3 recipes from the Bridgerton Cookbook for high class breakfasts

Penelope’s favorite omelette

Why is this Penelope’s favorite omelette? It could be because of the delicate yellow color so similar to her dresses, or because the richness of the cream cheese and salmon really elevates the humble egg to a noble lord. Garnish with chives and if you’re feeling particularly daring, add some hollandaise (see Benedict’s Perfected Cod à la Hollandaise recipe in Chapter 4), which will elevate the dish even further.

Ingredient:

1 tablespoon unsalted butter
2 large eggs
2 ounces smoked salmon (fully cooked) sliced

1 tablespoon cream cheese
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 teaspoon finely chopped chives

Direction:

1. Melt butter in a medium saucepan over medium-low heat. Using a rotating motion, rotate the pan to coat the butter evenly.
2. Beat eggs in a medium bowl and place in saucepan. Gently swirl the pan around so the eggs cover the bottom.
3. Cover the pan and cook over low heat for 3 minutes until the eggs are just cooked through.
4. Add the salmon and cream cheese to the eggs and double. Cook for 1 more minute. Season with salt and pepper.
5. Transfer to a large plate and garnish with chives.

Smoked salmon

Smoked salmon has become a delicacy among the ton since local markets began selling Scottish salmon in the late seventeenth century. Sixteenth century smokehouses in Scotland and later England smoked their fish in a brick oven or oven. Smoked salmon is not only proven to be delicious, but it’s also a great way to preserve fish before it’s refrigerated. Yum.

Bake household quick oatmeal cookies with sugary berries

Whether one is taking an early trip to the country or simply enjoying breakfast in the garden, these oatmeal cupcakes are lovely on the go. They can be made with instant oats, and so they are quick to make, in case one has to run away from an unwanted suitor or catch the sunset! Garnish with Sugared Berries for a sumptuous look.

Ingredient :

For sugary berries

first? 3 cups super fine sugar
1 large egg white, pasteurized
1 cup of fresh strawberries of your choice

For the oatcakes

11/4 cup instant oats
1/2 cup all-purpose flour
1 stick of unsalted butter
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup water
4 cups vanilla yogurt for filling
4 tablespoons amber honey

Direction:

1. To make Sugared Berries: Prepare a surface with wax paper. Place the superfine sugar in a small shallow dish.
2. Lightly beat egg whites in a small bowl until foamy on the surface. Using a pastry brush, lightly coat each berry with egg whites.
3. Gently roll the berries in the sugar and place on wax paper. Let dry for 20 minutes.
4. To make the oatcakes: Preheat oven to 400°F. Lightly butter four 4″ cake pans (or one 9″) and set aside.
5. In a food processor, mix the oats, flour, butter, sugar, cinnamon, and salt until the butter is no larger than a pea.
6. Pour mixture into a large bowl and mix with water until dough forms into balls. If the dough is too dry, add more water.
7. Separate the dough into four equal parts and use wet hands to press the dough into pies. Make sure the crust is even and without holes.
8. Bake for 20 minutes until edges begin to brown.
9. Remove from oven and let cool for 5 minutes. Fill with yogurt and Sugared Berries and drizzle with honey before serving.

High Social Pie

All eyes are on these soft and steaming pies, a staple of any proper breakfast arrangement. One only needs to add a little (or more) of butter or marmalade to experience a blissfully fulfilling breakfast. Feel free to add spices or fresh herbs. There’s very little you can’t do with a cupcake. Store in a cold room (refrigerator) and serve with meats for dinner or a snack. If you don’t have cranberries, currants or cranberries also work well.

Ingredient:

1/2 cup blueberries
1/16 teaspoon ground saffron
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar, divided
5 tablespoons very cold unsalted butter, cut into small cubes 3 large eggs, divided
3/4 cup whole milk
1 teaspoon water

Direction:

1. Preheat oven to 450°F and place two lined baking trays.
2. In a small bowl, soak blueberries in warm water for 30 minutes. In a separate small bowl, crush the saffron with 1 tablespoon of water and set aside.
3. Place the baking powder, salt, 1 tablespoon sugar, and butter in a food processor and blend until a very fine grain of sand is formed.
4. In a medium bowl, beat 2 eggs, saffron juice and milk until well combined. Gently blend ingredients in a food processor until just combined. Drain and stir in blueberries.

5. On a clean, lightly floured surface, knead the dough to a minimum and form a 1-inch-thick rectangle. The dough should be very sticky. Don’t work too hard. Use a 2-inch round cookie cutter or glass to cut twelve dough circles, placing them on a baking tray 2 1 apart? 2 “.
6. In a small bowl, beat the remaining egg and water and lightly brush the cake, then sprinkle the remaining 1 teaspoon of sugar over the top. Bake for 8-10 minutes until lightly golden brown.
7. Remove from oven and let cool for 5 minutes before serving. Will keep for up to 1 week in the refrigerator.

Blueberry:

Blueberries are remarkable – not only because they’re delicious in pies and jams, but because they help ease the bad temper of the most mean-spirited of them all. Good for heartburn, bile, colic, psoriasis and diarrhea, these strawberry flavored cupcakes help soothe the pain of those who eat them, and even those of the grouper who don’t.