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Aspen House B&B real food breakfast

A couple of week’s ago I mentioned having one of the best breakfast’s ever at Aspen House B&B in Herefordshire – well, quite by accident Mr Rigg and I ended up back at Aspen House for a night on Saturday.  This was Mr Rigg’s first visit but he’d already heard lots about the breakfast and how lovely Sally and Rob were – but going back again so soon has allowed me to remedy the lack of photos of the breakfast from last time.

Sally and Rob are passionate about real food, running their B&B and cottage with green principles at their heart.  The bedroom we stayed in is so pretty, painted a lovely dove grey with a soft coloured patchwork quilt on the bed and a big window with built-in seat.  But what I’m hear to tell you about in more detail is the breakfast.

Aspen House B&B Herefordshire

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brunch

This is my perfect lazy Saturday (or Sunday!) brunch. 

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Lightly toasted bread smeared with butter.  Crisp salty bacon.  Sweet cherry tomatoes.  Deep earthy mushrooms.  And golden yolked eggs.  Oh, and a big mug of hot chocolate.

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How to create my perfect brunch

For me, creating the perfect brunch is about excellent ingredients and careful planning of how and when you cook each item.

Firstly, turn you oven onto a low heat and pop in two plates to warm.

In one, large cast iron frying pan I start off the bacon first.  Meanwhile, I chopped my mushrooms and cut the cherry tomatoes in half. 

Once the bacon starts to crisp, I add the mushrooms and let them start to cook.  When the bacon is to cooked to your taste, remove and place in the oven.

Move the mushrooms to one side of the pan, drizzle a little olive oil onto the other side of the pan and add the cherry tomatoes – they should sizzle and spit.  Season both the mushrooms and cherry tomatoes with salt and pepper.

Heat another smaller frying pan and add some oil – this will be your egg pan.  As you crack in your eggs and start to fry them, instruct your boyfriend to pop some bread into the toast.

Just before your eggs are ready, remove the warmed plates and bacon from the oven.  Butter your toast, divide the bacon between your plates, slide the fried eggs onto the toast, and spoon over some mushrooms and tomatoes.

Eat!

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My ingredients:

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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