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valentine's day breakfast cooked


Paired with Berry Bros. & Rudd Valdobbiadene Prosecco Superiore by Trevisiol, this is certain to make the day of any loved ones


Especially for this Valentine's Day, Farmison & Co have teamed up with world class wine and spirit merchants Berry Bros. & Rudd to create a series of Matches Made in Heaven.

Our Chef Jeff has created a series of recipes so that you can wine and dine your Valentine this February giving you Michelin-style cooking at home.

Jeff has compiled his guide to cooking the perfect breakfast in bed; just don't forget the eggs. Paired with this Berry Bros. & Rudd Valdobbiadene Prosecco Superiore by Trevisiol, you can't go wrong.

The night before

  • Put the bottle of Valdobbiadene Prosecco Superiore by Trevisiol into the fridge

The morning of the breakfast

  • Take the bacon, sausages and black pudding out of the fridge to bring them up to room temperature
  • Pre-heat the oven to 100°C | 80°C fan | gas mark ¼ (this is to keep everything warm if your timings go awry!)
  • Put a large oven-proof dish into the warming oven (this will be to hold your meat before you're ready to serve)
  • Prepare 2 trays (1 for each of you) with knives, forks, salt & pepper, the Tiptree mini ketchup and brown sauce, napkins and put 2 large dining plates into the warming oven
  • If you're really organised, prepare an ice bucket with 2 Champagne glasses for the Prosecco
  • You may also want to think about coffee or tea, but we'll leave that to you…
  • A flower and the morning paper on the tray? Again, up to you…
To cook eggs: 

If you want to cook eggs too - use the freshest possible free range eggs available.

To fry them:

Use a non-stick frying pan on a medium heat with a good glug of light olive oil in the bottom and a knob of cold butter. Put the butter into the pan, and when it's just melting, add the egg and leave the egg white to set. Increase the heat until the butter foams a little, then carefully remove the egg from the oil. Very gently pat the egg with kitchen paper and season with sea salt flakes and a little freshly ground pepper.

To scramble them:

Using 2 eggs per person, whisk them in a bowl, adding a little salt. In a non-stick saucepan bring about 50ml full fat milk and 10g butter (that is for 2 portions) to a simmer. When simmering, pour in the beaten egg and gently stir on a medium heat until just set.

To poach them:

First off, use eggs at room temperature. Bring a deep saucepan two thirds full of water to the boil, and add 2 to 3 tablespoons of white wine vinegar, but never salt at this stage. Crack your egg into a ramekin or cup and gently tip it into the simmering water towards the side away from you. When set (this will take 2 to 3 minutes), remove the egg with a slotted spoon and pat any excess moisture off with kitchen paper. Season with salt flakes.

To serve:

Distribute the bacon, sausages, beans, black pudding and potato farls between the 2 warmed dining plates (but don't overload), put each onto its own tray and carry carefully to the lucky recipient!