I love this breakfast on those days when I need extra energy. It keeps me charged for half the day! I adapted it from several recipes I've read over the years.
This is a recipe for one person, but will serve up to six: just prepare additional egg, ham, and English muffins for each person.
1 pint cherry, grape, or other small tomato
1 pint mushrooms, cleaned and stemmed, quartered
2 tsp olive oil
Salt and pepper to taste
1 clove garlic
Whole wheat English muffins
Ham (I like Applegate Black Forest)
Parsley (optional), chopped
1.Heat oven to 350F. Toss mushrooms and tomatoes separately with one teaspoon of olive oil each, and salt and pepper to paste, in oven-proof baking dishes. Put the mushroom dish and slice of ham (the latter on its own baking sheet) in the oven and roast for 10 minutes; then add tomato dish alongside it, and roast 20 minutes more. Keep in oven to stay warm.
2. Toast English muffins and lightly rub each toasted half with the clove of garlic. Add to oven to keep warm.
3. Fill a one-quart pan with water and one teaspoon of vinegar. Bring to boil. Add egg(s), one at a time, and soft-boil to desired consistency (I prefer two minutes for a nice runny soft boiled egg).
4. To serve, top the English muffins with cooked ham and poached egg. Spoon heated roasted tomatoes and mushrooms alongside. Sprinkle chopped parsley on top of everything for extra vitamins and happy green color. Nice with tea or coffee.
Roast the tomatoes and mushrooms, and keep covered in the refrigerator. Before serving, heat up with the ham, and proceed from #2 above.
I just rated this tea on Steepster. It took me quite a while to identify all the flavors/essences I picked up in this tea, but here's what I chose from the pre-set list. (I would have added Heather, but that wasn't an option on Steepster. Not yet, anyway!)
Flavors: Almond, Apricot, Astringent, Brown Toast, Citrus, Dandelion, Floral, Fruit Tree Flowers, Green Melons, Honey, Leather, Marine, Meat, Muscatel, Nuts, Ocean Air, Peat, Rainforest, Root Beer, Sweet, warm grass, Tannic, Tobacco, Wet Wood
I brewed it light and quick, in a 6oz teacup. I think most Kusmi teas come into their own when you use less tea/time and water off the boil for at least a minute. This results in a light but gorgeously scented cup of tea. Before you shrug and say, “Oh, more bark than bite? Next tea please,” I’d like you to entertain the possibility that the enjoyment of a cup of tea can be mostly olfactory. Taste and smell are pretty chummy senses, after all. And this Irish Blend has the power to captivate in its scented steam. I know Kusmi is terrific at scented teas but I believe this one is mostly or perhaps all natural — no perfume from Grasse could cover all the wholesome notes this tea possesses. The label indicates no ingredients except Assam and Darjeeling teas.
Funny thing about this blend is that it’s not what you might expect from the epithet “Irish” — no big malty hug here. It’s a brisk tea, with a soothing and gently predominant honey scent. I imagine the Ireland of this tea is a Russian traveler’s memory of a rare sunny day in the Emerald Isles, the clouds scuttled off to the Irish sea, and feeling the land dilate and relax in the nurturing warmth. Growing against the sheltered southern wall of a stone cottage, an apricot tree soaks in the sun as well as the wet fresh sea air, layering rich flavors into its fuzzy orange-red fruit. The dandelions open, dotting the green hills with bright yellow. The bees pick up scents of a flush of different flowers, nectar on the breeze. Things start to really dry out – the old wooden door, the leather tobacco pouch, the earth itself — releasing a host of subtle, light, harmonious scents you had forgotten they had when everything was perpetually sodden.
Milk dulls some of the scents in this tea, particularly the almond and meat.