Schwarzwälder Schinken & Eggs Benedict

Eggs Benedict is, by far, my favourite breakfast dish but I am so often disappointed when I order it in a restaurant. Restaurants seem to specialise in making this most tasty of meals as sterile and as unattractive as possible. Traditionally the dish consists of an English Muffin (despite its name an essentially American concoction!) cut in two and each half is then topped with a round of ham, followed by a poached egg and finally a spoon or two of Hollandaise sauce. The result, while potentially tasty, is often bland and visually sterile – don’t believe me, do a Google image search, there are notable exceptions of course but the majority of the pictures can hardly be called appetizing!

So how to improve on this sorry state of affairs? First, ditch the muffin! A couple of slices of toasted Ciabatta make a far superior foundation for the dish while ensuring that there is enough bread to mop up the egg yolk and sauce without totally dominating it.

Next comes the ham and please, not slices of bland, watery processed ham, Iberian ham is perfect but expensive, back bacon works well but increasingly I find myself using smoked Black Forest ham (Lidl, for more details see the earlier post This ham is amazingly versatile and after baking on a good quality (i.e. heavy and non-stick) metal tray together with a drizzle of olive oil at 190 oC for 8 -10 minutes or so you will have wonderfully thin crisp slices of intensely flavoured ham, (any spare slices should be kept in the fridge in a sealed box for several days until required).

Schwarzwälder Schinken

Slices of crisp oven baked ham make a perfect accompaniment for eggs benedict



Schwarzwälder Schinken

Slices of crisp oven baked ham make a perfect accompaniment for eggs benedict.

Tomatoes drizzled with a little olive oil are roasted in the oven, again at 190 oC, for around about 20 minutes; its worth preparing the tomatoes some 10 or so minutes before the eggs are ready to allow them to cool down, it is impossible to appreciate the flavour of a tomato no matter how good it is if it is scalding hot!

As for the eggs I have for long been a fan of both Burford Brown and Cotswold Legbar eggs from Clarence Court® (frustratingly these eggs are becoming increasingly hard to find in and around Glasgow and are no longer stocked at my local Morrisons, instead I have to trek right across the city to go to Waitrose or in the opposite direction to the Whole Food supermarket (who, for some as yet unfathomed reason sell Cotswold Legbar eggs lose). Both of these eggs have incredibly rich golden yolks and while the colour probably doesn’t add directly to the taste the difference between these eggs and so many others which are in comparison only pale imitations make me feel that these eggs do indeed taste better!

For the Hollandaise sauce I always “cheat” and buy mine ready-made from Maille which has the advantage of both convenience, being able to use just the amount you need while keeping the rest in the fridge for as long as 4 weeks. The Hollandaise is carefully warmed in a bowl over a pan of freshly boiled water which is then kept on a very low heat; be careful not to let the sauce get too hot or it will split.

Assemble the dish on a warm plate building up from the Ciabatta, followed by the Black Forest ham and Hollandaise sauce and roast tomatoes. Finish of with fresh basil leaves and a drizzle of oil from the bowl the tomatoes were cooked in.

Schwarzwälder Schinken

Schwarzwälder Schinken

Rich runny yolks are a must!

Schwarzwälder Schinken

Rich runny yolks are a must!


A more detailed recipe can be found at:

Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2013 All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Black Pudding Burgers

Today is National burger Day or as “Burgerac so ably expressed it: “In order to celebrate the UK’s buzzing and burgeoning burger culture, Mr Hyde (the daily email newsletter from the same folks that create Shortlist magazine) has declared that the 27th August is National Burger Day here in the UK…”

So here is a burger with a difference or at least it is if you define a burger as a bread roll with some meat sandwiched in between two halves of a bread roll. In this case the meat is a slice of Nick Nairn’s superb black sausage (blood pudding; available from Morrison’s) lightly fried in olive oil and combined with a slice of tomato and a spoonful of scrambled egg in a miniature bread roll (Waitrose); a perfect breakfast!

Black Pudding Burgers

Nick Nairn Black Pudding KG130827006aWeb1 KG130827008a1Web1Perhaps I should have revised the order of the fillings and the this dish could have become the national dish of Germany or Belgium!

To learn more about Greenshoots Photography please follow the link

Good food – it’s all about sharing. ENJOY!

Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2013 All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Heritage tomatoes and bacon on toast

As a student I was fortunate enough to spend a whole summer doing field work in the more remote parts of Nova Scotia and Quebec. Together with a graduate student, Paul Comeau, we spent two months in a VW Camper van traveling along the Atlantic seaboard of Nova Scotia and then along the north shore of the Saint Lawrence as far as Sept-Isles and north up on to the Canadian Shield. I have many memories of this summer and not the least of which is the food, largely it was a case of simple cooking in the camper but there were occasional highlights such as the wonderful strawberry shortcake we discovered at a restaurant one evening and how we would make ever longer journeys back to the restaurant each evening as we traveled further and further away until the round trip was in the order of a one hundred miles when we had to eventually let reason prevail and find somewhere else to eat! Or there was the delicious Chinese meal in Hauterive on the way to Sept-Isles which seemed so unbelievably exotic in this remote and largely French speaking part of North America. However, the memory which is the strongest is a simple breakfast in Les Escoumins of crispy bacon and fresh sliced tomatoes on hot buttered toast, a delicious treat after days of camping and wading through bogs and pushing through dense forest all in the name of research. So ever since this meal has remained a constant favourite with its rich mixture of flavours and textures.

At the weekend while in Roots and Fruits, my favourite Glasgow fruit and vegetable shop, I came across the most amazing collection of heritage, (heirloom) tomatoes. I had never tried them before but with their bizarre shapes and vivid colours these tomatoes just had to be bought, they would be great subjects to photograph even if their taste didn’t match their appearance! However, I am delighted to say that they not only looked good but they tasted great too! Some of the tomatoes that I bought ended up in a salad but the rest just had to be used for my breakfast favourite of bacon and sliced tomatoes on toast!

KG120914003aWeb1The dish is so obvious that it doesn’t warrant any real instructions: just cook the bacon in a lightly oiled baking tray in the oven at 190oC for 10 to 15 minutes, when the bacon is nearly ready put the bread (I usually use Ciabatta) on to toast, slice the tomatoes (laterally is best), butter the toast and assemble the dish with a rasher of bacon to each slice of toast and top with the sliced tomato, not to forget some basil leaves, freshly ground pepper and a scattering of sea salt flakes and there you have it, together with a cup of strong black coffee, the perfect breakfast!



Eggs Benedict

Eggs Benedict is an all time breakfast classic packed full of flavours, contrasting textures and colours. The ingredients are very simple: toasted Ciabatta, Iberica ham (though German Smoked Ham (as shown above) or Bacon work well and are significantly less expensive) topped with poached eggs and Hollandaise sauce served with slow roasted tomatoes, basil and salt and freshly ground black pepper to taste.

Waitrose Paleta Iberica de Bellota 65g £4.99 (£7.68 per 100g) transforms Eggs Benedict into a real luxury dish with its melt in the mouth texture and rich flavours, in addition it has the great advantage of not requiring cooking!However some cooking is required and for a very long time poached eggs were my nemesis, I tried everything: swirling the water as I added the eggs, buying the freshest possible eggs, adding white wine vinegar to the water, using metal and silicone poachers and yet none of these either singularly or in combination guaranteed “the perfect poached egg”. Then one day I caught a programme by Heston Blumenthal where he revealed the secret – break the egg into a cup and then carefully tip the egg onto a skimmer as shown below, leave the egg on the spoon for a few seconds before carefully tipping the egg back into the cup. By doing this the wateriest part of the egg white is removed and when the cup is carefully immersed into a large pan of water taken off the heat containing a tablespoon of white wine vinegar and the egg tipped into the water the egg will remain as a tight white ball (well usually – sometimes despite everything things still goes wrong and the pan is filled with frothing white streamers of egg white!)


Total time 20 minutes, serves 2.


  • 4 eggs (use the freshest eggs possible, Clarence Court Burford Browns with their rich yellow yolks are my favourites)
  • 2 or 4 slices of Ciabatta depending on the size of the loaf and appetites! (Both Sainsburys and Waitrose sell wonderful Ciabatta loaves)
  • Iberica ham, enough to cover the slices of bread (Waitrose – see picture below)
  • Hollandaise sauce (Maille have a great ready-made sauce and any remaining sauce can be kept for up to 4 weeks in the fridge after opening)
  • Cherry tomatoes or a small tomatoes such a Perino (Tesco) are ideal.
  • Fresh basil leaves
  • Salt (Maldon)
  • Freshly ground pepper (try grinding some pepper corns in a pestle and mortar for a real pungent blast of pepper. Don’t over grind or you will end up with dust and a totally different taste experience!)


