Champagne Breakfast

August 21, 2006

It’s 5am, you’ve been schvitzing for hours, you’re dehydrated and your stomach needs attention. Baby Cham’s Ghetto Story is permanently burned into your mental soundtrack. You Willie Bounced, Taxi Fared, stepped Irish Style, Thunder Clapped and single handedly brought back the Bogle in one revolutionary evening. Now, it’s time for breakfast and the dancehall is filled with hungry hot bodies. Pick one that doesn’t look like she could eat your apartment complex and on the way to the diner, suggest that you head back to your pad for Champagne Breakfast. On the way there, stop by the bakery and pick up a loaf of warm raisin walnut bread.

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The second thing you’re going to need is Champagne

Make sure you buy the real thing. There’s no such thing as Cava Breakfast or Prosecco Breakfast and forget about those cheap American sparklers. Whatever you do, don’t go for the Crystal. Instant strike out.

Fresh Fruit with homemade whipped cream

Both of you need to rehydrate and there’s nothing more sensual than wild strawberries.
1/2 pint wild strawberries, topped and sliced in half
1/2 pint blueberries
1 peach, peeled and sliced
squeeze of lime

Whipped cream
1/2 pint heavy cream
grated nutmeg
elbow grease

Flex your whisk and whip the cream until stiff. Toss the fruit with the lime juice, top with fresh whipped cream and pour the champagne.

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Soft boiled duck eggs with smoked sea salt and cracked Balinese long pepper

That’s right, I said it, long pepper. It’s an aromatic number with just the right bite.
2 farm fresh duck eggs
A pinch of smoked sea salt
2 turns of the pepper mill filled with long pepper
1 loaf of warm raisin walnut bread
1 small wheel of soft goat’s milk cheese like Chabichou or Petit Billy

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Bring the pot of water to a boil. Just before it boils gently submerge the eggs. Boil for exactly 5 minutes. If you’re using chicken eggs boil for 3 to 4 minutes depending on the size of the egg. Serve in an egg cup, crack the top and sprinkle the smoked sea salt and crack the pepper. Offer the raisin walnut bread with a soft goat cheese and pour more champagne.

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