One of my absolute all-time favourite breakfasts – here’s the recipe – is what I call my Béarnaise dippy egg. It’s decadent, and it’s simple.
Soft-boil your egg, then add a little salt, tiny drops of white balsamic vinegar (which I absolutely adore) and a little tarragon. You can see why it’s called Béarnaise! Top it up as you eat your way through.
Dip in asparagus. I know it’s out of season, but the children bought it for me for Mother’s Day, so who am I to complain? Happy Mother’s Day!