I have not given any timings for the steps below as they naturally flow one to another.

  1. Switch on the oven and turn it up to 190 degrees Centigrade.
  2. Without waiting for the oven to warm up place the tomatoes in an oven proof dish and drizzle lightly with olive oil before placing in the oven and leaving to roast. (If you are using bacon instead of ham place four rashers in a lightly oiled baking tray and put into the oven to cook at the same time as the tomatoes).
  3. Meanwhile fill a large sauce pan two-thirds full with water and add a tablespoon full of white wine vinegar, cover and bring to the boil.
  4. While waiting for the water in the large saucepan to boil gather all the remaining ingredients, cut the Ciabatta, crack each egg into a cup before gently pouring the egg onto a skimmer spoon as shown below. The egg should only be left on the spoon for a few seconds to allow the watery part of the egg white to drain away before the egg is carefully tipped back in to its cup.
  5. Put a second smaller saucepan about one-quarter full of water on to the stove over a low heat (too high a heat and the sauce will split) and place a small bowl containing  6 to 8 teaspoons full of hollandaise on top of the saucepan and stir occasionally as the sauce heats through.
  6. Once the water in the large pan is boiling turn off the heat, remove the lid and carefully tip the eggs out of their cups into the near boiling water. Rather than simply tipping the eggs in from on high slowly submerge each cup in turn so the water floods into the cup and over the egg and then tip the egg out into the water.
  7. Put the Ciabatta onto toast and at the same time place two plates in the oven to warm through.
  8. Make some coffee!
  9. As soon as the toast is ready remove the plates from the oven and start to build the dish in the following order: toast, ham, eggs, hollandaise sauce, with a side dish of roast tomatoes (don’t forget them its all too easy!)  and a sprig of basil. Add salt and pepper to taste.

The only difficult step is in getting the poached eggs out of the pan.  Use a skimmer spoon to slowly lift one egg at a time from the pan, tipping the edge of the spoon against the walls of the saucepan in order to drain off any water trapped on the surface of the egg and then remove any final traces of water by dabbing the underside of the spoon with a wad of paper towel before placing the egg on top of the ham and toast.

Share and enjoy!

Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2012. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Sloppy Omelette with a Fiery Salsa

Egg and cheese omelette with a tomato, jalapeño pepper and dry Greek style black olive salsa on toasted Ciabatta with basil, salt and pepper to taste; this simple dish is guaranteed to put a spring in your step!  The Greek style dry black olives are quite salty and work brilliantly with the tomatoes while the jalapeño peppers add a real zing to the dish; personally I don’t like my food too hot and spicy so I am always careful to remove any seeds from the peppers but that is just a matter of taste. The salsa can be made beforehand and will keep in the fridge for up to 3 days, it also makes a great standalone snack served as a brushetta on slices of toasted Ciabatta and a drizzle of olive oil together with a glass or two of crisp dry white wine.

Sloppy Omelette with a Fiery Salsa

Preparation 10 minutes; Cooking time 5 minutes. Serves 2



    • 8 small tomatoes (Perino tomatoes from Tesco are ideal)
    • 6 jalapeño pepper slices
    • 6 Greek style dry black olives
    • 1 desert spoon full of freshly chopped coriander leaves (optional)
    • 1 clove garlic finely chopped (optional)


    • extra virgin olive oil
    • 4 eggs (Clarence Court, Burford Brown eggs with their rich yellow yolks are my favourite)
    • 40 g Orkney coloured cheddar (this yellow cheese adds to the already rich yellow of the egg yolks)


    • bread for toasting (Ciabatta works well)
    • fresh basil
    • sea salt (Maldon)
    • black pepper (freshly ground in a pestle and mortar – try it; it is so much more pungent this way!)


