Refresh
    Cordy's Anglo/French Brunch

    It is a very simple twist on an English Breakfast. Slightly different Ingredients are being used but also slightly different methods of cooking. It is slower to be made than an English Breakfast but it is done with love and care. This Brunch also does reflect my French roots.

    Putting it all Together
    Cordy's Anglo/French Brunch
    Timing
    • Preptime: 15-20 minutes. Assemblage and some chopping.
    • Cooktime: 30 to 45 minutes.
    • Servings: 2 portions
    Ingredients

    4 Toulouse Sausages

    2-3 Tomatoes cut in half

    4 Duck Eggs

    2 Hen Eggs

    4 slices of Boudin Noir

    Mixed Woodland Mushrooms 250g to 500g

    A handful of Frisée Salad

    A handful of Rocket Leaves

    chopped Marjoram, Oregano, Basil, Thyme, Rosemary, Parsley.

    2 Shallots

    2 large white Potatoes to make Rostis

    1 Garlic

    Broad Beans, a hanful, take the Beans out of the pod and just boil.

    Olive Oil

    White Wine Vinegar

    Salted Butter at hand

    Grain Mustard

    Black Peppercorn

    Sea Salt

     

    Steps

    Prick the Sausage and put them under the Grill first for they are the longer to cook. About 35-45 minutes.

    Preheat the oven to gas mark 5.

    While the oven is taking the right temperature prepare the other element of the Brunch.

    Half the Tomatoes, place them on a slightly oil Baking Tray. They have to be the face up and the round side down.

    Seasoned the Tomatoes, and place the mix of chopped Herbs upon the top of each of the half. Then put the Provencal Tomatoes in the oven. They will take about 20 to 30 minutes to roast.

    Grate the Potatoes, and drain the exess liquid in a musselin cloth (or a cloth). You can leave them doing so for about five minutes.

    Meanwhile prepare the Mushooms in a Frying Pan to sauter them with Knob of salted Butter and a dash of Olive oil.

    Chop the peeled Shallots and the peeled Garlic and place them with the Mushroom in the frying pan.

    Add some Thyme in the pan and some choped Rosemary. Then Season and give a good stir.

    Preheat another frying pan with a little Olive Oil.

    Prepare your Potato Rosties by seasoning them, include some chopped Parsley before forming the Rosties. You may need a binding agent like an Egg.

    Put your firmed up Potato Rosti into the other frying pan.

    Check upon the Sausages and turn them around so both sides of them are coloured and the Sausages properly cooked.

    Stir the Mushrooms evenly and add more Butter and oil if needs be.

    Break the Duck Eggs individually in little ramequins in order to check if there is any shell in the white.

    Turn the Potato Rosti on the other side.

    Place your slices of Boudin Noir under the Grill next to the Toulouse Sausages.

    Prepare your Grain Mustard, Olive Oil and White Vinegar Vinaigrette.

    Put your Salad, a mix of Frisée Lettuce and Rocket Leaves, as a bed on the plates, and dress it with the Mustard Vinaigrette.

    Place the cooked Potato Rostis upon the dressed plates.

    Re-use the frying pan of the Rostis to fry your Duck Eggs. Season the top of them with a little crushed Black Pepper and Sea Salt.

    Dish the sautéed Mushroom either on the plates, either in a side bowl.

    Take your Provencal Tomatoes out of the oven and place them in a pretty manner upon the plates.

    It is time to take the Boudin Noir and your Toulouse Sausages under the Grill out and to serve them on the plates.

    Place your cooked Duck Eggs upon the Potato Rostis.

    Serve and eat your Brunch. As little sides a Home Made Plum Tomato and Shallot Sauce could do the trick, but also a nice Dijon Grain Mustard.   

     

     

     

     

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