Dhaka, Bangladesh
Sweet potato eggs benedict, rhubarb fool and a cuppa

Sweet potato eggs benedict, rhubarb fool and a cuppa

Breakfast in bed can split opinion: for some, the piles of crumbs on the duvet is just too much; for others, like me, it's a treat. With a few more days to play with this weekend, I'd say the chances of a breakfast in bed are peaking for lots of you. I've got my fingers crossed. As I sat down to write this column I realised it is the stuff of fantasy. With a one-year-old, breakfast in bed has not been on my radar much. The idea of a lazy morning under the duvet with the newspapers seems about as likely as a trip to the moon. But I've spent a long time daydreaming about what would be on my tray should the occasion present itself. And this is it. A quick breakfast rhubarb fool, for which the fruit is macerated rather than cooked - this leaves it with a texture that can be lost when stewed. In the morning, the rhubarb is stirred though whipped yoghurt, ricotta and some oats that have been soaked overnight. A simple assembly. Next to that, I'd like this version of eggs benedict (on the cover): sunny yolks stacked on top of roasted slices of sweet potato (which stand in for muffins) and dressed with a light alternative to hollandaise sauce: avo, cashews and tarragon whizzed into a cream. Served with sticky red onions and wilted spinach, it's a delight. I've also included a couple of ideas for easy morning tea blends: one vibrant cupful as pink as a gemstone; and another a more classic blend of rose and cinnamon that I drink year round. Sweet potato eggs benedict (pictured above) To get a creamy sauce I soak my cashew nuts in water overnight, but if you forget, half an hour's soaking will do. For this recipe, you need to get your hands on sweet potatoes that are large enough that, once they have been cut into slices, you can sit the poached eggs on top. (To be continued)

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