A romantic trip through feast every moment of the day, from early morning under the soft bed clothes until late in the flickering candlelight. That’s my surprise for Valentine’s day!
Breakfast in bed, of course! To treat someone with breakfast is always nice, especially if it is associated with good long-in-bed-stay-down. What should not be missing on your platform? The perfectly cooked egg, but that is different for everyone.
One bad hard-boiled egg can ruin you for life. At least, that’s what I believed until I learned how to cook soft-boiled and hard-boiled eggs precisely how I wanted to eat them. The perfect hard-boiled egg has no green ring around the yolk; the innards are creamy and mellow; and if you’re in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead. Here is the best recipe:
Ingredients: 6 large eggs, cold from the fridge, Cold water, Ice
Equipment: Saucepan, Timer, Slotted spoon, Bowl
Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.
Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don’t forget about the pan on the stove and let the eggs boil for too long or they will over cook!
For runny soft-boiled eggs (barely set whites): 3 minutes
For slightly runny soft-boiled eggs: 4 minutes
For custardy yet firm soft-boiled eggs: 6 minutes
For firm yet still creamy hard-boiled eggs: 10 minutes
For very firm hard-boiled eggs: 15 minutes
Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you’re planning to dye your eggs for Easter.
Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 minute.
Peel and eat! When ready to eat, peel the egg and enjoy!
Then vary your choice of toppings: cooked ham, smoked ham, a slice of smoked eel. A lovely deep, red potion of beetroot and apple. Pistolets and pastries (preferably still warm, fresh from the baker). Pistolet is a typical Brussels variety of bread consisting of a small and round bread roll (bun).
Or make French toast with warm chocolate sauce, they are beautiful couples together! Whether with cream cheese, apple slices and granola. Healthy and crunchy.
Whether we knit a tail with a tantalizing Valentine brunch? Let your lover sleeping late, it is already within the first star! A second star you score effortlessly with your kitchen arts, bubbling drinks and the friendly atmosphere.
Candlelight of course, but still can not feel hunger. At brunch variation is the key to success. Choose anything you’ll find lovely for a late breakfast and surprise with enchanting combinations. Cheese and horseradish cream-filled eggs for instance, with great juices, or sandwiches etc. Cheese-beer- sausage they are also perfect food pairing. If you choose the latter for a man, taste sensation is guaranteed.
Filo pastry filled with cheese and Chorizo
Ingredients: 200gr Rodenbach cheese grated (type of Gouda or Old Brugge, Belgian aged cheese), 12 sheets of filo pastry, 100 g Chorizo, 3 egg yolks, pepper, salt, nutmeg, butter, 1 shallot
Instructions: Fry the shallot and the Chorizo (cut) in a little butter. Remove from heat and add the egg yolk and cheese. Season with salt and pepper. Take small porcelain jars (diameter 3 to 4 cm) and butter them. Cut circles from the pastry but make sure the dough comes 2 cm above the rim of the jar. Melt a little butter and butter the filo pastry with a brush. Place the dough in the pot and fill it to the brim with the mixture. Allow 20 minutes bake in a preheated oven at 160 ° C. Carefully serve warm or cold from the jars.