  1. To prepare the salsa dice the tomatoes (even using a sharp knife you will find it easier to cut the tomato with the skin side facing downwards)
  2. Take 6 or so slices of jalapeño peppers from the jar (no fingers, use chop sticks!) and remove the seeds before dicing them as well.
  3. Cut the flesh off the olives and discard the stones and finely chop.
  4. Add the chopped coriander leaves and / or finely chopped garlic if using and mix all of the ingredients. I usually do this using a large knife scooping the salsa on to the blade of the knife and turning the salsa until it is uniformly mixed.
  5. Finally place the salsa in a small bowl and set aside until required or if it is being made in advance cover and place in the refrigerator.
  6. To prepare the omelette add a glug of olive oil to a frying pan ( a 21 cm pan will be ideal) and using a paper towel wipe the oil over the inside of the pan so a to create a uniform thin-film.
  7. Place the pan on the stove over a medium heat.
  8. Meanwhile crack the eggs into a bowl and whisk (use the chop sticks that you used to get the peppers out of the jar) and pour into the frying pan and grate the cheese onto the top of the egg mix.
  9. Cut 4 slices of Ciabatta and toast and at the same time put two serving plates in the microwave to warm (2 minutes at full power will be ample)
  10. As the omelette begins to cook continually draw the edges of the omelette into the centre of the pan using a narrow (5 cm) wooden straight ended spatula.
  11. Once the plates have warmed and the toast is ready the omelette should be cooked and ready to serve; take it off the heat so that it doesn’t become over cooked and dry.
  12. Place two slices of toasted Ciabatta onto each  plate and top with omelette and a teaspoon full or two of salsa.
  13. Garnish with basil and add salt and pepper to taste

Serve and enjoy!


All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2012. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.


Eggs are a key ingredient in many recipes but it is at breakfast time that they really come into their own. The supermarkets are full of a bewildering variety of eggs added to which there a numerous farm shops and the like selling free range eggs. However over the last few years I have become a fan of the Burford Brown and Old Cotswold Legbar eggs produced by Clarence Court. These eggs are widely available in the supermarkets ranging from Morrisons and Waitrose right through to the food hall at Fortnum and Masons) and they never fail to delight. The Burford Browns with their rich brown shells are especially appealing when it comes to that all time favourite of boiled egg and soldiers. Cooking and eating is not only about taste all the other senses play a key role as well and appearance and colour in particular can make all the difference to the appeal of a dish. Both the Burford Browns and the Legbar eggs have rich yellow yolks and they give a really intense golden yellow colour to any dish that they are used in (see for example the earlier post “Croissant with scrambled egg and bacon”).

Much is said about storing eggs and their freshness, personally I keep my eggs in the fridge and usually use them within a week of buying them which means that they are generally eaten 2 to 3 weeks before their sell-by date.

What are your favourite eggs and do you ever use duck or goose eggs?


All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2012. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Boiled Eggs and Soldiers!

Boiled eggs and soldiers,  what could be simpler? Well for me they were all too often a game of Russian roulette – would they crack or not and of course there is nothing worse than a cracked boiled egg and a pan full of frothing egg white the day can only go down hill after that! Then I was told the secret add a tea spoon full of salt to the water (thanks Josie!), it will not absolutely guarantee that you eggs will not crack but the odds are very much in your favour. It amazing how such simple tricks can make all the difference when cooking.

Boiled Eggs and Soldiers

Prep time 5 minutes and Cooking time 5 minutes Total time 10 minutes. Serves 2


  • 4 eggs (straight from the fridge is fine)
  • Bread
  • Salted butter


  1. Boil a pan two thirds full of water. Keep the lid on until the water is boiling; it will boil much more quickly this way
  2. Once the water is boiling remove the pan lid, add a tea spoon of salt, reduce the heat to medium high and gently place the eggs into the water; a Spaghetti Server is ideal for this. The eggs should be totally covered by the now simmering water. Do not replace the saucepan lid.
  3. Set a kitchen timer for 5 minutes (extra large eggs will require 1 minute longer while small bantam eggs typically take in the order of 4 minutes, similarly if you keep your eggs at room  temperature a shorter cooking time may be needed).
  4. While the eggs cook pop the slices of bread in to the toaster and when ready butter with lashings of butter
  5. By which time the eggs will be ready to serve.

What could be simpler?

Dip in and enjoy!