Portobello and Champagne Afternoon Tea

It's Friiiday! I'm hoping this weekend is going to be as good as last. The one just gone, I hopped on the train to London to meet some favourite girls at Portobello market, which was then followed by afternoon tea. Just because. It was a beauuutiful day - we were so lucky with the weather, and everything in Notting Hill just looked lovely. Spring is most definitely on its way!

Laura and I couldn't resist a ham and cheese crepe at the market... 

Browsing the stalls was thirsty work, so we stopped for a quick drink at The Duke of Wellington. We all (I...) enjoyed spying on some super cute pooches lapping up the sun outside!

And then it was time for afternoon tea! The London Westminster Hotel was offering an unlimited Laurent Perrier Champagne afternoon tea... so... we went for that. It was modern, spacious, and feminine. There were flowers and sparkly drinks everywhere (that kept being filled up by the Champagne Fairies whenever you turned your head) and (my favourite part) a harpist playing Disney songs in the corner! I was in heaven.

Jess particularly enjoyed the scones, jam and clotted cream...

It was such a lovely day. It's always so nice catching up with old friends; leaving the day-to-day behind, and just, well, recalibrating a little! :o) I'm looking forward to our next adventure already. 

If you fancy some sandwiches and scones at Westminster too, bookings can be made here.

Perfect Poached Eggs

Good morning, and Happy Sunday! 

So, remember a while ago, I made my Rosti Relocated? Yeah, I kind of messed up the poached egg on that. I got distracted for a mere minute, and the whole thing went to pot - what's the point in a poached egg if you don't have a gooey, oozy yellow yolk? No point, that's what.

So, I sought council! I knew who to go to, oh yes I did. And luckily, my good friend Carys was willing, and kindly shared her tricksy little trick for perfect poached eggs with me. So I thought I'd share it right back with you, just in time for breakfast :o)

You will need:
2 eggs
Cling film
A wine glass
Extra virgin olive oil
Sea salt and pepper to taste

1. Drizzle oil over piece of cling film and sprinkle with salt and pepper.

2. Nestle the cling film in your wine glass and crack your egg in to it.

3. Pull up the sides of the cling film and twist the top, sealing your little egg bag, and leaving an air pocket.

4. Repeat for however many eggs you want (hey, I don't judge), and when you have them all ready, pop them in to a pan of boiling water.

5. Leave for 4.5 - 5 minutes, depending on the size of your eggs. When ready, take them out of the pan with a slotted spoon, snip open the egg bags, and VOILA!

Easy peasy. And they tasted eeeeggcellent (...mwuhaha!!!!!) If you're feeling a bit feistier, you could also add chilli flakes to the egg bags before cooking, mmm! 

Oh, and lastly, PS... Why do the French only eat one egg in the morning? 

*drumroll*

.... because one egg is une oeuf!

*Cymbol crash*

And that is me OUTTA HERE!!