APRIL

Hello!

April is here. Not only does April mean Easter, it also means that there’s officially been a whole year of Mainly Breakfast Newsletters!! What started as a little creative outlet at the beginning of lockdown last year, now feels like a major passion project and I can’t believe how many of you subscribe and read it (thank you!!)
This month, I teamed up with Aberdeen based brand Our Lovely Goods for the release of their newest scent. For the release, I’ve created my ideal Sunday Morning breakfast - which you can find below. 
In this edition, I’ve also included a recipe for my take on Turkish Eggs, one of my all time favourite breakfasts. 

Big love, Emma x

Sunday Morning French Toast

A long morning spent in pyjamas, moving slowly - nothing should ever be done with haste on a Sunday. They are for long breakfasts and good radio. The day has developed a strange ritualistic feeling over the last few years. Here, Sundays are usually filled with pancakes or something equally as deserved of a weekend breakfast. In this recipe, the combination of the grapefruit and mint really brings a bit of freshness to the french toast. Double the recipe if you’re really hungry, you won’t regret it.

Serves 2

Ingredients:
1 grapefruit
2 thick slices of day old bread (cut to about 2cm)
1 large egg
2 tbsp milk
1 tbsp sugar
Pinch of salt
1 lemon
8-10 mint leaves, roughly chopped
Runny honey for drizzling
1 tsp butter for frying

Method:

1. In a wide, shallow bowl, beat the egg and add the milk, sugar, the zest of half the lemon and a pinch of salt. Whisk further to combine all ingredients.

2. Dip the bread slices into the mixture, flip them then leave to soak whilst you get on with the grapefruit.

3. Segment the grapefruit - using a sharp knife, cut the top and bottom of the grapefruit off, then remove all the skin and pith. Using the knife gently to then cut the segments away from the membrane. Leave until you’re ready to plate up.

4. Heat a frying pan or skillet over a medium heat and add the butter. Once melted, add your egg-soaked bread to the pan, poring over any remaining egg mixture. Fry for 2-3 minutes on each side.

5. Plate up your french toast and top with the grapefruit segments, mint, a drizzling of honey and a grating of lemon zest.
   

Turkish Eggs

Living in an area of Hackney that has a large Turkish community means a wealth of amazing Turkish bakeries - Akdeniz Bakery on Stoke Newington High Street is my favourite. If you’re in the area, get some of their sourdough. Turkish Eggs, or Çilbir is a great weekend breakfast. Make sure you’ve got lots of toast for mopping up all of that garlicky yoghurt. Some lightly fried chorizo wouldn’t go amiss as a little addition..
Find the recipe here.

Here are some of my favourite instagrams from the last month. Sorry but have radicchios ever looked so good? I doubt it, thank you Shrimps. This incredible foraged arrangement emerging from Worm. Shot for Miller Harris, see the full project here. Dream Cake Test Kitchen have created what might be the most beautiful cake I’ve ever seen - this orange olive oil cake with pecan and pistachio buttercream. Confirmed.