Mettwurst and poached duck eggs with what can only be described as wings of crispy, believe it or not, mozzarella is on the breakfast menu this Friday. I haven’t posted a breakfast recipe for yonks and with all of the fantastic sport that we have to watch on our telly’s I find myself either nibbling on tea and biscuits to keep myself awake at 11pm or waking up to a good breakfast to enjoy whilst watching the rugby. The Sharks play the Chiefs in Hamilton, New Zealand at 9.30am tomorrow morning and I am planning a little early breakfast with some girlies.
The atmosphere amongst the Tripepi menfolk is nothing less than Vesuvian! They are all about to erupt with excitement for there is a Tripepi wedding coming up. Yes, a Big Fat Italian Tripepi wedding is a wonderful occasion. The bride or groom even look like they are going to sneeze and it’s turned into an pre-pre-wedding event with dinners, themes, colour schemes and THE ENTIRE FAMILY and I just love it, we all do!
This is Claudio’s bachelor weekend and, as usual, they are going big! Max is one of the groomsman at the wedding and as we share an open plan office I have a fair idea of the weekend’s itinerary and planned events! My lips are sealed! All I shall say is that it brings a big happy lump to my throat to watch all of the cousins, brothers in law, uncles and friends do their utmost to ensure the perfect weekend for their couzzie, Claudio. He is so very special and loved by the entire family. So I propose to kick off the events with a good, tummy lining breakfast with a glass of some lovely bridal bubbles!
Poached Duck Eggs with Mozzarella wings!
To make you fly
Olive oil or butter for frying
2 Mettwurst Sausages
Salt & freshly cracked black pepper
2 Mozzarella balls or a few slices of block Mozzarella
Pesto – either basil or tomato. Use your favourite pesto!
4 duck eggs (one egg each – if you are feeding men I would suggest two each)
1 or 2 slices of butter Toast per person
Cut the Mettwurst into slices, you will get about 9 slices from each sausage. Brown the slices in a non-stick pan with
olive oil, salt pepper and a few sprigs of fresh thyme. Set aside once they are cooked.
Cut each Mozzarella ball in half. Place two halves into the frying pan that you cooked the sausage in with a teaspoon of your favourite
pesto spread over each half. The cheese will melt and once the liquid has cooked out it will crisp up nicely.
In the meantime, add
1tsp of vinegar to a small saucepan of boiling water.
Crack an egg into a
cup and gently lower it into the water and poach it to your desired softness.
A good tip when poaching eggs – the water must not be boiling vigourously when you add your egg otherwise it will split up
and you will end up losing most of your egg white.
Place the poached egg
on a slice of buttered toast
Top with two slices
of Mettwurst and two ‘Wings’ of crispy Mozzarella.
Season with salt and pepper and serve.
How about these alternative Breakfasts
Good Luck to the
Good Luck Chad also
Good Luck Claudio
As always Buon