eggs and, ..watercress, no toast; the music of André Caplet

Joyeuses Pâques!

It was easter morning, and our first music of the day was French.

I would be serving a roast later, so I skipped the bacon part of our bacon and eggs, substituting some juicy lightly dressed red cress from Dave Harris’s Max Creek Hatchery.

The eggs themselves, from Millport Dairy Farm, enjoyed a scattering of red-vein sorrel from Norwich Meadows Farm, and the ‘un-toast’ was slices of an organic multigrain baguette from Bread Alone.

It looks like I used a bit of Aleppo pepper on the eggs, but also a more conventional ground black pepper, which should probably be regarded as heresy.



April 12