Breakfast, Easy, Egg dishes, Quick, Travel inspirations
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Autumn on a plate: simple fried eggs with a touch of chives

Delicious autumn! When every leaf looks like a flower!

These are the last days of summer in the UK,  mellow sunlight makes me want to go out and soak in every single ray. Spending some time in the countryside is a great way of welcoming autumn, enjoying yet still warm weather and celebrating time of the harvest. Autumn is a truly magical season. Fascinating golden leaves and hiding wild mushrooms, curious hare dashing through the meadow and calm clouds of sheep. An idyllic picture.

To immerse oneself with nature even more you can try cooking over an open fire. Glowing red flames and smoky ambers invite to get all creative and venture for a whole new cooking challenge.

As for me, from the moment I saw it,  I was completely drawn for more refined but yet very homely and appealing way of cooking – on a wood-fire ESSE cooker.

It is very elegant and also wise-designed cooking stove, I simply couldn’t miss my chance! With a excitement of a five-year-old, I was throwing logs into the furnace and watching the temperature rise. As soon as the arrow hit HOT, my good old skillet was already on the move. I’ve decided to go with the simplest of dishes as it felt so atmospheric and appropriate. Meet my fried eggs and a toast.

A fried egg is a beautiful thing. I love it for it’s simplicity, for bright yellow colour, for being a great yum addition to salads, sandwiches, soups… really anything you fancy. In my morning fried eggs I’ve incorporated some bits of yesterday’s leftover potato and some aromatic champignon mushrooms along with fresh herbs, which I found growing next to the cottage.

For simple countryside breakfast you would need:

  • 4 free-range eggs
  • Some butter {1 tsp. of butter, you can also use olive oil}
  • 1 medium size pre-boiled potato, chopped
  • 3 champignon mushrooms, diced
  • Some salt & pepper to your taste
  • + toasts


  1. Start with warming the pan and melting the butter. As the butter melts, swirl the pan to evenly coat the surface.
  2. As soon as the butter begins sizzling, add chopped potato and diced mushrooms. At this point, I like to season the mushrooms a little bit, so they can absorb the flavour. Sauté the mushrooms until they are golden and soft.
  3. Add the eggs. Crack the eggs into the pan and let them gently cook. The whites will start to set after a few minutes, followed by the yolk.
  4. Cook the top of the eggs. I prefer to cover the pan partway through cooking. By doing this, the forming steam from the dish will beautifully cook the top.
  5. Serve and enjoy: When the whites are set and the yolk is done to your liking, remove the pan from heat. Gently transfer eggs to the plate and garnish with your favourite greens. Serve with a toast. Devour immediately.

With love,

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