tablespoon unsalted butter
2 large eggs
2 ounce sliced ​​smoked salmon (fully cooked).

1 tablespoon cream cheese
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Finely chopped 1/2 tablespoon chives

Directions:

1. In a medium skillet over medium-low heat, melt the butter. Using a rotating motion, turn the pan to cover the butter evenly.
2. Beat the eggs in a medium bowl and add to the pan. Rotate the pan gently to cover the bottom of the eggs.
3. Cover the pan and cook over low heat for 3 minutes until the eggs are almost cooked on top.
4. Add the salmon and cream cheese to the eggs and fold in half. Cook for another 1 minute. Season with salt and pepper.
5. Transfer to a large bowl and garnish with chives.

Smoked salmon

A ton of smoked salmon has been a delicacy in local markets since the 17th century. Scottish salmon were introduced at the end of the 19th century. Sixteenth-century barbecues in Scotland and later England roasted their fish in brick ovens or kilns. Not only was roasting salmon delicious, it was also a wonderful way to preserve the fish before it cooled. Hum.

Homemade Hasty-Baked Oat Olo Cake with Sugar Berries

Whether you’re making an early trip to the country or just prefer to have breakfast in the garden, these oatmeal cakes are beautiful wherever they are. They can be made with instant oats, so they can be made quickly if you have to run away from an unwanted pretender or catch the fading sun! Decorate with a sugary berry to make it look great.

Ingredients:

For Sugar Berries

1? 3 cup very fine sugar
1 large egg white, pasteurized
1 cup fresh berries

To make Olo Cakes

11/4 cup instant oatmeal
1/2 cup flour for all uses
1 stick of unsalted butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup ur
4 cups vanilla yogurt filling
4 tablespoons amber honey

Directions:

1. To make sugary berries: Prepare a surface with wax paper. Put very fine sugar in a small dish.
2. Beat the egg whites in a small bowl until bubbles form on the skin. Using a pastry brush, cover each berry with egg whites.
3. Gently pour the berries over the sugar and place the wax on the paper. Allow to dry for 20 minutes.
4. To make oat cakes: preheat the oven to 400 ° F. Lightly fry the 4 ″ cake pan (or a 9 ″ one) in butter.
5. In a food processor, pulse the oatmeal, flour, butter, sugar, cinnamon, and salt until the buttercups are larger than the peas.
6. Pour the mixture into a large bowl and mix with the water until the dough balls form. If the dough is dry, add more water.
7. Divide the dough into four equal parts and, using wet hands, press the dough into the cake pans. Make sure the crust is the same and without holes.
8. Bake for 20 minutes until the edges start to brown.
9. Remove from oven and let cool for 5 minutes. Fill with yogurt and Sweet Berries and soak in honey before serving.

High Society Scones

All eyes are on these steamy, smooth buns, the basic ingredient of any proper breakfast arrangement. Just a touch (or a lot) of butter or jam should be added for a complete breakfast happiness. Feel free to add spices or fresh herbs. There’s little you can’t do with a scone. Store in the fridge (refrigerator) and serve with meat for a quick dinner or snack. If you don’t have barberries, currants or cranberries work well.

Ingredients:

1/2 cup barbershops
1/16 teaspoon ground saffron
2 cups flour for all uses
4 tablespoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar, divided
5 tablespoons very cold unsalted butter, cut into small pieces 3 large eggs, divided
3/4 cup whole milk
1 teaspoon water

Instructions:

1. Preheat oven to 450 ° F and place in two skillet.
2. In a small bowl, soak the barley in warm water for 30 minutes. In a separate small bowl, mash a tablespoon of saffron in water and set aside.
3. Add our baking powder, salt, 1 tablespoon sugar and butter to a food processor and beat until very fine sand is formed.
4. In a medium bowl, beat 2 eggs, saffron water and milk until well combined. Stir gently until the contents of the food processor are combined. Drain and mix the barberries.

5. On a clean, light surface, knead the dough and form a rectangle 1 lod thick. The dough should be very sticky. Don’t work too hard. Use a 2 ″ rounded cookie cutter or a glass to cut twelve circles, setting on a baking sheet separated by 2 1-2 ″.
6. In a small bowl, whisk the remaining egg and water and brush lightly over the scones, and pour the remaining 1 tablespoon of sugar over the scones. Bake for 8-10 minutes until slightly browned.
7. Remove from oven and allow to cool for 5 minutes before serving. It will last in the fridge for up to a week.

Barbers:

Barber shops are notable, not only because they are tasty scones and jams, but also because they help to alleviate the bad mood of the toned crooks. They are good for heartburn, gallstones, colic, psoriasis and diarrhea, they help relieve the pain of those who eat them, and the relatives of those who do not.