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  • Breakfast with The Rutherford’s

Breakfast with The Rutherford’s

Posted on Aug 2nd, 2014
by Brian Kennett
Categories:
  • Small Plate Recipes

You may have seen the blogs and Facebooks regards our trip to UK.

Well whilst there we shopped for food, not just any food, but some food that would ‘travel’ and some food that you struggle to find here in Singapore. So back we came with three haggis and 2 big black puddings.  One of those haggis was donated to our great friends and neighbours – The Rutherfords. Mr Rutherford then suggests a Saturday morning breakfast to consume said items together and boy oh boy was that a great idea.

So thank you Steve, Pia, Freya and Sophia – a lovely Saturday morning brekkie indeed!!!

Not a bad spread – as the actress said to the bishop…

Breakfast cooked at The Rutherford's

What did we have;

Breakfast plate Rutherford's

  • Black pudding fried;
  • Back bacon;
  • Fried mushrooms;
  • Grilled tomatoes;
  • Fried eggs;
  • Haggis – simply steamed and ‘fluffed’ up;
  • Toast;
  • Juice;
  • Coffee; and
  • I knocked up a quick black pudding ‘dish’ so not to waste the past sell by date – more on that below.

My eggy cups.

You will need some cups for preparing this. You literally can use your tea or coffee cup, or buy some little ones as I have from China Town. Dirt cheap, look cool, great for serving to guests – as I have done with these many times. In to that cup add the following for a per person serving;

  • 1 egg
  • A good glug of milk
  • A good pinch of salt and pepper
  • A couple of drips of tabasco sauce
  • A tablespoon of finely chopped red onion
  • A tablespoon or two of chopped black pudding, or alternative such as ham

Place all of these in the cup.

Place these in a saucepan and fill the saucepan with water up to about halfway up the cups.

Bash this on the heat and the water will eventually start to boil. Try to adjust the heat to keep it boiling without bubbling over all the time, and keep an eye as you may need to refill the water as it evaporates. Keep this on the boil for 40 minutes or so, until when you see the mixture hardening.

See below – eggs in cups having a bath.

Egg cups in Pan For the last 5 minutes quickly cover with some silver foil to allow the top of the mixture to cook through.

Serve these up one per person and as a garnish/addition add a little blob of Dijon mustard. I also served with some of the haggis for Mary. But round at The Rutherford’s we simply had these as an addition with the wonderful Big Breakfast.

What ab absolutely lovely start to a Saturday and the Weekend.

Individual eggy cup with black pudding

(Visited 7 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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