Full English or a continental pastry? I’m a massive fan of the English breakfast but it occurred to me that it could be taken to dizzy heights with a few Italian twists!
Garlic and balsamic roast tomatoes
Place 3 halved plum tomatoes and 2 whole garlic cloves in a baking tray, drizzle with olive oil and balsamic vinegar. Sprinkle with dried oregano and season to taste. Roast at 190′C, 170′C fan, gas 5 for 30 mins. Serves 2 (double for 4).
Place Sicilian Inspired Pork Sausages (Sainsbury’s Taste The Difference, £2.50 for 6) in a baking tray above the tomatoes and cook to pack instructions at 190′C, 170′C fan, gas 5 for 30 mins. If you’re lucky enough to have an Italian deli nearby or if you’re self-catering or camping in Southern Italy seek out pappagnotta – the ultimate Italian sausage.
Dreamy creamy scrambled eggs
Whisk 4 large eggs, 6 tbsp whole milk and 50g mascarpone. Season to taste. Heat 1 tbsp of olive oil over a medium heat in a non-stick frying pan, add the egg mixture and allow to sit for 20 secs then gently fold and stir with a wooden spatula. Allow to sit for a further 10 secs and fold and stir again. Repeat until the eggs are soft softly set. Serves 2.
Place the pancetta in a dry non-stick frying or griddle pan over a medium heat for 3-5 mins, turning once, until crispy.
Add some courgette flower fritters if you have the rest of the day to walk (or sleep!) it all off!