21/01/2012

Breakfast Lasagne

Yes, Lasagne! For breakfast!

As paleo eaters, we don't do things conventionally by modern standards, so imagine my glee at finding something like this on I Breathe ... I'm Hungry ... a low-carb food blog I read.

It may surprise you to know that Lasagne is actually British! No, really ...

Mentioned as Loseyne in 'The Forme of Cury', a 14th Century English cook book, where the recipe is recorded as:

"Take gode broth and do in an erthen pot, take flour of payndemayn and make therof past with water. and make therof thynne foyles as paper with a roller, drye it harde and seeth it in broth take Chese ruayn  grated and lay it in disshes with powdour douce. and lay theron loseyns isode as hoole as thou mizt and above powdour and chese, and so twyse or thryse, & serue it forth."

Easy ... so "sheets", cheese and something between them ...

First, make up some pancakes to use as the sheets: Cream Cheese Pancakes.

Next, get some sausages frying off gently, pouring off the fat as it renders into a ramekin for later use.

Prepare for scrambled eggs by simply cracking some eggs into a bowl and breaking up the yolks. Not too much, though! We want some structure in there.

Eggs should be free range at the very least, woodland reared are best since the chickens are left to roam, peck and scratch for grubs natural to their diet, and the taste difference is evident.

Also, grate some cheese - cheddar is perfect!

You know what this needs?


Yes! Bacon! So get some delicious streaky bacon sitting under the grill, broiler, salamader, or whatever your language calls on overhead source of heat.


No! More bacon ... at least a couple of rashers!

When the sausages and the bacon are ready, heat a skillet and drop in a little butter. Drop a good knob of pastured butter into a frying pan and just after it has melted, pour in the eggs.

Fold the eggs periodically to produce a nice texture and keep lifting off the heat so as not to over cook. The eggs want to be "just done", not dry.

Just before the eggs have fully cooked, drop a little heavy cream into the egg mixture and just fold it gently using the residual heat in the pan to finish the cooking. Optionally, add in a little sea salt at this stage, too.

Put the dish together ...

Lay a pancake on the plate, sprinkle over some cheese and some scrambled eggs.

Lay another pancake on, more cheese, now the sausages.

Lay another pancake on, even more cheese and more scrambled eggs.

Crown the dish with bacon.

Serve with some tomato juice. I like Big Tom as a treat, which is like a pre-made Bloody Mary without the vodka. You know ... this dish could be a great excuse for a Bloody Mary for breakfast!

1 comment :

  1. Next time, I think I'd be inclined to make it with a cream cheese sauce ... no, not that cream cheese but cheese melted into cream. Bacon only for more structure and leave out the sausages.

    So, it would be pancake, bacon, scrambled egg, cheese sauce, repeat, then a final pancake on top and the last of the cheese sauce. Maybe chives in the cheese sauce?

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