By coming to Los Angeles I have unintentionally extended my Summer. It’s about 31 degrees C here during the day! I have also made my friend Simone, who moved here a couple of years back, very happy. She’s been a little stressed writing her book, so I’ve enjoyed helping her out by cooking healthy, tasty meals and imagining out-there sexual fantasies (she’s writing a book about sex). It’s a hard life. Today, I made this brunch
I lie about it being perfect, as there was one thing missing – a Bloody Mary. But with that addition, I couldn’t think of a much better one. If I had the kind of lifestyle when I could eat brunch every day of the week (I can dream), then I would alternate this with Eggs Benedict. So it’s pretty good. The eggs are my mum’s Polish recipe: fry a finely chopped onion in butter, covered, for about 10min, then add the eggs which have been beaten and seasoned with sea salt and paprika. Cover the baby spinach in boiling, salt water and after a couple of minutes, drain it. Toast the pine nuts until slightly browned. Squeeze the water out of the spinach and add to the pine nuts along with some olive oil. Fry for about 5 minutes while stirring. Squeeze some fresh lemon into it and continue frying for another minute or two. Serve with fresh, warm bagels if possible