Monday, 11 January 2010

Breakfast with a Bite

In our family we traditionally have smoked salmon & scrambled eggs for breakfast on Christmas Day (and I invariably serve this to French guests whenever they are staying as they find it novel and exotic... but less challenging than kippers or Full English).    Buck's Fizz is de rigueur to wash it all down.  On this particular occasion the supermarket-supplied ingredients all lacked impact. But, after a root around in the 'fridge for inspiration, a large splash of Campari came to the rescue for the Buck's Fizz and added bitterness and interest (and a lovely, innocent-looking grenadine hue) 
And to improve the slightly bland eggs and under-smoked salmon I found some little green peppers from Galicia in Spain, pimientos de Padrón.  Eating these is a bit like Russian roulette as the occasional one will be fatally fiery.  It's impossible to tell from their appearance which are which.  They need some hard frying in hot olive oil and then a sprinkling of sea salt.  They're often served as tapas and lend themselves to being eaten by hand by their little stalks.  They need something cold and wet to counteract any palate pyrotechnics and are usually accompanied in bars by a copita of chilled Manzanilla or Fino Sherry. But here, the grown up fizzy OJ was just the ticket...;     it was breakfast, after all.


  1. I love love love Padron peppers. I once ate three really hot ones in a row and almost fell over. Great tip with the campari.

  2. Nice twist. Imagine it would be good with serrano ham in place of the smoked salmon too :)