What better way to enjoy a luxury bed to the full than with a spectacular, luxury Breakfast in Bed. We recently asked some of our favourite foodie bloggers to tell us what they would create as their perfect Breakfast in Bed (assuming that there was no need to rush off to work, go to the gym or to do the school run).
Then we thought, why not run a little competition to see which is your favourite? You have two weekends and the five days in between to give all these delicious breakfasts a go. Then vote for your favourite at the bottom of this page. Being a breakfast challenge, you’ll find a fair few eggs but there the similarity ends. The recipes couldn’t be more different. We have crispy bacon, lobster, smoked salmon and tobiko (flying fish caviar – if you haven’t heard of it before, you soon will). Then there’s chorizo, asparagus, waffles and maple syrup. We can’t wait for the weekend and the chance of a lie in and a glorious breakfast in bed.
Of course, you will need to agree who is making breakfast and who is having the lie in. Maybe take it in turns. However you organise it, just plump up those pillows, make yourself comfortable and enjoy every last morsel.
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In a frying pan, fry the chorizo and spring onions in the olive oil on a medium heat until softened. Place on a piece of kitchen roll to remove excess oil and set aside
Meanwhile, in a mixing bowl, add the mashed potato, paprika, plain flour and egg. Then add in the chorizo, spring onions and most of the parsley. Mix well until combined.
Using floured hands, shape the mashed potato mixture into 5/6 balls and leave on a floured plate.
Cover with cling film and leave in the fridge overnight (or at least 1 hour) to firm up
When ready to serve, fry the potato cakes in olive oil and butter for a couple of minutes each side until golden brown and warmed through.
Drain on a piece of kitchen roll then serve immediately with a fried egg and a scattering of parsley
In a pan, heat the oil and sauté the onion for a few minutes before the adding the garlic and stir through.
Stir in the tomato puree and cook out for a few minutes until the pan is almost dry. Pour in the chopped tomatoes, drained chickpeas and smoked paprika. Bring to a simmer the turn down the heat and cook for 8-10 minutes until the tomato sauce thickens.Season with salt and pepper.
Toast the bread before serving the smoky chickpeas on top. Scatter with freshly chopped coriander. Enjoy!
A perfectly poached egg sits on a buttered toasted English muffin, layered with smoked salmon, tobiko and homemade hollandaise sauce. Washed down with a Mimosa or two.
First, place the vinegar in a small saucepan and bring to a gentle simmer. Simmer for approximately 8 minutes, until it has reduced to 25 ml. Set aside to cool.
Meanwhile, clarify your butter. Gently melt it in a saucepan and skim the foam off the top.
Bring a small saucepan of water to a gentle simmer and place a heatproof bowl over it.
Add the egg yolks and reduced vinegar to the bowl and whisk until it becomes light, airy and foamy, and forms ribbons when a spoon is dragged through it.
Slowly add the clarified butter to the mixture, stirring well to combine. You might need to take it on and off the heat during this stage so you don’t overcook it, and take care not to overmix or it will separate. (see notes on how to rescue a split hollandaise sauce)
Set aside, covered, while you poach the egg and toast the English muffin.
To perfectly poach and egg, bring a small frying pan filled with about 1.5 inches of water and a capful of apple cider vinegar to a gentle simmer.
Crack your eggs into two separate coffee mugs (trust me!) and gently pour into the simmering water. Set your timer for 2 minutes.
Meanwhile, use the prongs of a fork to slice off the top of the English muffins about ¼ of the way down. Toast, butter and arrange on a plate.
Top the buttered muffins with the smoked salmon.
When the poached egg is done (you might need to swirl the water a bit for the last few seconds to get the top of the egg to solidify), carefully removed with a slotted spoon, drain and arrange on top of the smoked salmon.
Spoon over the hollandaise sauce and top with the tobiko. Garnish with edible flowers, if desired.
To make the Mimosas, pour equal parts of freshly squeezed orange juice and Champagne into a wine glass.
Serve (in bed!)
Recipe Notes
If your hollandaise sauce splits, simply add another egg yolk, 1 tsp of butter and 1 tsp of warm water to the mixture and gently stir together until it’s the consistency of double cream.
Belgian Waffles with Crispy Bacon and Maple Syrup by Free From Fairy
These are light and crisp and are incredible served with crispy bacon, drizzled with maple syrup. A truly luxurious breakfast, befitting of anyone with a four poster bed and magnificent mattress!