Friday, 10 September 2010


Camille and I just enjoyed a lovely breakfast of very fresh eggs poached and served on toasted vogel bread topped with freshly chopped chives and a few drops of truffle oil.  The eggs come from my sister in law's chickens and their flavour is so intense compared to supermarket eggs. Our freezer is half full with home kill beef and lamb so we'll be doing a few swaps for more of them. 

Looking forward to doing scrambled eggs with salmon in the near future.