No breakfast is complete without a nice strong coffee made to order to accompany it. I just love a good coffee so you can image my delight when my handsome boyfriend suggested we get a new coffee machine..... yay!!!!!
Now before I continue I want to make it clear that this is not an infomercial, I have not been paid to endorse the product we chose but I do ABSOLUTELY LOVE IT.
We chose to get a sunbeam CAFE SERIES EM6910. It is a fantastic piece of machinery and I am yet to find a fault. I have worked with commercial coffee machines in the past and the overriding issue, with all of the smaller domestic machines i have used to date, is that none of the parts seem to move the way I expect. This is not the case with this machine. There are 360 degree joints on the steam wand and water spout so that you can move them around to suit the person using them, the warming plate on the top of the machine actually warms up the cups (this just didn’t happen with my last machine), it has a massive 3L water capacity so you don’t have to constantly check the water levels while making coffee and (drum roll please) it has a double boiler which allows you to pour shots and use the steamer at the same time.
I honestly believe that this machine rivals many of the more expensive machines on the market. Everything is where it should be and moves exactly as I would like. The only thing I will say is this is a machine for people who know how to make coffee (or are prepared to learn). I’m not a big fan of the “nespresso” type machines, they are just a bit gimmicky for me but they are probably really good for people who don’t know how to use coffee machines properly and aren’t that interested in learning.
So now that I have finished singing the praises of my new favourite thing let me include this latte as a side to my fantastic bloody Mary eggs.
Ingredients:
6 medium size mushrooms
4 slices of sourdough
2 eggs
Olive oil
Bloody Mary sauce:
1 tsp horseradish
¼ tsp of ground chilli
2 tablespoons of worcestershire sauce
1 clove of garlic
5 ripe tomatoes
Salt and pepper to taste
You need to make the sauce first for this one as it will take the longest and is easily reheated if other ingredients end up being ready first
So here goes, finely dice your garlic, toss it into hot oil with the horseradish and chilli. Swish this all around a bit until garlic is a bit soft but isn’t going brown. Before you burn your garlic add the worcestershire sauce and stir it all up. Add diced tomatoes to the pot, turn down the head and let it all simmer until the tomatoes are all broken up. You can puree this sauce if you want to.
For the rest of the breakfast you need to basically cook some sliced mushrooms toast some sourdough and poach an egg. None of which is terribly challenging although if you don’t know how to poach an egg properly you should really make sure you learn. (Feel free to ask me for tips)
When you have your sourdough toasted put a little of the bloody mary sauce on one slice and pop your perfect egg on top of it then put your cooked mushrooms on the other slice spoon a generous amount of the sauce on top ENJOY.