Tonight, one of my recurrent dreams has come true: we’re having breakfast for supper. Yessss. Breakfast is my favorite meal of the day, I think everybody knows it by now. But I’m italian, so my breakfasts have always been sweet and mainly consisted of cappuccino and croissant, or caffellatte and a piece of homemade loaf, biscotti to dip in the cappuccino and jam on melba toasts. Imagine my taste buds, they had to get used to a whole lot of different flavours, like savoury beakfasts have. But I love eggs and I love potatoes so I got used right away to scrambled eggs, omelettes, eggs benedict (vegetarian version) and hash browns (every version of them).
Of course I had breakfast this morning, but since every morning after I’ve finished whatever I’m having for breakfast, I’m always sad that it’s over and already miss it, having it again for supper is fantastic. And what is more fantastic is that we’re going to have all my favorite breakfast items. I made Scones late morning, and I LOVE scones, then my husband is going to make eggs benedict with portabella mushroom (for me), eggs benedict with ham (for everybody else) and Hash browns. And he is veeery good at that.
Can you imagine a more perfect way to end a day that has been so so? I can’t, especially if you consider how a May morning started here, in Alberta, Canada.
I know, right? Well, it will probably melt in a couple days, but still, do we want to talk about the shock of waking up to this scenario?
Anyway, the recipe I adapted for my Blueberry White Chocolate Scones I got it from Azzurra, an italian food blogger. They are a little bit different from other scones that I tried, in a lovely way. They have a blend of regular flour type 0 and rice flour, brown sugar, yogurt, milk and butter, they’re light, the right amount of crumbly and super yummy. I don’t know about you, but sometimes I get so disappointed from scones that I try at cafés or bakeries…they’re too soft and cakey, with a texture closer to muffins than to scones.
For the drizzle of chocolate on top I melted half a Mars bar, and actually, that chocolatey caramel blended perfectly with the tartness of blueberries and the sweetness of white chocolate.
I am very happy of how they turned out, considering it was my first attempt. (Yes, usually my husband makes them for me, and I love it 🙂 ). These are perfectly balanced, soft and crumbly, sweet and tart. I am going to make them again and again, switching berries and types of chocolate.
Waiting for my husband to come home from work, I boiled a bunch of yellow and red potatoes for the hash browns. Cleaned and cut the portabella mushroom for the eggs benedict and took out of the freezer my last two brioche buns (they played the english muffin’s role and they did it wonderfully).
What can I say? Everything tasted delicious. I got my dream come true and everybody was happy.
What about you? Do you like having breakfast for supper sometimes? Share your experiences with us, we’d love to hear your stories.
P.S. Just to let you know we will have a Eggs Benedict recipe in the near future for you.Print
- 1 and 1/2 cup flour type 0
- 1/2 cup rice flour (I used brown rice flour)
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 130 g butter, shaved, cold
- 1 tablespoon plain or vanilla yogurt
- 4 tablespoons milk (I used soy milk)
- 1/2 teaspoon vanilla
- 120 g blueberries (or other beries of your choice)
- 20 g white chocolate chips, optional
- Pre-heat the oven to 190°C (360°F).
- In a medium bowl mix the two flours, sugar, baking powder.
- Add the shaved cold butter and mix fast with your hands.
- When the butter and flours reach a crumbly, sandy consistency, add the yogurt, milk and vanilla.
- Then add the blueberries or other berries and optional chocolate chips.
- Mix gently, don’t work it too much, the dough needs to stay quite sticky.
- Pour flour onto a work surface and shape the dough in a recangle that you will then divide whatever way you want (I got 8 quite big triangles).
- Place the scones on a baking sheet lined with parchment paper and cook in the oven, middle rack, for about 25-30 minutes.
If you have leftover scones, place them in a tupperware and warm them up in the oven for about 5 minutes. Good as just baked.